Easy Homemade Veggie Ramen

Servings 1 serving


  • 1 tsp sesame oil
  • 3 tsp fresh garlic, diced or minced
  • 2 tbsp low-sodium soy sauce
  • 1 cup spinach, chopped or leafy
  • 3/4 cup mix of carrots, green beans, and corn (pssst. frozen aisle)
  • 1 oz. dried mushrooms (shittake preferably)
  • 3 cups chicken stock (or veggie stock)
  • 1 cup water
  • 2 packs instant noodles
  • Kosher salt and ground black pepper, to season
  • 2 large eggs


  1. Heat the sesame oil in a medium to large pot on medium heat. Then add minced garlic and let that cook down for about a 2 minutes or so. Add soy sauce and salt and stir it all together for about a minute. Add the stock into the mixture along with mushrooms and eggs (with the shell on) and bring to a boil. Reduce heat to a simmer for about 8 minutes.

  2. After 8 minutes, transfer the eggs to a bowl and leave it. It'll slow cook to a perfect soft yolk that's almost hard-boiled, but not quite. If you like runnier yolk, add cold water to the bowl after 7 minutes to stop the cooking process.

  3. Next is the ramen. I use Maruchan and it really doesn't matter the flavor because you'll be throwing away the seasoning packet. Before my mama reads this and calls me to yell and say that instant noodle is bad for you; I repeat. Throw away the seasoning packet. I know instant ramen noodles are already not Grade A healthy with the stringent manufacturers use to hold the noodles together, but the seasoning is awful for you. Throw it away.

  4. Then add the frozen veggies and spinach. Sprinkle black pepper to taste and bring it back up to a boil. Turn the stove off and let the pot sit with the lid on for about, ehhh, 4 minutes or so.