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Ever since I’ve started adding spinach to my instant ramen, I’ve never really had the problem with finishing a whole bag of it. It’s such a quick cook, and it’s great to boost my iron levels before my platelet donations.
Why Spinach is Great for Ramen
When spinach is added to a broth-y ramen, I love how it picks up the liquid as you grab it from the bowl. As I mentioned above, it cooks incredibly fast which is great when you’re just trying to throw a quick bowl of noodles together.
Visually, it also adds a nice vibrant color if you feel like it’s lacking something. The flavor is mild with hints of an earthy taste so you don’t have to worry about it overpowering your dish.
How to Add Spinach to Your Instant Ramen
- Directly to the Hot Broth: I just add this in during the last 30 seconds of cooking it on the stove. Stir it in, and it’s basically done.
- Stir-Fried In (for Dry/Saucy Noodles): I usually saute some onion and garlic while the noodles are cooking. Then I add the spinach before throwing the drained noodles into the pan. Add sauce and then stir fry briefly until all the noodles are coated in sauce. You can see when I add it in this video where I talk about an instant noodle debate: The instant noodle debate started at our reunion
- Raw Topping: If you love the taste of spinach, just add it as a topping! Make sure it’s washed, of course, but more power to you if you enjoy it this way. It definitely adds a nice crunch from the spinach stems.
My Instant Ramen Suggestions
- Nongshim Shin Ramyun Noodles
- Samyang Buldak Spicy Chicken Stir-Fried Ramen
- Doll Instant Noodle Sesame Oil Flavor
Have you tried adding spinach to your instant ramen? What’s your favorite way to add it? Spill the noodles and leave a comment below!
