Vegetarian Ramen with Mushrooms and Peppers

Begin by placing eggs into a saucepan, covering them with water. Next, bring the mixture to a rolling boil, then remove it from heat and let the eggs sit in hot water for 2 minutes. During this time, prepare a separate container filled with ice water. Once the eggs are done cooking, carefully transfer them from the saucepan to the ice bath, reserving any leftover water in the process. Allow the eggs to cool completely, which should take around 15 minutes. Finally, gently peel the eggs and set them aside for later use.

In a separate pan, heat sesame oil and olive oil together over medium-high heat. Add the garlic and ginger paste to the pan and sauté for 1 minute, stirring constantly throughout. Next, add broth to the pan and bring it to a gentle simmer. Then, add soy sauce and mirin to the mixture.

Add sliced mushrooms to the simmering broth and cook for 5 minutes, stirring occasionally. After that, add sliced bell peppers, chopped bok choy, and green onions to the pan. Continue cooking for an additional 1 minute.

Meanwhile, reheat the water that was previously used to cook the eggs. Add ramen noodles to the boiling water and cook until they are just tender, taking around 2-3 minutes. Drain the noodles.

To assemble your dish, place a portion of cooked noodles into a bowl and top it with the simmering broth, vegetables, and 1 hard-boiled egg. Finish your dish by adding kimchi, chile-garlic sauce, and thinly sliced radish on top. Repeat the process with the remaining noodles, broth, vegetables, egg, and toppings to create a complete meal.