Ingredients

• 2 packages ramen noodles
• 2 tablespoons sesame oil
• 2 carrots
• 0.5 reds bell pepper
• 2 cups mushroom caps
• 1 pinch salt
• 2 cups bok choy
• 0.5 yellows onion , chopped
• 1 tablespoon fresh ginger
• 2 cloves garlic
• 1 tablespoon yellow curry paste
• 1 , 13 1/2 ounce
• 3 cups chicken broth
• 1 green onion , sliced
• 3 large hard boiled eggs

Instructions

1. 1 Bring 5 cups water to a boil over high heat; add ramen noodles and cook until tender with a bite, about 4 minutes, or according to package instructions; drain and set aside.
2. 2 Heat 1 tablespoon sesame oil in a wok. Add carrots; cook and stir for 2 to 3 minutes. Add red bell pepper, mushrooms, and a pinch of salt and stir-fry for 2 minutes. Add bok choy and stir-fry for 2 minutes. Remove from heat.
3. 3 Heat remaining sesame oil in a Dutch oven or heavy pot. Add yellow onion, ginger, garlic, and 1 tablespoon curry paste; cook and stir until onions and ginger become fragrant, 2 to 3 minutes.
4. 4 Slowly add coconut milk and chicken broth, stirring well. Cover and bring broth to a gentle boil. Taste and add more curry or salt if needed. Turn broth to low and let simmer for 5 minutes.
5. 5 Add a layer of ramen noodles to 6 shallow serving bowls. Add veggie mixture to one side of bowl and a boiled egg half on the other side. Ladle broth evenly into bowls. Garnish with green onions.

Nutrition per serving