Momofuku Spicy Ramen at Home

• 1 1/2 cups fresh broccoli, cut into bite-sized pieces
• 2 tablespoons olive oil
• 2 tablespoons hot honey
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon olive oil
• 10 raw jumbo shrimp
• 1 package Momofuku spicy ramen noodles
• 2 heads baby bok choy
• 2 cups chicken stock
• 2 tablespoons soy sauce
• 1 tablespoon sugar
• 2 eggs, cooked in boiling water for 7 1/2 minutes, then cooled completely before peeling
• 2 scallions, thinly sliced
• 2 teaspoons toasted sesame seeds

1. Preheat oven to 425 degrees.
2. Toss broccoli with 2 tablespoons olive oil and arrange on rimmed baking sheet. Roast for 8 minutes, then turn broccoli pieces over.
3. Whisk together hot honey, 2 tablespoons soy sauce, sesame oil and olive oil. Toss shrimp with mixture.
4. Add shrimp to baking sheet and roast in oven for 6 minutes.
5. Bring 4 cups of water to a rolling boil and boil ramen noodles and baby Bok choy for 3 minutes.
6. Drain noodles and Bok choy from water.
7. Stir together chicken stock, soy sauce and sugar in saucepan over medium heat until hot.
8. Add ramen and bok choy.
9. Divide soup between two large soup bowls.
10. Top with shrimp, broccoli and halved eggs. Garnish with sliced scallions and toasted sesame seeds.

Enjoy!