Ramen with Soft-Boiled Egg
A comforting, restaurant-quality bowl of ramen featuring a savory broth, springy noodles, and a perfectly jammy marinated egg.
Ingredients
- •4 packs of instant ramen noodles (discard flavor packets)
- •6 cups chicken or vegetable stock
- •4 large eggs
- •2 tablespoons soy sauce
- •1 tablespoon mirin
- •1 tablespoon toasted sesame oil
- •2 cloves garlic, minced
- •1 tablespoon fresh ginger, grated
- •2 cups baby spinach
- •2 stalks green onions, thinly sliced
- •1 sheet nori (dried seaweed), cut into strips
Instructions
- 1
Bring a small pot of water to a boil. Carefully lower the eggs into the water and boil for exactly 6 minutes and 30 seconds for a jammy yolk.
- 2
Immediately transfer the eggs to an ice water bath to stop the cooking, then peel carefully once cooled.
- 3
In a large pot, combine the stock, soy sauce, mirin, sesame oil, garlic, and ginger. Bring to a simmer over medium heat and cook for 10 minutes to infuse the flavors.
- 4
Add the ramen noodles to the simmering broth and cook according to the package instructions, usually about 3 minutes.
- 5
Stir in the baby spinach during the last minute of cooking until just wilted.
- 6
Divide the noodles and broth into four bowls.
- 7
Slice the peeled eggs in half and place one egg into each bowl.
- 8
Garnish with sliced green onions and strips of nori before serving.
💡 Chef tips
- For a deeper flavor, marinate the peeled, soft-boiled eggs in a mixture of soy sauce and mirin for at least 2 hours before serving.
- If you prefer a thicker broth, whisk in a tablespoon of miso paste at the very end of the cooking process.
- Leftover broth can be stored in the refrigerator for up to 3 days, but keep the noodles separate so they do not become soggy.
✅ How it should turn out
The finished ramen should have a fragrant, savory broth, tender noodles with a slight bite, and a rich, creamy egg yolk that coats the palate.