Vegetarian Quick Ramen Upgrade
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Learn more āIngredients
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
Chef's tipUse 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 ā watch closely, as garlic can brown quickly.
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