He is making ramen whether you like it or not
Your fifteen-year-old gets home at 3:40 and makes a block of ramen before his bag hits the floor. Arguing with that is a losing project and you have twenty minutes.
So put an egg on the counter next to the stove. Cracked into the simmering broth for three minutes, it poaches while the noodles finish and adds nothing to the cleanup.
A fistful of baby spinach wilts into the broth in about fifteen seconds. Fifty-cent noodles just became something that holds him through drills, and you never said a word about nutrition.
Ingredients
The batch makes 1 hearty bowl. Plan on about 15 minutes.
- 1 package instant ramen (the flavor your teen already likes)
- 1 egg
- 1 cup baby spinach or chopped bok choy
- 1/2 cup shredded cooked chicken or 4 oz firm tofu
- 1 green onion, sliced
- 1 teaspoon soy sauce or sriracha (optional)
How to Make It
- Boil the ramen in 2 cups water, but add only half the seasoning packet so it is less salty.
- Crack the egg into the simmering broth and let it poach for about 2 minutes.
- Stir in the spinach and chicken in the last minute until the greens wilt and the chicken is warm.
- Pour into a bowl, top with green onion, and add soy sauce or sriracha to taste.
Make It Work for Picky Kids
Ramen is the safe base for a lot of teens, so let them add the egg and greens at their own pace.
- Serve the spinach and chicken on top, not stirred in, so they are easy to skip
- Use only half the seasoning packet and let them add more if they want it
- Keep the sriracha on the side for a teen who is not into heat
Pack or Store
Best made fresh and eaten hot, but the parts can be prepped ahead.
- Cook the egg and chicken ahead and add them to fresh-boiled noodles
- Pack hot ramen in a thermos for a warm meal between classes and practice
- Skip storing leftover noodles, since they soak up the broth and turn soft
- Serve with: orange slices, a glass of milk
Parent Tip
Hold back half the seasoning packet so you control the salt and the broth tastes cleaner.
Make it fit tonight
Small changes that make this one fit your night
Beef and corn
Leftover taco meat and a spoon of frozen corn make it heavy enough to skip dinner.
Vegetable load
Sliced mushrooms, shredded carrot, and snap peas all cook in the same three minutes.
Miso spoon
A spoon of miso paste stirred into the broth deepens it and cuts the sodium packet in half.
Chili crisp
Chili crisp and minced garlic suit a teenager who has recently discovered he likes heat.
Crispy tofu
Cubed tofu browned in the pot first gives a meat-free bowl with real staying power.
Cold noodle version
Drained noodles with sesame oil and soy sauce travel in a container for a hot August evening.
Plan the next step
See more teen-friendly upgrades
Browse a few more ways to turn a go-to snack into a meal a teen will eat.