How to Make Breakfast Ramen Bowls

– 2 packs of instant ramen noodles – 4 cups water – 2 eggs – 1 cup spinach, chopped – 1/2 cup mushrooms, sliced – 1/2 cup cherry tomatoes, halved

Ingredients:

– 2 green onions, chopped – 2 tablespoons soy sauce – 1 tablespoon sesame oil – Salt and pepper to taste – Optional toppings: bacon, sesame seeds, hot sauce

Boil the Eggs: – Bring a small pot of water to a boil. – Carefully lower the eggs into the boiling water and cook for about 7 minutes for a soft-boiled egg. Adjust the time for your preferred level of doneness.

Cook the Ramen: – Bring 4 cups of water to a boil in a separate pot. – Add the instant ramen noodles and cook according to the package instructions. – Drain the noodles and set aside.

Prepare the Vegetables: – In a skillet, heat a bit of oil over medium heat. – Add mushrooms and sauté until they start to brown. – Add spinach and cherry tomatoes, and cook until the spinach wilts and the tomatoes soften.

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Assemble the Bowls: – Divide the cooked ramen noodles among serving bowls. – Top the noodles with the sautéed vegetables.

Add the Eggs: – Slice the soft-boiled eggs in half and place them on top of the noodles.

Make the Sauce: – In a small bowl, mix soy sauce and sesame oil. – Drizzle the sauce over the ramen bowls.

Garnish and Serve: – Sprinkle chopped green onions over the bowls. – Add any optional toppings you prefer, such as bacon, sesame seeds, or hot sauce.

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