Taco noodle soup

This is a quick and easy, yet hearty meal for harsh winters. My children love this when they get back home from school.

What you need: Serve 2 to 3
2 single packs of whole wheat noodles, Ramen, Maggi  or any kind you prefer. Ditch the spice packs that come with it.
4 cups of hot water
1 cup of diced veggies like beans and carrots
1 cup of fresh or frozen peas
1 tsp taco seasoning
1 tsp mild curry powder
3 eggs
Salt and pepper to taste
Sriracha for added kick :-)

Bring the 4 cups of water and veggies to a rolling boil. Break the noodle cakes and dunk them into the boiling water. Cover and cook on high for 3 minutes. Lower the heat, sprinkle the taco and curry powders, pepper and just a dash of salt as the taco seasoning already has some salt in it. Whisk briskly, so they are seasoning lumps floating around. Let it simmer on low.

In another pan on the side, on medium heat, add a little butter; Crack the eggs and let them cook for a minute; add salt and pepper before you scramble them. This will give you big popcorn clusters. Just the perfect size to top on noodle soup.

Ladle out the noodle soup in soup bowls, pouring a generous amount of soup on the noodles. Top it with egg clusters, and a dash of Sriracha. Dig in! Enjoy.