Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
6 Cups reduced sodium chicken, vegetable, or beef broth/stock
2 tablespoons sesame oil
3 teaspoons garlic, minced	Washed, peeled and minced
2 teaspoons fresh ginger	Washed, peeled and minced
¼ cup lite soy sauce
2 tablespoons mirin or rice wine vinegar
1 cup fresh shitake mushrooms	Washed, trimmed and diced
2 cups fresh baby spinach	Washed and trimmed
Hot sauce, to taste	(optional)
½ cup green onions or scallions, sliced	Peeled, trimmed and sliced
1 cup shredded carrots	Washed, peeled and shredded
1 tablespoon sesame seeds	(optional)
4 eggs
6 oz. ramen noodles

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Heat sesame oil in a large pot over medium high heat. Add garlic and ginger and cook until soft.  Stir in soy sauce and mirin and cook for another minute.  Add the stock and bring to a simmer for 5 minutes.
2	Add mushrooms and simmer for 10 minutes.
3	Mean while bring a small pot water to a boil. Add the eggs carefully. Reduce heat and cook for 12 minutes.  Remove eggs from bot and place in a bowl of ice and water to stop the cooking. After a few minutes, peel the shells off carefully and slice the eggs. Set aside.
4	Add ramen noodles to broth mixture and cook according to package instructions. Cook for 2-3 minutes until noodles are soft. Stir in spinach.	Cook until internal temperature reaches 135°F.
4	Divide soup into bowls. Top with carrots, green onions and egg. Sprinkle with sesame seeds . May add hot sauce if desired. Serve immediately