This isn’t your college dorm ramen — it *is* just about as easy to make, though.
Meet the Harissa-infused ramen of your dreams, dressed up with a poached egg and contrasting black sesame seeds.
Harissa Ramen with a Poached Egg (serves 2)
3 cups vegetable stock
1/2 teaspoon garlic powder
2 packets ramen noodles
2 to 3 tablespoons soy sauce
1 container CAVA Harissa
1 bundle fresh scallions
1 small handful fresh cilantro
1 tablespoon black sesame seeds
In a medium stock pot, heat up vegetable stock and add Harissa and garlic powder. Sauté for 7 to 8 minutes, until warmed through. Turn off heat and stir in soy sauce.
In the meantime, in a separate pot, bring water to boil and toss in ramen noodles, cooking until al dente per package instructions.
Use tongs to split the noodles between two bowls. Pour spicy broth over noodles. Top with chopped scallions, chopped cilantro, and black sesame seeds. Add a poached egg on top if preferred.
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