Step 1

In a large dutch oven or stock pot heat olive oil on medium heat.

Step 2

Add in carrots and mushrooms and cook for 3-4 minutes or until tender. Add in minced garlic and ginger and sesame oil and cook for 1-2 minutes or until fragrant.

Step 3

Add in broth, soy sauce, and sriracha and bring broth to a slow simmer. Taste test broth and add in more soy sauce or sriracha to your liking. Stir in kale and cook for 1-2 minutes or until wilted. Add dried ramen packages to simmering broth and cook for 2-3 minutes.

Step 4

Top soup bowls off with thinly sliced jalapeños, sesame seeds, green onions and soft boiled eggs.

Step 5

Bring a small sauce pot of water to a rolling boil. Add in 2-3 eggs and boil for (minutes (be sure to set a timer!).

Step 6

Once eggs are finished cooking, immediately transfer them to a bowl filled with half ice/half water to cool down instantly and stop cooking. Let cool for 2-3 minutes and very gently peel and half eggs for soup.