“Souped up” Ramen

I am definitely way too amused by this title.  But it does accurately describe my latest food obsession!  For real I have made this like 5 times this week.


This post is also a perfect way to begin this blog.  This dish includes many of the elements I want this blog to focus on: inexpensive, unpretentious, healthy foods that someone like me can successfully create.  When I say someone like me, I mean someone who loves(!!!) food and the process of creating a meal.  Someone who probably hasn’t gone to culinary school.  And someone who loves experimenting with new foods and finding ways to elevate simple ingredients.

This dish was inspired by egg drop soup from the cafeteria at work (an unlikely source, but seriously so good!)  After frequenting the cafeteria for a few weeks and dropping $7 per visit for my soup-fix, I realized that this would be super easy to make at home and totally customizable.  Meaning I could nix the raw onion (ewww) and add in some yummy tofu (yay protein!)

p.s. if you aren’t a fan of tofu and/or beans, I am going to make it my mission to change your mind!  Using these two versatile ingredients is one of the most cost-effective ways to get enough protein in your diet.  More protein = feeling full for longer = fewer pasta binges.

I also want this blog to become a place to share stories and, well, life!  So often I will find that an entire week has passed me by, and the last seven days are nothing more than a blur. I want to live with intention.  Through the small stories and recipes I share here, I hope to live with more awareness.  I want to hear from you, too!

Without further ado, let’s make some ramen!

Souped up Ramen 

Serves 1 – 2

1 package of Maruchan ramen (or similar brand)

3 white button mushrooms, sliced

2 green onions, sliced into small pieces

3 oz (~1/4 of a block) firm tofu, diced into small squares

Handful of baby spinach

1 Tbsp of crispy onion pieces (optional, adds a wonderful flavor and crunch)

Pinch of cayenne pepper (optional, I like the nice warmth it adds!)



  • Cook the ramen noodles according to package instructions in a small saucepan.
  •  Just before the noodles are finished, add 1/2 of the seasoning packet along with the cayenne, diced tofu and mushrooms (I find 1/2 of the seasoning packet to be sufficient, and you can cut down on all that sodium!) Gently boil for a few minutes.
  • Add baby spinach, stir in until wilted.  Crack the egg directly into the middle of the saucepan and gently boil for another couple of minutes, until the egg white begins to firm up.
  • Take off the heat and let the egg continue to poach in the liquid.  Sprinkle in the green onion.
  • Let the soup cool for 5-10 minutes so that the egg won’t scramble. Then, stir everything together, breaking open the egg and releasing that yolk-y delicousness. YUM.


Thanks for reading and I’d love to hear from you!

Happy eating!


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