Flavorful Homemade Ramen Recipe with Creamy Soft-Boiled Egg Made Easy
A warm and comforting homemade ramen with a rich umami broth and creamy soft-boiled egg, perfect for a cozy weeknight meal.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Japanese
Ingredients
Scale
- 6 cups chicken broth (homemade or low-sodium store-bought)
- 2 cups water
- 1-inch piece fresh ginger, sliced
- 3 cloves garlic, smashed
- 2 tablespoons soy sauce (Kikkoman preferred)
- 1 tablespoon miso paste (white or yellow)
- 1 teaspoon sesame oil
- 8 oz fresh ramen noodles (or thin Chinese egg noodles)
- 4 large eggs, room temperature
- 1 cup sliced shiitake mushrooms
- 2 green onions, thinly sliced
- 1 cup baby spinach or bok choy
- Handful of toasted nori strips (optional)
- Optional protein: thinly sliced pork belly, chicken, or tofu
Instructions
- In a large pot, combine chicken broth and water. Add sliced ginger and smashed garlic. Bring to a simmer over medium heat, then lower heat to maintain a gentle simmer. Cook uncovered for 25-30 minutes to infuse flavors.
- Remove ginger and garlic with a slotted spoon. Stir in miso paste until fully dissolved. Add soy sauce and sesame oil. Taste and adjust seasoning as needed.
- Bring a medium saucepan of water to a gentle boil. Add eggs carefully and boil for exactly 6 minutes for creamy yolks. Transfer eggs to an ice bath immediately to stop cooking. Once cool, peel gently.
- Cook ramen noodles according to package instructions (2-3 minutes in boiling water). Drain and rinse briefly under cold water to stop cooking and prevent sticking.
- Sauté shiitake mushrooms in 1 teaspoon sesame oil until tender, about 3-4 minutes. Blanch spinach or bok choy in the broth for 1 minute.
- Divide noodles evenly between four bowls. Ladle hot broth over noodles. Halve soft-boiled eggs and place on top. Scatter sautéed mushrooms, blanched greens, green onions, and nori strips if using. Serve immediately.
Notes
Use low heat when stirring in miso to preserve delicate flavors. Timing the egg boiling while broth simmers saves time. Rinse noodles under cold water to prevent mushiness. Fresh ginger is preferred over ground. For gluten-free, use rice noodles and tamari. For vegan, use vegetable broth and marinated tofu instead of eggs.
Nutrition
- Serving Size: 1 bowl (approximatel
- Calories: 450
- Sugar: 4
- Sodium: 900
- Fat: 15
- Saturated Fat: 3
- Carbohydrates: 50
- Fiber: 3
- Protein: 20
Keywords: homemade ramen, soft-boiled egg, ramen recipe, easy ramen, creamy egg, umami broth, weeknight dinner, comfort food