Pin it I was staring at a packet of instant ramen one Tuesday night, too tired to cook but craving something that felt alive. The freezer door swung open, and there they were: a bag of frozen peas, bright green and waiting. I tossed them in with the noodles, and suddenly the bowl wasn't sad anymore. It had color, sweetness, and a kind of comfort I didn't expect from something so simple.
The first time I made this for a friend who stopped by unexpectedly, she looked skeptical. But after the first bite, she asked for the recipe, which made me laugh because there barely was one. Sometimes the best meals are the ones you stumble into, the ones that remind you that good food doesn't have to be complicated.
Ingredients
- Instant ramen noodles: The foundation of this dish, and you can use the seasoning packet or toss it depending on how much control you want over the salt.
- Frozen peas: They're sweet, tender, and cook in minutes straight from the freezer, no thawing needed.
- Frozen mixed vegetables: Carrots, corn, and green beans add texture and make the bowl feel more complete without any knife work.
- Green onions: A sharp, fresh bite that cuts through the richness and makes everything taste more alive.
- Garlic: Just a quick sauté releases enough fragrance to make the broth feel homemade.
- Low-sodium vegetable broth: It gives the soup real depth, especially if you're skipping the seasoning packet.
- Soy sauce: Adds umami and saltiness, and you can adjust it to your taste as you go.
- Sesame oil: A little goes a long way, bringing a warm, nutty aroma that ties everything together.
- Soft-boiled eggs: Creamy yolks turn the broth into something silky and luxurious.
- Sesame seeds and chili flakes: Final touches that add crunch, heat, and a sense of occasion.
Instructions
- Bloom the garlic:
- Heat the sesame oil in a medium saucepan over medium heat, then add the minced garlic. Let it sizzle for about 30 seconds until the kitchen smells warm and inviting, but don't let it brown or it'll turn bitter.
- Build the broth:
- Pour in the vegetable broth and soy sauce, then turn the heat up to bring it to a gentle boil. This is your chance to taste and adjust the saltiness before the noodles go in.
- Add the vegetables:
- Toss in the frozen peas and mixed vegetables straight from the bag. Let them simmer for 2 to 3 minutes until they're heated through and tender.
- Cook the noodles:
- Drop in the ramen noodles and cook them according to the package instructions, usually around 2 to 3 minutes. Stir gently so they don't clump together.
- Finish and serve:
- Stir in half of the sliced green onions, then taste the broth one more time. Divide the ramen and vegetables between two bowls, then top with a soft-boiled egg, the remaining green onions, sesame seeds, and a shake of chili flakes if you like heat.
Pin it There was a rainy Saturday when I made this twice in one day, once for lunch and again late at night when I couldn't sleep. The second bowl tasted even better because I knew exactly how much chili flakes I wanted and how runny I liked the egg. It became less of a recipe and more of a conversation with myself about what I needed in that moment.
Making It Your Own
This bowl is endlessly flexible, so if you have edamame or spinach in the freezer, swap them in for the peas. If you want more protein, add cubed tofu or shredded rotisserie chicken. I've even stirred in a spoonful of miso paste when I wanted something earthier. The base is forgiving enough to handle whatever you're craving or whatever's already in your kitchen.
The Egg Situation
A soft-boiled egg with a jammy yolk transforms this from a quick meal into something you'd actually crave. I boil mine for exactly 6 and a half minutes, then plunge them into ice water so the yolk stays soft. When you break it open in the broth, it melts into the soup and makes every spoonful richer. If you skip the egg, the bowl is still good, but with it, it feels complete.
Storage and Leftovers
This is best eaten fresh because the noodles soak up the broth as they sit and can get soggy. If you want to prep ahead, keep the broth and vegetables separate from the noodles, then cook the noodles fresh when you're ready to eat. The broth will keep in the fridge for up to three days and actually tastes better the next day once the flavors have had time to settle.
- Store the broth and cooked vegetables in an airtight container in the fridge.
- Cook noodles fresh each time for the best texture.
- Soft-boiled eggs are best made right before serving, but you can prepare them a day ahead and reheat gently in warm water.
Pin it This bowl has saved me more times than I can count, on nights when cooking felt impossible but eating something real still mattered. I hope it does the same for you.
Recipe FAQs
- → Can I use fresh peas instead of frozen?
Yes, fresh peas can be used. Simply add them during the simmering step and adjust the cooking time slightly to ensure tenderness.
- → What broth alternatives work well?
Low-sodium vegetable broth is ideal, but water or miso broth can also provide a light, flavorful base.
- → How can I make this dish vegan?
Omit the soft-boiled eggs and ensure noodles and seasonings contain no animal products.
- → Are there good substitutions for frozen mixed vegetables?
Edamame, spinach, or fresh chopped vegetables like carrots and green beans can be used according to preference.
- → What toppings add the best flavor?
Soft-boiled eggs, toasted sesame seeds, green onions, and chili flakes or sriracha provide balance and enhance taste.