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Recipe

Ramen Noodle Soup with Spinach and Poached Eggs

Scott Phillips

Servings: 2

Instant ramen, that old dorm-room standby, gets a massive upgrade when you ditch the artificial flavor packet in favor of fragrant aromatics and fresh spinach.

Ingredients

  • 1 Tbs. canola oil
  • 1/2 small yellow onion, finely chopped
  • 6 cups lower-salt chicken broth
  • 1 smashed clove of garlic
  • 2 thin slices of ginger
  • Kosher salt
  • 6 oz. instant ramen noodles
  • 1 oz. (1 packed cup) baby spinach
  • 2 large eggs
  • Sriracha or other hot sauce
  • Asian sesame oil

Nutritional Information

      Calories (kcal) : 500
      Fat Calories (kcal): 160
      Fat (g): 18
      Saturated Fat (g): 3.5
      Polyunsaturated Fat (g): 4.5
      Monounsaturated Fat (g): 9
      Cholesterol (mg): 195
      Sodium (mg): 1030
      Carbohydrates (g): 60
      Fiber (g): 3
      Protein (g): 30

Preparation

  • In a 4- to 5-quart pot, heat the oil over medium-low heat. Add the onion, and cook, stirring occasionally, until translucent, about 2 minutes. Add the chicken broth, garlic,ginger, and 1/2 tsp. salt. Bring to a boil over high heat. Add the noodles (discard the seasoning packets) and spinach and cook, stirring to break apart the noodles, until they sink and the spinach is wilted, about 1 minute. Crack the eggs into the pot, cover, and turn off the heat. Let sit until the whites have set, about 3 minutes. Divide between 2 bowls, top with a dash of Sriracha and a drizzle of sesame oil, and serve.

Reviews

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Reviews

  • DJ | 02/09/2017

    Wow-great soup for dinner in 12 minutes. Maybe add an extra 1/2 cup of spinach. As mentioned in an earlier review do not forget the Sriracha and Asia. Sesame oil.

  • nsmelz | 11/02/2016

    Delicious. I doubled everything to feed my family of 4. My kids devoured it and asked if I could make it again for their friends the next night. Don't leave out the sesame oil or siracha- totally makes it complete. Yum- it will definitely be part of our regular rotation.

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