A warm bowl of shrimp ramen with lime built right in, dressed up with a soft egg and some greens to turn a weeknight standby into actual dinner. This shelf does the work, so you just boil water and poach an egg.

Serves 2. 12 minutes, 8 at the stove.

About 200 calories a serving, 33 g protein, 9 g carbohydrate, 6 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. While it heats, crack 2 eggs into small cups and set beside the stove.5 min
2. Add 2 packages of ramen to the boiling water and stir to separate the noodles. Add 2 cups of fresh spinach or chopped bok choy and the flavor packets. Simmer for 3 minutes until the noodles are tender.3 min
3. Gently slide both eggs into the simmering broth and poach for 2 minutes until the whites are set and the yolks still soft. Season with a pinch of salt and pepper.2 min
4. Divide the noodles, broth, and greens between two bowls and top each with a poached egg. Serve at once.

Note Swap frozen shrimp if you have them, added to the broth in the last minute. Leftovers keep three days in the fridge but the noodles soften; reheat gently. Serve with a lime wedge on the side and extra soy sauce at the table.