My kids fairly recently learned about ramen from their school friends. Now it’s all, “Can I have ramen in my lunch?” Can I eat ramen on weekends?” “Ramen is my favorite food ever!”
Oh. My. Gosh. Teenagers!
So the other day, Spud was invited to a pool party, so I decided to glam up the ramen for the three of us left at home.
Dude almost fainted when he saw me toss out the flavor packet and almost had a heart attack. I assured him that I was creating a better “flavor packet”.
This version boasted a bunch of fresh veggies and a poached egg and was far superior to the packaged version. Dude even asked for seconds…then he made the packaged version for lunch the next day…ah well, small victories.
Looking for more recipes featuring eggs? Look no further:
Making Miracles: Egg, Ham and Cheese Crepe Pockets
Ramen Bowls with Spinach & Poached Eggs
1 tablespoon sesame oil
Half a small onion, sliced
3 large button mushrooms, sliced
1 large carrot, cut julienne
1-inch knob fresh ginger, minced
1 large clove garlic, minced
1 quart homemade chicken broth
6 ounces ramen noodles (discard any flavor packets)
1 cup fresh baby spinach
3 eggs, poached
Heat the oil in a soup pot over medium heat. Add the onion and mushrooms, and cook for 3-5 minutes or until soft. Stir in the carrot, ginger, and garlic. Cook until fragrant, about 1 minute.
Add the chicken broth and bring to a boil. Stir in the ramen and cook for 3 minutes or until soft. Stir in the spinach until wilted, about 1 minute.
Separate into bowls and top with poached eggs.