Ramen noodles built into a proper dinner with a soft egg and greens, using the pumpkin spice packet to season a broth that tastes like comfort. The warm spice works here, turning a shelf staple into something that feels like more than a quick fix.

Serves 2. 20 minutes, 10 at the stove.

About 1090 calories a serving, 147 g protein, 11 g carbohydrate, 48 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 4 cups broth to a boil in a medium pot. While it heats, mince 2 cloves garlic and slice the greens into bite-sized pieces.
2. Once broth boils, add the two flavor packets from the ramen packages and stir until dissolved, about one minute. Taste and add salt as needed.1 min
3. Crack 2 eggs into a small bowl and gently slip them into the simmering broth one at a time, keeping the heat below a rolling boil so the whites set while the yolks stay soft, about three to four minutes while you do the next step.4 min
4. Heat 1 tablespoon oil in a small skillet over medium-high heat, add the minced garlic, and cook until fragrant, about thirty seconds. Add the noodles from both packages and toast them, stirring, until they just begin to brown, about two minutes.2 min
5. Transfer the toasted noodles to the pot of broth with the eggs, add the greens, and simmer until the noodles are tender and the greens are wilted, about three minutes. Check that the yolks are still soft before serving.3 min

Note Swap the greens for shredded carrots or mushrooms if that is what you have. Leftovers keep covered in the refrigerator for one day; reheat gently. Serve with a squeeze of fresh lemon or lime on the side to brighten the spice.