Ramen Noodles for Adults

Ingredients

8 cups vegetable or chicken stock (homemade or low-sodium-I used Kitchen Basics)
4 packets ramen noodles (any variety, since you're going to discard the flavor packet)
2 carrots (julienned)
10-ounce package frozen spinach (thawed and drained)
1 cup frozen corn
1 tablespoon fish sauce
1 tablespoon brown sugar
1 lime (cut into wedges)
4 Large eggs (boiled, peeled, and chopped)
1 can bamboo shoots (drained and chopped-optional)
green onions (chopped)
cilantro (chopped)
sriracha (optional)

Note

Feel free to add whatever toppings or add-ins you'd like....or leave out anything you don't want! These make great leftovers, but be aware that the noodles will soak up the liquid as they sit, so it won't really be "soup" the next day.

Directions

Step 1
Bring the stock to a boil. Place the carrots in the boiling stock and cook until tender crisp, then remove with a slotted spoon.
Step 2
Cook the ramen noodles in the stock according to package directions, omitting the flavoring packet (just discard that).
Step 3
Stir in the fish sauce, the brown sugar, the spinach, and the corn. Cook for about a minute. Check seasonings and season with salt if needed (though you probably won't).
Step 4
Divide the noodles among four bowls. Top each bowl with carrots, bamboo shoots (if using), a chopped egg, chopped green onions, cilantro, sriracha, and a squeeze or two of lime. Serve immediately.