Spring Green California Avocado Ramen

1. Fill a 4-quart saucepan with water and bring the water to a boil on high heat. Gently lower the eggs into the boiling water with a slotted spoon. Lower the heat to medium-high and let the eggs cook for 6 minutes, then transfer them to an ice bath and let them cool completely.
2. Put the broth and garlic in another saucepan and bring to a boil over medium heat, then reduce the heat to medium-low to maintain a simmer and continue cooking for 3 minutes. Remove the saucepan from the heat.
3. Put half of the avocado in the jar of a blender. Pour half of the broth over the avocado and blend until creamy.
4. Pour the broth into a clean saucepan and repeat with the other avocado half and the rest of the broth.
5. Carefully peel the eggs.
6. Separate the cooked noodles into four bowls. Ladle equal amounts of the avocado broth over the noodles in each bowl.
7. Slice an egg in half and place the halves on top of the noodles in one of the bowls. Repeat with the remaining eggs.
8. Finish by topping each bowl with avocado slices, watercress leaves and sliced scallions. Serve immediately!

*Recipe Notes: If you like things a bit spicier, drizzle your ramen with a bit of chili oil or add a spoonful of chili garlic sauce. If you want to add meat, some pan-fried bacon or leftover rotisserie chicken would be delicious additions.