Ingredients
- 1 teaspoon olive oil
- 2 cloves garlic minced
- 1/2 teaspoon fresh ginger minced
- 2 cups low-sodium vegetable broth
- 2 teaspoons low-sodium soy sauce
- 1 package 3 ounces ramen noodles seasoning packet discarded
- 1 cup fresh spinach
- 2 large eggs
- Chopped scallions for garnish
Instructions
- In a medium saucepan over medium heat, heat olive oil. Add minced garlic and ginger. Cook for 1 minute until fragrant.
- Pour vegetable broth and soy sauce into the saucepan. Bring to a boil. Add ramen noodles and cook for 3 minutes until tender.
- Stir in fresh spinach and cook for 1 minute until wilted.
- Reduce heat to a gentle simmer. Crack eggs into the broth, spacing them apart. Poach eggs for 3 minutes until whites are set but yolks are still runny.
- Divide noodles and broth between two bowls. Top each with a poached egg. Serve immediately, garnished with chopped scallions.
