Categories: Oriental, Soup, Vegetables

Ingredients

• 4 cups water
• 2 tablespoons low sodium soy sauce
• 2 tablespoons minced garlic
• 1 tablespoon Sriracha (was really good but really spicy...I will cut back on sriracha in the future)
• 1 teaspoon sesame oil
• 1 teaspoon rice wine vinegar
• 1/2 teaspoon ground white pepper
• 1/2 teaspoon cracked black pepper
• 2 (3 oz) pkgs chicken flavored ramen noodles
• 2 eggs (I used 3 eggs, 4 would be great too)
• 8 oz sliced fresh mushrooms
• 1 large carrot, coarsely shredded (1 cup)
• 1 bunch green onions, thinly sliced
• 2 cups baby spinach (used a 9 oz package of 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. (Save the other packet for future use.)

2. Bring mixture to a boil. Add whole eggs (still in shells) to the saucepan; remove from heat. Cover and let stand 7-8 minutes. Using a slotted spoon, transfer eggs from saucepan to a bowl of ice water; let cook 30 seconds.

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

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

5. Serve with crushed red pepper and sriracha.

6. You could add some cut up rotisserie chicken if you absolutely must have something hardy.

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