The easiest ramen you will ever make in less than 30 min. And it’s so much tastier and healthier than the store-bought version! Let’s try it at home!


  • 2 large eggs
  • 1 tablespoon olive oil
  • 4 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 4 cups reduced sodium chicken broth
  • 4 ounces shiitake mushrooms
  • 1 tablespoon reduced sodium soy sauce
  • 3 (5.6-ounce) packages refrigerated Yaki-Soba, seasoning sauce packets discarded*
  • 3 cups baby spinach
  • 8 slices Narutomaki, optional*
  • 1 carrot, grated
  • 2 tablespoons chopped chives


Step 1:

  • Place eggs in a large saucepan and cover with cold water by 1 inch.
  • Bring to a boil and cook for 1 minute.
  • Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes.
  • Drain well and let cool before peeling and halving.

Step 2:

  • Heat olive oil in a large stockpot or Dutch oven over medium heat.
  • Add garlic and ginger, and cook, stirring frequently, until fragrant, about 1-2 minutes.

Step 3:

  • Whisk in chicken broth, mushrooms, soy sauce, and 3 cups water.

Step 4:

  • Bring to a boil; reduce heat and simmer until mushrooms have softened about 10 minutes.
  • Stir in Yaki-Soba until loosened and cooked through about 2-3 minutes.

Step 5:

  • Stir in spinach, Narutomaki, carrot, and chives until the spinach begins to wilt, about 2 minutes.

Step 6:

  • Serve immediately, garnished with eggs and sauce.

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