Vegetable-Filled Instant Ramen
Vegan/Vegetarian Friendly, Estimated Total Cost: 50 cents, Serves 2 People, Total Time: 30 min
This recipe is one of my tried and true go-to meals for when I need something fast, cheap, and healthy. I have been making all kinds of instant ramen for many years. What I love most about working with instant ramen is how flexible it can be. You can put pretty much anything in it. It can be made to be vegan, vegetarian, or with meat. You can load it up with veggies or tons of proteins- whatever works for you! This recipe is simple and can be modified easily for vegetarians/vegans. Vegans: use a plant-based instant ramen, and substitute the eggs for tofu. Vegetarians: use a plant-based ramen.
Most of the ingredients for this dish were obtained for free from OhSNAP and Humboldt Mutual Aid produce stand. My hope is that students like me can learn how to make amazing, nearly free meals from my recipes. Enjoy!
Ingredients
1 package of shrimp instant ramen*
1 package seaweed snack*
2 eggs***
Vegetables of choice
-rainbow chard**
-frozen edamame***
-broccoli*
-green beans**
Sriracha (optional)***
*free from OhSNAP
**free from Humboldt Mutual Aid produce stand
***purchased from grocery store
Other Items
Pot
Serving dishes/utensils
Knife
Directions
- Start with cooking your ramen noodles. I like to break the noodle “brick” into fourths and boil them in water until just tender. Remove from the water when done and place equal portions in two bowls.
- Now you can start the soup base. Add the flavor packet from the instant ramen to the water left over in the pot. You can add more or less water, depending on if you like lighter flavor or richer flavor.
- Once this broth is boiling, lower the temp to medium, so that it is a rolling boil. Crack your two eggs directly into the broth. Do not agitate the broth or stir while the eggs are cooking. Use a spoon to gently bathe the tops of the floating eggs in broth as they cook. This will help them set faster.
- Once the whites of the eggs are opaque and no longer clear, remove them from the broth very carefully, taking care not to break them. Place one egg in each bowl. (on top of the noodles)
- Next, add your frozen edamame, broccoli, and chopped green beans. Cook in broth until tender. (about 3 minutes)
- Once those veggies are cooked, add the chopped chard and seaweed sheets. Reserve a few seaweed sheets as garnish if desired.
- Once the chard and seaweed have wilted and softened in the broth, ladle the veggies and broth over the noodles and egg in each bowl. Distribute evenly.
- Finish your two ramen bowls off with Sriracha and seaweed sheets to garnish.
