Ramen Egg Noodle Soup with Veggie Boost

Ingredients

• 140 g ramen egg noodles
• 4 cup chicken or vegetable broth
• 2 large marinated boiled egg
• 1 cup mixed frozen vegetables (e.g., peas, carrots, corn)
• 1 tablespoon soy sauce
• 2 tablespoons green onions, sliced(optional)
• 1 teaspoon sesame oil(optional)

Instructions

1. 1

   In a medium pot, bring the broth to a gentle boil over medium heat (about 2 minutes).

2. 2

   Add the mixed vegetables and simmer for 3 minutes until just tender.

3. 3

   Stir in the soy sauce and sesame oil, then add the ramen noodles, cooking for 3‑4 minutes until noodles are soft.

4. 4

   Slice the marinated boiled eggs in half and gently place them in the soup to warm for 1 minute.

5. 5

   Serve hot, garnished with optional sliced green onions.