Nothing warms you up quite like a big, brothy bowl of noodles! This filling, cozy dish starts with a packet of instant ramen, and adds just a handful of homemade ingredients to give it a notable upgrade. Jammy boiled eggs, shredded carrots, bok choy and canned beef turn an otherwise one-note soup into a full-on meal.
One-Pot Beef and Bok Choy Ramen
| Yield |
|---|
| Serves 4 |
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 15 min | 13 min | 28 min |
You can easily replace the canned beef with canned chicken or canned pulled pork (or keep it vegetarian), and, if you don’t have boy choy, shredded cabbage works just as well.
Ingredients
- 4 large eggs
- 4 (3-ounce) packs instant ramen noodles
- 1 (1.5-pounds) can ground beef
- 4 baby bok choy heads, washed and chopped
- 2 large carrots, peeled and cut into matchsticks, for garnish
- 3 large green onions, sliced, optional
Method
- Place eggs in a large pot and cover with 1-inch of water. Bring to a boil over medium-high heat. Reduce heat to low and simmer until soft boiled, about 6-7 minutes.
- Meanwhile, prepare an ice bath in a medium bowl. Remove eggs and drain water. Place eggs directly into prepared ice bath to stop cooking. Allow them to cool slightly, peel and set aside.
- Fill pot with 8 cups of water and bring to a boil over medium-high heat. Add instant ramen noodles and cook according to package directions, about 3 minutes, stirring occasionally or until tender.
- Add beef and bok choy and cook an additional 2-3 minutes or until beef is warmed through and bok choy is tender. Remove from heat and stir in seasoning packets.
- Divide ramen evenly between serving bowls. Topwith soft boiled eggs. Garnish with carrots and green onions (if using). Serve warm.
- Recipe and photo: Dish Works
