Ingredients
4 large eggs
1 tbsp. extra-virgin olive oil
8 oz. cremini mushrooms, sliced
4 cloves garlic, minced
1 tsp. fresh ginger, minced
8 c. low-sodium bone broth
1 tbsp. low-sodium soy sauce
4 medium zucchinis, spiralized or cut into noodles (about 2 lb.)
1 tbsp. sesame oil
1/2 c. chopped red cabbage
1 c. shredded carrots
2 green onions, thinly sliced
2 tbsp. toasted sesame seeds
Pinch crushed red pepper flakes
Preparation
Step 1Place eggs in a small pot and cover by an inch of cold water. Place pot on stove and bring to a boil. Instantly turn off heat and cover pot. Let sit 11 minutes.Step 2Remove eggs from pot and dunk into ice water. Peel, then halve lengthwise.Step 3Meanwhile, in a large skillet over medium heat, heat olive oil. Add mushrooms and cook until soft, 5 minutes. Add garlic and ginger and cook, 1 minute.Step 4Add in bone broth, soy sauce, and bring to a boil. Reduce heat and simmer 5 minutes. Add zucchini noodles and cook until tender, 2 minutes more. Stir in sesame oil.Step 5Divide broth and noodles among four serving containers or mason jars. Divide carrots, cabbage, and hardboiled eggs among each.Step 6Top each with scallions, sesame seeds, and red pepper flakes.Step 7Eat right away or let cool, then store in fridge. Rewarm before eating.
We make a super-savory broth with cremini mushrooms, ginger, soy sauce, and bone broth, which is essential for the salty, umami flavor ramen is known for. Zucchini noodles make the perfect swap for traditional ramen noodles, and soft-boiled eggs add protein.
