If you’re anything like me, sometimes nothing hits the spot quite like a rich, comforting bowl of ramen. That’s why I created this Easy Homemade Ramen with Soft Boiled Eggs Recipe—it’s my go-to when I need a quick but amazing meal that feels special. The broth is flavorful but not complicated, and those soft boiled eggs? Absolute game changer. Stick with me and I’ll walk you through every step so you can whip up a bowl you’ll be proud of (and your family will be begging for). Let’s dive in!
Why You’ll Love This Recipe
- Quick and Easy: You’ll have everything ready in just 20 minutes — perfect for busy weeknights.
- Rich, Layered Flavor: A combination of miso, fish sauce, and spices makes the broth feel deep without tons of fuss.
- Soft Boiled Eggs That Steal the Show: Marinated and perfectly runny, these eggs add creaminess that’s truly next-level.
- Customizable Veggies and Garnishes: Add whatever you like for a ramen that’s truly yours.
Ingredients You’ll Need
The magic of this Easy Homemade Ramen with Soft Boiled Eggs Recipe is how these ingredients come together to create that perfectly balanced bowl of comfort. Most are pantry staples or easy finds at your local store, and each adds a special touch—whether it’s the subtle sweetness from Mirin or the spicy kick of chili garlic paste.
- Chicken broth: The base of your soup, try to use a good quality or homemade broth for better flavor.
- Ramen noodles: Fresh is ideal, but dried works fine too—just skip the seasoning packets.
- Sesame oil: Adds a subtle nuttiness that rounds out the broth wonderfully.
- Garlic: Minced fresh garlic gives the broth that vibrant aromatic punch.
- Ginger paste: Fresh ginger is great, but paste is a handy shortcut without losing flavor.
- Soy sauce: It brings depth and saltiness to your broth and marinade.
- Mirin (rice wine): Adds mild sweetness, balancing salty and spicy elements.
- Fish sauce: A little goes a long way to boost umami richness.
- Miso paste: This is the heart of the broth, infusing it with that classic ramen savoriness.
- Chili garlic paste: Adds just enough heat without overpowering.
- Chinese five spice: Brings a subtle warm complexity.
- Corn kernels: Sweet little bursts that complement the broth and noodles.
- Matchstick carrots: Adds fresh crunch and color.
- Bamboo shoots: Their unique texture gives each bite a nice surprise.
- Enoki mushrooms: Delicate and mild, they soak up broth beautifully.
- Green onion: Thinly sliced, it’s a fresh, sharp garnish.
- Jalapeno: Thin slices add a gentle heat; feel free to adjust according to your spice preference.
- Nori seaweed sheets: For that umami-packed garnish and a touch of the ocean.
- Eggs: The star soft boiled eggs, marinated for that perfect texture and flavor.
- Sugar and water: To go into the egg marinade and balance flavors.
Variations
I love making this ramen my own depending on what’s in my fridge or what mood I’m in—and I encourage you to do the same! Ramen is super versatile, so don’t hesitate to swap in your favorite veggies, proteins, or spice levels.
- Vegetarian Option: Swap chicken broth for vegetable broth and omit fish sauce; add tofu for protein. It’s just as satisfying!
- Spicy Boost: Double up on chili garlic paste or toss in a pinch of red pepper flakes for some real heat.
- Protein Packed: Add cooked shredded chicken, pork belly, or even shrimp to bulk up your bowl.
- Seasonal Veggies: Swap matchstick carrots for baby spinach or bok choy for a fresh twist.
How to Make Easy Homemade Ramen with Soft Boiled Eggs Recipe
Step 1: Prepare the Perfect Soft Boiled Eggs
Start by bringing a pot of salted water to a boil, then turn it down to a gentle simmer before gently adding the eggs. Cooking them for 7 minutes gives you that glorious slightly runny yolk. The trick I learned is to immediately plunge the eggs into an ice bath to stop the cooking—this keeps the texture spot on. While the eggs cool, whisk together soy sauce, Mirin, water, and sugar for the marinade. After peeling, place the eggs whole into the marinade and pop them in the fridge for at least 3 to 4 hours. This step is totally worth it—the marinade soaks in just enough to flavor without overpowering the delicate egg.
