Soup-er Ramen

When I was in college I experimented a lot… with Ramen.

I mean, it’s the go-to meal for many-a broke college student (especially the ones living off campus!). It’s versatile: you can eat the noodles and broth, you can eat just the noodles, and (I guess if you really wanted to) you could eat just the broth… but I wouldn’t advise that.

I am fairly confident in saying that if you have made it into your Twenties, you have probably had your fair share of ramen noodles, but maybe not as much in as you get further and further away from your college days. Like I said though, I experimented a lot with ramen at college and came up with some pretty tasty recipes that I still use today.  Two of my favorites are Ramen Chow Mein and Soup-er Ramen.

Ramen Chow Mein more-or-less got me through my senior year of college as it was great year-round (stirfried noodles, cabbage, garlic, and occasionally some chicken).  Soup-er Ramen was more of a winter dish, because unless it’s December, January or February then it’s usually at least in the 60s in North Texas, and  I don’t want to eat soup when it’s that warm outside!

Since it’s still pretty chilly here, I made a pot of Soup-er Ramen last week for a super quick dinner before meeting Michelle for a movie.  Now that I have a slightly larger budget than I did in college, I swap out the seasoning packet and water for real chicken broth and add tons for fresh veggies, making this a pretty healthy, yet still pretty inexpensive variation.



Soup-er Ramen

1 package of ramen noodles, any flavor
6 cups of chicken broth
2-4 cups of fresh vegetables (I like zucchini, yellow squash, carrots, bell peppers, mushrooms, scallions, broccoli…)
2 eggs
Low sodium soy sauce, to taste
A few drops of sesame oil, to taste
Sriracha, (semi-optional)


  1. In a medium-large pot bring the chicken broth to a boil.
  2. Chop, slice, or spiralize the veggies of your choosing.
  3. Scramble eggs in a small bowl and set aside.
  4. Add veggies to boiling broth.  (Be sure to add root veggies like carrots first, and softer ones like mushrooms last.  I usually go carrots, broccoli, bell peppers, spriraled squash, mushrooms).
  5. Cook for 1-3 minutes, depending on your vegetables.  Add ramen noodle brick, being sure to submerge the noodles under the broth and vegetables.  Cook for another 2 minutes and remove from heat.
  6. Slowly add the egg while stirring the soup in either a clockwise or counter-clockwise motion.  (Tip: if your soup pot is too full, you may want to remove the noodles so the egg can make its way to the broth. If you do this, just be sure to add the noodles before serving.)
  7. Add soy sauce, sesame oil, and sriracha to taste.

Depending on how many vegetables you included, this should make two servings.



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