Organic Ramen w/ Soft-boiled Egg & Assorted Veggies

We're back with more homemade ramen! Ocean's Halo brand has been our new favorite ramen and we've loved customizing it to our delight :) Enjoy and as always, tag us on IG @the.soup.troupe if you try this soup!


  • 2 packets organic ramen

  • 2 eggs

  • 2 cups veggie broth

  • 1/4 diced red onion

  • 2 sliced garlic cloves

  • 1 diced jalapeno

  • 5-6 stalks asparagus

  • 1/2 diced zucchini

  • 1/4 cup roasted corn

  • 1 tablespoon olive oil

  • 1/2 cup uncooked spinach

  • Chili powder, salt, black pepper, cayenne


  • In fry pan, heat up half the olive oil and drop in onions

  • On a separate heater, bring broth to a boil

  • Saute onions until soft, move half onto a plate

  • Drop zucchini into the pan with the onions and begin to saute

  • Once broth has come to a boil, drop in ramen

  • Season zucchini with chili powder, cayenne, pepper & salt

  • Once browned and cooked through, move zucchini to the plate with the onions

  • Add other half of oil to the pan, and drop in jalapeno & garlic

  • Check ramen, remove from heat if noodles have softened

  • In Instant Pot, pressure cook 2 eggs for 1 minute on high for a soft-boil

  • Go back to pan, drop in asparagus and begin to saute

  • Remove jalapeno and garlic once crisp and add to plate

  • Remove eggs from pressure cooker once safe, remove shell

  • Add spinach, corn and eggs to plate for toppings

  • Asparagus should be cooked and lightly browned on each side, add to plate

  • Once all toppings are plated, pour broth into your bowl and add noodles

  • Begin adding toppings to the bowl, adding the eggs onto the top for yolk breakage :)

  • Voila, you are done! Enjoy!

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