Spicy Ramen Bowl with Soft-Boiled Egg
Ingredients
- For the Broth:
- 4 cups chicken or vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon miso paste (optional but adds depth)
- 1 tablespoon chili paste (like gochujang or sambal oelek)
- 2 teaspoons sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon grated ginger
- 3 cloves garlic, minced
- 1 teaspoon brown sugar (balances the spice)
- For the Noodles and Toppings:
- 2 packs ramen noodles (discard seasoning packet)
- 2 soft-boiled eggs (see method below)
- ½ cup sliced mushrooms (shiitake or button)
- ½ cup shredded carrots
- ½ cup baby spinach or bok choy
- ¼ cup chopped green onions
- 1 tablespoon toasted sesame seeds
- Fresh lime wedges for serving
- Optional Add-ons:
- Sriracha (for extra heat)
- Crumbled tofu or cooked chicken
- Corn kernels or bamboo shoots
Instructions
- Prepare the Soft-Boiled Eggs: Bring a pot of water to a gentle boil. Carefully add the eggs and cook for 6½–7 minutes for a jammy center. Immediately transfer eggs to an ice bath for 5 minutes, then peel and set aside.
- Sauté the Aromatics: In a large pot, heat sesame oil over medium heat. Add minced garlic and grated ginger; sauté for about 1 minute until fragrant.
- Build the Broth: Stir in soy sauce, chili paste, rice vinegar, miso (if using), and brown sugar. Pour in the broth and bring it to a gentle simmer. Let it simmer for 10 minutes to allow flavors to blend.
- Cook the Noodles and Vegetables: Add mushrooms and carrots to the broth and simmer for 3 minutes. Drop in the ramen noodles and cook according to package instructions (usually 3–4 minutes). Stir in spinach or bok choy just before turning off the heat.
- Assemble the Ramen Bowls: Divide noodles and broth evenly into bowls. Slice the soft-boiled eggs in half and place one on top of each bowl. Garnish with green onions, sesame seeds, and a squeeze of fresh lime juice.