Step 2: Build the Flavorful Broth
Heat sesame oil in a medium pot over medium heat and add your minced garlic and ginger paste. Stir it around for 30 seconds to a minute until it smells absolutely fragrant—that’s when you know you’re off to a good start. Next, pour in chicken broth along with soy sauce, Mirin, fish sauce, miso paste, chili garlic paste, and Chinese five spice. Whisk everything well, then bring to a boil. Drop the heat to low, cover, and let it simmer for 10 minutes. This gentle simmer helps the flavors really meld.
Step 3: Cook Noodles and Add Mushrooms
After the broth has simmered, turn the heat back up to medium and add enoki mushrooms along with your ramen noodles. Cook for just about 3 minutes, stirring gently so the noodles don’t break up. The noodles should be tender but firm to the bite, perfect for slurping!
Step 4: Assemble Your Bowl
Use tongs or a slotted spoon to transfer the noodles and mushrooms into your serving bowls. Now the fun part: pile on your garnishes—corn, carrots, bamboo shoots, green onions, jalapeños, and nori seaweed. Pour the hot broth over everything, then slice the marinated eggs in half and place on top like a crown jewel. Finish with a sprinkle of sesame seeds and any leftover green onions or jalapeño for some extra pop.
Pro Tips for Making Easy Homemade Ramen with Soft Boiled Eggs Recipe
- Egg Timing is Everything: I used to overcook my eggs, but 7 minutes and an immediate ice bath nails that perfect yolk texture every time.
- Use a Gentle Simmer for Broth: Boiling too hard can evaporate liquid and sharpen flavors harshly, so keep it low and slow for even seasoning.
- Add Noodles Late: Noodles can get mushy fast, so adding them at the end keeps them pleasantly chewy.
- Peeling Eggs Without Stress: Tap eggs gently all over and peel under running cold water to make it less frustrating.
How to Serve Easy Homemade Ramen with Soft Boiled Eggs Recipe
Garnishes
I always go for bright and fresh garnishes like sliced green onions and jalapeños because they bring a crispness and a little heat that perfectly complements the silky broth. Nori sheets add that authentic ocean flavor I adore, and don’t underestimate a sprinkle of toasted sesame seeds—they add a lovely crunch and nuttiness.
Side Dishes
My family loves to pair this ramen with simple, light sides like a cucumber salad or steamed edamame. If I’m feeling indulgent, I’ll throw in a bowl of gyoza (Japanese dumplings) for a fun treat alongside.
Creative Ways to Present
Once, for a special dinner, I served this ramen in deep bowls lined with edible flowers and topped the eggs with tiny sprigs of microgreens—everyone thought I went to a fancy restaurant! Even small touches like arranging the veggies by color and slicing those eggs beautifully make all the difference if you’re impressing guests.
Make Ahead and Storage
Storing Leftovers
If you’ve got leftovers, store the broth in an airtight container in the fridge, and the noodles separately if possible—they soak up too much broth overnight. Keep the marinated eggs tightly covered as well; they actually taste better after a day or two in the marinade!
Freezing
I don’t recommend freezing this ramen all put together because the noodles get soggy, but the broth freezes beautifully in portions. Thaw it in the fridge overnight, then reheat gently before bringing the noodles and garnishes back in fresh.
Reheating
When reheating, warm the broth on the stove slowly to preserve flavor. If your noodles are stored separately, add them just before serving to keep their perfect texture. The eggs are best enjoyed cold or at room temperature after marinating.
FAQs
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Can I use a different type of broth for this ramen?
Absolutely! While chicken broth adds a lovely depth, you can use vegetable broth for a vegetarian twist or even beef broth for a heartier flavor. Just adjust the seasonings slightly to balance the umami.
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How do I achieve the perfect soft boiled egg consistently?
The key is timing and temperature control. Start eggs in boiling water turned down to a simmer, cook exactly 7 minutes for runny yolks, then immediately transfer them to an ice bath. This stops further cooking and helps with peeling.
