Classic Ramen with Soft-Boiled Egg
A comforting, soul-warming bowl of savory ramen topped with a perfectly jammy soft-boiled egg and fresh aromatics.
Ingredients
- •4 packs instant ramen noodles (discard flavor packets)
- •6 cups chicken or vegetable stock
- •4 large eggs
- •2 tablespoons soy sauce
- •1 tablespoon toasted sesame oil
- •1 tablespoon fresh ginger, minced
- •2 cloves garlic, minced
- •2 green onions, thinly sliced
- •1 cup baby spinach or bok choy
- •1 sheet nori (dried seaweed), cut into strips
- •1 teaspoon chili oil (optional)
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 remove the eggs and plunge them into an ice-water bath for 5 minutes, then peel carefully and set aside.
- 3
In a large pot, heat the sesame oil over medium heat. Sauté the garlic and ginger for 1 minute until fragrant.
- 4
Pour in the stock and soy sauce, bringing the mixture to a gentle simmer.
- 5
Add the ramen noodles to the simmering broth and cook according to the package instructions, usually about 3 minutes.
- 6
Stir in the spinach or bok choy during the last minute of cooking until wilted.
- 7
Divide the noodles and broth into four bowls.
- 8
Slice the soft-boiled eggs in half and place them on top of the noodles.
- 9
Garnish each bowl with sliced green onions, nori strips, and a drizzle of chili oil if desired.
💡 Chef tips
- For a deeper flavor, add a teaspoon of miso paste to the broth before adding the noodles.
- To store, keep the broth and noodles separate in the refrigerator to prevent the noodles from becoming mushy.
- If you prefer a meatier broth, use a high-quality chicken bone broth and add shredded cooked chicken breast.
✅ How it should turn out
The finished ramen features springy noodles in a fragrant, golden broth with a rich, creamy egg yolk that melts into the soup for a savory and deeply satisfying finish.