Miso Ramen Soup

Ingredients:

• 4-5 cups good water, vegetable or chicken stock
• 1 clove of garlic, chopped
• 1 large carrot, sliced into rounds
• 1 cube vegetable bouillon, no salt
• handful of lettuce leaves
• Ramen noodles, cooked
• one egg per serving (optional)
• EDWARD and SON'S Miso-cup instant soup mix
• freshly-ground pepper to taste

Directions:

In soup pot, combine water or stock, garlic, carrots and bouillon. Bring to gentle boil. Cook until carrots are softened a bit. Add lettuce and cook for a minute or two. If using eggs, keep soup at a gentle boil and poach eggs in the soup. Into soup bowls, place cooked Ramen. Pour soup on top and add Miso-cup mix and pepper to taste.

Serves 2 to 3.