Ramen Noodle Soup with Dale’s Soaked Egg

Ramen Noodle Soup with Dale’s Soaked Egg

AuthorDale's Sauces, Inc.

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Yields1 Serving

 1 tbsp + 1 tsp. sugar
 2 tbsp apple cider vinegar
 1 cup Dale's Reduced Sodium Blend, divided
 4 large eggs
 1 tbsp + 1 teaspoon sesame oil
 2 tbsp finely chopped garlic
 2 tbsp peeled, finely choped fresh ginger
 6 low sodium chicken or vegetable broth
 0.25 cup Dale's Reduced Sodium Blend
 3 shredded red cabbage
 0.50 tsp kosher salt
 3 tbsp rice vinegar
 4 green onions, white and green parts, thinly sliced
 4 3 oz. packages ramen noodles, seasoning packets discarded
 Chili-garlic paste (optional), for serving

1

Place 6 tablespoons of water in a medium bowl.

2

Microwave for 30 seconds on high, then whisk in 1 tablespoon of sugar until completely dissolved.

3

Stir in the vinegar and ¾ cup Dale’s Reduced Sodium Blend.

4

Bring a small pot of water to a boil.

5

Carefully lower the eggs into the boiling water and cook for 7 minutes.

6

Meanwhile, prepare a large bowl with ice water.

7

When finished cooking, transfer the eggs to the ice bath.

8

Peel the cooled eggs and transfer them to the Dale’s mixture.

9

Submerge completely by placing a small plate over top.

10

Marinate in the refrigerator for 4 hours.

11

Remove the eggs from the Dale’s mixture.

12

Set aside. (These can be held in the refrigerator, out of the liquid, for 1 day.)

13

In a small bowl, toss the cabbage with the rice vinegar, 1 teaspoon of sugar, salt and 1 teaspoon of sesame oil.

14

Massage with hands to dress the cabbage.

15

Set aside for 15 minutes.

16

Meanwhile, heat a large pot over medium heat.

17

Add 1 tablespoon sesame oil, then the garlic and ginger; cook for 2 minutes, stirring frequently.

18

Add the broth and Dale’s Reduced Sodium Blend.

19

Stir well to combine.

20

Bring to a simmer over medium-high heat.

21

Once the broth is simmering, add the ramen noodles.

22

Reduce heat to medium and cook for 2 minutes.

23

Add the eggs to reheat, simmer 1 additional minute.

24

Divide noodles and eggs into 6 bowls.

25

Top evenly with marinated cabbage, scallions and chili paste, if desired. (Eggs can be cut in half lengthwise before serving)

Ingredients

 1 tbsp + 1 tsp. sugar
 2 tbsp apple cider vinegar
 1 cup Dale's Reduced Sodium Blend, divided
 4 large eggs
 1 tbsp + 1 teaspoon sesame oil
 2 tbsp finely chopped garlic
 2 tbsp peeled, finely choped fresh ginger
 6 low sodium chicken or vegetable broth
 0.25 cup Dale's Reduced Sodium Blend
 3 shredded red cabbage
 0.50 tsp kosher salt
 3 tbsp rice vinegar
 4 green onions, white and green parts, thinly sliced
 4 3 oz. packages ramen noodles, seasoning packets discarded
 Chili-garlic paste (optional), for serving

Directions

1

Place 6 tablespoons of water in a medium bowl.

2

Microwave for 30 seconds on high, then whisk in 1 tablespoon of sugar until completely dissolved.

3

Stir in the vinegar and ¾ cup Dale’s Reduced Sodium Blend.

4

Bring a small pot of water to a boil.

5

Carefully lower the eggs into the boiling water and cook for 7 minutes.

6

Meanwhile, prepare a large bowl with ice water.

7

When finished cooking, transfer the eggs to the ice bath.

8

Peel the cooled eggs and transfer them to the Dale’s mixture.

9

Submerge completely by placing a small plate over top.

10

Marinate in the refrigerator for 4 hours.

11

Remove the eggs from the Dale’s mixture.

12

Set aside. (These can be held in the refrigerator, out of the liquid, for 1 day.)

13

In a small bowl, toss the cabbage with the rice vinegar, 1 teaspoon of sugar, salt and 1 teaspoon of sesame oil.

14

Massage with hands to dress the cabbage.

15

Set aside for 15 minutes.

16

Meanwhile, heat a large pot over medium heat.

17

Add 1 tablespoon sesame oil, then the garlic and ginger; cook for 2 minutes, stirring frequently.

18

Add the broth and Dale’s Reduced Sodium Blend.

19

Stir well to combine.

20

Bring to a simmer over medium-high heat.

21

Once the broth is simmering, add the ramen noodles.

22

Reduce heat to medium and cook for 2 minutes.

23

Add the eggs to reheat, simmer 1 additional minute.

24

Divide noodles and eggs into 6 bowls.

25

Top evenly with marinated cabbage, scallions and chili paste, if desired. (Eggs can be cut in half lengthwise before serving)

Ramen Noodle Soup with Dale’s Soaked Egg