3 tablespoons olive oil
1 cup shredded carrots
2 cups thinly sliced mushrooms
3 garlic cloves minced
1 thumb of ginger grated
2 teaspoons sesame oil
6 cups vegetable or chicken broth
3–4 tablespoons low sodium soy sauce
A healthy squirt of sriracha (more if you like it spicy)
2– packages of dried top ramen (discard flavorings)
3 cups of kale or spinach thinly sliced
1 jalapeno thinly sliced
1 cup green onions, thinly sliced
2–3 eggs soft boiled
In a large dutch oven or stock pot heat olive oil on medium heat. Add in carrots and mushrooms and cook for 3-4 minutes or until tender. Add in minced garlic and ginger and sesame oil and cook for 1-2 minutes or until fragrant.
Add in broth, soy sauce, and sriracha and bring ramen to a slow simmer. Taste test broth and add in more soy sauce or sriracha to your liking. Stir in kale and cook for 1-2 minutes or until wilted. Add dried ramen packages to simmering broth and cook for 2-3 minutes.
Top soup bowls off with thinly sliced jalapeños, sesame seeds, green onions and soft boiled eggs.
Bring a small sauce pot of water to a rolling boil. Add in 2-3 eggs and boil for (5) minutes (be sure to set a timer!). Once eggs are finished cooking immediately transfer them to a bowl filled with half ice/half water to cool down instantly and stop cooking. Let cool for 2-3 minutes and very gently peel and half eggs for soup.