Ingredients
Scale
- 2 cups chicken broth
- 1 cup water
- 2 servings ramen noodles
- 4 slices ham, thinly sliced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 garlic clove, minced
- 1 teaspoon grated ginger
- 1 carrot, julienned
- 1 cup baby spinach
- 2 soft-boiled eggs, halved
- Scallions, sliced for garnish
- Nori sheets (optional)
Instructions
- Bring broth and water to a gentle simmer in a pot.
- Stir in soy sauce, garlic, and ginger; simmer 2 minutes.
- Add ham and carrot, cook 2 minutes.
- Add noodles and spinach, simmer 2-3 minutes until noodles are tender.
- Divide among bowls, top with halved eggs, scallions, and nori.
Notes
- Use low-sodium broth if you want less salt.
- Cook noodles separately to prevent sogginess.
- Substitute ham with cooked chicken or fish cake for variation.
- Finish with a drop of sesame oil for fragrance.
- Prep Time: 15 mins
- Cook Time: 8 mins
- Method: Stovetop
- Cuisine: Japanese Fusion
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 980 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 60 mg
