Classic Ramen with Soft-Boiled Egg
A comforting, soul-warming bowl of savory broth, chewy noodles, and a perfectly jammy soft-boiled egg.
Ingredients
- •4 packs instant ramen noodles (discard flavor packets)
- •6 cups chicken or vegetable stock
- •2 tablespoons soy sauce
- •1 tablespoon mirin
- •1 tablespoon toasted sesame oil
- •2 cloves garlic, minced
- •1 tablespoon fresh ginger, grated
- •4 large eggs
- •2 stalks green onions, thinly sliced
- •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, then immediately transfer them to an ice water bath.
- 2
In a large pot, heat the sesame oil over medium heat. Sauté the minced garlic and grated ginger for 1 minute until fragrant.
- 3
Pour in the chicken stock, soy sauce, and mirin. Bring to a gentle simmer and let it cook for 10 minutes to allow the flavors to meld.
- 4
Add the ramen noodles to the simmering broth and cook according to the package instructions, usually about 3 minutes, until tender but firm.
- 5
Peel the cooled eggs carefully and slice them in half lengthwise.
- 6
Divide the noodles and broth into four bowls.
- 7
Top each bowl with two egg halves, a sprinkle of sliced green onions, nori strips, and a drizzle of chili oil if desired.
💡 Chef tips
- For a richer broth, stir in a tablespoon of miso paste or a splash of heavy cream just before serving.
- You can soft-boil the eggs up to 24 hours in advance; keep them in the refrigerator in their shells and peel just before serving.
- Add sautéed bok choy, sliced mushrooms, or leftover rotisserie chicken to make this a more substantial meal.
✅ How it should turn out
The dish should feature a fragrant, golden broth with perfectly springy noodles, topped with a vibrant egg that has a custard-like, jammy yolk.