Instant ramen is the cheapest hot meal most people keep in the cupboard, and a single egg plus a handful of frozen vegetables turns it into something closer to a real bowl. Soy sauce and sesame oil deepen the broth, and a dab of Sriracha brings the heat. The cost below is the live sum of every ingredient at its cheapest current price across the retailers we track.
- Bring about 500 ml of water to a boil in a small pot. Add the frozen mixed vegetables and cook for a minute to thaw.
- Add the ramen and its seasoning packet, then stir in the soy sauce. Simmer until the noodles loosen, about three minutes.
- Crack the egg directly into the simmering broth and poach for two to three minutes for a soft yolk, or stir it in for an egg-drop texture.
- Off the heat, swirl in the sesame oil and Sriracha.
- Tip everything into a bowl and eat hot.
A tablespoon of soy sauce seasons the broth without overwhelming the seasoning packet that already carries plenty of sodium — add a little more to taste if you like it saltier. Poach the egg gently so the yolk stays runny enough to thicken the broth as you eat.