Ramen Bowls

4 eggs (room temperature) – optional
2 cloves garlic, minced
2 tsp fresh ginger
1 tsp sesame oil 
1 carton vegetable broth (you can also use chicken broth)
3/4 cup sliced mushrooms (I used shiitake)
1 3-inch piece of lemongrass 
1 tbsp soy sauce
1 tbsp miso paste
Squirt of sriracha hot sauce (to taste)
1 head bokchoy, washed and chopped
1/2 cup grated carrots 
1/4 cup purple cabbage 
1/2 cup edamame beans 
2 packages ramen, packets discarded .

Start by making your soft boiled eggs – you can use the following method or whatever works for you. Bring water to a boil and gently add your eggs. Let boil for 5-7 minutes. Remove from heat and put under cold water. .
Heat sesame oil over medium heat in a pot and sauté ginger and garlic for a few minutes. Pour in broth and add mushrooms, lemongrass, soy sauce, miso and sriracha. Bring to a boil and let simmer for about 5 minutes. (Make sure miso is mixed in before proceeding). Add in bokchoy, carrots, purple cabbage, edamame and ramen. Continue to cook until ramen noodles are soft. 
Serve soup topped with 1 halved soft boiled egg. 

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