Ingredients

• 3 c. chicken stock (unsalted)
• about 12 medium raw peeled shrimp
• 1 egg
• 1 garlic clove, grated
• about 2 tsp. grated ginger
• 1/2 tsp red pepper flakes
• 1 tbsp sesame oil
• 2 tbsp soy sauce
• 1/2 lime, juiced
• about 1/4 c. cilantro, chopped
• 1 c. baby spinach, chopped
• 1/4 c. green onion (white and green parts)
• 1 block of plain ramen noodles

While bringing stock to a boil, add in your uncracked egg. Add the grated ginger, garlic, red pepper flakes, sesame oil, and say sauce. After boiling for about 4-5 minutes for soft boiled, remove your egg. Add in the noodles and shrimp and boil about 3 minutes until shrimp are opaque. Turn off the heat and add in the green onion, spinach, cilantro, and lime juice. Stir until wilted. Taste and adjust broth. Peel your egg and slice it in half. Add to a large bowl with the rest of the soup.

Makes 1 large serving