Ramen Upgrade

Turn a packet of instant ramen into a gourmet-style bowl with a soft-boiled egg, fresh vegetables, and a flavorful broth. Quick enough for a weeknight dinner but impressive enough to share on social media.

Ingredients

• 2 packets instant ramen noodles (discard one seasoning packet)
• 2 eggs
• 3 cups chicken broth
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp sriracha (optional)
• 1 cup baby spinach
• ½ cup corn kernels
• 2 green onions, sliced
• 1 tsp sesame seeds

Method

1. Bring a small pot of water to a boil. Gently lower eggs into the water and cook for exactly 7 minutes for a jammy soft-boiled egg.
2. Transfer eggs immediately to an ice bath. Let them cool while you prepare the ramen.
3. In a medium saucepan, bring chicken broth to a boil. Add one ramen seasoning packet (use only one for two servings to reduce sodium), soy sauce, and sesame oil.
4. Add ramen noodles to the broth and cook according to package directions, about 3 minutes. Do not overcook.
5. During the last minute of cooking, add baby spinach and corn kernels to the broth.
6. Divide noodles and broth between two bowls. Peel the soft-boiled eggs, cut in half, and place on top.
7. Garnish with sliced green onions, sesame seeds, and sriracha if desired.

Chef's note: The trick to a perfect soft-boiled egg is the 7-minute cook time and immediate ice bath. Use only one seasoning packet for two servings to keep the sodium in check. Add whatever vegetables you have on hand: mushrooms, bok choy, and bean sprouts all work great.

Nutrition per serving

More Japanese recipes

• Chicken Teriyaki
• Miso Soup
• Tonkotsu Ramen
• Gyoza
• Katsu Curry
• Tamagoyaki