Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Ramen Noodle Soup with Spinach and Poached Eggs

By Layla Schlack April/May 2015 Issue

Presented by Eggland's Best

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 Eggland’s Best 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

Rate or Review

Reviews (8 reviews)

  • SwampDragons | 10/23/2019

    This is a great "oh heck I don't have anything to cook" meal, since I nearly always have at least eggs and an onion on hand, can omit or substitute the spinach, and all the remaining ingredients keep forever.

    Definitely don't omit the sesame oil. And if you find like NordyGirl did that you can't get the eggs to poach without the noodles going soggy, I've had great luck using my instant pot to "soft boil" eggs which I peel and toss in once the noodles are cooked.

    Added bonus: my three-year old loves it (sans Sriracha). It was this recipe with an addition of some need-to-be-used-up shiitake mushrooms that got her to finally realize that mushrooms are actually pretty tasty!

  • NordyGirl | 06/10/2019

    Made this for my family of 4, and although it's an interesting *easy* meal, I found that by the time it took to poach 4 eggs, the noodles got really soft and mushy and were unappetizing. Perhaps put in the eggs as soon as the noodles go in, but I doubt I'll make it again. And definitely use sesame and sriracha, as it lacks depth and flavor.

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Connect

Follow Fine Cooking on your favorite social networks

Subscribe

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

See my options