25 Minute Chili Oil Egg Ramen

• 2 tablespoons butter
• 4 cloves garlic, finely chopped
• 1 tablespoon fresh chopped ginger
• 1/4 cup white miso paste
• 2-3 teaspoons chili oil, plus more for serving
• 6 cups low sodium chicken ore vegetable broth
• 1/3 cup coconut milk
• 1/4 cup low sodium soy sauce
• 3 cups chopped baby bok choy or spinach
• 3 squares ramen noodles
• 3-4 eggs

green onions, for serving

1. 1. Melt together the butter, garlic and ginger in a large pot over medium heat. Cook, until fragrant, about 2 minutes. Add the miso and chili oil, cook another minute. Pour in the broth, milk, and soy sauce, stir in the bok choy, bring everything to a boil. Add the ramen, let cook until just soft, about 1-2 minutes.
2. 2. Crack the egg/eggs into small bowl, I wouldn't cook more than 2 eggs at a time. Pour the egg over the noodles, do not stir. Cook 30 seconds, then cover the pot and remove from the heat. Let the eggs poach 2-3 minutes, until the yolk is your desired consistency.
3. 3. Ladle the soup and noodles into bowls, top with an egg. Spoon over some chili oil. Top with green onions. Serve immediately.

Chili Garlic Sesame Oil: Heat a large skillet over medium heat. Add 1/2 cup peanut or sesame oil and 1 head finely chopped garlic. Cook, stirring often until the garlic is fragrant and becoming golden/toasted, 8-10 minutes. Stir in the 3-5 tablespoons chili flakes (or more) and 3 tablespoons sesame seeds, cook 30 seconds to 1 minute more. Remove from the heat and very carefully transfer the oil to a heat proof bowl or glass jar.