Masala Curry Ramen Bowl

1.Place eggs in a pot of boiling water and cook for 6 minutes for a soft-boiled yolk, then immediately transfer to an ice bath, peel, and set aside.

2.In a large pot, heat the vegetable oil over medium heat and sauté the onion until translucent, about 5 minutes.

3.Add the garlic, ginger, garam masala, turmeric, and chili powder to the pot, stirring constantly for 1 minute until fragrant.

4.Pour in the vegetable broth and bring to a simmer, then reduce heat and stir in the coconut milk; let it simmer gently for 10 minutes.

5.While the broth simmers, cook the ramen noodles in a separate pot according to package directions, then drain.

6.Divide the cooked noodles into two bowls and ladle the hot masala broth over them.

7.Top each bowl with a halved soft-boiled egg, fresh cilantro, and sliced green onions.

8.Serve immediately with a side of warm basmati rice to soak up the remaining curry broth.