lunch

Egg Drop Ramen

Name: Egg Drop Ramen
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Ingredients: 2 packets instant ramen noodles (discard flavor packets or use them — no judgment); 4 cups low-sodium chicken broth; 2 large eggs, beaten; 2 soft-boiled eggs (7 minutes), peeled and halved; 2 tablespoons soy sauce; 1 tablespoon sesame oil; 1 teaspoon rice vinegar; 2 green onions, thinly sliced; 1 cup baby spinach or bok choy; Chili oil, for serving

Not the college dorm version. This is a proper bowl of instant ramen elevated with a slow-drizzled egg that forms golden ribbons in the hot broth, a soft-boiled egg on top, and whatever vegetables you have in the fridge. Twenty minutes, one pot, genuinely satisfying.

Prep: 5 min Cook: 15 min Total: 20 min Serves: 2

Ingredients

2 packets instant ramen noodles (discard flavor packets or use them — no judgment)
4 cups low-sodium chicken broth
2 large eggs, beaten
2 soft-boiled eggs (7 minutes), peeled and halved
2 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon rice vinegar
2 green onions, thinly sliced
1 cup baby spinach or bok choy
Chili oil, for serving

Instructions

Bring chicken broth to a boil in a medium saucepan. Add soy sauce, sesame oil, and rice vinegar.
Add the ramen noodles and cook for 2 minutes — you want them slightly underdone since they will continue to cook in the hot broth.
Add the spinach or bok choy and stir until just wilted.
Reduce heat to a bare simmer. Drizzle the beaten eggs in a thin, steady stream while stirring the broth gently in one direction. The eggs will form delicate ribbons.
Divide between two bowls. Top each with a halved soft-boiled egg, sliced green onions, and a drizzle of chili oil.