Easy Ramen Noodles with Protein and Vegetables

Cook the Broth In a large pot, bring the chicken or vegetable broth to a boil.

2.Add the minced garlic, grated ginger, soy sauce, sesame oil, and sriracha sauce (if using) to the pot. Reduce the heat and let the broth simmer for 10 minutes to allow the flavors to meld together.

Cook the Protein While the broth is simmering, cook the protein of your choice. For chicken, heat a skillet over medium heat and cook the sliced chicken breast until cooked through, about 5-7 minutes. For tofu, heat a separate skillet over medium heat and cook the cubed tofu until golden brown, about 4-6 minutes. For shrimp, heat a skillet over medium heat and cook the shrimp until pink and opaque, about 2-3 minutes per side.

4.Remove the protein from the skillet and set aside.

Cook the Vegetables In the same skillet, add the julienned carrot and sliced mushrooms. Cook for 2-3 minutes until slightly softened.

6.Add the spinach leaves and sliced green onions to the skillet. Cook for an additional 1-2 minutes until the spinach has wilted.

Cook the Noodles While the vegetables are cooking, cook the ramen noodles according to the package instructions. Drain the noodles and set aside.

Assemble the Dish Divide the cooked ramen noodles between bowls. Top with the cooked protein, sautéed vegetables, and soft-boiled eggs halved.

9.Ladle the hot broth over the noodles and garnish with sesame seeds and chopped fresh cilantro.

10.Serve immediately and enjoy!