Mushroom Free Quick Ramen Upgrade

Total time20 min

Prep time8 min

Cook time12 min

4.9

(19)

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Ingredients

2 servings

2 packages instant ramen noodles (seasoning packets discarded)
2 large eggs

For the broth

1 tbsp sesame oil
3 cloves garlic, minced
1 tsp fresh ginger, grated
3 cups low-sodium chicken broth
2 tbsp white miso paste
1 tbsp soy sauce
1 tsp chili garlic sauce (optional)

For serving

2 cups baby spinach
2 green onions, thinly sliced
1 tsp sesame seeds (optional)
1 sheet nori, cut into strips (optional)

Instructions

1
Bring a small saucepan of water to a boil over high heat. Gently lower the eggs in with a slotted spoon and cook for exactly 7 minutes for a jammy, slightly runny yolk. Transfer immediately to a bowl of cold water and let sit for 2 minutes, then peel and halve lengthwise. Set aside.
2
Heat the sesame oil in a medium saucepan over medium heat until shimmering. Add the garlic and ginger and cook, stirring constantly, until fragrant and just golden at the edges, about 1 minute — watch closely, as garlic can brown quickly.

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