Trader Joes Ramen Recipe

This slurpable, savory Trader Joes Ramen Recipe is made with squiggly noodles, chili onion crunch, and fresh spinach, ready in just 15 minutes. The hot broth clings beautifully to the thick, chewy noodles while the jammy yolk mixes naturally into the spicy soup. I make this fast comfort bowl whenever I need a quick lunch.

Better Than Takeaway

I used to spend hours boiling bones for broth before realizing I could build deep flavor quickly using store-bought bases. The surprise was how much a simple spoonful of crunchy chili onion transformed basic chicken stock.

At first, I cooked the noodles directly in the broth, which made everything too starchy and thick. Boiling them separately is the secret to a clean, restaurant-style soup base.

Trader Joes Ramen Recipe Ingredients

• 1 pack Trader Joe’s Squiggly Knife Cut Noodles
• 2 cups chicken or vegetable broth
• 1 tablespoon Trader Joe’s Crunchy Chili Onion
• 1 cup fresh spinach
• 1 large egg
• 1 green onion, thinly sliced
• 1 teaspoon toasted sesame oil

How To Make Trader Joes Ramen Recipe

1. Boil The Egg: Bring a small pot of water to a boil, cook the egg for exactly 6 minutes, then transfer to an ice bath.
2. Cook The Noodles: In a separate pot, boil the squiggly noodles for 4 minutes until tender, then drain and set aside.
3. Simmer The Broth: Heat the chicken broth, sesame oil, and the noodle soy sauce packet in a saucepan until gently simmering.
4. Wilt The Greens: Stir the fresh spinach into the hot broth and cook for 1 minute until just wilted.
5. Assemble The Bowl: Place the cooked noodles in a bowl, pour over the hot broth, and top with the peeled, halved egg, green onions, and chili onion crunch.

Recipe Tips

• Use an ice bath: Dropping your boiled egg into cold water stops the cooking immediately, guaranteeing a soft, runny center.
• Rinse the noodles: Giving the cooked noodles a quick rinse under warm water removes excess starch so your soup stays clear.
• Adjust the heat: Start with half a tablespoon of the chili onion crunch if you prefer a milder broth.

What To Serve With Ramen

This bowl pairs beautifully with a side of crispy pan-fried potstickers or steamed edamame tossed in sea salt. A crisp cucumber salad with rice vinegar also helps balance the rich, spicy broth.

How To Store

Store leftover broth and noodles in separate airtight containers in the fridge for up to 3 days. Reheat the broth on the stove until simmering, then gently stir in the cold noodles to warm them through without turning them to mush.

FAQs

Can I use a different noodle pack?

Yes, you can use the miso ramen cup or any instant ramen block. Just adjust the boiling time according to the package directions.

How do I add protein?

Sliced leftover chicken, cooked shrimp, or a few pieces of pre-cooked pork belly make excellent additions. Just warm them directly in the hot broth before serving.

Is this recipe vegan?

To make it vegan, use vegetable broth and skip the egg. You can top the bowl with pan-fried tofu cubes instead.

Nutrition

• Calories: 420 kcal
• Total Fat: 18 g
• Saturated Fat: 4 g
• Cholesterol: 186 mg
• Sodium: 1250 mg
• Total Carbohydrate: 52 g
• Protein: 14 g

Trader Joes Ramen Recipe

Recipe by Nate Collins

Servings

1

servings

Prep time

5

minutes

Cooking time

10

minutes

Total time

15

minutes

Slurpable, savory Trader Joes Ramen Recipe features chewy squiggly noodles, rich chicken broth, and crunchy chili onion, ready in 15 minutes. Adding a perfectly jammy soft-boiled egg and fresh spinach completes this fast, satisfying weeknight meal.

Ingredients

• 1 pack Trader Joe’s Squiggly Knife Cut Noodles

• 2 cups chicken or vegetable broth

• 1 tablespoon Trader Joe’s Crunchy Chili Onion

• 1 cup fresh spinach

• 1 large egg

• 1 green onion, thinly sliced

• 1 teaspoon toasted sesame oil

Directions

• 1. Boil The Egg: Bring a small pot of water to a boil, cook the egg for exactly 6 minutes, then transfer to an ice bath.
• 2. Cook The Noodles: In a separate pot, boil the squiggly noodles for 4 minutes until tender, then drain and set aside.
• 3. Simmer The Broth: Heat the chicken broth, sesame oil, and the noodle soy sauce packet in a saucepan until gently simmering.
• 4. Wilt The Greens: Stir the fresh spinach into the hot broth and cook for 1 minute until just wilted.
• 5. Assemble The Bowl: Place the cooked noodles in a bowl, pour over the hot broth, and top with the peeled, halved egg, green onions, and chili onion crunch.