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–+ servings

Instant Ramen with Vegetables and Egg

A quick and delicious ramen recipe using instant noodles, packed with vegetables and topped with a soft-boiled egg.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Japanese
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Ramen Base
  • 4 packs instant ramen noodles
  • 4 cups water
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
Vegetables
  • 1 cup carrots sliced
  • 1 cup bell pepper sliced
  • 1 cup spinach fresh
Toppings
  • 4 eggs large eggs soft-boiled
  • 2 green onions sliced for garnish

Method
 

Prepare the Ramen
  1. In a pot, bring 4 cups of water to a boil.
  2. Add the instant ramen noodles and cook for 3 minutes.
  3. Stir in the soy sauce and sesame oil.
Add Vegetables
  1. Add the sliced carrots and bell pepper to the pot and cook for an additional 2 minutes.
  2. Stir in the spinach and cook until wilted, about 1 minute.
Prepare Toppings
  1. While the ramen is cooking, soft-boil the eggs in a separate pot for 6-7 minutes.
  2. Remove the eggs, cool them in cold water, peel, and set aside.
Serve
  1. Ladle the ramen and vegetables into bowls.
  2. Halve the soft-boiled eggs and place on top of the ramen.
  3. Garnish with sliced green onions and serve hot.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 186mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 4gVitamin A: 5000IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Feel free to customize the vegetables based on your preference. You can also add protein like chicken or tofu for extra nutrition.

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