Categories: Asian
Ingredients
- 4 cups water
- 2 tbsp. soy sauce
- 2 tbsp. minced garlic
- 1 tbsp. Sriracha
- 1 tsp sesame oil
- 1 tsp rice wine vinegar
- 1/2 tsp ground white pepper
- 1/2 tsp cracked black pepper
- 2 pkg. chicken-flavored ramen noodles
- 2 eggs
- 8 oz. sliced fresh mushrooms
- 1 large carrot, coarsely shredded
- 1 bunch green onions, thinly sliced
- 2 cups baby spinach
- Crushed red pepper and Sriracha, for serving
Directions
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In a saucepan, stir together water, soy sauce, garlic, Sriracha, sesame oil, vinegar, white pepper, black pepper and 1 of the flavor packets from the ramen. (Discard remaining packet). Bring mixture to a boil. Add whole eggs to saucepan; remove from heat. Cover and let stand 7 to 8 minutes. Using a slotted spoon, transfer eggs from saucepan to a bowl of ice water; let cool 30 seconds.
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Return broth mixture to a boil. Add noodles, mushrooms, carrot, and half of green onions. Cook, stirring occasionally, until noodles are tender yet firm to the bite, about 3 minutes. Add spinach and stir until just wilted.
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Peel and halve eggs. Top each serving with an egg half and some of the remaining green onions.
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Serve with crushed red pepper and Sriracha.