Ramen Noodle Soup with Spinach and Poached Eggs


Ramen Noodle Soup with Spinach and Poached Eggs
Instant ramen, that old dorm-room standby, gets a massive upgrade when you ditch the artificial flavor packet in favor of fragrant aromatics and fresh spinach.

Ingredients

  • 1 Tablespoon canola oil
  • 1/2 small yellow onion, finely chopped
  • 6 cups lower-salt chicken broth
  • 1 smashed clove of garlic
  • 2 thin slices of ginger
  • Kosher salt
  • 6 oz. instant ramen noodles
  • 1 oz. (1 packed cup) baby spinach
  • 2 large eggs
  • Sriracha or other hot sauce
  • Asian sesame oil

Preparation

  1. In a 4- to 5-quart pot, heat the oil over medium-low heat.
  2. Add the onion, and cook, stirring occasionally, until translucent, about 2 minutes.
  3. Add the chicken broth, garlic,ginger, and 1/2 teaspoon salt. Bring to a boil over high heat.
  4. Add the noodles (discard the seasoning packets) and spinach and cook, stirring to break apart the noodles, until they sink and the spinach is wilted, about 1 minute.
  5. Crack the eggs into the pot, cover, and turn off the heat. Let sit until the whites have set, about 3 minutes.
  6. Divide between 2 bowls, top with a dash of Sriracha and a drizzle of sesame oil, and serve.
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