Spicy Korean Ramen Soup

Name: Spicy Korean Ramen Soup
Cuisine: Main Dish
Ingredients: 2 pints Lily's Ladle Chicken Bone Broth; 2 pints filtered water; 3 Tbsp light miso (or to taste); 1 tsp chili paste with garlic (srirache is a good substitute); 3 Tbsp kimchi; 4 kale leaves (shredded); 2 scallion stalks; 2 Tbsp toasted sesame oil; 1 (5oz) package asian curly noodles (ramen); 2 eggs; Salt (to taste)

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Author:

Lily's Ladle

Ingredients

2 pints Lily's Ladle Chicken Bone Broth
2 pints filtered water
3 Tbsp light miso (or to taste)
1 tsp chili paste with garlic (srirache is a good substitute)
3 Tbsp kimchi
4 kale leaves (shredded)
2 scallion stalks
2 Tbsp toasted sesame oil
1 (5oz) package asian curly noodles (ramen)
2 eggs
Salt (to taste)

Directions

Soft boil the eggs by filling a small sauce pan with cold water, submerge eggs and place over high heat. Once water reaches a rolling boil, cover and remove from heat for 5 mins. Then drain and peel.
In a soup pot, combine the broth and water. Add miso and set over med-high heat. No need to bring to a boil. Add the remaining ingredients, cook until noodles are soft.
Slice the eggs and add to the pot (or save and place in the bowls after portioning)