If you really love the taste of instant ramen and don't need too much in the way of variety, then this recipe is for you. Incorporating vegetables counters the saltiness and adds a few nutrients to your dinner. And the egg provides an inexpensive and easy source of protein to keep you full.









Things You'll Need

1 package instant ramen, any flavor

2 bunches baby bok choy

1 egg

1-2 stalks green onion

Step 1

Bring water to a boil.





Step 2

While waiting for the water to boil, wash the bok choy and slice off the bottoms.









Step 3

Once the water is boiling, throw in the noodles and bok choy.













Step 4

Fry the egg to your desired level of doneness to use as a garnish on top of the soup.





Tip

Not a fan of fried egg? Simply wait for the last minute of cooking, then crack an egg into the soup and stir. You'll get an egg drop soup with thickening wisps of yolk throughout.





Step 5

When the noodles are done, stir in the seasoning packet and put the soup in a bowl. Lay the egg on top, and garnish with the sliced green onions.











