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Instant Ramen Upgrade Recipe

Japanese-inspired · Main course · 10 min total

Transform a humble packet of instant ramen into a restaurant-quality bowl with fresh toppings and a soft-boiled egg.

Ingredients

• 1 package instant ramen noodles (with seasoning packet)
• 2 cups water
• 1 large egg
• 1/2 cup baby spinach
• 2 green onions, sliced
• 1/2 sheet nori (dried seaweed), torn into pieces
• 1 teaspoon sesame oil
• 1 teaspoon chili crisp (optional)

Instructions

1. Bring 2 cups water to a boil in a small pot. Add the ramen noodles and cook for 2 minutes, then add the seasoning packet and stir.
2. While noodles cook, prepare the soft-boiled egg: bring a small saucepan of water to a boil, gently lower the egg in, and boil for 6.5 minutes. Transfer to ice water, peel, and halve.
3. Place baby spinach in a serving bowl. Pour the hot ramen and broth over the spinach to wilt it.
4. Top with the soft-boiled egg halves, sliced green onions, torn nori, a drizzle of sesame oil, and chili crisp if desired. Serve immediately.

Tips

• For a richer broth, add a teaspoon of miso paste or a splash of soy sauce.
• Substitute spinach with bok choy or shredded cabbage.
• Store leftover toppings separately; assemble just before serving.

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