Ramen Noodles With Egg (and Veggies)
by instructodad_ in Cooking > Soups & Stews
9119 Views, 34 Favorites, 0 Comments
Ramen Noodles With Egg (and Veggies)

 your kids will love!)
Ramen noodles, or the equivalent, are found all over the world by many names. They are a quick easy meal that can be served warm, fried, as soup, a side or straight from the package. I’ve done them all, but my ‘go-to’ (and my kid’s favorite) way to eat ramen is as a soup cooked with an egg. The kids like it so much, I’ve found I can put vegetables in it and they still ask for more! I can’t say it’s healthy, but it does add substance and vitamins to a favorite ‘quick and easy” meal. This can be done, including prep-work, in under 5 minutes.
See below or check out my YouTube channel for one of my favorite ways to fix up ramen, then leave a comment telling me how you do it. Enjoy!
Ingredients

Gather your ingredients - none of these need be exact in their portions.
- Pack of ramen noodles – may be called by another name in your region (I prefer chicken flavor)
- Water (according to package instructions – 2 cups for me)
- An Egg
- Veggies –(Some ideas: spinach, kale, shredded carrots, peas)
Boil Water and Prep Vegetables
.png)

Measure the water per your package instructions – add the seasoning packet and bring to a boil. Starting with hot tap water speeds up the process. Prep your vegetables while you wait.
Add the Noodles
.png)
When boiling, add the noodles. Sometimes it helps to break them up a little; it makes serving the ramen a little easier. Keep the heat on and bring to a boil.
Add the Egg
.png)
Crack an egg into the boiling soup/water and then using a utensil, beat the egg up so it mixes slightly with the noodles – don’t mix it too well, just enough to break the yolk and mix the egg throughout. The boiling water is more than hot enough to cook the egg in a minute or so.
Add the Veggies!
.png)


Add your vegetables. If you like veggies, feel free to experiment, otherwise just put in some torn up spinach or kale and/or some shredded carrots. Peas alone work well too. In this example I am using shredded carrots and torn spinach. Don’t overdue it though, it’s ramen with veggies, not veggies with ramen – the kids know the difference and won’t eat it if the ratios are too skewed – small victory!
You can add any vegetable you want, but some vegetables, like celery and zucchini, would do well to be sautéed before being added to what is otherwise a pretty “soft” meal. An under-cooked onion would probably stand out as a crunchy intruder.
Serve in bowls, and enjoy! If it is too hot for the kids, toss in an ice cube.
-instructodad_