Maple Miso Ramen with Pea Shoots

Ingredients

4 Ramen Noodle Cakes

2 Tbsp Miso 

2 Tbsp Maple Syrup

2 Tbsp Water

2 tsp Rice Vinegar

1 tsp Tamari or Soy Sauce

4 Eggs

1 cup Kale or Swiss Chard, finely sliced

1 cup Pea Shoots

1 Tbsp Sesame Seeds

Salt and Pepper to taste

Directions

1. Bring a full saucepan of water to a gentle boil. 
2. Pierce a small hole with a pin or needle into the top of each egg, breaking the egg membrane. Place each pierced egg gently into the saucepan of boiling water, and boil gently for exactly 6 minutes (use a timer)!  Remove from heat, drain, and place eggs under running cold water. 
3. Wash out saucepan, refill with water, and bring to a gentle boil again. Place ramen cakes into the boiling water. After 1 minute begin breaking up the noodles with chopsticks or a fork. Cook 1-2 additional minutes until al dente. Strain, then rinse with cold water to prevent sticking.
4. Return saucepan to low heat, add miso, maple syrup, warm water, vinegar, and soy sauce. Whisk until combined. Remove from heat, add noodles and toss until coated.
5. Divide noodles among 4 bowls. Gently peel each soft boiled egg. Place an egg on top of each prepared rice bowl and slice it in half with a butter knife, opening up the egg to expose runny yolk. Sprinkle the egg with a pinch of salt and pepper.
6. Place sliced greens in a pile on one side of the egg and a handful of pea shoots on the other side of the egg. Sprinkle sesame seeds over the top.