# Components:
→ Noodles
01 - 2 packs instant ramen noodles (with or without seasoning packets)
→ Vegetables
02 - 1 cup frozen peas
03 - 1 cup frozen mixed vegetables (carrots, corn, green beans; optional)
04 - 2 green onions, sliced
05 - 2 cloves garlic, minced
→ Broth
06 - 4 cups low-sodium vegetable broth or water
07 - 2 tablespoons soy sauce or tamari (for gluten-free)
08 - 1 teaspoon sesame oil
→ Toppings (optional)
09 - 2 large eggs, soft-boiled or poached
10 - 1 tablespoon toasted sesame seeds
11 - Chili flakes or sriracha, to taste
# Directions:
01 - Heat sesame oil in a medium saucepan over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
02 - Add vegetable broth and soy sauce to the saucepan and bring to a gentle boil.
03 - Add frozen peas and mixed vegetables. Simmer for 2 to 3 minutes until vegetables are heated through.
04 - Add instant ramen noodles, discarding seasoning packets if desired. Cook for 2 to 3 minutes until just tender.
05 - Stir in half of the sliced green onions. Taste and add extra soy sauce if needed.
06 - Divide noodles and vegetables between two bowls. Top each with a soft-boiled egg if using, remaining green onions, toasted sesame seeds, and chili flakes or sriracha.