Instant Ramen with Egg and Spinach

This is instant ramen leveled up just enough to count as a real meal. You cook the noodles like normal, wilt in a handful of spinach for some color and fiber, and top the bowl with a soft-boiled egg for extra protein. It still takes about 10 minutes and uses one pot, but now it fills you up and fits better into your day's macros.

Ingredients

• 1 packageInstant ramen noodles, with seasoning packet
• 1 largeegg
• 1 handfulbaby spinach, fresh, from a bag
• 2.5 cupswater

Method

1. Bring the water to a boil in the pot. Carefully lower the egg in and boil for 6 minutes. 6:00
2. Lift the egg out with the slotted spoon and run it under cold water, then peel it.
3. Add the ramen noodles to the same boiling water and cook for 3 minutes, stirring once or twice. 3:00
4. Stir in the spinach and seasoning packet and cook for 30 seconds, just until the spinach wilts. 0:30
5. Pour everything into the bowl and top with the peeled egg, sliced in half.