Quick Spinach and Egg Ramen
Quick Spinach and Egg Ramen
Ingredients
For the Broth
- 6 cups chicken or vegetable broth
- 1/4 cup soy sauce
- 1 tablespoon fresh ginger, grated
- 2 garlic, cloves, minced
- 1 teaspoon toasted sesame oil
For the Ramen
- 4 instant ramen noodles, packages (noodles only, discard seasoning packets)
- 5 ounces fresh spinach
For the Toppings
- 4 large eggs
- 2 green onions, thinly sliced
- 1 teaspoon sesame seeds
- 1/2 teaspoon red pepper flakes, optional
Instructions
- 1
Prepare the eggs: For soft-boiled eggs, bring a small pot of water to a rolling boil. Carefully lower the eggs into the boiling water and cook for 6-7 minutes. Immediately transfer to an ice bath to stop cooking, then peel. Alternatively, fry the eggs sunny-side up or over easy.
⏱️ 10 min
- 2
In a large pot or Dutch oven, combine the chicken or vegetable broth, soy sauce, grated fresh ginger, minced garlic, and toasted sesame oil. Bring the mixture to a gentle simmer over medium-high heat.
⏱️ 5 min
- 3
Once the broth is simmering, add the instant ramen noodles (without the seasoning packets) to the pot. Cook according to package directions, usually 2-3 minutes, until the noodles are tender.
⏱️ 3 min
- 4
Add the fresh spinach to the pot with the noodles and broth. Stir gently until the spinach has completely wilted, which should only take about 1-2 minutes.
⏱️ 2 min
- 5
Ladle the hot ramen into four individual serving bowls. Top each bowl with a prepared egg (halved if soft-boiled), a generous sprinkle of thinly sliced green onions, sesame seeds, and red pepper flakes if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Quick Spinach and Egg Ramen
Ingredients
For the Broth
- 6 cups chicken or vegetable broth
- 1/4 cup soy sauce
- 1 tablespoon fresh ginger, grated
- 2 garlic, cloves, minced
- 1 teaspoon toasted sesame oil
For the Ramen
- 4 instant ramen noodles, packages (noodles only, discard seasoning packets)
- 5 ounces fresh spinach
For the Toppings
- 4 large eggs
- 2 green onions, thinly sliced
- 1 teaspoon sesame seeds
- 1/2 teaspoon red pepper flakes, optional
Instructions
- 1
Prepare the eggs: For soft-boiled eggs, bring a small pot of water to a rolling boil. Carefully lower the eggs into the boiling water and cook for 6-7 minutes. Immediately transfer to an ice bath to stop cooking, then peel. Alternatively, fry the eggs sunny-side up or over easy.
⏱️ 10 min - 2
In a large pot or Dutch oven, combine the chicken or vegetable broth, soy sauce, grated fresh ginger, minced garlic, and toasted sesame oil. Bring the mixture to a gentle simmer over medium-high heat.
⏱️ 5 min - 3
Once the broth is simmering, add the instant ramen noodles (without the seasoning packets) to the pot. Cook according to package directions, usually 2-3 minutes, until the noodles are tender.
⏱️ 3 min - 4
Add the fresh spinach to the pot with the noodles and broth. Stir gently until the spinach has completely wilted, which should only take about 1-2 minutes.
⏱️ 2 min - 5
Ladle the hot ramen into four individual serving bowls. Top each bowl with a prepared egg (halved if soft-boiled), a generous sprinkle of thinly sliced green onions, sesame seeds, and red pepper flakes if desired.
⏱️ 2 min