Ramen with Egg
A comforting and deeply satisfying bowl of homemade ramen featuring savory broth, springy noodles, and a perfectly cooked jammy egg.
Ingredients
- •4 packs ramen noodles (discard or reserve seasoning packets, or use fresh ramen noodles)
- •6 cups rich vegetable or chicken broth (1.5 liters)
- •4 large eggs
- •3 tablespoons soy sauce
- •2 tablespoons mirin
- •1 tablespoon sesame oil
- •3 cloves garlic, minced
- •1 tablespoon fresh ginger, grated
- •2 green onions, thinly sliced
- •1 cup baby spinach or bok choy
- •1 sheet nori, cut into small rectangles
- •1 teaspoon toasted sesame seeds
Instructions
- 1
Bring a medium pot of water to a boil, gently lower in the eggs, and cook for exactly 6 and a half minutes for a soft, jammy yolk.
- 2
Transfer the boiled eggs immediately to an ice water bath to stop the cooking, then gently peel them and set aside.
- 3
In a large soup pot, heat the sesame oil over medium heat, add the minced garlic and grated ginger, and sauté for about 1 minute until fragrant.
- 4
Pour in the vegetable or chicken broth, soy sauce, and mirin, bring to a simmer, and let it gently bubble for 10 minutes to infuse the flavors.
- 5
In a separate pot of boiling water, cook the ramen noodles according to package instructions until just tender, then drain thoroughly.
- 6
Divide the cooked noodles among four warm serving bowls.
- 7
Ladle the hot, aromatic broth over the noodles in each bowl.
- 8
Top each bowl with halved jammy eggs, fresh spinach or bok choy, sliced green onions, nori strips, and a sprinkle of toasted sesame seeds.
💡 Chef tips
- For extra depth of flavor, marinate the peeled boiled eggs in a mixture of soy sauce and water overnight in the refrigerator.
- You can easily customize this recipe by adding leftover shredded chicken, sautéed mushrooms, or a drizzle of chili oil for heat.
- Cook the noodles just before serving so they do not absorb too much broth and become soggy.
✅ How it should turn out
The finished dish should feature piping hot, savory broth with aromatic notes of garlic and ginger, perfectly springy noodles, and a rich, gooey egg yolk that gently enriches the soup.