Miso Ramen Soup with Marinated Eggs

Soy marinated eggs:

4 eggs

3 cloves garlic, crushed

2 ml red pepper flakes

125 ml lower sodium soy sauce

30 ml maple syrup

20 ml rice vinegar

500 ml water

Miso soup:

20 ml sesame oil

2 cloves garlic, minced

20 ml minced ginger

4 lower sodium vegetable broth

500 ml water

45 ml white miso paste

5 mushrooms, sliced

1 thinly sliced

8 oz firm tofu, cubed

1 whole wheat ramen noodles

2 green onions, sliced

Prepare the marinated eggs:

Bring a pot of water to a boil and gently lower eggs into it. Soft boil eggs for 6 minutes.

Using a slotted spoon, transfer eggs to a bowl of ice water and let cool. Peel and place in a medium container with a tight-fitting lid.

In a small pot, combine garlic with red pepper flakes, soy sauce, maple syrup, rice vinegar, and water. Bring to a simmer and cook for 5 minutes.

Pour marinade over eggs and let sit for at least 1 hour.

Prepare the miso soup:

In a large pot, heat sesame oil over medium-high heat. Add the garlic and ginger and sauté for 2 to 3 minutes.

Stir in the vegetable broth, water, and miso paste. Continue mixing until the miso paste is completely dissolved.

Add the mushrooms and carrots. Continue to simmer for 5 minutes. Add the tofu.

In a separate pot of water, cook the noodles according to package instructions and add to the soup.

Cut marinated eggs in half and serve in the soup. Top with green onions.