Breakfast Ramen
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Breakfast Ramen
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Turn a pot of ramen noodles into a breakfast dish that makes the perfect start to your day.
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Ingredients
- 1 teaspoon olive oil
- 2 cloves garlic minced
- 1/2 teaspoon fresh ginger minced
- 2 cups low-sodium vegetable broth
- 2 teaspoons low-sodium soy sauce
- 1 package 3 ounces ramen noodles seasoning packet discarded
- 1 cup fresh spinach
- 2 large eggs
- chopped scallions for garnish
Instructions
- In a medium saucepan over medium heat, heat olive oil. Add minced garlic and ginger. Cook for 1 minute until fragrant.
- Pour vegetable broth and soy sauce into the saucepan. Bring to a boil. Add ramen noodles and cook for 3 minutes until tender.
- Stir in fresh spinach and cook for 1 minute until wilted.
- Reduce heat to a gentle simmer. Crack eggs into the broth, spacing them apart. Poach eggs for 3 minutes until whites are set but yolks are still runny.
- Divide noodles and broth between two bowls. Top each with a poached egg. Serve immediately, garnished with chopped scallions.
Nutrition Information
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Calories
159kcal
(8%)
Carbohydrates
16g
(5%)
Protein
9g
(18%)
Fat
6g
(9%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.01g
Cholesterol
164mg
(55%)
Sodium
256mg
(11%)
Potassium
207mg
(6%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
1644IU
(33%)
Vitamin C
5mg
(6%)
Calcium
49mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 159 kcal
% Daily Value*
| Calories | 159kcal | 8% |
| Carbohydrates | 16g | 5% |
| Protein | 9g | 18% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 164mg | 55% |
| Sodium | 256mg | 11% |
| Potassium | 207mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 1644IU | 33% |
| Vitamin C | 5mg | 6% |
| Calcium | 49mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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