Caitlyn's Ramen Egg Flower Soup

Hello!  I'm back!  I certainly didn't intend to take the summer off but it appears I've done just that.  I was brought back by a delicious soup my daughter made for lunch today, which she asked me to post.  I'm very excited that at the tender age of five, she already understands that, except for baking, it is perfectly ok to use a recipe as a guideline, not as a rule.  The recipe she was following in her cookbook called merely for ramen, six spinach leaves, three mushrooms, and 1/4 cup each of corn and peas.  Caitlyn's version is much more flavorful!

Caitlyn's Ramen Egg Flower Soup

(makes 3 large servings)

1 package ramen (I recommend pork, chicken, or oriental flavor)
1 large handful fresh spinach
1/2 c. corn kernels
1/2 c. peas
6 mushrooms, chopped
3 c. water (or two cups chicken broth and one cup water)
2 t. chicken base or 2 bouillon cubes (omit if using chicken broth)
1 t. garlic powder
1 T. dried minced onion
pinch dried red pepper flakes
salt and pepper to taste
2 eggs, beaten

Break noodles into a two or three quart saucepan.  Add water or chicken broth, ramen seasoning packet, vegetables, and seasonings.  Bring to a boil, reduce to a simmer, and cook for 10 minutes or until spinach is wilted and the vegetables are cooked through.  Slowly drizzle egg into the soup to form ribbons in the mixture.  Stir gently, and cook two minutes more.  Serve immediately.