Ingredients
Noodles and Broth
- 1 portion ramen or egg noodles
- 1.5 cups vegetable broth or stock (made from 1/2 a stock cube + boiling water)
- 0.5-1 Tbsp soy sauce, depending on saltiness preference
Flavorings and Toppings
- ¼ tsp toasted sesame oil, plus more for drizzling
- ½ red chili, sliced
- 2 handfuls fresh baby spinach (or 2-4 Tbsp frozen spinach)
- 1 egg
- Ground black pepper, to taste
Instructions
- Prepare the Broth: Heat 1.5 cups of vegetable broth or stock in a pot, adding 0.5-1 tablespoon of soy sauce based on your salt preference and the saltiness of your stock.
- Cook the Noodles: Add your ramen or egg noodles to the boiling broth and cook according to the package instructions, usually 3-5 minutes, until tender.
- Add Spinach and Chili: In the final minutes of cooking, add 2 handfuls of fresh baby spinach or 2-4 tablespoons of frozen spinach to the pot along with sliced red chili to infuse the broth with spice.
- Poach the Egg: Crack the egg into the simmering broth gently and allow it to poach for about 2-3 minutes until the whites are set but yolk remains runny.
- Season and Serve: Stir in ¼ teaspoon toasted sesame oil, adjust seasoning with ground black pepper, and drizzle additional toasted sesame oil on top before serving for enhanced flavor.
Notes
- Adjust soy sauce to manage sodium levels according to your taste and stock concentration.
- You can substitute vegetable broth with chicken broth if preferred.
- Use frozen spinach as a convenient alternative to fresh baby spinach.
- Cook the egg to your desired doneness if you prefer a firmer yolk.
- Add chili flakes or fresh chili for more heat if desired.
- Prep Time: 3 minutes
- Cook Time: 7 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegetarian
