I may have graduated college but Ramen Soup is still a go to in my 20s. A healthy twist to Ramen!


Though Ming Tsai, chef/owner of Blue Ginger in Wellesley, Massachusetts, and host of Simply Ming, no longer lives in a college dorm, ramen with eggs remains one of his go-to late-night snacks.

“It doesn’t take much effort to make a store-bought soup mix healthier,” Tsai says. “I add whatever fresh vegetables I have on hand. Spinach, cabbage, mesclun, and slaw mix are ideal since they don’t take long to cook. I find meat to be too heavy late at night. Eggs are a lot easier to digest and a great source of protein.”

1 pckg. instant ramen noodle soup
Big handful vegetables*
2 eggs
Hot sauce to taste

In a large saucepan, prepare ramen noodle soup according to directions on package. Halfway through cooking the noodles, add the vegetables. When noodles are cooked through, reduce heat to low, add seasoning packet and stir. Then carefully crack eggs into pan. Gently simmer until egg whites are cooked through and yolks are still runny, about 3-4 minutes. Add hot sauce to taste. Gently ladle soup into serving bowl and garnish with sliced scallion greens if desired.

*Use whatever vegetables you happen to have in the refrigerator, such as baby spinach, mesclun mix, grated carrots, sliced red bell peppers and sliced scallions.

Makes 1 serving.

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