Ramen Noodles (of your choice)
Bones and Marrow Ramen Broth
Soft boiled egg
Sautéed garlicky mushrooms
Baby bok choy
Thinly sliced jalapeno
Chopped green onions
Chili garlic sauce
Soft boiled egg – pressure cooker method
Place the metal trivet in the insert of the Instant Pot or pressure cooker. Place eggs on top of the trivet. Add 1 cup of water to the pot. Put on the lid and ensure the vent is sealed. Using the manual settings, adjust the time to 2 minutes and put on high pressure. While the eggs cook, prepare a bowl of ice water. Immediately release pressure from the Instant Pot/pressure cooker as soon as it beeps. Remove the lid, then carefully using tongs place each egg into the bowl of the ice water. Allow to cool for 3 minutes, then carefully peel the eggs and slice in half when ready to serve.
Sauteed mushrooms and baby bok choy
Heat a large nonstick pan with sesame oil (or other cooking oil) over medium heat. Add mushrooms to the pan, stirring a few times to coat with oil, then cook without stirring for about 2 mins until the bottoms turn golden brown. Add the white parts of the chopped green onions, and garlic and stir together. Add a splash of soy sauce then stir and cook for 1-2 more minutes. Add in separated baby bok choy leaves, and saute together with the mushrooms for 3-4 minutes, stirring every so often. Remove from heat.
Add cooked ramen noodles to a large bowl. Ladle hot Bones & Marrow ramen broth over top of the noodles. Add the sauteed mushrooms, baby bok choy, thinly sliced jalapeno, chopped green onions and the eggs. Spoon chili garlic sauce over top.