← All recipes

BLACKLAND RECIPE

Spicy Chili Crisp Ramen with Bok Choy

A quick ginger broth, noodles, and bok choy make a warming bowl without an all-day simmer. BLACKLAND Spicy Chili Crisp lands at the finish, bringing sustained chile heat and crunch to every spoonful.
Total time
25 min
Servings
2 servings
Recipe heat
Hot
Recommended
BLACKLAND Spicy Chili Crisp
Jump to recipe ↓
A moody, premium close-up photograph of Spicy Chili Crisp Ramen with Bok Choy. A textured black ceramic bowl sits on a dark wooden table, filled with ginger broth, ramen noodles, vibrant green baby bok choy, soft-boiled egg halves, and scallions.

Ingredients

  • 4 cups no-salt-added chicken or vegetable broth, or low-sodium broth
  • 1-inch piece fresh ginger, thinly sliced
  • 2 packages ramen noodles, seasoning discarded
  • 2 baby bok choy, quartered
  • 1 tablespoon low-sodium soy sauce
  • 2 large eggs
  • 2 tablespoons BLACKLAND Spicy Chili Crisp
  • 2 scallions, sliced

Instructions

  1. Bring broth and ginger to a simmer in a saucepan for 5 minutes. Stir in soy sauce.
  2. Add bok choy and ramen; simmer until noodles are tender, 3 to 4 minutes.
  3. Meanwhile, cook eggs in boiling water for 7 minutes, then cool, peel, and halve.
  4. Divide broth, noodles, and bok choy between bowls. Add eggs and finish each with BLACKLAND Spicy Chili Crisp and scallions.

Serving and finishing note

Start with less chili crisp for medium heat and pass the jar at the table. Offer additional low-sodium soy sauce at the table, if desired; taste the finished broth before adding any.