Happy weekend friends!
Dan and I have decided we’re going to go to JAPAN on our honeymoon (with a stopover in Hawaii because tropical needs to happen)! I’m beyond excited; can’t wait to see all the sights, do all the touristy things, enjoy the culture, and of course, eat all. the. food. Japan has the highest amount of Michelin starred restaurants (557 stars between 429 restaurants 🙌🏻🙌🏻🙌🏻) so this is serious. I really am going to eat all the food. Ergo, in preparation for this culintary extravaganza, I’ve been trying a lot more types Japanese food, extending beyond my usual teriyaki, tempura, and possible spicy tuna roll situation.First up, I discovered I have a massive love of Ramen. The steaming broth, delicious noodles, and seemingly never ending combinations of veggies, meat, broth, and garnishes…🙏 Well, I can only get to a Ramen so often so I decided it was high time to make my own; Easy Homemade Ramen with Soft Boiled Eggs!
Ok. Let me preface this recipe with a note before any true Ramen connoisseurs out there come across it: I did not spend all day making the broth. In fact I spent about 15 minutes making the actual soup (and it was still wonderfully delicious). Ramen broth and thus the Ramen noodle bowl is an art form and can be extremely compex. It usually involves hours of simmering bones, a flavorful yet usually highly kept secret Tare sauce (often a combo of soy sauce, Mirin, and sugar), making a Kombu Dashi, and then a bunch of other flavorful ingredients to boost the broth. No wonder it takes all day!
Well, my Easy Homemade Ramen is a simplified, yet still rich and flavorful version of the traditional all day recipe. Seriously, this dish is done in just 20 minutes and you get all the delectable flavors you would at a Ramen house!
The other thing I really love about Ramen bowls is the marinated/seasoned soft boiled eggs they frequently come with. LOVE them!! So I did some research and it turns out you can either do a standard soft boiled egg (7-8 minutes in simmering water) OR go a little more traditional (and fun!) and marinate and season it. I decided to go with the latter, just because yuummmm 😍.
Making the “seasoned” egg is actually way easier than I thought, and you can make them ahead of time! Do a regular soft boil on two eggs, pop them into a bowl or plastic bag with some soy sauce, Mirin, sugar, and water, and let marinate for 3 to 4 hours. I made mine the day before, let them marinate, then removed the eggs to a container, let them hang out in the fridge over night, and they were ready to go the next day! Lasting up to two days in the fridge, it’s the perfect way to go to garnish your Ramen bowl.
For the Ramen
- 5 cups chicken broth
- 2 packages ramen noodles, seasoning packets discarded
- 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
- 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 Noki seaweed
- Sesame seeds, to garnish
For the Eggs
- 2 eggs
- 2 tablespoons Mirin (rice wine)
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- 6 tablespoons water
- Make the eggs: Bring a small pot of salted water to a boil. Turn down to a simmer and add the eggs. Cook for 7-8 minutes (7 for a runnier egg). While the eggs are cooking, whisk together soy sauce, Mirin, water, and sugar in a small bowl. Set aside. When eggs are done, immediately place eggs in a bowl full of ice water to stop the cooking process. Gently peel the eggs and place them (still whole!) in the bowl. Press with a paper towel so that the eggs marinate evenly, and marinate in the fridge for 3 to 4 hours. If making ahead of time, remove the eggs from marinade after 4 hours and let chill in fridge until ready to use (up to 2 days).
- In a medium pot, heat sesame oil over medium heat. Add garlic and ginger paste and cook for 30 seconds to 1 minute, until fragrant, whisking frequently.
- Add chicken broth, soy sauce, Mirin, fish sauce, miso paste, chili garlic paste, and chinese five spice. Whisk to combine. Bring to a boil, reduce heat to low and cover. Simmer for 10 minutes, stirring occasionally.
- Remove cover and raise heat to medium. Add enoki mushrooms and ramen noodles and cook for 3 minutes, until noodles are tender, stirring gently.
- Remove noodles and mushrooms to bowls. Add desired garnishes: corn, carrots, noki, bamboo shoots, green onion and jalapeño. Pour broth over noodle bowl. Slice the eggs in half and set on top. Garnish with any leftover green onion, jalapeño, and sesame seeds.
Remember to marinate the eggs for 3 to 4 hours! If you want ramen ASAP, do a quick soft boiled egg instead and skip the marinating.