Upgraded Instant Ramen

Name: Upgraded Instant Ramen
Cook time: 10 min
Total time: 10 min
Yield: 1 to 2
Ingredients: 1/2 Tbsp cooking oil; 1 clove garlic, minced; 1/2 tsp grated fresh ginger; 1 handful sliced mushrooms; 1 cup vegetable broth; 1 cup water; 1 package instant ramen (seasoning discarded); 1 handful fresh spinach; 1 large egg; 1 green onion, sliced; Sriracha to taste

User Reviews

4.5

105 reviews

Excellent

Cook Time
mins
Total Time
10 mins
Servings
1 to 2
Calories
5476 kcal
Course
Main Course, Soup
Cuisine
Asian

Upgraded Instant Ramen

Nancy Wheeler

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What to add to ramen to make it better and easily upgrade your inexpensive instant ramen into a big delicious bowl of fancy ramen!

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Ingredients

Servings

1/2 Tbsp cooking oil
1 clove garlic, minced
1/2 tsp grated fresh ginger
1 handful sliced mushrooms
1 cup vegetable broth
1 cup water
1 package instant ramen (seasoning discarded)
1 handful fresh spinach
1 large egg
1 green onion, sliced
Sriracha to taste

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Instructions

Add the oil, garlic, and ginger to a small sauce pot and sauté over medium for about one minute.
Add the sliced mushrooms and sauté for about a minute more.
Add the broth and water, and bring to a boil.
Once boiling, add the uncooked ramen noodles. Boil for about 3 minutes, or just until they are tender. Do not overcook the noodles.
Stir in the spinach until wilted. Turn the heat down to low, crack the egg into the broth, and let sit for about six minutes, or until the egg whites are cooked and the yolk is still runny.
Transfer the soup to one or two bowls, then top with sriracha and sliced green onion.