I love ramen. I used to eat it in college all the time. These days I need slightly more balanced meals so I add vegetables and eggs. This is perfect to make on cold winter days when you don’t feel like putting much thought into what you’re cooking. I used mushrooms, shredded carrots, and zoodles, but you can throw in whatever vegetables you have in your fridge. This is perfect to make when your vegetables are on the way out and need to be used. I’m thoroughly enjoying the shredded egg trend, it’s a fun new way to eat protein! You could also add any other types of protein on top of the ramen like chicken, shrimp, or steak. It’s a great way to create a new meal out of the leftovers you have in your fridge. Enjoy!