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Spinach and Poached Egg Ramen Recipe

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4.1 from 12 reviews

This Spinach and Poached Egg Ramen Recipe offers a nourishing, flavorful twist on classic ramen by combining tender spinach and perfectly poached eggs with a savory broth and fresh aromatics. Ready in just 25 minutes, this comforting dish makes a wholesome and satisfying meal for two.

Ingredients

Broth and Base

  • 1 tbsp olive oil
  • 1 cup onion, chopped
  • 1 clove garlic, minced
  • 1 tsp fresh ginger, peeled and minced
  • 6 cups chicken broth or vegetable broth
  • ¾ tsp kosher salt
  • ½ tsp black pepper

Main Ingredients

  • 6 oz ramen noodles (discard seasoning packet)
  • 6 oz fresh spinach, washed, dried, stems removed
  • 1 tsp white vinegar
  • 2 large eggs

Finishing Touches

  • Sesame oil, for drizzling
  • Sriracha (optional, for topping)

Instructions

  1. Heat the oil: In a medium-sized skillet or pot, heat the olive oil over medium heat until it shimmers to prepare for sautéing the aromatics.
  2. Sauté onions: Add the chopped onion and cook for about 4 minutes until translucent and softened, creating a flavorful base.
  3. Add garlic and ginger: Stir in the minced garlic and fresh ginger, cooking for an additional 2 minutes until fragrant to enhance the broth’s aroma.
  4. Simmer broth: Pour in the chicken or vegetable broth and bring the mixture to a boil. Season with kosher salt and black pepper for balanced flavor.
  5. Cook noodles: Add the ramen noodles to the boiling broth, stirring to separate them. Cook for about 6 minutes until tender, testing a noodle for desired texture.
  6. Add spinach: Reduce the heat to medium, add fresh spinach to the broth, and cook for about 1 minute until the spinach wilts.
  7. Poach the eggs: Meanwhile, bring a separate pot of water to a boil. Add a drop or two of white vinegar to the water. Crack each egg into a small bowl, then create a spinning vortex in the boiling water with a wooden spoon handle and gently slip eggs into the vortex one at a time. Turn off heat, cover, and let eggs poach for 3 minutes for perfectly runny yolks.
  8. Assemble the ramen bowls: Using a slotted spoon, transfer the poached eggs into the pot of ramen or ladle the soup into bowls and top each bowl with a poached egg.
  9. Finish and serve: Drizzle a little sesame oil over each serving and add Sriracha if desired. Serve immediately for the best flavor and texture experience.

Notes

  • You can substitute vegetable broth to make the recipe vegetarian-friendly.
  • Adjust the poaching time of eggs if you prefer a firmer yolk.
  • Use fresh ramen noodles if available for an even better texture.
  • Sriracha is optional and can be omitted or replaced with another hot sauce to adjust spiciness.
  • For a gluten-free option, substitute ramen noodles with gluten-free noodles.

Find it online: https://cookedbygrace.com/spinach-and-poached-egg-ramen-recipe/