Japanese Ramen Noodles with Soft-Boiled Egg

Name: Japanese Ramen Noodles with Soft-Boiled Egg
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 6 cups chicken broth; 2 tablespoons soy sauce; 1 tablespoon miso paste; 1 inch ginger (sliced); 2 cloves garlic (minced); 9 ounces ramen noodles; 4 pieces eggs (soft-boiled); 1 cup baby spinach; 4 ounces mushrooms (sliced); 2 stalks green onions (chopped); 1 tablespoon sesame oil; 2 teaspoons sesame seeds

StandardAsianLunchComfort FoodFamily-FriendlyWarm

⏱️ 20m PREP

🔥 30m COOK

👥 4 SERVINGS

⚡ 450 CAL/SERV

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Overview

A comforting bowl of Japanese ramen noodles, rich in umami flavors, topped with a perfectly soft-boiled egg and fresh garnishes.

Macronutrients per serving

grams

Protein

18.0g 20%

Fat

15.0g 17%

Carbs

55.0g 63%

Rich in nutrients

☀️ Vitamin A

35% DV

Supports healthy vision

🔺 Iron

10% DV

Essential for blood production

🔺 Calcium

8% DV

Important for bone health

☀️ Vitamin C

25% DV

Supports immune function

Ingredients

Broth

6 cups chicken broth
2 tablespoons soy sauce
1 tablespoon miso paste
1 inch ginger sliced
2 cloves garlic minced

Noodles and Toppings

9 ounces ramen noodles
4 pieces eggs soft-boiled
1 cup baby spinach
4 ounces mushrooms sliced
2 stalks green onions chopped
1 tablespoon sesame oil
2 teaspoons sesame seeds

Instructions

1 In a large pot, combine chicken broth, soy sauce, miso paste, ginger, and garlic. Bring to a simmer over medium heat.
2 Reduce the heat to low and let the broth simmer gently for 15-20 minutes to allow the flavors to meld.
3 In a separate pot, bring water to a boil and cook the ramen noodles according to package instructions. Drain and set aside.
4 While the noodles are cooking, prepare the soft-boiled eggs. Bring a pot of water to a boil, gently add the eggs, and cook for 6-7 minutes. Remove and place them in an ice bath to cool.
5 Peel the cooled eggs carefully and set aside.
6 Add sliced mushrooms to the broth and cook for 5 minutes until tender.
7 Divide the cooked noodles among four bowls. Ladle the hot broth and mushrooms over the noodles.
8 Top each bowl with baby spinach, a soft-boiled egg cut in half, chopped green onions, and sesame seeds.
9 Drizzle a small amount of sesame oil over each serving and serve hot.