Save to Pinterest I was standing in my kitchen on a Wednesday night, staring at a pack of instant ramen and wondering how to make it feel like an actual meal. My fridge had frozen peas, some wilted green onions, and not much else. I tossed the peas into the broth on a whim, and the way they brightened the bowl—both in color and flavor—surprised me. What started as a lazy dinner became something I'd crave on purpose.
The first time I made this for my roommate, she looked skeptical when I pulled out the instant ramen. Then I ladled it into bowls with the soft-boiled egg on top, and she went quiet for a minute before saying it tasted like something from a real restaurant. I've made it dozens of times since then, often on nights when I need something warm and easy but refuse to settle for bland.
Ingredients
- Instant ramen noodles: The foundation of this dish, and you can use the seasoning packet sparingly or skip it entirely if you want to control the sodium.
- Frozen peas: They bring a pop of sweetness and bright green color, plus they cook in minutes straight from the freezer.
- Frozen mixed vegetables: Carrots, corn, and green beans add bulk and nutrition without any prep work, making this feel like a real meal.
- Green onions: Their mild bite and fresh flavor make the broth taste more alive, especially when you add them at the end.
- Garlic: Just a quick saute makes the whole kitchen smell amazing and deepens the flavor of the broth.
- Low-sodium vegetable broth: This replaces plain water and gives the soup a richer, more developed taste without overwhelming the noodles.
- Soy sauce: A little goes a long way to add umami and saltiness, and tamari works perfectly if you need it gluten-free.
- Sesame oil: This is the secret ingredient that makes the broth taste restaurant-quality with almost no effort.
- Eggs: Soft-boiled eggs turn this into a complete meal, and the runny yolk mixing into the broth is pure magic.
- Toasted sesame seeds and chili flakes: These toppings add texture and heat, and you can adjust them based on your mood.
Instructions
- Bloom the garlic:
- Heat the sesame oil in a medium saucepan over medium heat, then add the minced garlic and let it sizzle for about thirty seconds. You'll know it's ready when the smell hits you and fills the kitchen.
- Build the broth:
- Pour in the vegetable broth and soy sauce, then bring everything to a gentle boil. This is where the flavors start to come together.
- Add the vegetables:
- Toss in the frozen peas and mixed vegetables, and let them simmer for two to three minutes. They'll soften just enough while keeping a little bite.
- Cook the noodles:
- Drop in the ramen noodles and cook them according to the package directions, usually two to three minutes. Stir occasionally so they don't clump together.
- Finish and taste:
- Stir in half of the sliced green onions, then taste the broth and add more soy sauce if it needs it. Trust your palate here.
- Serve and top:
- Divide the ramen and vegetables between two bowls, then add a soft-boiled egg, the remaining green onions, sesame seeds, and chili flakes or sriracha. The toppings make it feel special.
Save to Pinterest I remember eating this alone one rainy night, curled up on the couch with a blanket, and realizing that sometimes the simplest meals are the ones that feel the most like home. It wasn't fancy, but it was exactly what I needed. That's the thing about this ramen—it shows up for you when you need it most.
Making It Your Own
This recipe is endlessly flexible, and I've tried it with edamame instead of peas, spinach wilted in at the last second, and even shredded rotisserie chicken when I wanted more protein. You can also swap the vegetable broth for chicken or miso broth if that's what you have on hand. The base stays the same, but the toppings and mix-ins can change every time you make it.
Getting the Eggs Right
Soft-boiled eggs were intimidating to me at first, but once I figured out the timing, they became my favorite part of this dish. I bring a small pot of water to a boil, gently lower the eggs in with a spoon, and set a timer for exactly six and a half minutes. Then I transfer them to an ice bath, peel them under cold running water, and slice them in half right before serving. The runny yolk mixing into the broth is worth every second of effort.
Storage and Leftovers
This is best eaten right away because the noodles soak up the broth and get soggy if they sit too long. If I know I'll have leftovers, I store the noodles and broth separately in the fridge, then reheat the broth and cook fresh noodles when I'm ready to eat again. The vegetables and broth keep well for up to three days, and you can always add a fresh egg and green onions when you reheat.
- Store broth and vegetables separately from noodles to keep everything fresh.
- Reheat gently on the stovetop rather than the microwave for better texture.
- Add toppings right before serving so they stay crisp and vibrant.
Save to Pinterest This ramen upgrade has become my go-to whenever I want something quick, warm, and satisfying without a lot of cleanup. It's proof that a few small changes can turn something ordinary into something you'll actually look forward to eating.
Questions & Answers
- → Can I use fresh peas instead of frozen?
Fresh peas can be used; add them during the simmering step and cook until tender, which may be slightly shorter than frozen peas.
- → What alternatives are there for the vegetable broth?
You can substitute vegetable broth with water and extra soy sauce or use homemade broth for richer flavor.
- → How do I make this dish vegan?
Simply omit the eggs and use vegan-friendly noodles and condiments to keep it plant-based.
- → Can I add protein to this meal?
Yes, tofu, shredded chicken, or other proteins can be added either during cooking or as toppings to enhance nutrition.
- → What spice options enhance the flavor?
Chili flakes, sriracha, or a dash of sesame seeds boost the flavor, adding heat or nuttiness as preferred.