This Easy Yummy Ramen in Under 30 minutes uses soft boiled eggs, ginger, garlic, and vegetables. This will make you think of your college days and say "WHY oh WHY didn’t I know about this recipe?!" It is definitely a winner in my book.
I have made a Shoyu Ramen with Pork Belly which was absolutely delicious but it took so darn long to make. I was up all day making it! This Easy Yummy Ramen is much easier, less intricate to make and SO good.
This takes me back to all the ramen places I used to go to in New York City. It was always so hard to master the delicious broth they served it with. I say this recipe is not only easy, but SUPER DELICIOUS.
What ramen to use?
For this recipe you can use any ramen. Personally, I made this dish Keto friendly by using immi - the world's first low-carb, high protein ramen (plant-based, too!) that has now officially arrived to bowls all over the US. Immi is made with high quality ingredients and crafted flavors for a more nutritious and equally delicious bowl. Each serving only has 9g of net carbs, 31g of protein and 9g of fiber, not to mention 35% less sodium than most ramen. Grab a bag today!
Heat olive oil in a large stockpot on medium heat. Add the garlic and ginger, until the garlic is fragrant, about 1 minute. Stir in the carrots and mushroom and sauté for 4-6 minutes, until the mushroom releases liquid and the carrots begin to soften.
Stir in the chicken broth and light soy sauce and bring to a boil. When the broth boils, reduce heat to a simmer for 3 minutes, until the mushrooms soften. Add the spinach and ramen and cook until the ramen is cooked through and the spinach is soft. Serve with the soft boiled eggs and garnish with scallions.