Place 6 tablespoons of water in a medium bowl.
TThen, microwave for 30 seconds on high, then whisk in 1 tablespoon of sugar until completely dissolved.
Next, stir in the vinegar and ¾ cup Dale’s Reduced Sodium Blend.
Bring a small pot of water to a boil.
Carefully lower the eggs into the boiling water and cook for 7 minutes.
Meanwhile, prepare a large bowl with ice water.
When finished cooking, transfer the eggs to the ice bath.
Then, peel the cooled eggs and transfer them to the Dale’s mixture.
Submerge completely by placing a small plate over top.
Marinate in the refrigerator for 4 hours.
Remove the eggs from the Dale’s mixture.
Set aside. (These can be held in the refrigerator, out of the liquid, for 1 day.)
In a small bowl, toss the cabbage with the rice vinegar, 1 teaspoon of sugar, salt and 1 teaspoon of sesame oil.
Massage with hands to dress the cabbage.
Set aside for 15 minutes.
Meanwhile, heat a large pot over medium heat.
Add 1 tablespoon sesame oil, then the garlic and ginger; cook for 2 minutes, stirring frequently.
Add the broth and Dale’s Reduced Sodium Blend.
Continue to stir well to combine.
Bring to a simmer over medium-high heat.
Once the broth is simmering, add the ramen noodles.
Reduce heat to medium and cook for 2 minutes.
Add the eggs to reheat, simmer 1 additional minute.
Divide noodles and eggs into 6 bowls.
Finally, top evenly with marinated cabbage, scallions and chili paste, if desired. (Eggs can be cut in half lengthwise before serving)
Serving Size 4-6 Servings