10 Minute Spinach Ramen
A super simple spinach ramen bowl that can be made easily for lunch or dinner, with basic and cheap ingredients! You have carbs, protein and green vegetables present for a healthy meal. This is a handy recipe to have up your sleeve through the winter and can be easily adapted to suit your tastes and the contents of your fridge.
Ingredients
- 1 portion of ramen or egg noodles
- 1.5 cups vegetable broth or stock, I use 1/2 a stock cube + boiling water
- 0.5-1 Tbsp soy sauce, depending on how salty your stock is and how salty you like things- with a very concentrated stock, you won't want a full tablespoon
- ¼ tsp toasted sesame oil, more for drizzling on top
- ½ red chili, sliced
- 2 handfuls fresh baby spinach, or 2-4 Tbsp frozen
- 1 egg
- Ground black pepper, to taste
Instructions
- Cook the ramen. Simmer the noodles in the stock until cooked (consult your packaging to see how long they need to cook, mine were 3 minutes).
- Meanwhile, fry or poach your egg on another burner.
- Once the ramen is cooked, add the spinach. If you're using frozen spinach - put it in just before the noodles are done, then turn the heat back up to a simmer as quick as you can, and it will be ready once the spinach has thawed and separated. If you're using fresh spinach - turn the heat off once the noodles are cooked, then throw the spinach in and mix through until wilted.
- Add the soy sauce and sesame oil, grind in some black pepper to taste.
- Pour the ramen in a bowl and top with the egg and chili, some additional pepper and an additional drizzle of toasted sesame oil (optional but yummy).
Calories: 388kcal, Carbohydrates: 48g, Protein: 16g, Fat: 15g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.02g, Cholesterol: 185mg, Sodium: 3332mg, Potassium: 603mg, Fiber: 3g, Sugar: 6g, Vitamin A: 6867IU, Vitamin C: 49mg, Calcium: 110mg, Iron: 5mg