Veggie‑Loaded Ramen Soup

Ingredients

• 2 packs Instant ramen noodles (flavorless)
• 2 cups Low-sodium chicken broth
• 2 cups Fresh spinach leaves
• 1 medium, sliced thin Carrot
• 2 Egg
• 1 tablespoon Soy sauce(optional)
• ½ teaspoon Sesame oil(optional)
• 2 stalks, sliced Green onions(optional)

Instructions

1. 1

   Bring the chicken broth to a gentle boil in a medium saucepan (about 2 minutes).

2. 2

   Add the sliced carrot and simmer for 1 minute, then stir in the spinach and cook until wilted, about 30 seconds.

3. 3

   Add the ramen noodles and cook according to package instructions (2–3 minutes), stirring occasionally.

4. 4

   While the noodles cook, bring a small pot of water to a boil, lower the heat and gently add the eggs; cook 6 minutes for soft‑boiled, then transfer to ice water and peel.

5. 5

   Season the soup with soy sauce and sesame oil if using, then ladle into bowls and top each with a halved soft‑boiled egg and sliced green onions.