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Instant ramen with a poached egg cut open, wilted greens and scallions in broth in a white bowl on a blue background.
Lunch · Japanese

Instant Ramen with Egg and Greens

A block of instant noodles is most of a good lunch already. Swapping the seasoning packet for vegetable broth and soy sauce, then poaching the eggs and wilting the greens in the same pot, turns it into a real meal with one pot to wash. The noodles go in last, so they stay springy instead of drinking up the broth.

Quick facts

17 min(2 prep, 15 cook)

2 servings

  • Vegetarian
  • Dairy-free

Contains: Egg, Wheat, Soy, Sesame

Step 0

Get it all out

Tick things off as they hit the counter.

  • 3 cups low-sodium vegetable broth
  • 2 packages instant ramen noodles, about 3 oz each, with no animal extract or milk on the label; seasoning packets not used
  • 1½ tbsp soy sauce
  • 2 large eggs
  • 2 cups baby spinach or baby bok choy, bok choy cut into bite-size pieces
  • 2 scallions, thinly sliced
  • 1 tsp toasted sesame oil
  • sriracha, to tasteoptional
Then

Let 'em cook

Tap Done as you go. Each step lists what goes in.

  1. 1

    Pour the broth into a medium pot, cover it and bring it to a boil over high heat, 4 to 5 minutes.

    • 3 cups low-sodium vegetable broth
  2. 2

    While the broth heats, cut the bok choy into bite-size pieces (baby spinach goes in whole) and thinly slice the scallions.

    • 2 cups baby spinach or baby bok choy
    • 2 scallions
  3. 3

    Turn the heat down to medium so the broth bubbles gently. Crack the eggs into the broth on opposite sides of the pot and cover it. Cook until the whites are opaque all the way through and the yolks feel firm, not soft, when pressed with the back of a spoon, 6 to 7 minutes.

    • 2 large eggs
  4. 4

    Lift the eggs out of the broth one at a time with a slotted spoon and set them on a plate.

    • 2 large eggs
  5. 5

    Set the seasoning packets aside; this recipe doesn't use them. Turn the heat up to high, add the noodle blocks and the soy sauce to the broth and cook for 2 minutes, loosening the noodles with a fork as they soften.

    • 2 packages instant ramen noodles
    • 1½ tbsp soy sauce
  6. 6

    Scatter the greens over the noodles and push them down into the broth. Cook until the noodles are tender and the greens are wilted and bright green, about 1 minute.

    • 2 cups baby spinach or baby bok choy
  7. 7

    Turn off the heat and drizzle the sesame oil over the broth. Divide the noodles and greens between two bowls with tongs and ladle in the broth. Set one egg on top of each bowl, then top with the scallions and a squeeze of sriracha, if using.

    • 1 tsp toasted sesame oil
    • 2 large eggs
    • 2 scallions
    • sriracha