July 3, 2026
URL: https://www.birdseye.com/recipes/dinner/quick-veggie-ramen-10755
- Prep time 20 minutes
- Total time 30 minutes
- Servings 2
Ingredients
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2 eggs
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1 tablespoon toasted sesame oil
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1 tablespoon grated fresh ginger
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1 tablespoon garlic
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4 cups vegetable stock
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1/4 cup reduced sodium soy sauce
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1 tablespoon mirin (sweet rice wine)
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1 tablespoon natural rice vinegar
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1 pkg (5 oz each) sliced fresh shiitake mushrooms
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2 pkgs (3 oz each) dry ramen noodles, without seasoning packet
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1 bag (10.8 oz each) Birds Eye® Steamfresh Baby Broccoli Blend
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1 cup baby spinach leaves
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2 green onions
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1 tablespoon sesame seeds
Nutrition Information
1516 calories, 179g carbs
Directions
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Step one
Bring a small saucepan of water to a boil. Carefully add 2 eggs and cook for 8 minutes. Immediately remove eggs and place in an ice bath to stop cooking. Allow eggs to rest 3 minutes in ice water, then peel and set aside.
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Step two
Heat sesame oil in large pot over medium heat. Add the garlic and ginger and cook, stirring, until fragrant, 1 to 2 minutes. Add vegetable stock, soy sauce, mirin, and rice vinegar. Stir to combine and bring to a simmer. Add mushrooms and continue to simmer about 10 minutes.
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Step three
Add dry ramen noodles to broth. Cook 3 minutes or until al dente. Microwave vegetables according to package directions.
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Step four
Divide spinach between 2 bowls. Add one egg, sliced in half, to each bowl. Top with veggies, noodles and broth and garnish with sliced green onions and toasted sesame seeds. Serve your quick and easy veggie ramen!