225gramen noodles (8 oz or about 2 small packages)
1 cup spinach
4 eggs (or as many eggs as servings you intend to serve)
2 green onions sliced
red pepper flakes
Brush the zucchini, eggplant, and asparagus with olive oil and season with salt and pepper. Grill the vegetables for several minutes until they are tender. Slice into bite sized pieces and set aside.
Bring a saucepan to a boil. Add the eggs and let them boil for 6 minutes. After 6 minutes, place eggs in cold water to stop the cooking process. Set aside.
Meanwhile, bring the vegetable broth, soy sauce, and sesame oil to a boil in a large pot. Add the ramen noodles and spinach and boil for a few minutes until the noodles are cooked. Taste broth and add salt if needed.
Ladle ramen noodles and broth into bowls. Top it with the grilled vegetables and sprinkle with green onion.
Peel the eggs and slice them in half (careful not to lose the yolk as it will be soft). Place a sliced egg in each bowl. Add any additional toppings if desired and serve.
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.