Ingredients:
4 packs instant ramen noodles (any flavor)
8 cups water
4 large eggs
2 cloves garlic, minced
1 tbsp soy sauce
1 tsp sesame oil
1 cup spinach or bok choy
1/2 cup sliced mushrooms
1/2 cup sliced green onions
1 tsp chili flakes (optional)
Nori sheets (optional, for garnish)
Sesame seeds (for garnish)
Instructions:
Bring 8 cups of water to a boil in a large pot. Add the ramen noodles and cook according to package instructions. Drain and set aside.
In the same pot, bring fresh water to a boil, then lower to a simmer. Gently add eggs and cook for 7 minutes for soft-boiled eggs. Remove and place in ice water to cool, then peel.
In a separate pan, heat sesame oil over medium heat. Sauté minced garlic until fragrant.
Add soy sauce, spinach or bok choy, mushrooms, and green onions. Cook until vegetables are tender.
Divide the cooked ramen noodles into bowls. Pour the sautéed vegetable mixture over the noodles.
Slice the soft-boiled eggs in half and place them on top of the ramen.
Garnish with chili flakes, nori, and sesame seeds.
Notes:
Adjust the cooking time of the eggs for a firmer or softer yolk.
Add a splash of soy sauce or chili oil for extra flavor.
Prep Time: 10 mins | Cooking Time: 15 mins | Total Time: 25 mins | Kcal: 450 | Servings: 4