Egg Ramen

Ingredients

• Salt and pepper (to taste)
• Nori sheets (2, shredded)
• Corn kernels (1/2 cup)
• Bean sprouts (1 cup)
• Green onions (2, sliced)
• Sesame oil (1 tablespoon)
• Soy sauce (2 tablespoons)
• Chicken broth (4 cups)
• Eggs (2)
• Ramen noodles (2 packs)

Instructions

1. Bring a pot of water to a boil and cook the ramen noodles according to package instructions. Drain and set aside.
2. In a separate pot, bring the chicken broth to a simmer.
3. In a small saucepan, bring water to a boil and carefully add the eggs. Boil for 6 minutes for a soft-boiled egg or 8 minutes for a medium-boiled egg. Remove from heat and transfer the eggs to a bowl of ice water to cool. Peel and set aside.
4. To the simmering chicken broth, add soy sauce, sesame oil, salt, and pepper. Stir to combine.
5. Divide the cooked ramen noodles between two bowls.
6. Pour the hot broth over the noodles.
7. Garnish with sliced green onions, bean sprouts, corn kernels, shredded nori sheets, and the boiled eggs.
8. Serve hot and enjoy!