Adult Ramen- Souper Supper

I don't care what you say, there is just something about Ramen Noodles that is comforting. It's funny, I can remember so many specific times I ate ramen. Would prefer it over real food at times. My freshman year of college; we had to buy an extra big bowl so we could cook two packs at one time. I used to be able to eat it with the sodium packet, but now I just use the noodles in my own broth. 

I give you 

Adult Ramen

2 stalks celery chopped

Sliced mushrooms

2 cloves grated garlic

2 cups chopped kale

1" nub fresh garlic sliced

Shredded carrot (purple) 

Shredded yellow squash 

Sliced scallions

Sautée everything up in a large soup pot with coconut oil. Add frozen corn, edamame, peas and steamed lentils to the pot. 

I bought some trader joes spicy peanut vinegarette and threw that in the pot along with two tablespoons of natural peanut butter and honey.

In a separate pot boil 3 cups of chicken stock and cook the ramen noodles . Spoon them out after three minutes. In the same pot, return the chicken stock to  a simmer. Create a cyclone in the pot with a small whisk. Crack an egg in a ramekin and put it in the center of the cyclone. It keeps the egg white together. 

Build your bowl.

Add veggies and soup broth. I made a nice bed for my egg of arugula, avocado and lime juice. When you crack the yolk, mix in in your broth; it becomes so creamy.

For H's bowl, she just had noodles, lentils, shredded carrot and egg with the peanut-honey broth. Heaven forbid green  touched a doodle. 

Enjoy a souper supper! Haha

-K