Ramen with Egg and Greens
A quick and comforting bowl of instant ramen elevated with a soft-boiled egg and fresh leafy greens, all simmered in a savory broth.
- Total time
- 20 min
- Servings
- 2
- Calories
- 450
- Protein
- 18g
Ingredients
- 2 packages instant ramen noodles
- 2 large eggs
- 4 cups leafy greens (such as spinach or bok choy)
- 4 cups low-sodium chicken or vegetable broth
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 2 green onions
Instructions
- 1
Bring a small pot of water to a boil. Carefully lower the 2 eggs in and cook for 6-7 minutes for a soft-boiled yolk. Remove and place in ice water to stop cooking.
- 2
In a large pot, bring the 4 cups broth and 2 tbsp soy sauce to a simmer over medium heat. Add the 2 packages of ramen noodles (discard seasoning packets) and cook until tender, about 3 minutes.
- 3
Add the 4 cups leafy greens and stir until wilted, about 2 minutes. Remove from heat and stir in the 1 tsp sesame oil.
- 4
Peel the eggs and slice in half. Divide the ramen and broth between two bowls, top each with an egg and sliced green onions. Serve hot.
- 5
For extra flavor, add a splash of rice vinegar or a pinch of chili flakes to the broth before serving.
Tools you’ll need
- small pot
- large pot
- slotted spoon
- bowls
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