Vegetable Egg Ramen Soup

Ingredients

• 2 packs Ramen noodles
• 4 eggs
• 2 Carrots
• 2 stalks Celery
• 1 Onion
• 1 cup Broccoli

Seasonings & staples

• Garlic powder, 1 tsp
• Onion powder, 1/2 tsp

Steps

1. 1
   Slice carrots into 1/4-inch coins, dice celery and onion, and cut broccoli into bite-size florets. 5 min
2. 2
   Bring a pot of water to a boil and cook eggs for 7 minutes, then transfer to ice water. 7 min
3. 3
   In a separate pot, heat 1 tbsp oil over medium heat and sauté onion, carrots, and celery for 5 minutes. 5 min
4. 4
   Add 6 cups water, garlic powder, and onion powder, then bring to a simmer for 5 minutes. 5 min
5. 5
   Add ramen noodles and broccoli, cooking until noodles are tender, about 4 minutes. 4 min
6. 6
   Peel and halve the eggs, divide soup into bowls, and top each with two egg halves. 3 min