This is an upgraded Shin Ramyun instant noodle bowl finished with a silky soft-boiled egg, fresh vegetables, and a balance of soy, sesame oil, and Chinkiang vinegar that transforms the base packet into a layered, restaurant-quality bowl in under 10 minutes.
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Heat a small pot of water, add the egg and boil for 5 and a half minutes. Carefully peel the egg and set aside.
In a second pot add 3 cups of boiling water, then add the noodles, seasoning, soy sauce, sesame oil and vinegar.
Stir well and let it simmer away for 3.5 minutes.
Add the carrots and peas, stir and leave to bubble away for a further minute.
Turn the heat off, stir in the spinach. Pour the soup and noodles into a large bowl.
Slice the egg in half, place on top of the noodles. Garnish with the dried veggie sachet, fresh spring onions and coriander.
Noodles are best served immediately. Leftover broth and toppings keep refrigerated up to 2 days; reheat broth gently and add a splash of water to loosen, then top with a fresh boiled egg.
Yes. The recipe calls for half a sachet for moderate heat; add the whole packet if you prefer more spice and intensity.
Boil the egg for exactly 5.5 minutes as stated in the recipe, then immediately peel. This timing yields a set white and jammy yolk.
Cook the noodles fresh for best texture; they soften if stored. Prep vegetables and boil eggs ahead, then assemble when ready.
Rice wine vinegar works as a 1:1 swap and provides similar acidity, though Chinkiang adds deeper, slightly sweet undertones.
Yes. Stir in fresh spinach at step 5 instead of or alongside the dried packet for added volume and freshness.
