Description
This Easy Homemade Ramen with Soft Boiled Eggs offers a flavorful and comforting bowl of Japanese-inspired noodles with a rich, savory broth, tender noodles, fresh vegetables, and perfectly marinated soft boiled eggs. It’s a quick, satisfying meal ready in just 20 minutes—perfect for weeknight dinners or anytime you crave authentic ramen at home.
Ingredients
Scale
Broth and Seasonings
- 5 cups chicken broth
- 1 1/2 teaspoons sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ginger paste
- 2 tablespoons soy sauce
- 1 teaspoon Mirin (rice wine)
- 2 teaspoons fish sauce
- 1 tablespoon miso paste
- 1 teaspoon chili garlic paste
- 1 teaspoon Chinese five spice
Noodles and Vegetables
- 2 packages ramen noodles, seasoning packets discarded
- 1 cup cooked corn kernels, thawed if frozen
- 1/2 cup matchstick carrots
- 5 ounces canned bamboo shoots, drained
- 3 ounces enoki mushrooms
- Green onion, sliced thin on a bias
- Jalapeno, sliced thin
- 2-3 sheets Nori seaweed
- Sesame seeds, to garnish
Marinated Soft Boiled Eggs
- 2 eggs
- 2 tablespoons Mirin (rice wine)
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- 6 tablespoons water
Instructions
- Prepare Soft Boiled Eggs: Bring a small pot of salted water to a boil. Reduce heat to a simmer and gently add the eggs. Cook for 7-8 minutes (7 minutes for a runnier yolk). Meanwhile, whisk together soy sauce, Mirin, water, and sugar in a small bowl and set aside. When eggs are done, immediately place them into a bowl of ice water to stop cooking. Once cooled, gently peel the eggs, keeping them whole. Place peeled eggs in the marinade bowl, press down with a paper towel to ensure even coverage, and refrigerate for 3 to 4 hours. For advance prep, remove eggs after 4 hours and refrigerate up to 2 days until ready to serve.
- Start the Broth: In a medium pot, heat sesame oil over medium heat. Add minced garlic and ginger paste and sauté for 30 seconds to 1 minute until fragrant, stirring frequently to avoid burning.
- Add Flavorings and Simmer: Pour in chicken broth, soy sauce, Mirin, fish sauce, miso paste, chili garlic paste, and Chinese five spice. Whisk to combine all ingredients. Bring mixture to a boil, then reduce heat to low, cover, and let simmer for 10 minutes. Stir occasionally to meld flavors.
- Cook Noodles and Mushrooms: Remove the lid and increase heat to medium. Add enoki mushrooms and ramen noodles to the pot. Cook for 3 minutes or until noodles are tender. Stir gently to prevent noodles from sticking or breaking apart.
- Assemble the Ramen Bowls: Using tongs or a slotted spoon, transfer noodles and mushrooms into serving bowls. Arrange cooked corn, carrots, nori sheets, bamboo shoots, sliced green onion, and jalapeño as desired on top of the noodles.
- Serve the Broth and Eggs: Pour the hot broth over the noodles and vegetables in each bowl. Slice the marinated soft boiled eggs in half and place atop the ramen. Garnish with remaining green onion, jalapeño slices, and a sprinkle of sesame seeds. Serve immediately for best taste and texture.
Notes
- Ready in just 20 minutes for a quick, satisfying meal.
- Marinating the eggs adds rich umami flavor—prepare eggs ahead to save time.
- Customize vegetables and garnishes to your preference for added freshness.
- Discard seasoning packets from instant ramen to avoid excess sodium and artificial flavors.
- Adjust chili garlic paste quantity to control the spice level.
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 4 g
- Sodium: 1200 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: fifty five g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 185 mg
