Delicious Ramen

 We love getting ramen at Boke Bowl, but what if you could make it at home, in less than half an hour? That would be epic, that's what! So I looked up ideas online and this is what I came up with. Are we having fun yet?

Assemble add-ins:
For 4 people, you will want

• 4 eggs -- place cold eggs in a small pan and cover with cold water. Heat until fully boiling. Turn off heat and let sit for 3 minutes. Run under cold water, then peel and cut in half. Place cut-side up in hot broth. sprinkle with salt and pepper.
• 12 Dino chicken nuggets -- preheat oven to 425 degrees. Remove nuggets from freezer and cook for 20 minutes. Place on top of raw vegetables, so they don't get soggy. (or 4 handfuls of precooked chicken of your choice)
• 4 packets ramen noodles, discard packaging and seasoning packet
• Cooked vegetables--2 cups of anything you like, chopped (I like bok choy, or scallions and mushrooms, or zucchini, or bell peppers and onions, or squash and bamboo shoots, or baby corn and water chestnuts)
• Raw vegetables

            1 large carrot, grated
            1 red bell pepper, small dice
            1 bunch sliced scallions
            (also great with microgreens!)

While the eggs and dino-nuggets are cooking, prepare the broth.

For the broth:
1 1/2 quarts chicken stock 
1-2 cloves garlic, minced
2-3 teaspoons minced fresh ginger
4 teaspoons mirin (or white wine)
4 teaspoons soy sauce

Bring to a boil in a large-bottom pan. Add cooked vegetables. When boiling again, add the noodles, making sure they are submerged. Cook for three minutes, or until the noodles are cooked as you like them (try one!). 

Divide the noodles and broth evenly into four deep soup bowls. Place two egg-halves into the broth of each bowl (to keep warm). Place the raw vegetables on top to insulate. Place chicken nuggets on top of the carrots. 

Serve with chopsticks and a soup spoon. 

Slurping is allowed.