fancy ramen noodle bowls with collagen peptides
*TO STORE LEFTOVERS: separate out the broth into a large mason jar with a lid. Store noodles and toppings in a separate container so that they don't get too soggy. When ready to eat again, combine the broth and noodles in a bowl or pot to reheat.
Hard boil eggs --- bring small pot to full rolling boil. Add in eggs and let boil on high for 8 minutes. Then remove eggs and put them in an ice bath (fill small bowl with ice, then cold water). Set aside.
Cook the ramen noodles --- bring large pot to full rolling boil. Add in ramen noodle blocks and let soften for approximately 3 minutes. Use a fork to help separate the noodles, then reduce the heat to medium and cook for an additional 4 minutes. Once softened and separated, strain the noodles over a large measuring cup saving 1 cup of the hot ramen water. You can discard the rest. Rinse the noodles under cold water then put them in a large bowl. Stir in 1 tbsp of sesame oil with the noodles. Set aside.
Saute the garlic, ginger, and green onions in sesame oil for a couple minutes, then add in the remaining broth ingredients (sesame oil through lime juice). Stir with a whisk.
Then stir in the noodles.
Garnish with toppings: peeled and sliced soft boiled eggs, red pepper slices, red cabbage, micro greens, and seaweed (optional).