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.
1.5cupsvegetable broth or stock, I use 1/2 a stock cube + boiling water
0.5-1Tbspsoy 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
¼tsptoasted sesame oil, more for drizzling on top
½red chili, sliced
2handfulsfresh baby spinach, or 2-4 Tbsp frozen
1egg
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).