Veggie‑Loaded Oat Milk Ramen
Instant ramen cooked in oat milk broth with frozen mixed veggies and a soft‑boiled egg.
Total
10 min
Prep
5 min
Cook
5 min
Serves
2
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Recipe serves 2
Ingredients
- 2 packages Instant ramen noodles
- 2 cups Oat milk
- 1 cup Frozen mixed vegetables
- 2 Egg
- 1 Ramen seasoning packet
- 1 tablespoon Soy sauce(optional)
- 1 teaspoon Sesame oil(optional)
Instructions
- 1
Bring 2 cups of oat milk to a gentle boil in a saucepan over medium heat; add the ramen seasoning and stir to dissolve.
- 2
Add the frozen mixed vegetables and ramen noodles; cook for 3‑4 minutes, stirring occasionally, until noodles are tender and veggies are heated through.
- 3
Meanwhile, soft‑boil the eggs (6‑7 minutes), then peel and halve them; drizzle the soup with soy sauce and sesame oil, divide into two bowls, and top each with the egg halves.
Nutrition per serving
Calories
420
21% of a 2,000 kcal day
| Protein | 18 g |
| Carbohydrate | 55 g |
| Fat | 14 g |
| Fiber | 5 g |
| Sugar | 6 g |
| Sodium | 1150 mg |
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