Tomato Ramen

Ingredients

• Soft (boiled eggs - 2)
• Bean sprouts (1 cup)
• Green onions (2, thinly sliced)
• Salt and pepper (to taste)
• Sugar (1 teaspoon)
• Sesame oil (1 tablespoon)
• Soy sauce (2 tablespoons)
• Vegetable broth (4 cups)
• Ginger (1 tablespoon, grated)
• Garlic (3 cloves, minced)
• Onion (1 medium, thinly sliced)
• Tomatoes (4 medium, diced)
• Ramen noodles (2 packs)

Instructions

1. Cook the ramen noodles according to package instructions. Drain and set aside.
2. In a large pot, heat the sesame oil over medium heat. Add the onion, garlic, and ginger. Sauté until fragrant and the onion is translucent.
3. Add the diced tomatoes to the pot and cook for 5 minutes, until they start to break down.
4. Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for 15 minutes.
5. Using an immersion blender or a regular blender, blend the soup until smooth. Season with soy sauce, sugar, salt, and pepper to taste.
6. Divide the cooked ramen noodles into bowls. Ladle the tomato broth over the noodles.
7. Top with sliced green onions, bean sprouts, and soft-boiled eggs.
8. Serve hot and enjoy!