Categories: Asian

Ingredients

• 4 cups water
• 2 tbsp. soy sauce
• 2 tbsp. minced garlic
• 1 tbsp. Sriracha
• 1 tsp sesame oil
• 1 tsp rice wine vinegar
• 1/2 tsp ground white pepper
• 1/2 tsp cracked black pepper
• 2 pkg. chicken-flavored ramen noodles
• 2 eggs
• 8 oz. sliced fresh mushrooms
• 1 large carrot, coarsely shredded
• 1 bunch green onions, thinly sliced
• 2 cups baby spinach
• Crushed red pepper and Sriracha, for serving

Directions

1. In a saucepan, stir together water, soy sauce, garlic, Sriracha, sesame oil, vinegar, white pepper, black pepper and 1 of the flavor packets from the ramen. (Discard remaining packet). Bring mixture to a boil. Add whole eggs to saucepan; remove from heat. Cover and let stand 7 to 8 minutes. Using a slotted spoon, transfer eggs from saucepan to a bowl of ice water; let cool 30 seconds.

2. Return broth mixture to a boil. Add noodles, mushrooms, carrot, and half of green onions. Cook, stirring occasionally, until noodles are tender yet firm to the bite, about 3 minutes. Add spinach and stir until just wilted.

3. Peel and halve eggs. Top each serving with an egg half and some of the remaining green onions.

4. Serve with crushed red pepper and Sriracha.

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