A quick, flavorful ramen noodle soup made with fresh vegetables, aromatic broth, and tender noodles for the perfect 20-minute meal.

1 tablespoon sesame oil

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

6 cups vegetable or chicken broth

3 tablespoons soy sauce

1 tablespoon rice vinegar

1 tablespoon sriracha (optional, for heat)

2 cups sliced mushrooms

1 cup shredded carrots

2 cups baby spinach

2 packages instant ramen noodles (discard seasoning packets)

2 green onions, sliced

Soft-boiled eggs (optional, for topping)

Cook Mode Prevent your screen from going dark

Heat sesame oil in a large pot over medium heat.

Add garlic and ginger, sautéing for 1–2 minutes until fragrant.

Pour in the broth, soy sauce, rice vinegar, and sriracha if using.

Bring to a simmer and add mushrooms and carrots; cook for 5–6 minutes until tender.

Add the ramen noodles and cook according to package instructions, usually 3–4 minutes.

Stir in the spinach and cook just until wilted, about 1 minute.

Taste and adjust seasoning with more soy sauce if needed.

Ladle the soup into bowls and top with green onions and soft-boiled eggs if desired.