Easy Homemade Ramen with Soft Boiled Eggs Recipe

If you’re craving a comforting bowl of ramen that doesn’t require a trip to a fancy restaurant, you’re going to love this Easy Homemade Ramen with Soft Boiled Eggs Recipe. I absolutely love how this turns out—it’s rich, flavorful, and topped with those silky, soft boiled eggs that make every bite feel special. Whether you’re cooking for yourself or a small crowd, this recipe comes together quickly and hits all the right notes. Trust me, once you try it, you’ll want to make it again and again.

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Ingredients You’ll Need

This recipe brings together some classic ramen staples and a few pantry heroes to build that delicious, umami-packed broth and those melt-in-your-mouth eggs. I recommend fresh garlic and ginger paste if you can find them—it really wakes up the broth without extra fuss.

• Chicken broth: Use a good quality broth for a rich and savory base; homemade or store-bought both work well.
• Ramen noodles: Fresh is best, but dried packets will do—just toss the seasoning packets and use your own broth flavorings.
• Sesame oil: Adds that toasty, nutty aroma that’s classic for ramen.
• Garlic (minced): Fresh cloves give the broth a vibrant depth.
• Ginger paste: If you don’t have paste, finely chopped fresh ginger works too.
• Soy sauce: A salty backbone for the broth and marinade.
• Mirin (rice wine): Brings a subtle sweetness and balance to the salty components.
• Fish sauce: Gives an umami punch without overpowering.
• Miso paste: This fermented paste is key for that hearty, savory flavor.
• Chili garlic paste: Adds just the right amount of kick and warmth.
• Chinese five spice: Offers a warm, slightly sweet aroma to lift the broth.
• Corn kernels: I love the sweet pop of corn in my bowl; use thawed frozen or fresh.
• Matchstick carrots: Adds color, crunch, and a touch of sweetness.
• Bamboo shoots: Provide a lovely earthy crunch.
• Enoki mushrooms: These delicate mushrooms cook quickly and add great texture.
• Green onion: Sliced thin on the bias for fresh, bright bites.
• Jalapeño: For heat and a fresh bite—optional based on your spice preference.
• Nori seaweed sheets: Adds an authentic sea-saltiness to your bowl.
• Sesame seeds: Toasted or plain, they make a perfect finishing touch.
• Eggs: For the signature soft boiled, marinated egg that steals the show.
• Sugar (for marinade): Balances the soy and mirin in the egg marinade.
• Water (for marinade): Dilutes the marinade so it’s not overpowering on the eggs.

Variations

I love tweaking this ramen to match my mood or what’s in my fridge. You can totally make it your own, and you’ll find the base versatile enough to handle all kinds of changes.

• Spicy Ramen: I bump up the chili garlic paste and add a few dashes of hot sauce for that burn that warms you from the inside out.
• Vegetarian Version: Swap out chicken broth for vegetable broth, and omit the fish sauce or replace it with soy sauce or mushroom seasoning for a rich flavor.
• Protein Boost: Add cooked chicken, tofu, or pork slices to make it heartier for chilly nights.
• Veggie Swap-In: Feel free to toss in spinach, bok choy, or sliced mushrooms you have on hand instead of or along with the listed veggies.

How to Make Easy Homemade Ramen with Soft Boiled Eggs Recipe

Step 1: Perfect Your Soft Boiled Eggs

This step is where the magic of the soft boiled eggs happens. Bring a small pot of salted water to a gentle boil, then lower the heat to keep it at a simmer—too furious a boil and the eggs might crack. Gently lower your eggs in using a slotted spoon. Cook them for exactly 7 to 8 minutes depending on how runny you like the yolk (7 minutes for extra soft, 8 minutes for just set). Right when they’re done, plunge them straight into an ice water bath to stop cooking and make peeling easier. While they chill, whisk together soy sauce, mirin, sugar, and water to make the marinade. Peel your eggs carefully once cool (this is where I’m gentle, tapping all around the shell), then submerge whole eggs in the marinade. Press lightly with a paper towel so they marinate evenly and pop them in the fridge for 3-4 hours. This step makes all the difference for that savory-sweet bite in every spoonful.

Step 2: Build Your Flavor-Packed Broth

Heat sesame oil in a medium pot over medium heat and toss in your minced garlic and ginger paste. Stir them around for 30 seconds to a minute until fragrant but not browned—ever had burnt garlic? Not fun. Next, add chicken broth, soy sauce, mirin, fish sauce, miso paste, chili garlic paste, and Chinese five spice. Whisk everything together, then bring it up just to a boil. Reduce heat to low, cover the pot, and let it all simmer for 10 minutes. This lets the spices meld beautifully and build that deep ramen flavor you’re craving.

Step 3: Cook Your Noodles and Add Mushrooms

After simmering, lift the lid, crank your heat to medium, and add the enoki mushrooms along with the ramen noodles. Stir gently and cook for about 3 minutes until your noodles are perfectly tender. This timing helps keep the noodles from getting soggy, which is something I used to struggle with until I timed it just right!

Step 4: Assemble and Garnish Your Bowl

Carefully divide the noodles and mushrooms between your bowls. Scatter your colorful garnishes like corn, carrots, bamboo shoots, sliced green onion, jalapeño, and nori sheets on top—or add any extras you love. Pour the hot broth over the noodles, then slice those steeped soft boiled eggs in half and nestle them right on top. Finish with a sprinkle of sesame seeds and any extra green onion or jalapeño for a fresh pop. Every spoonful should feel like pure cozy satisfaction.

How to Serve Easy Homemade Ramen with Soft Boiled Eggs Recipe

Garnishes

I always keep some sliced green onions and sesame seeds on hand because they add that fresh crunch and nutty finish I love. The jalapeño offers a nice heat contrast, but if you’re sensitive to spice, just leave it out. Nori sheets add a fun ocean-like saltiness that takes your bowl to the next level.

Side Dishes

My go-to sides are simple and easy: pickled vegetables, like kimchi or pickled cucumber, bring acidity that balances the rich broth beautifully. Crispy gyoza or steamed buns also make great companions if you want to turn this into a larger meal.

Creative Ways to Present

For a fun twist, I’ve served this ramen in individual soup mugs during a cozy dinner party—it’s super inviting and looks adorable with halved eggs facing up. Playing with edible flowers or microgreens on top adds a seasonal pop and definitely gets compliments!

Make Ahead and Storage

Storing Leftovers

I usually keep the broth and noodles stored separately in airtight containers in the fridge. This helps preserve the noodle texture so they don’t get mushy. The marinated eggs last great too—just keep them submerged in the marinade liquid for maximum flavor.

Freezing

The broth freezes beautifully if you want to batch cook. Just freeze it in a well-sealed container, then thaw overnight in the fridge. I don’t recommend freezing the cooked noodles or marinated eggs, though, as their texture changes when frozen.

Reheating

When reheating, warm the broth gently in a saucepan until steaming but not boiling. Add noodles last and give them just a quick dip to warm through. The eggs can go straight in cold to keep their texture intact—trust me, it works like a charm.

FAQs

Final Thoughts

This Easy Homemade Ramen with Soft Boiled Eggs Recipe is one of my go-to dishes when I want something comforting but not complicated. It’s packed with flavor, textures, and that homemade touch that makes it way better than any takeaway. I hope you have as much joy making and eating this as I do—the soft boiled eggs alone are worth every minute! So, grab your pot and eggs, and let’s simmer up a bowl of happiness together.

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