Turn a pot of ramen noodles into a breakfast dish that makes the perfect start to your day.
True fans of ramen could probably eat it for every meal and at all hours of the day. On the surface, that might seem a little odd since the savory flavors of ramen usually make for a tasty lunch or dinner. But what if there was a ramen dish that was specifically designed for breakfast? That’s exactly what you get with this recipe for breakfast ramen. Even if you don’t have a lot of time, it’s quick to put together and perfect if you find yourself craving ramen first thing in the morning and you don’t want to wait until lunch.
What distinguishes this ramen recipe as a breakfast food is the inclusion of spinach and poached eggs. If you’ve ever eaten traditional ramen in a restaurant, you’ve probably noticed that your bowl comes with a soft-boiled egg. In this recipe, the fluffy white and runny yolk of the gently poached eggs blend perfectly with the savory nature of ramen. When the runny yolk breaks, it mixes nicely with the noodles and the spinach and thickens and enriches the broth. The umami flavor of the yolk helps to elevate the taste of everything else, so if you already enjoy ramen, the addition of these eggs makes it even better.
Is Breakfast Ramen Healthy?
While it can be considered the ideal comfort food in the morning, breakfast ramen isn’t necessarily the healthiest way to start your day. Even without the seasoning packet, instant ramen noodles are typically high in fat and sodium while lacking nutrients. Therefore, you should check the nutritional facts of the noodles you use. It’s also important to use low-sodium broth and soy sauce, especially if you’re watching your sodium intake. At the same time, eggs provide protein while fresh spinach is a source of fiber and other nutrients like iron, folic acid, and vitamins A and C. This helps to give breakfast ramen some nutritional value.
Expand The Flavor Profile
If noodles, eggs, and spinach aren’t enough, there are several ingredients you can add to this dish to expand the flavor profile. For instance, if you don’t care about keeping this a vegetarian dish, you can sprinkle small pieces of bacon into the ramen. You can also melt some shredded cheese on top of the spinach and noodles. Just keep in mind that adding bacon and cheese will increase the fat and calories in this dish.
On the other hand, if you want to keep this dish vegetarian-friendly and increase its nutritional value, consider adding more veggies. For example, sliced mushrooms are a delicious addition to this recipe and bump up the nutritional content. Sliced avocado also adds an interesting texture and, of course, you can’t go wrong with adding more green vegetables to a bowl of ramen. I would suggest Brussels sprouts, scallions, and cabbage.
How do I store leftovers?
If there is leftover breakfast ramen, transfer it to an airtight container. The leftovers will stay good in the fridge for 2-3 days.
Serving Suggestions
If you want a side dish with your breakfast ramen, I would suggest fruit. A simple Fruit Salad or Fruit Soup would be a good complement to the noodles and eggs. It’s also not a bad idea to include a fruit smoothie as part of the meal. I recommend a classic Strawberry-Banana Smoothie or perhaps a more exotic Kiwi Smoothie. Along with fruit, making a Yogurt Parfait can help you create a healthy breakfast. Of course, you can also keep things simple with a side of Air-Fryer Toast or Avocado Toast.
Ingredients
- 1 teaspoon olive oil
- 2 cloves garlic minced
- 1/2 teaspoon fresh ginger minced
- 2 cups low-sodium vegetable broth
- 2 teaspoons low-sodium soy sauce
- 1 package 3 ounces ramen noodles seasoning packet discarded
- 1 cup fresh spinach
- 2 large eggs
- Chopped scallions for garnish
Instructions
- In a medium saucepan over medium heat, heat olive oil. Add minced garlic and ginger. Cook for 1 minute until fragrant.
- Pour vegetable broth and soy sauce into the saucepan. Bring to a boil. Add ramen noodles and cook for 3 minutes until tender.
- Stir in fresh spinach and cook for 1 minute until wilted.
- Reduce heat to a gentle simmer. Crack eggs into the broth, spacing them apart. Poach eggs for 3 minutes until whites are set but yolks are still runny.
- Divide noodles and broth between two bowls. Top each with a poached egg. Serve immediately, garnished with chopped scallions.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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