This is one of our all-time favorite Asian inspired soups.

In the early years, we pretty much lived off ramen soup. It’s cheap, easy, and delicious. We’ll show you how to elevate cheap noodle packs to something truly delicious. Make it even better with homemade chicken stock! Even better, the soup is ready in 30 minutes or less!

How to Make Ramen Noodles with Spinach and Poached Eggs

For this recipe, there is no need to open the seasoning packet that came in the ramen package. They’re high in sodium, not what you need for this fantastic recipe.

Making the perfect poached egg is easier than you think!

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ingredients you need

Chances are all the ingredients for this delicious soup are already in your pantry or can be easily found at your local market.

Here’s what you need

Oil – Olives or extra virgin olives are good choices
onion – Chopped
chicken soup – Homemade or store bought, you need 6 cups
garlic – Chopped
ginger – Fresh is best, chopped
Salt
Hand-Pulled Noodle – you can throw away the seasoning packet – it contains sodium
spinach – Fresh is best. Mature rather than baby, but both are fine. Freezing can do the trick in a pinch (see notes)
Egg– See below for how to poach
white vinegar – Help fight poaching
sesame oil – Can be found in the Asian section of supermarkets
Sriracha – can be found in the asian section or condiment section of supermarkets (it will add some heat to the soup, but not too much)

Pro tip: As mentioned above, we recommend using ripe spinach for cooking. Baby spinach is great for salads. However, we have used both, and the baby is still fine. If using frozen (only in a pinch), be sure to thaw completely, then squeeze out as much water as possible. For ripe spinach, wash thoroughly, then remove the stems. Fresh (and baby) will wilt and shrink significantly when added to hot broth.

Tips for Perfect Ramen with Spinach and Poached Eggs

Homemade broth is the best – This soup is delicious with good store-bought broth, but is even better with homemade stock. You can even make a quick batch by cooking the chicken pieces in water for 1 hour, then skimming the tops as needed. Remove chicken, remove meat, and reserve for another use (or add to soup).

fresh best – We highly recommend using fresh garlic, ginger and spinach for soups. Dried ginger and/or garlic won’t provide the depth of flavor you want in your soup.

don’t forget to decorate – Sesame oil and Sriracha add a lot of flavor to the soup and we don’t recommend omitting them. Srirach definitely packs some heat, so start with a little and then add more to your taste. Sesame oil is delicious, but a little goes a long way. Try a small dash, taste the soup, and add more as needed.

Pro tip: There is no need to crumble the noodles before adding them to the soup. They break down naturally as they begin to soften in the boiling broth. Do not overcook the noodles as they will become very soft and mushy.

How to Vortex Eggs

To make poached eggs for this soup, you simply drop an egg (or two) into boiling soup, cover for a few minutes, and you have a nice poached egg.

Alternatively, we like to take a separate pot of boiling water and use the vortex method. Simply dip the handle of a wooden or metal spoon into boiling water and swirl to create a swirling swirl. Crack the eggs into a small container and place a drop of distilled white vinegar on top, then gently drop the eggs into the swirling boiling water. Turn off the heat immediately and wait 3 to 4 minutes.

Gently remove the nice poached eggs with a slotted spoon. Then, carefully add the eggs to the spinach ramen.

Other Broth Soups Worth Trying

If you don’t want a thick, creamy soup. You’ll want to try these broth-based soups:

Chicken Pho (Vietnamese Chicken Soup)
Asian Fusion Soup with Korean Meatballs
Classic Chicken Noodle Soup
Pozolé (Pork and Polenta Soup)
Chicken Tortilla Soup
Instant Pot Minestrone Soup
French Onion Soup

These are respective classics. But aren’t you excited to try this soup? You won’t regret it!

We love this soup for many reasons.

First and foremost is the taste. It was so delicious.

But, it’s also super quick to prepare and saves money. Every bite is a true taste experience. And, oh so comforting!

Ready to make one of the tastiest soups this side of Tokyo? Go for it!

When you do, be sure to snap a photo, post it on Instagram, and tag @HowToFeedaLoon and the hashtag #HowToFeedaLoon!

• In a medium skillet or pot, heat oil over medium heat.

  1 tablespoon olive oil

• Add the onion and cook for about 4 minutes until translucent.

  1 cup onion

• Add garlic and ginger and cook 2 minutes more.

  1 clove of garlic, 1 teaspoon ginger

• Add chicken broth and bring to a boil. Add salt and pepper.

  6 cups chicken stock, 3/4 teaspoon kosher salt, ½ black pepper

• Add ramekins and cook, stirring, until ramekins are tender, about 6 minutes (experiment to make sure they are cooked to your liking).

  6 oz ramen noodles

• Reduce the heat to medium, add the spinach, and cook for about a minute more, until the spinach is wilted.

  6 oz spinach

• Meanwhile, bring another pot of water to a boil. Crack each egg into a small bowl. A drop or two of vinegar on top. Use the handle of a large wooden spoon to create a swirling swirl in the boiling water. Carefully drop the eggs (one at a time) into the swirling boiling water. Turn off the heat, cover and simmer for 3 minutes.

  2 large eggs, 1 teaspoon white vinegar

• Use a slotted spoon to pour the poached eggs into the ramen pot, or ladle the soup into soup bowls and top each with a poached egg.

• If desired (highly recommended), drizzle a little sesame oil and Sriracha on top of each bowl of ramen.

  sesame oil, Sriracha

See the video near the top of the blog post for a visual guide.If you like this video, please Subscribe to our YouTube channel.
We highly recommend using fresh spinach. Ripe spinach is best, but baby spinach works too. If using frozen food, let it thaw completely, then squeeze out as much water as possible.
Leftovers will keep for up to 5 days in the refrigerator and up to 2 months in the freezer, but the noodles will spoil slightly.

Calories: Chapter 586kcal | carbohydrate: 66G | protein: twenty oneG | fat: 18G | Saturated fat: 8G | Polyunsaturated fats: 3G | Monounsaturated fats: 13G | Trans fat: 0.02G | cholesterol: 200mg | sodium: 2790mg | Potassium: Chapter 562mg | fiber: 4G | sugar: 8G | Vitamin A: 1704IU | Vitamin C: 11mg | calcium: 119mg | iron: 5mg

Updated: This recipe was originally published in February 2019, but in March 2023 the recipe has been revamped to include new tips and photography and a great new video!