Ramen Noodle Soup

• 3 Tablespoons Olive Oil
• 1 whole Large Onion, Diced
• 3 whole Medium-sized Carrots, Diced
• 2 stalks Celery, Diced
• 1 teaspoon Salt + More As Needed
• 1 teaspoon Pepper + More As Needed
• 3 cloves Garlic, Minced
• 1/4 cups Fresh Parsley, Chopped + More For Garnish
• 4 cups Low Sodium Beef Broth
• 1 cup Water
• 3 Tablespoons Soy Sauce
• 2 teaspoons Sriracha
• 1/2 pounds Asian-style Noodles Or Ramen
• 3 whole Italian Sausage Links, Fully Cooked And Sliced
• 4 whole Hard Boiled Eggs For Garnish
• 1/4 cups Green Onions, Chopped For Garnish

1. In a 5-quart Dutch oven, heat the oil over medium heat. Add the onion, carrots and celery. Season with salt and pepper and cook until tender, about 8 minutes. Add the garlic and the parsley and cook for another 2 minutes or until you begin to smell the garlic. Now, add the beef broth, water and soy sauce. Stir to combine. Bring to a boil then lower the heat to simmer and cook for 20 minutes.
2. Add the Sriracha, noodles, and sausage and continue to simmer until the noodles are al dente, about 6-7 minutes (or according to package instructions for al dente). Adjust the seasoning by adding more salt, pepper and/or Sriracha.
3. Serve hot and garnish with hard-boiled eggs, green onions and parsley. Enjoy!

olive oil, onion, carrots, stalks celery, salt , pepper , garlic, ubc, water, soy sauce, sriracha, asianstyle noodles, italian sausage, eggs, ubc

Taken from tastykitchen.com/recipes/soups/ramen-noodle-soup/ (may not work)