Ingredients:

  • 1 packet (3.5 oz) Maruchan Beef Ramen Noodle Soup
  • 2 cups water
  • 1 tbsp unsalted butter
  • 1 tsp low-sodium soy sauce
  • 1 tsp sriracha
  • 1/4 tsp garlic powder
  • 1 large egg
  • 1/2 cup green onions, thinly sliced
  • 1 cup baby spinach
  • 1 tsp toasted sesame oil

Instructions:

  1. Sauté the aromatics. Place your saucepan over medium heat. Melt the butter until it begins foaming, then stir in the garlic powder and the white parts of the sliced green onions. Sauté for 60 seconds until the onions are translucent.
  2. Create the broth base. Pour in 2 cups of water and bring to a rolling boil. Whisk in the beef seasoning packet, soy sauce, and sriracha. Reduce heat to a simmer for 2 minutes until the broth looks dark and uniform.
  3. Add the noodles. Gently place the ramen noodle block into the simmering broth. Let it soften for 1 minute, then use a fork to gently nudge the noodles apart. Simmer for another 2 minutes until the noodles are tender but still have a snap.
  4. Poach the egg. Use a spoon to create a small well in the center of the noodles. Crack the egg directly into the broth. Let it cook without stirring for 2-3 minutes until the whites are opaque but the yolk is still jammy.
  5. Wilt the greens. Stir in the baby spinach during the final 30 seconds of cooking. Remove from heat as soon as the spinach collapses to keep the color vibrant.
  6. Plating. Pour everything carefully into a bowl.
  7. Final Garnish. Sprinkle the remaining green onion tops over the egg and drizzle with the toasted sesame oil.