Ramen: Soup from Japan

Ingredients

• 2 large eggs
• 1 tablespoon olive oil
• 4 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 4 cups chicken broth
• 4 ounces mushrooms, preferably shiitake
• 1 tablespoon soy sauce
• 1 package of Ramen or Udon Noodles
• 3 cups baby spinach
• 1 carrot, grated
• 2 tablespoons chopped chives

Instructions

1. 1
   For the eggs: Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 7 minutes. Promptly remove eggs and place in an ice bath. Drain well and let cool before peeling and halving.
2. 2
   For the soup: Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and ginger, and cook, stirring frequently, until fragrant, about 1-2 minutes.
3. 3
   Whisk in chicken broth, mushrooms, soy sauce and 3 cups water.
4. 4
   Bring to a boil; reduce heat and simmer until mushrooms have softened, about 10 minutes. Stir in Udon noodles until loosened and cooked through, about 2-3 minutes.
5. 5
   Stir in spinach, carrot and chives until the spinach begins to wilt, about 2 minutes. Serve, garnished with halved eggs.