Instant Ramen, But Make it a Meal

MAKES: 1 large bowl

This is meant to be easy breezy, and super flex. It’s less of a recipe, more of an approach to turning your ramen from a light bite into a very filling meal. Use any brand of ramen you please (I like Shin brand, spicy chicken ramen!), and any leafy green veg you might have wilting in your fridge. This is about using what you’ve got and turning lemons into lemonade!

Disclaimer: People have been doing this for years and I do not claim to have invented any particular version of this hack! This is simply the way I cook my instant ramen in the comfort of my home.

Active Time: 10 Mins

Total Time: 10 mins

Instant Ramen, But Make it a Meal


  • 1 large egg
  • 2 big handfuls green leafy vegetables (spinach, kale, swiss chard etc.)


  • 1 instant ramen package (your brand of choice!)
  • Chili crisp/oil, for serving
  • Toasted sesame seeds, for serving

1. Cook the noods:

  • Bring a small pot of water to a boil as directed on your ramen package.
  • Once the water has come to a boil, empty your ramen seasoning packet into the pot and place ramen noodles into the boiling broth.
  • Once the noodles have softened (according to package directions), add in 2 big handfuls of leafy greens, stirring to wilt and incorporate.

2. Poach the eggs:

  • Reduce the heat to a bare simmer.
  • With a spoon, make a bit of room in your pot and crack 1 egg right into the center of your simmering ramen. Cover the pot, and cook until the whites set and the yolks hit your desired consistency, about 2-3 for a runny yolk, or 4-5 minutes for one that is more set.

3. Serve:

  • Transfer the egg to a serving bowl followed by the noodles and broth. Drizzle generously with chili oil and top with lots and lots of sesame seeds.

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