This started as a way to use up whatever vegetables were left in the fridge at the end of the week, but it has evolved into a more-or-less static set of ingredients.
- 2-3 c chicken broth (homemade is best, but canned will do in a pinch)
- a hunk of fresh ginger, very thinly sliced
- 2 or 3 mushrooms
- 2 eggs if you’re sharing, 1 if you’re not
- a big handful of some kind of leafy greens (baby pak choi is my favorite but I can’t get it here so I use spinach)
- 1 package of ramen noodles
- fresh hot peppers (I use Thai chillies when I can get them, but here I substitute serranos)
- 1 scallion
- half a tomato
- soy sauce
- lime wedges
Put the broth on to boil with the ginger. While it is heating, slice the mushrooms. Chop the hot peppers, slice the scallion very thin, and cut the tomato into thin wedges. If you don’t always have lime wedges in your fridge like I do, cut some.
When the broth is boiling, add the mushrooms, noodles, and greens. Stir as needed to get the noodles totally immersed. (Throw away the nasty seasoning packet.)
Crack the egg and gently slip it into the soup to poach; reduce the heat and cook according to noodle package directions.
Ladle each serving into a bowl and top with tomato wedges, scallions, hot peppers, and a dash of soy sauce. Squeeze a lime on top and eat immediately (while the egg yolk is still soft).