Quick Ramen Bowl

$1.01 each

By noon today my throat had swollen up so big that I couldn’t swallow and my head was pounding. The sickness was upon me. So, as soon as I got home I started searching for something warm and soothing to eat. A quick scan of my refrigerator showed one lonely egg, some left over spinach, mushrooms and green onions from the salads that I packed for lunch this week and on top of the refrigerator I found my roommates stockpile of ramen noodles. Bingo! A hot soothing bowl of “souped up” ramen! Now, I know I may sound a little like a hypocrite because in my “About Budget Bytes” introduction I spoke of not having to eat ramen noodles every day to stay on a budget. That being said, you can do some pretty delicious things with these humble packages of noodles. This one is great because not only does it increase the nutritional value (if it had any to begin with) but it is an excellent way to use leftover veggies – experiment with whatever you have. Plus, when you’re sick, an easy, hot, soothing and delicious bowl of noodles is just what the doctor ordered!

Quick Ramen Bowl

Quick Ramen Bowl

4.9 from 10 reviews
quick ramen bowl
Prep time
Cook time
Total time
Total Cost: $1.01
Serves: 1
  • 1 pkg ramen noodles $0.25
  • 1 cup fresh spinach $0.17
  • 3 medium button mushrooms $0.26
  • 2 whole green onions $0.16
  • 1 large egg (optional) $0.12
  • 1 tsp chili garlic paste (optional) $0.05
  1. In a small pot, bring 2 cups of water to a boil. While you are waiting for the water to boil, wash and slice your veggies. Once the water is boiling, add the dry noodles and cook according to the package directions (boil about 5 minutes). Add the seasoning packet (or half a packet if you prefer less sodium) and stir until dissolved.
  2. Turn the heat down to medium and stir in all of your fresh veggies. Allow them to sit in the hot (not boiling) broth for 1-2 minutes or until slightly softened.
  3. Make a well in the center of the pot and crack the egg into it. Allow the egg to poach in the broth until the whites are solid but the yolk is still runny. Alternatively, you can break the yolk and stir the pot just slightly to yield egg ribbons like in egg drop soup. The water should not be boiling at this point or else your egg will dissolve into such small pieces that it will just give you a cloudy broth.
  4. Pour the soup into a bowl and serve with a dollop of chili garlic paste on the side.


Step By Step Photos

leftover veggiesWhile you cook the ramen noodles, chop whatever fresh veggies you have on hand.

poach veggiesAfter the noodles have cooked and you have added the seasoning packet, stir in the veggies and allow them to poach for a minute or so.

Crack the egg into the center of the pot and allow it to poach as well (no picture, please forgive me, I’m sick as a dog!)

broken yolkI like to leave the yolk runny so that when I finally break it, I get a little shot of creamy yolk heaven!

There are so many good things that you can add to your ramen bowl, don’t be shy. You can try cabbage, sesame seeds, beans, shredded carrots, grilled chicken, shrimp… make it different every time! If you don’t have chili garlic paste, sriracha sauce is also excellent. A sprinkle of sesame oil over top would be even more special. I had a wonderful noodle bowl at a restaurant a while back that came with a side of plum sauce that added an INCREDIBLE flavor to the broth… now I just have to find some to buy somewhere!


  1. It looks delicious, and finally without meat
    I might try to do this tommorrow. Can you explain to me what’s a seasoning packet, I’m afraid we don’t have it in Europe, or I’m just stupid

    • No, you’re not stupid! In the U.S. packages of ramen noodles come with a little powder packet of seasoning to make the broth. So instead of being plain noodles, you can buy different flavors.

  2. Can we just talk about how amazing this recipe is for a minute? I’ve been making different variations of this soup for about 2 years now after seeing your recipe, I have it usually once a week or so. It’s ridiculously easy and cheap to make. Sometimes I add a quarter bottle of beer and dried basil to the broth for a richer body, or some lime juice. Love this recipe so much. Thanks, Beth!

  3. Ruby says:

    Yes! I have been eating ramen like this for ages. It helped that my Mom was Japanese and taught me how to make it a meal. I like to add in Japanese fish cake. You can also used a sliced boiled egg on top if you don’t care for a poached egg. Anything you like can be added to ramen soup. Meats should be cooked though as you mentioned in a reply.

  4. Roger Thatte says:

    This is also the perfect way to use up leftover grilled beef, pork or chicken. I usually add some minced garlic and grated ginger root.

  5. Stephanie says:

    Can you not put egg in this and add like pork or chicken to this?

    • Yep, you can do just about anything you want with it, really. :) I suggest using meat that is pre-cooked, though.

  6. Robin says:

    Is it weird that this is one of my favorite recipes of yours? It’s so satisfying and so simple (and so cheap!). I gave up eating ramen a long time ago because I always found it kind of boring, but constantly find myself craving soup without either the time or ingredients to make a whole homemade pot. This recipe satisfies that craving perfectly. I can’t believe I never thought of adding anything to ramen before, so thanks for opening my eyes!

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