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