Ramen is so easy to make; you can have it ready in under 30 minutes! It’s healthier and tastier than the store-bought version!
All my life, I have eaten packaged ramen. It was a staple of our Korean household and an even greater staple during my college years.
It’s not healthy for you, so let’s make it at home with our favorite vegetables.
First, I will say this. First, I’ll say this. This is not a 2-minute meal. You can make this meal from scratch in 30 minutes using pantry staples.
This is the perfect meal to clean out your fridge. However, the spinach-carrot-mushroom combo is hard to beat.
Add half an egg since it looks so pretty. Plus, it’s protein.
Ingredients
- Two large eggs
- Olive oil one tablespoon
- Four cloves garlic, minced
- Freshly grated Ginger, 1 Tablespoon
- Reduced sodium chicken broth, 4 cups
- Shiitake mushrooms, 4 oz
- Reduced sodium soy sauce, one tablespoon
- Three (5.6-ounce packages) of refrigerated Yaki Soba and seasoning sauce packets were thrown away*
- 3 cups baby spinach
- Eight slices of Narutomaki (optional)
- One carrot grated
- Green onions thinly sliced
Instructions
- Cover the eggs with 1 inch of cold water in a large pan. Bring to a rolling boil and simmer for one minute. Cover the eggs with a lid that fits snugly and remove them from heat. Set aside for 8-10 minutes. Drain and cool the eggs before peeling.
- Over medium heat, heat olive oil in a large Dutch oven or stockpot. Add the garlic and Ginger and stir frequently until fragrant. This should take about 1-2 mins.
- Add the mushrooms, chicken broth, soy sauce, and 3 cups of water.
- Bring to a rolling boil, reduce heat, and simmer for 10 minutes or until the mushrooms are softened. Stir in Yaki-Soba for about 2-3 minutes until it is loosened.
- Stir in Narutomaki (spinach), carrot, and green onions for about 2 minutes or until spinach starts to wilt.
- Serve immediately, garnished with fried eggs.
