Asian "Cure That Hangover" Soup

32 ounce box of organic beef broth
1 cup of water
4 bunches of scallions (slice whites course and green part fine, keep separate)
1/2 a box of whole white mushrooms sliced with stems removed
Sriracha sauce
2 eggs
Thai Kitchen garlic and vegetable instant noodle soup packet

Bring broth and water to a boil, throw in the white parts of the scallions (set aside the green part) and the mushrooms.  Add 1 small squirt of sriracha and some pepper, let simmer for 10 minutes.  Tear open the noodle packet (any old fast cooking noodles would work) and throw the noodles in.  I also used 1/2 of the spice packet in there but I find the whole spice packet to be too much.  Stir, Simmer for 5 minutes.  Make sure the soup is back to a boil, crack and egg into the soup and stir all around so the egg can break up and cook in pieces.  If 1 egg isn’t enough (I didn’t think so), do the same thing for 1 more.  Don’t be afraid, it sounds weird, it is weird but it’s no big deal.  Stir and let simmer for 5 more minutes, and then ladle into bowls, throwing in the green parts of the scallions before serving.

Serves 2
Time: 25 minutes start to finish

This soup has it all: vegetable, protein, noodle, and a little spice with very little effort.  It will warm you up, keep you full, and replenish the body – if you happen to need that, or if you happen to have a significant other on the couch who had crazy adventures the night before and who might need that.

About Laura

Working mom trying to balance life and baby.
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