Pot-au-Feu Ramen

Bring a pot of water to a boil. Gently lower the eggs into the boiling water and cook for 6-7 minutes for a soft-boiled egg. Immediately transfer the eggs to an ice bath to stop the cooking process. Peel the eggs carefully and set aside.

While the eggs are cooking, bring the pot-au-feu broth to a simmer in a large pot. Add the shredded beef, carrots, and potatoes to the broth and heat through.

Cook the ramen noodles according to package directions. Drain well.

Divide the cooked ramen noodles among four bowls.

Ladle the pot-au-feu broth with beef and vegetables over the noodles.

Cut the soft-boiled eggs in half and place two halves in each bowl.

Garnish with sliced green onions and chopped fresh parsley.

Taste the broth and adjust seasoning if necessary. If the broth needs more saltiness, add a teaspoon or two of soy sauce.

Drizzle a few drops of sesame oil over each bowl for extra flavor (optional).