Ramen with Spinach and Poached Egg
User Reviews
5.0
9 reviews
Excellent
Ramen with Spinach and Poached Egg
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This ramen soup is amazingly flavorful and comes together wonderfully with sauteed garlic, ginger, fresh spinach, and ramen noodles...topped with a poached egg, sesame oil, and a few splashes of Sriracha sauce! Yum yum yum!
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Ingredients
- 1 tablespoon olive oil
- 1 cup onion chopped
- 1 clove garlic minced
- 1 teaspoon ginger fresh, peeled and minced
- 6 cups chicken broth or vegetable broth
- ¾ teaspoon kosher salt
- ½ black pepper
- 6 oz ramen noodles toss out the seasoning packet
- 6 oz spinach fresh, washed, dried, and stems removed
- 1 teaspoon white vinegar
- 2 large eggs
- sesame oil for final drizzle
- Sriracha optional...for topping off the soup
Instructions
- In a medium-sized skillet or pot, heat the oil over medium heat.
- Add the onion and cook until translucent, about 4 minutes.
- Add the garlic and ginger and cook for another 2 minutes.
- Add the chicken broth and bring it to a boil. Add in the salt and pepper.
- Add the ramen noodles and cook, stirring to break them apart, until they are tender, about 6 minutes (test one to make sure they are cooked to your liking).
- Lower the heat to medium and add the spinach and cook until wilted, about another minute.
- Meanwhile, bring a separate pot of water to a boil. Crack each egg into a small bowl. Top with a small drop or two of vinegar. Use the handle of a large wooden spoon to create a spinning vortex in the boiling water. Carefully transfer the eggs (one at a time) into the spinning boiling water. Turn off the heat and cover the pot for 3 minutes.
- Use a slotted spoon to transfer the poached eggs to the pot of ramen, or ladle out the soup into soup bowls and top each with one of the poached eggs.
- If desired (highly recommended), drizzle a little sesame seed oil and sriracha over the tops of each bowl of ramen.
Notes
- See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.
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- We highly recommend using fresh spinach. Mature is best, but baby spinach will work, too. If using frozen, allow it to completely thaw and then squeeze as much water out of it as you can.
- Leftovers will keep covered in the fridge for up to 5 days and can be frozen for up to 2 months, although the noodles will break down somewhat.
Nutrition Information
Show Details
Calories
586kcal
(29%)
Carbohydrates
66g
(22%)
Protein
21g
(42%)
Fat
18g
(28%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
3g
Monounsaturated Fat
13g
Trans Fat
0.02g
Cholesterol
200mg
(67%)
Sodium
2790mg
(116%)
Potassium
562mg
(16%)
Fiber
4g
(16%)
Sugar
8g
(16%)
Vitamin A
1704IU
(34%)
Vitamin C
11mg
(12%)
Calcium
119mg
(12%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 2people
Amount Per Serving
Calories 586 kcal
% Daily Value*
| Calories | 586kcal | 29% |
| Carbohydrates | 66g | 22% |
| Protein | 21g | 42% |
| Fat | 18g | 28% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 200mg | 67% |
| Sodium | 2790mg | 116% |
| Potassium | 562mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 1704IU | 34% |
| Vitamin C | 11mg | 12% |
| Calcium | 119mg | 12% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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