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Can I make this recipe vegan?
You sure can! Use vegetable broth instead of chicken broth and skip the fish sauce. Swap miso paste with a vegan variety and leave out the eggs or replace with seasoned tofu or tempeh for protein.
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What’s the best way to reheat leftover ramen?
Reheat the broth gently on the stove without boiling hard, then add fresh noodles and toppings to maintain texture. Avoid microwave reheating noodles as they can get rubbery.
Final Thoughts
This Easy Homemade Ramen with Soft Boiled Eggs Recipe is genuinely one of my favorite weeknight saviors. It’s quick enough to make after a busy day but special enough that it never feels like “just another meal.” The marinated eggs alone make it worth trying, and the flexibility with veggies and spice means you get to put your own spin on a classic. I really hope you give this recipe a shot—you might just find it becomes your new comfort food obsession, just like it did for me!
Print
Easy Homemade Ramen with Soft Boiled Eggs Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese
Description
This Easy Homemade Ramen recipe offers a flavorful and comforting bowl of Japanese-style noodle soup with a rich broth, tender noodles, fresh vegetables, and soft boiled marinated eggs. Perfect for a quick yet satisfying meal, this ramen combines savory chicken broth with aromatic spices, miso, and a hint of chili for depth and warmth.
Ingredients
Broth and Flavorings
- 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
Soft Boiled Eggs and Marinade
- 2 eggs
- 2 tablespoons Mirin (rice wine)
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- 6 tablespoons water
Instructions
- Prepare the Soft Boiled Eggs: Bring a small pot of salted water to a boil. Lower the heat to a simmer and gently add the eggs. Cook for 7-8 minutes; 7 minutes will yield a slightly runnier yolk, 8 minutes a more set but still soft yolk. Meanwhile, in a small bowl, whisk together soy sauce, Mirin, sugar, and water to create the marinade. When eggs are done, transfer them immediately to a bowl of ice water to halt cooking. Once cooled, gently peel the eggs, place them whole in the marinade bowl, and press down with a paper towel to ensure even coverage. Refrigerate and marinate for 3 to 4 hours. If preparing ahead, remove eggs after marinade time and refrigerate for up to 2 days.
- Sauté Aromatics: In a medium pot over medium heat, warm the sesame oil. Add minced garlic and ginger paste, cooking for 30 seconds to 1 minute until fragrant, stirring frequently to prevent burning.
- Make the Broth: Add chicken broth, soy sauce, Mirin, fish sauce, miso paste, chili garlic paste, and Chinese five spice to the pot. Whisk all ingredients together. Bring the mixture to a boil, then reduce heat to low, cover the pot and let it simmer gently for 10 minutes. Stir occasionally to meld flavors.
- Cook Noodles and Mushrooms: Remove the cover and increase heat to medium. Add the enoki mushrooms and ramen noodles to the broth, cooking for about 3 minutes or until the noodles are tender. Stir gently to separate noodles and prevent sticking.
- Assemble the Ramen Bowls: Using a slotted spoon or tongs, transfer the cooked noodles and mushrooms into serving bowls. Arrange desired garnishes— corn, matchstick carrots, nori seaweed sheets, bamboo shoots, sliced green onions, and jalapeño slices—around the bowl. Pour hot broth over the noodles and garnishes. Thinly slice the marinated soft boiled eggs in half and place on top of each bowl. Finish with additional green onions, jalapeños, and a sprinkle of sesame seeds for garnish.
Notes
- This recipe takes approximately 20 minutes total to prepare and cook, making it a quick option for homemade comfort food.
- Marinating the soft boiled eggs enhances their flavor and adds a delicious umami boost.
- Feel free to customize garnishes based on availability or preference, such as adding bok choy or spinach.
- Discard the seasoning packets of instant ramen noodles to avoid excess salt and artificial flavorings.
- Use a well-flavored chicken broth for best results; homemade or high-quality store-bought options work great.
Nutrition
- Serving Size: 1 bowl (approximately)
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 950 mg
- Fat: 12 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 110 mg
