EASY RAMEN OODLES OF NOODLES

1 package ramen noodles (3 ounce)
4 cups beef broth (I use Better Than Bouillon) can use chicken or vegetable
2 tablespoons oil (I use olive)
1/2 onion, peeled and chopped
6 mushrooms, cleaned and chopped
4 garlic cloves, peeled and minced
1/2 -1 teaspoon fresh ginger, grated (I like ginger and it is healthy for you)
1 tablespoon tamari sauce
1/2 teaspoon sriracha sauce (or chili sauce)
1 cup sliced or shredded meat (beef, pork or chicken) I use leftover
Salt and freshly ground pepper to taste
2 eggs, poached
2 green onions, chopped for garnish
Paprika

In a saucepan, heat oil and sauté onions until translucent. Add mushrooms and continue cooking until they have lost their moisture. Add garlic, broth, ginger, tamari sauce, sriracha sauce until it comes to a boil. Add noodles and cook 3 minutes. Lower heat, add meat and cook until heat though. Cover and set aside while you poach the egg.

How to poach the eggs:

Break eggs into 2 ramekins. In a saucepan, bring 4 inches of water to a boil. Lower heat and gently pour the eggs into pan keeping them separated. I sometimes use metal molds (greased) to accomplish a more uniform egg. Cook 8-9 minutes depending on how runny you like your egg. Remove with a slotted spoon to a plate. Dab with dish towel or paper towel to remove excess moisture.

Reheat soup and divide into two bowls. Top with poached egg and garnish with green onions and sprinkle with paprika. Perfect for lunch or add more goodies to make a hearty dinner dish. Flavors are extraordinary!

Enjoy!