Ramen Soup
Adding assorted veggies, Spam and a perfectly cooked soft boiled egg turns ordinary packages of ramen soup into something really delicious.
Ingredients
- 12 oz canister of Spam, diced
- 1 tbsp vegetable oil
- 8 oz mushrooms, sliced
- ½ head cabbage, thinly sliced
- 1 medium carrot, thinly sliced
- ½ red bell pepper, thinly sliced
- 32 oz carton chicken broth
- 1 tsp Soy sauce
- 3 pkgs Top Ramen soup, crush noodles into bite sized pieces with fist & discard 1 of the seasoning packages
- 4 large eggs
- salt & pepper, to taste
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 packets ramen seasoning
- chives, chopped
Instructions
To Cook Soup:
- Heat oil over medium high heat in a large saucepan.
- Add diced Spam to the pan and cook until golden brown. Remove with a slotted spoon and set aside.
- Add mushrooms to the pan and cook until golden brown. Remove from pan with a slotted spoon and set aside.
- Add cabbage and carrots to the pan and cook until soft, about 5 minutes.
- Add chicken broth, onion powder, garlic powder, salt, pepper, soy sauce, 2 seasoning packets and crushed ramen noodles. Stir, bring to a boil and cook for 3 minutes until noodles are soft.
- Return Spam and mushrooms to the pan. Stir in red bell pepper strips. Cook until heated through, 1-2 minutes.
- Ladle soup into large bowls.
Cook Soft Boiled Eggs:
- In a small saucepan bring 1 inch of water to a boil.
- Add large eggs, directly from the fridge to the pan.
- Cover and cook for exactly 6 minutes.
- Remove from pan with a slotted spoon and place eggs directly into an ice bath.
- Peel eggs and slice in half.
- Place an egg in each bowl with soup.
- Top each bowl of soup with chopped chives to serve.