Build one shelf packet into a proper bowl by simmering it with fresh garlic and onion, then poach an egg in the broth while the noodles cook. The picante lime shrimp base swells into something close to dinner when you treat it with real aromatics and a just-set yolk to break into the bowl.

Serves 2. 15 minutes, 12 at the stove.

About 200 calories a serving, 16 g protein, 6 g carbohydrate, 12 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice 2 garlic cloves thin and mince 1/4 medium onion. Heat 1 tablespoon oil in a small pot over medium heat, add the garlic and onion, and cook until the onion softens, about 2 minutes.
2. Pour 3 cups water into the pot and bring to a boil. Add the ramen packet and its seasoning, breaking the brick apart with a wooden spoon, and stir to combine. Let the broth return to a simmer.
3. When the noodles are nearly tender, about 3 minutes, crack 2 eggs into separate bowls. Gently slide each egg into the simmering broth, spacing them apart. Set a timer for 3 minutes and let the eggs poach while the noodles finish.3 min
4. The eggs are done when the whites are set but the yolks still jiggle slightly. Taste the broth and season with salt and pepper if needed. Divide the noodles, broth, and one egg between two bowls and serve at once.

Note Swap a handful of raw spinach or bok choy into the broth in place of an egg if you prefer. Leftovers keep three days refrigerated; reheat gently on the stovetop. Serve with sliced scallion, fresh cilantro, or a squeeze of lime if you have it on hand.