Soy-Ginger Ramen Noodle Bowl with Soft Egg

Ingredients

• 2 packs ramen noodles, seasoning packets discarded
• 2 eggs
• 3 cups chicken or vegetable broth
• 2 cloves garlic, minced
• 1 tablespoon minced fresh ginger
• 3 tablespoons soy sauce
• 1 teaspoon sesame oil
• 1 cup baby spinach
• 1/2 cup sliced mushrooms
• 2 green onions, sliced
• 1 teaspoon chili oil (optional)

Instructions

1. 1Bring a small pot of water to a boil and gently lower in the eggs, cooking for exactly 6 to 7 minutes for a soft, jammy yolk, then transfer to an ice bath, peel, and halve.
2. 2In a separate pot, heat a drizzle of oil over medium heat and saute the garlic and ginger for 30 seconds until fragrant.
3. 3Pour in the broth, soy sauce, and sesame oil, and bring to a simmer.
4. 4Add the mushrooms and simmer for 3 to 4 minutes until tender.
5. 5Add the ramen noodles and cook for 2 to 3 minutes until just tender, then stir in the spinach until wilted.
6. 6Divide the broth and noodles between two bowls, top each with a halved soft-boiled egg, green onions, and a drizzle of chili oil if using.

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