Yield: 2 servings (7 points per serving for blue and purple, 8 points for green)
Add sesame oil to a heated saucepan. Add in the shredded carrots and cook for 2 minutes. Add the garlic and ginger and cook for another minute.
Add the chicken broth, soy sauce and sriracha. Bring to a simmer and add Ramen noodles. Cook for 3 minutes.
Divide soup evenly into two bowls. Top with green onions, soft boiled egg and toasted sesame seeds.
Bring a small pot of water to a boil. Add the egg to the boiling water and cover with a lid. Cook for 6 minutes.
Add the egg to an ice bath to stop the cooking process. Let cool for a minute, then peel the egg and cut in half.