Vegetable Ramen Upgrade Soup

Ingredients

• 2 packs Instant ramen noodles (discard seasoning packet)
• 1 tbsp Vegetable oil
• 2 cloves Garlic
• 1 tsp Ginger (fresh, grated)
• 1 small Carrot (thinly sliced)
• 1/2 cup Bell pepper (thinly sliced)
• 1 cup Mushrooms (sliced)
• 2 cups Baby spinach (or bok choy)
• 2 tbsp Soy sauce (or tamari)
• 1 tbsp Lime juice
• 1 large Egg(optional)
• 4 cups Water or low-sodium broth

Instructions

1. 1

   Bring 4 cups water (or broth) to a gentle boil. If using an egg, carefully lower it in and cook for 6–7 minutes for a soft-boiled yolk; remove and cool slightly, then peel.

2. 2

   Meanwhile, heat vegetable oil in a pot or deep pan over medium-high heat. Sauté garlic and ginger for 30 seconds, then add carrot, bell pepper, and mushrooms. Cook 4–5 minutes, stirring, until the vegetables soften.

3. 3

   Add the broth to the pot with the sautéed vegetables and bring back to a simmer. Stir in soy sauce and lime juice.

4. 4

   Add the ramen noodles (without the seasoning packet) and cook 2–3 minutes until tender. Stir in spinach/bok choy for 30–60 seconds until wilted.

5. 5

   Serve ramen in bowls. Slice the soft-boiled egg (optional) and place on top.