Weeknight Instant Ramen. Great recipe for Weeknight Instant Ramen. Instant ramen noodles are cheap, salty, and easy, but certainly lacking in nutrition. This recipe is how I usually give the dish some extra protein and greens without adding too much cooking time (because that defeats the purpose of instant ramen!).

For the most part, my weeknight ramen looks different every time. I customize it based on the vegetables I have available, the protein I'm in the mood for, and the toppings I have in my pantry. A Quick But Tasty Ramen Broth. You can have Weeknight Instant Ramen using 7 ingredients and 10 steps. Here is how you cook it.

Ingredients of Weeknight Instant Ramen

Prepare 1 of Ramen Noodles, any flavor (I use Maruchan).
You need 1/2 cup of spinach (de-stemmed).
Prepare 1 large of egg.
It's 1 tbsp of pickled cabbage (or kimchi).
You need 1 tbsp of pickled chili peppers.
It's 1 tbsp of grated daikon.
Prepare 1 dash of siracha or other chili sauce (optional).

This quick weeknight ramen depends on store-bought chicken stock, so use a brand you really like. (Here are the Simply team's favorites!)Even better, if you regularly make your own chicken stock, this is the time to pull it out of the freezer. Sesame oil, garlic, ginger, carrots and scallions fortify the flavor of the broth, and a touch of brown sugar, while. Yeap a whole lot of ticks right there. This weeknight mushroom ramen soup is simply noodles simmered in vegetable stock made richer with some greens, spring onions and some delicate mushrooms.

Weeknight Instant Ramen step by step

Place an egg into a small saucepan with two cups of cold water (be sure to wash the egg thoroughly)..
Bring to a boil on high heat..
Once the water is boiling, add the noodles to the water and cook for 3 minutes..
Lift the noodles from the water and place into a serving bowl..
Remove the egg and place into an ice bath to cool..
While the water is still hot, stir in the spinach and cook for 1 minute, then place in the ice bath for a few seconds to stop cooking. Add to the serving bowl alongside the noodles..
Stir the seasoning packet into the hot water, then pour the broth over the noodles..
Peel the egg and slice in half before adding it to the bowl..
Garnish with pickled cabbage, chili peppers, grated daikon, or any of your favorite fresh or pickled veggies!.
Drizzle with a bit of Siracha and Serve!.

The sesame oil and eggs, well that just moves it from goooooooood to super awesome. So, what do you guys think of this quick mushroom ramen soup? The college student's standby gets a serious upgrade in this tasty stir-fry supper. Using quick-cooking, packaged ramen noodles (minus the seasoning packet) as a base, simply bulk them up with frozen shrimp, veggies, and a quick and flavorful homemade sauce to create a weeknight-friendly dinner. Bacon Ramen This deliciously smoky ramen has a bacon-infused broth that's so delicious you'll want to slurp up every last drop.