A weeknight ramen bowl built on the Maruchan cajun package, amplified with a fresh egg and whatever greens need eating. The broth is spiced already, so you just build on it with butter and heat.

Serves 2. 20 minutes, 15 at the stove.

About 240 calories a serving, 17 g protein, 3 g carbohydrate, 18 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 4 cups of water to a boil in a pot over high heat. While the water heats, mince 2 garlic cloves.8 min
2. When the water boils, add the seasoning packet from the ramen and stir until dissolved, about 30 seconds. Add the ramen noodles and cook for 3 minutes, stirring occasionally, until just tender. While the noodles cook, crack 2 eggs into a small bowl.3 min
3. Add 4 ounces of spinach or other greens to the pot and stir until wilted, about 1 minute. Slide the 2 eggs into the simmering broth and cook for 2 minutes until the whites are set and yolks still run.2 min
4. Stir in 1 tablespoon of butter and the minced garlic, then taste and adjust salt and pepper. Pour the ramen, eggs, and broth into two bowls and drizzle each with a few drops of oil.

Note Swap spinach for bok choy or any tender greens. Leftovers keep one day refrigerated; reheat gently and add a fresh egg if you like. Serve with a squeeze of lime and crusty bread to soak the broth.