Spicy Zucchini Ramen Noodles

• Produce

  • 3 oz 1 package enoki mushrooms
  • 2 Baby bok choy
  • 2 tsp Ginger
  • 4 Scallions
  • 4 Zucchinis, small

• Refrigerated

  • 4 Eggs

• Canned Goods

  • 9 cups Chicken stock, good-quality

• Condiments

  • 2 tsp Garlic paste
  • 2 tsp Sesame paste

• Baking & Spices

  • 1 tbsp Gochujang

• Oils & Vinegars

  • 2 tsp Sherry vinegar

• Other

  • ½ cup shiro (white miso

Found on hapanom.com

Description

Ingredients

• 4 eggs
• ½ cup shiro (white) miso
• 1-2 tablespoons gochujang, depending on desired spice level
• 2 teaspoons sesame paste*
• 2 teaspoons ginger, finely minced (use a microplane, if you have one)
• 2 teaspoon garlic paste
• 2 teaspoons sherry vinegar
• 9 cups of good quality chicken stock
• 2 baby bok choy, quartered
• 4 small zucchinis, Spiralized using blade C
• 4 scallions, white and green parts thinly sliced
• 1 package enoki mushrooms* (about 3 ounces)

Directions

• Prepare a large bowl full of ice water and bring a large saucepan filled halfway with water to a boil. Gently lower the eggs into the boiling water one at a time, using a spoon. Cook for exactly 6 minutes and 50 seconds for a creamy yolk. Remove the eggs as soon as they are done and transfer them to the ice water. Once cool, gently peel the eggs (the yolks will be soft, so the eggs will be a bit delicate). Set them aside, dont slice them until youre just about to serve.
• Meanwhile, in an 8 quart pot, add the miso, gochujang, sesame paste, ginger, garlic paste, and sherry vinegar. Whisk into a smooth paste. Add ½ cup of the chicken stock while whisking so that the stock and the paste incorporate, make sure its combined well and theres no lumps. Add the remaining stock, bring to a boil, and then reduce to a simmer.
• Add the bok choy to the broth and cook for 2 minutes. Then add the zucchini noodles to the broth and cook for another 1-2 minutes, until al dente.
• Divide the zucchini noodles and bok choy among the 4 bowls and ladle the broth overtop. Slice the eggs in half (Ive found it easier to slice the egg in a gentle sawing motion so that youre not pressing down on the egg too much). Garnish the soup with the scallions, mushrooms, and the eggs. Serve immediately and enjoy!