Description
This quick and easy ramen upgrade transforms basic instant noodles into a savory and satisfying meal with fresh spinach, mushrooms, green onions, soy sauce, sesame oil, and perfectly fried sunny-side up eggs. Ready in just 15 minutes, this recipe elevates instant ramen with nutritious vegetables and rich flavors for a comforting bowl perfect for any time of day.
Ingredients
Scale
Main Ingredients
- 2 packs of instant ramen noodles
- 4 cups of water
- 1 cup of fresh spinach
- 1/2 cup of sliced mushrooms
- 2 green onions, chopped
- 2 eggs
- 2 tablespoons of soy sauce
- 1 teaspoon of sesame oil
Instructions
- Boil Water: Bring 4 cups of water to a boil in a pot over high heat to prepare for cooking the noodles and vegetables.
- Cook Noodles: Add the instant ramen noodles to the boiling water and cook for 3 minutes until soft but still slightly firm.
- Add Vegetables: Stir in the fresh spinach and sliced mushrooms, cooking for an additional 2 minutes until the vegetables are tender and wilted.
- Fry Eggs: While the noodles and vegetables cook, heat a separate pan over medium heat and fry the eggs sunny-side up until the whites are set but yolks remain runny.
- Season Broth: Add soy sauce and sesame oil to the pot with noodles and vegetables, stirring thoroughly to enhance the broth’s flavor.
- Serve: Ladle the ramen into bowls and top each serving with a fried egg and a sprinkle of chopped green onions for freshness and crunch.
Notes
- For extra protein, you can add cooked chicken or tofu.
- Adjust the amount of soy sauce to control the saltiness of the broth.
- Use other vegetables such as bok choy or carrots based on preference.
- To make it spicier, add chili flakes or a dash of hot sauce.
- Cook eggs to your preferred doneness—poached or boiled eggs work well too.
