Spicy Ramen Cup of Noodles

Ingredients

• Egg

  whole

  3 large or 150g

• Ramen noodles

  dry, any flavor, reduced fat, reduced sodium

  6 oz, dry or 170g

• Chicken bouillon

  dry, cubed

  3 cube or 12g

• Miso

  1 ½ tsp or 9g

• Sriracha

  1 ½ tsp or 8g

• Ginger root

  raw

  1 ½ tsp or 3g

• Carrots

  raw

  ¾ cup grated or 83g

• White mushrooms

  raw

  ¾ cup, pieces or slices or 53g

• Spinach

  raw

  1 ½ cup or 45g

• Scallions

  raw

  3 tbsp chopped or 18g

• Sesame seeds

  whole, dried

  ¾ tsp or 2g

Directions

1. Place eggs in a saucepan, cover with cold water by about 1 inch, and bring to a gentle boil over medium-high heat. Cover, remove from heat, and let stand 10–12 minutes. Transfer to an ice bath until cool, then peel and halve lengthwise.
2. Bring a pot of water to a boil and cook the ramen according to package directions until just tender. Drain the noodles well, reserving the boiling water for broth.
3. While the eggs and noodles cook, grate the carrots, slice the mushrooms, chop the spinach, and thinly slice the scallions.
4. Divide the bouillon, miso, sriracha, and minced ginger evenly among heatproof bowls. Add a splash of the reserved hot water to each and stir until dissolved and aromatic.
5. Divide the carrots, mushrooms, spinach, halved eggs, and cooked ramen among the bowls. Pour in enough reserved hot water to cover and form a light broth. Stir gently to combine.
6. Finish with scallions and sesame seeds. Taste and adjust sriracha or miso to preference.