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Easy Homemade Ramen with Soft Boiled Eggs

  • Cook Time: 20 mins
  • Total Time: 20 mins
  • Yield: 2 1x



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


  1. 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).
  2. 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.
  3. 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.
  4. Remove cover and raise heat to medium. Add enoki mushrooms and ramen noodles and cook for 3 minutes, until noodles are tender, stirring gently.
  5. 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.