Ramen Noodle Soup with Spinach and Poached Eggs

By Muzungu

Ingredients

• 1 Tbs. canola oil
• 1/2 small yellow onion, finely chopped
• 6 cups lower-salt chicken broth
• 1 smashed clove of garlic
• 2 thin slices of ginger
• Kosher salt
• 6 oz. instant ramen noodles
• 1 oz. (1 packed cup) baby spinach
• 2 large eggs
• Sriracha or other hot sauce
• Asian sesame oil

Preparation

Step 1

In a 4- to 5-quart pot, heat the oil over medium-low heat. Add the onion, and cook, stirring occasionally, until translucent, about 2 minutes. Add the chicken broth, garlic,ginger, and 1/2 tsp. salt. Bring to a boil over high heat. Add the noodles (discard the seasoning packets) and spinach and cook, stirring to break apart the noodles, until they sink and the spinach is wilted, about 1 minute. Crack the eggs into the pot, cover, and turn off the heat. Let sit until the whites have set, about 3 minutes. Divide between 2 bowls, top with a dash of Sriracha and a drizzle of sesame oil, and serve.