Ramen Bowl with Homemade Ramen Egg (Gluten, Dairy Free!)
Ingredients
For Bowl:
Rice noodles (or ramen noodles if you aren't gluten free)
Beef bouillon or broth
Bell peppers
Garlic
Broccoli
Red beans
Cilantro
Green onions
For eggs:
6-10 eggs, depending on how many meals you're prepping for, I do 2 per bowl
Tamari or coconut aminos (Soy sauce if you aren't gluten free)
Rice vinegar
Grated garlic
Raw cane sugar
Directions for the Eggs:
1) Soft boil your eggs: bring water to a boil with a splash of vinegar (to make eggs easier to peel), gently drop eggs in, cooking for 6.5 minutes, promptly remove and submerge in ice bath.
2) Add 3/4 cup tamari or alternative, 2 Tbs soysauce, 2 Tbs grated garlic, 1 Tbs sugar and 2 cups water to a sauce pan over medium low heat. Simmer for 7 minutes.
3) Let fully cool before pouring over eggs, so you don't continue to cook them. Let them marinade overnight. You can remove them or keep them in the marinade after that. I keep them in the marinade and use some of the marinade to top my ramen bowl. I use my eggs within one week of cooking them.
Directions for the Bowl:
1) Chop all veggies.
2) Boil about 2 cups of broth or water and bouillon, add peppers, broccoli and garlic. Cook until desired tenderness.
3) Add rice noodles. Cook for 3 minutes.
4) In your serving bowl, add the red beans and your two eggs. Pour everything in the pot over the beans and eggs.
5) Top with cilantro, green onions and some of the egg marinade.
6) Enjoy!