Nostalgic Tom Yum Ramen Upgrade by Saltsensitive

Ingredients

• 1 pack tom yum instant ramen
• 1 cup mixed vegetables (bok choy, carrots, or spinach)
• 1 large egg
• 2 cup water
• 1 tsp chili oil (optional)

Instructions

1. Bring 2 cups of water to a boil in a small pot over medium-high heat.
2. Add the mixed vegetables and cook for 2 minutes until tender.
3. Add the instant ramen noodles to the boiling water and cook for 3 minutes.
4. Crack the egg directly into the boiling water and cook for 2 minutes for a soft-poached texture.
5. Stir in the Tom Yum seasoning packet, remove from heat, and serve immediately in a bowl.