Elevate canned soup with ramen, vegetables, and simple seasonings for a restaurant-inspired quick meal.
# What You'll Need:
→ Base
01 - 1 (15 oz) can soup, such as chicken noodle, vegetable, or mushroom
02 - 2 cups water
03 - 1 packet instant ramen noodles (any flavor, seasoning packet discarded)
→ Vegetables & Enhancements
04 - 1/2 cup sliced mushrooms
05 - 1/2 cup thinly sliced carrots
06 - 1/2 cup baby spinach or bok choy
07 - 2 scallions, sliced
→ Protein (optional)
08 - 2 large eggs
09 - 1/2 cup cooked chicken, tofu, or shrimp (optional)
→ Flavor Boosters
10 - 1 tablespoon soy sauce
11 - 1 teaspoon sesame oil
12 - 1/2 teaspoon chili flakes or sriracha (optional)
# Directions:
01 - Combine canned soup and water in a medium saucepan. Bring to a gentle simmer over medium heat.
02 - Add sliced mushrooms and carrots. Cook for 2–3 minutes until vegetables begin to soften.
03 - Place ramen noodles into the pan, discarding the seasoning packet. Cook for 2–3 minutes until noodles are tender.
04 - Stir in spinach or bok choy, along with scallions. Simmer for 1 minute until greens are wilted.
05 - Crack eggs directly into the simmering soup, cover, and poach for 2–3 minutes until whites are set.
06 - Add cooked chicken, tofu, or shrimp if desired.
07 - Stir in soy sauce, sesame oil, and chili flakes or sriracha. Taste and adjust seasonings as needed.
08 - Ladle into bowls and serve hot.
