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Ramen Noodle Soup with Egg Recipe

Japanese · Soup · 25 min total

A quick and comforting bowl of ramen noodle soup with a soft-boiled egg, perfect for a cozy meal at home.

Ingredients

• 2 packs instant ramen noodles (discard seasoning packets)
• 4 cups chicken or vegetable broth
• 1 tablespoon soy sauce
• 1 teaspoon miso paste
• 1 teaspoon sesame oil
• 2 large eggs
• 2 green onions, sliced
• 1 sheet nori (dried seaweed), torn into pieces
• 1/2 cup sliced shiitake mushrooms (optional)
• 1/2 cup corn kernels (optional)

Instructions

1. Bring a small pot of water to a boil. Carefully add eggs and boil for 6-7 minutes for soft-boiled. Transfer to ice water, peel, and set aside.
2. In a medium pot, bring broth to a simmer. Add soy sauce, miso paste, and sesame oil; stir until miso dissolves.
3. Add ramen noodles to the broth and cook according to package directions (usually 3-4 minutes). If using mushrooms or corn, add them in the last 2 minutes.
4. Divide noodles and broth into two bowls. Halve the soft-boiled eggs and place one in each bowl. Garnish with green onions and nori. Serve hot.

Tips

• For a richer broth, add a splash of milk or a pat of butter.
• Customize with toppings like sliced pork, bean sprouts, or chili oil.
• Leftover broth can be stored in the fridge for up to 3 days.

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