Vegetarian Quick Ramen Upgrade

Total time20 min

Prep time8 min

Cook time12 min

This bowl takes instant ramen from basic to genuinely craveable in under 20 minutes, with a savory miso-and-soy broth built from sizzled garlic and ginger for real depth. A jammy soft-boiled egg on top adds richness and a little drama when you slice into that runny yolk, while wilted baby spinach, sliced green onion, and a sprinkle of sesame seeds keep things fresh and textured. Nori strips are a nice optional finish if you want that classic ramen-shop look. The noodles cook right in the simmering broth, so everything comes together in one pot with minimal cleanup. It's an easy weeknight upgrade that fits nicely into a vegetarian rotation, especially when you want something warm, slurpable, and a little bit fancy without much effort.

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Ingredients

2 servings

2 packages instant ramen noodles (seasoning packets discarded)
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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
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with 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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