Ramen with Spinach and Poached Egg

Course: Soup

Cuisine: asian, Japanese

Keyword: how to make ramen soup, ramen soup

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: people

Calories: 586kcal

Author: Kris Longwell

This ramen soup is amazingly flavorful and comes together wonderfully with sauteed garlic, ginger, fresh spinach, and ramen noodles...topped with a poached egg, sesame oil, and a few splashes of Sriracha sauce! Yum yum yum!

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Ingredients

1 tbsp olive oil
1 cup onion chopped
1 clove garlic minced
1 tsp ginger fresh, peeled and minced
6 cups chicken broth or vegetable broth
¾ tsp Kosher salt
½ Black pepper
6 oz ramen noodles toss out the seasoning packet
6 oz spinach fresh, washed, dried, and stems removed
1 tsp white vinegar
2 large eggs
Sesame oil for final drizzle
Sriracha optional...for topping off the soup

Instructions

In a medium-sized skillet or pot, heat the oil over medium heat.
1 tbsp olive oil
Add the onion and cook until translucent, about 4 minutes.
1 cup onion
Add the garlic and ginger and cook for another 2 minutes.
1 clove garlic, 1 tsp ginger
Add the chicken broth and bring it to a boil. Add in the salt and pepper.
6 cups chicken broth, ¾ tsp Kosher salt, ½ Black pepper
Add the ramen noodles and cook, stirring to break them apart, until they are tender, about 6 minutes (test one to make sure they are cooked to your liking).
6 oz ramen noodles
Lower the heat to medium and add the spinach and cook until wilted, about another minute.
6 oz spinach
Meanwhile, bring a separate pot of water to a boil. Crack each egg into a small bowl. Top with a small drop or two of vinegar. Use the handle of a large wooden spoon to create a spinning vortex in the boiling water. Carefully transfer the eggs (one at a time) into the spinning boiling water. Turn off the heat and cover the pot for 3 minutes.
2 large eggs, 1 tsp white vinegar
Use a slotted spoon to transfer the poached eggs to the pot of ramen, or ladle out the soup into soup bowls and top each with one of the poached eggs.
If desired (highly recommended), drizzle a little sesame seed oil and sriracha over the tops of each bowl of ramen.
Sesame oil, Sriracha

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.

We highly recommend using fresh spinach. Mature is best, but baby spinach will work, too. If using frozen, allow it to completely thaw and then squeeze as much water out of it as you can.

Leftovers will keep covered in the fridge for up to 5 days and can be frozen for up to 2 months, although the noodles will break down somewhat.

Nutrition