Ramen with Soft Egg

Born from Chinese noodle soups and perfected in Japan, ramen thrives on a deeply seasoned broth and springy noodles. This bowl leans on miso-soy depth, quick-seared pork, and a six-minute soft egg whose jammy yolk enriches every spoonful.

Serves 4

Estimate for one serving

• 520 cal
• 32g protein
• 48g carbs
• 22g fat
• 5g fiber

Every recipe here is free to read.

Ingredients

• 8 cups chicken broth
• 1/4 cup soy sauce
• 3 tbsp mirin
• 2 tbsp miso paste (white or red)
• 3 cloves garlic cloves
• 1-inch piece fresh ginger
• 12 oz dried ramen noodles
• 4 large eggs
• 12 oz pork shoulder or belly (for quick chashu)
• 2 tbsp sesame oil
• 4 stalks green onions
• 4 cups baby spinach or bok choy
• 4 sheets nori sheets
• 2 tsp toasted sesame seeds
• 1 tsp per bowl chili oil or rayu (optional)

Instructions

1. 1Bring a small pot of water to a boil for the eggs. Gently lower in eggs and boil for exactly 6 minutes for soft yolks. Immediately transfer to an ice bath for 5 minutes, then peel and set aside.
2. 2Pat the pork dry and slice into ½-inch thick pieces. Heat sesame oil in a skillet over medium-high heat. Sear the pork 3–4 minutes per side until browned and cooked through. Remove, slice into strips, and set aside (this is your quick chashu).
3. 3In a large pot, heat the remaining sesame oil over medium heat. Mince the garlic cloves and grate the 1-inch ginger; sauté for 1 minute until fragrant but not browned.
4. 4Pour in the chicken broth, soy sauce, mirin, and miso paste. Whisk until the miso dissolves. Bring to a gentle simmer, then reduce heat to low and cover. Let the broth develop flavor for 15 minutes.
5. 5While the broth simmers, bring a large pot of water to a boil for the noodles. Cook the ramen noodles according to package directions (usually 3–4 minutes). Drain and divide among 4 bowls.
6. 6In the last 3 minutes of broth simmering, add the baby spinach or bok choy to wilt. Taste the broth and adjust seasoning with a splash more soy or mirin if needed.
7. 7Slice the green onions thinly on the bias. Cut each nori sheet into 4 strips.
8. 8Assemble each bowl: place a portion of noodles in the center, ladle hot broth and vegetables over top. Add a few slices of pork chashu, half a soft-boiled egg (sliced lengthwise), green onions, nori strips, sesame seeds, and a drizzle of chili oil if desired.
9. 9Serve immediately while the egg yolk is still runny and the broth is steaming hot.