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["Heat a soup pot over medium high heat, then add the sesame oil. After the oil heats up, add the garlic and ginger. Stir until the garlic/ginger becomes fragrant, approx 30 second.", "Toss in the onion and carrot, along with a big pinch of salt and pepper. Cook, stirring occasionally, until the vegetables start to soften, approx 5 minutes. Now it's time to add the mushrooms with another pinch of salt and pepper. Cook, stirring occasionally, until the mushrooms start to sweat and shrink approx 5-7 minutes.", "Pour in the beef broth, water, and soy sauce. Stir everything together. Bring the contents of the soup to a boil, then turn the heat on low/medium low, to bring the liquid to a simmer. Simmer for 20 minutes for the flavors to intensify.", "After 20 minutes, turn up the heat on your stove a little bit, then add the ramen noodles and cook until they're at the ""el dente"" your desire. Note, approx 3 minutes before the noodles are done add the bok choy. It will only take a minute or so for the bok choy to wilt down. After that, stir in the miso pasta (if using) and drop in an egg per person eating the ramen (also optional). Cook until the egg is cooked to your liking.", "Taste for additional soy sauce, salt, or pepper if needed. Note, if you add miso paste, do that before you add additional salt. Miso is salty so you probably won't need more salt.", "I used tongs to grab the noodles from the pot into my bowls, then ladle in the liquid, followed by the cooked egg. Garnish the ramen with cilantro (unless you think that shit's nasty) and eat!"]
