Soy Sauce Ramen with Soft-Boiled Eggs

Instructions

1. 1

   Bring 4 cups of water to a boil in a medium saucepan.

2. 2

   Gently add the 4 large eggs to the boiling water and cook for 6 minutes for soft-boiled eggs.

3. 3

   Remove the eggs with a slotted spoon and place them in a bowl of ice water to stop the cooking. Let them cool for 5 minutes, then peel and set aside.

4. 4

   In the same boiling water, add 2 packs (160g) of ramen noodles and cook according to package instructions (usually 3-4 minutes), stirring occasionally.

5. 5

   While the noodles are cooking, heat 1 tablespoon of olive oil in a small pan over medium heat. Add 1 teaspoon of chili flakes and sauté for 30 seconds to infuse the oil.

6. 6

   Once the noodles are cooked, reduce the heat to low and stir in 2 tablespoons of soy sauce.

7. 7

   Add 1 cup of baby spinach to the pot and stir until wilted, about 1 minute.

8. 8

   Divide the noodles, broth, and spinach evenly between two bowls.

9. 9

   Slice the soft-boiled eggs in half and place two halves on top of each bowl of ramen.

10. 10

    Drizzle the chili-infused olive oil over the ramen and serve immediately.