Ramen Soup With Farm Fresh Eggs And Spring Vegetables

1. 1

   Cut leek into quarters, then halves. Saute in 1 tbsp. olive oil with garlic and ginger over medium heat until dark brown (about 20 minutes).

2. 2

   Add chicken broth and simmer with sauteed ingredients for about 1 hour. Strain broth to remove leek mixture. Add salt (to taste) and soy milk (optional).

3. 3

   Meanwhile, saute corn (or your favorite vegetables) with remaining 1 tbsp. olive oil and a little sea salt and cook noodles in boiling water until al dente. Drizzle noodles with sesame oil for extra flavor.

4. 4

   For perfectly medium-boiled eggs, gently add each egg to a pot of boiling water and cook for 7 minutes. Transfer to an ice bath for 4 minutes, making sure eggs are completely cool before removing. Peel and slice.

5. 5

   To curl scallions, cut cleaned and trimmed stalks lengthwise into very thin strips. Add to an ice bath and refrigerate for about an hour.

6. 6

   Add corn and ramen to broth. Assemble bowls with toppings or let each family member create his/her own.

* Per serving · 4 servings · Values may vary.