FOR BROTH:

• 3-4 ounces of dried ramen noodles
• 1/4 tablespoon Dad’s Own
• 2 tablespoons rice wine vinegar
• 1 tablespoon sesame oil
• 1 tablespoon fresh ginger, peeled and minced
• ½ tablespoon red pepper flakes (optional - for heat)

TOPPINGS:

• 4 Ramen eggs halved (recipe below)
• ¼ cup scallions
• 2-3 pieces of nori (seaweed paper)

• Fill a large pot with enough water (to submerge the dried noodles when added in step 3) and place on high heat.
• Once boiling add all broth ingredients to the pot and continue to boil for 3-4 minutes.
• Add noodles and cook to package instructions.
• Place noodles in 4 bowls, spoon over broth to cover and add toppings to each bowl.

Ramen Eggs: Soft boil the desired amount of eggs (6-7 minutes, cool immediately in ice water, and peel. Place eggs in a jar and submerge with Dad’s Own for 2-3 days in the refrigerator.