Easy Instant Ramen Upgrade

This instant ramen upgrade turns a packet of noodles into a real meal with a few additions: a jammy egg, garlic, spinach, green onions and a little soy sauce and sesame oil.

Instant ramen is about the cheapest thing in the store. An egg and a handful of vegetables add protein and freshness for very little more.

It takes 15 minutes.

Ingredients and Swaps

• Instant ramen: Any flavor. Use half of the seasoning packet to cut the sodium, since the soy sauce adds salt.
• Eggs: Soft-boiled. Or crack an egg straight into the simmering broth to poach it.
• Garlic, soy sauce and sesame oil: They make packaged broth taste fuller.
• Spinach and green onions: Any quick-cooking vegetable works: frozen peas, corn or shredded carrots.
• Chili oil or sriracha: Optional heat.

Tips for Better Instant Ramen

• Time the egg. Six and a half minutes in boiling water gives a jammy yolk. Use an ice bath to stop the cooking.
• Don’t overcook the noodles. Pull them a little early. They keep softening in the hot broth.
• Add greens at the end. Spinach wilts in the hot broth in under a minute.
• Finish with sesame oil. A teaspoon at the end adds a lot of flavor.

Prices are from Walmart’s and ALDI’s websites for stores in Columbus, Ohio, checked in October 2026. Ohio’s grocery prices are within about 1% of the national average, so you may pay more or less depending on where you live, and prices change often. Here’s how we price our recipes.

Cost: Ingredients – $2.38 from Walmart, $2.04 from ALDI · Per Serving – $1.02 to $1.19

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Easy Instant Ramen Upgrade

Turn cheap instant ramen into a satisfying bowl with a jammy soft-boiled egg, spinach, green onions, and a garlicky sesame broth. Ready in 15 minutes.

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings: 2 servings

Course: Main Course

Cuisine: Asian

Ingredients Method Notes

Ingredients

  

• 2 packages instant ramen noodles any flavor
• 2 large eggs
• 4 cups water
• 2 cloves garlic minced
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon sesame oil
• 2 cups fresh spinach
• 2 green onions sliced
• 1 teaspoon sesame seeds
• Chili oil or sriracha for serving, optional

Method

 

1. Bring a small pot of water to a boil. Gently lower in the eggs and cook 6½ minutes for jammy yolks. Transfer to ice water, then peel and halve.
2. In a medium pot, bring 4 cups water to a boil with the garlic, soy sauce, sesame oil, and half of each ramen seasoning packet.
3. Add the noodles and cook 2–3 minutes, stirring to separate.
4. Stir in the spinach until just wilted.
5. Divide the noodles and broth between bowls. Top with the eggs, green onions, sesame seeds, and chili oil.

Notes

• Add leftover chicken, frozen dumplings, or tofu for more protein.
• Toss in frozen peas, corn, or shredded carrots.
• A slice of American cheese stirred in makes it extra creamy.
• Use all of the seasoning packet if you like it saltier.

More Add-Ins

Leftover chicken, frozen dumplings, tofu, a slice of American cheese for a creamy broth, or a spoonful of peanut butter for a nutty one. For noodles without broth, try 10-Minute Soy and Garlic Noodles.

Storage

• Ramen is best eaten right away. The noodles soften as they sit.
• Soft-boiled eggs can be made ahead and refrigerated for up to 2 days. See Easy Soft-Boiled Eggs.

Instant Ramen Questions

How do I make it less salty?

Use half of the seasoning packet and low-sodium soy sauce, and add extra water.

Can I make it without the seasoning packet?

Yes. Cook the noodles in broth and season with soy sauce, garlic and sesame oil.