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green onion, sesame seeds, dried seaweed (nori) and sriracha to garnish
Remove the measuring cup and cook for 6 minutes / 250°F|120°C / speed 1.
Transfer bacon to a paper towel-lined plate. Set aside. Keep bacon fat in mixing bowl.
Peel ginger with back of spoon. Peel and smash garlic. Trim root end from green onion and cut into pieces. Wash bok choy and halve lengthwise.
Add ginger, garlic, green onion, and chili flakes to mixing bowl. Remove the measuring cup and cook for 3 minutes / 265°F|130°C / speed 1.
Transfer sautéed vegetables to simmering basket and set into mixing bowl.
Add chicken broth and water to mixing bowl. Add dried mushrooms to simmering basket.
Place eggs in deep steamer tray and attach to mixing bowl. Place shallow steamer basket over eggs and arrange boy choy in single layer. Close steamer lid and cook for 15 minutes /250°F|120°C / speed 1.
Fill a medium bowl with water and ice. Set aside. Remove steamer basket. Set bok choy aside. Transfer eggs to ice water for 2 minutes. Peel eggs, cut in half and set aside.
Use spatula to remove the simmering basket, letting excess liquid drain into broth. Discard contents. Add miso paste to mixing bowl. Add soy sauce, rice vinegar, and sesame oil to mixing bowl.
Add dried ramen noodles to mixing bowl and cook for 3 minutes / 212°F|100°C / speed 1 / reverse. Season with additional soy sauce to taste. Divide soup and noodles between bowls. Top each with steamed bok choy, soft boiled egg, and crispy bacon.
Garnish with sliced green onion, sesame seeds, dried seaweed, and sriracha.
Enjoy your meal!
Tips:
Make broth and steam bok choy and eggs ahead of time. Then reheat and serve as usual for a quick, comforting meal.
Put out a variety of garnishes and have a ramen party where guests can create their dream bowl!
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