Doctored Ramen

instant ramen stretched to two bowls with vegetables, tofu, and soft-boiled eggs

Makes 2 bowls · 374 kcal per serving

Ingredients

• 85 g Instant Ramen
• 600 g Water
• 100 g Carrot
• 100 g Mung Bean Sprouts
• 170 g Tofu
• 100 g Egg
• 50 g Scallion

Method

1. Eggs: Soft-boil the eggs, 6½ min from boiling, then into an ice bath. Peel and halve.
2. Soup: Bring the water to a boil, add the carrot, and simmer 2 min. Add the noodles and seasoning and cook per the packet time. Stir in the tofu and bean sprouts for the last minute, just to heat through. Divide between two bowls and top with the scallion and egg halves.