Quick Ramen Bowl
A speedy ramen bowl with spinach, mushrooms, green onions, and an optional egg for a richer, fresher take on instant noodles.
Prep 5 min · Cook 15 min · Total 20 min · Makes 1 serving
Ingredients
- 1 package ramen noodles
- 1 cup fresh spinach
- 3 medium button mushrooms
- 2 whole green onions
- 1 large egg, optional
- 1 tsp chili garlic paste, optional
Directions
- Set a small pot with 2 cups of water over high heat and bring it to a boil. As it heats, rinse the vegetables and slice them. When the water is bubbling, drop in the dry noodles and cook them as directed on the package, about 5 minutes.
- Stir in the seasoning packet until it disappears into the broth, using half a packet if you want to cut back on sodium. Lower the heat to medium, then add the fresh vegetables and stir them through. Leave them in the hot broth, without letting it boil, for 1-2 minutes, just until they soften a little.
- Clear a spot in the middle of the pot and crack the egg into that space. Poach it in the broth until the white has set and the yolk is still loose. If you would rather have egg-drop-style ribbons, break the yolk and gently stir the soup. At this point, the water should not be boiling, or the egg will scatter into tiny pieces and make the broth look cloudy.
- Transfer the soup to a bowl and add a dollop of chili garlic paste on the side.