Egg Ramen Boil 🍜🥚:
Ingredients 🍜🥚
– 4 cups chicken or vegetable broth 🍲
– 1 package (3 oz) instant ramen noodles 🍜
– 2 large eggs 🥚
– 2 cloves garlic, minced 🧄
– 1 tablespoon soy sauce 🍜
– 1 tablespoon sesame oil 🌰
– 1/2 teaspoon ground ginger 🌿
– 1/2 cup sliced mushrooms 🍄
– 1 cup baby spinach or bok choy 🥬
– 2 green onions, sliced 🌿
– 1 tablespoon sesame seeds (optional) 🌰
– Salt and black pepper to taste 🧂🌶️
Preparation 🍳
1. Prepare Broth: In a large pot, bring the chicken or vegetable broth to a boil. 🍲
2. Add Flavors: Stir in the minced garlic, soy sauce, sesame oil, and ground ginger. 🍜🌰🌿🧄
3. Cook Mushrooms: Add the sliced mushrooms to the pot and cook for about 3 minutes, until tender. 🍄
4. Add Noodles: Add the instant ramen noodles to the pot and cook according to package instructions, usually about 2-3 minutes. 🍜
5. Cook Eggs: Carefully crack the eggs into the pot, allowing them to poach in the broth. Cook for about 3-4 minutes, or until the whites are set but the yolks are still runny. 🥚
6. Add Greens: Stir in the baby spinach or bok choy and cook for an additional 1-2 minutes, until wilted. 🥬
7. Serve: Season with salt and black pepper to taste. Garnish with sliced green onions and sesame seeds if desired. Serve warm and enjoy! 😋🍽️🌿