Description
A quick, comforting weeknight dinner featuring rich miso broth, chewy ramen noodles, and perfectly jammy soft-boiled eggs. This recipe transforms simple pantry ingredients into a restaurant-quality meal in just 15 minutes.
Ingredients
Scale
- 4 cups low-sodium chicken broth (or vegetable broth for vegetarian)
- 3 tablespoons white miso paste
- 1 tablespoon soy sauce
- 1–2 tablespoons chili oil (with sediment)
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon toasted sesame oil
- 2 packages dried ramen noodles (about 200g)
- 2–3 large eggs
- 2 stalks green onions, sliced
- 2 teaspoons butter (1 per bowl)
- Optional: 1 cup spinach or bok choy, ¼ cup corn kernels, sesame seeds
Instructions
- Bring a small saucepan of water to a boil. Gently lower eggs into the water and set a timer for 6 minutes for jammy yolks or 7 minutes for softer yolks.
- Immediately transfer the cooked eggs to an ice bath and let sit for at least 5 minutes to stop the cooking process. Peel under running water when ready to serve.
- In a medium saucepan, combine chicken broth, minced garlic, and grated ginger. Bring to a gentle simmer over medium heat for 2-3 minutes to infuse flavors.
- Remove the saucepan from the heat. In a small bowl, whisk a ladle of hot broth with the miso paste and soy sauce until smooth. Pour the mixture back into the saucepan and stir in the chili oil.
- In a separate large pot, bring salted water to a boil. Cook ramen noodles according to package directions (usually 2-3 minutes) until al dente. Add leafy greens in the last minute if using.
- Drain the noodles, reserving a little noodle water if needed to thin the broth.
- Place a pat of butter in the bottom of two large serving bowls. Ladle the hot miso broth over the butter to create an emulsion.
- Divide the cooked noodles between the bowls. Top with the peeled soft-boiled eggs and desired toppings like green onions, corn, or sesame seeds.
- Serve immediately while hot. Break the yolk into the broth before eating.
Notes
Do not boil the miso paste, as it can destroy probiotics and make the broth bitter; always remove from heat before adding. Use an ice bath for the eggs to ensure a jammy yolk. If the broth is too salty, add a splash of water or a teaspoon of sugar. For a vegetarian version, swap chicken broth for vegetable broth and omit butter or use vegan butter.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4
- Sodium: 900
- Fat: 16
- Saturated Fat: 5
- Carbohydrates: 55
- Fiber: 3
- Protein: 18
Keywords: miso ramen, soft boiled eggs, spicy ramen, quick dinner, comfort food, weeknight meals, Japanese noodles, easy ramen recipe