Check out Heray Spice's saffron, who is so kindly sponsoring today's video: https://herayspice.com/ The first time I tried saffron, it was in a Risotto Milanese that went horribly wrong. Way too much saffron, no balance, and this strong aroma that made us all smile politely because our friend’s roommate had cooked it. For years, I couldn’t go near the stuff again. But somehow, over time, I found my way back. And now? I can’t get enough. And now, I try it in so many dishes, and every now and then, I strike gold (literally). There’s something magical about that golden hue when it hits the noodles, especially in this earthy saffron mushroom ramen. For this bowl, I’m using saffron from Heray Spice, who are so kindly sponsoring this video. They source directly from his family farm and other Afghan farmers, and the quality is incredible. Cook with me, and let me know in the comments where you’re watching from (: Ingredients (2 servings) Broth base: • 400 ml chicken stock (or vegetable) + 1 cup water • 8 Heray Spice saffron threads, bloomed in 2 tbsp hot water • 1 tbsp unsalted butter (or sesame oil for vegan) • 1 small shallot, finely chopped • 1 garlic clove, minced • ½ tsp grated ginger • ½ tsp rice vinegar • ½ tbsp miso paste • 1 tsp soy sauce • 1 tsp mirin Noodles & toppings: • 2 servings ramen or egg noodles • 2 soft-boiled eggs (6 min) • Sautéed mushrooms: 60g enoki + 4 shiitakes • Bok choy (or other greens) • Scallions, whites and greens separated, finely sliced • Optional: Extra saffron threads + sesame seeds for garnish Directions: 1. Add crushed saffron threads to 2 tbsp hot water and let steep for 10 minutes. 2. Melt butter in a pot. Add shallot, garlic, and ginger. Sauté until translucent and fragrant, about 5 minutes. 3. Pour in stock. Simmer gently for 10 minutes. 4. Add in rice vinegar, soy sauce, and mirin. Turn off the heat and whisk in miso paste until dissolved (don’t boil it). 5. Cook noodles, eggs & greens: Boil noodles until tender. Softboil eggs for 6 minutes. Blanche bok choy brief