Throw away the flavor packet. A pack of instant noodles plus garlic, soy, an egg, and whatever green you have becomes a real bowl of ramen for two dollars.
What You Need
Serves
2
- 2 packs instant ramen, seasoning packets discarded
- 4 cups chicken broth
- 3 tablespoons soy sauce
- 1 tablespoon miso paste, optional but recommended
- 4 cloves garlic, minced
- 1 teaspoon grated ginger
- 2 eggs, soft-boiled
- 2 cups baby spinach or bok choy
- 2 scallions, sliced
How to Make It
- 1
Soft-boil eggs: drop into rapidly boiling water for 6 minutes 30 seconds, then straight into ice water. Peel and halve.
- 2
Meanwhile, heat a tablespoon of oil in a pot over medium. Add garlic and ginger, stir 30 seconds. Pour in broth, soy, and miso. Whisk until smooth and bring to a simmer.
- 3
Add noodles and cook 3 minutes until tender. Drop in greens for the last 60 seconds. Ladle into bowls, top with eggs, scallions, and a splash of chili crisp if you have it.
