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Spicy Ramen Soup with Soft-Boiled Egg

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Soups
Cuisine Japanese
Servings 2 servings
Calories 300 kcal

Ingredients
  

  • For the Broth:
  • 4 cups chicken or vegetable broth
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon miso paste (optional, for depth)
  • 1 tablespoon chili paste (like gochujang or Sriracha)
  • 2 garlic cloves, minced
  • 1 teaspoon fresh ginger, grated
  • 1 teaspoon sesame oil
  • ½ teaspoon red pepper flakes (optional, for extra heat)
  • For the Ramen:
  • 2 packs ramen noodles (discard flavor packets if using instant)
  • 2 soft-boiled eggs (see method below)
  • 1 cup baby spinach or bok choy
  • ½ cup sliced mushrooms (shiitake or button)
  • 1 small carrot, julienned
  • 2 green onions, sliced
  • Optional toppings: nori sheets, sesame seeds, chili oil

Instructions
 

  • Step 1: Prepare the Soft-Boiled Eggs : Bring a small pot of water to a boil. Gently add eggs and boil for 6–7 minutes. Transfer eggs to an ice bath for 5 minutes, then peel carefully.
  • Step 2: Make the Broth : In a medium pot, heat sesame oil over medium heat. Add garlic and ginger; sauté for 1 minute until fragrant. Stir in chili paste, soy sauce, miso paste (if using), and red pepper flakes. Pour in broth and bring to a simmer.
  • Step 3: Cook the Noodles and Vegetables : In a separate pot, cook ramen noodles according to package instructions. Drain and set aside. Add mushrooms, carrots, and spinach or bok choy to the simmering broth; cook for 3–4 minutes until vegetables are tender.
  • Step 4: Assemble the Ramen : Divide cooked noodles into bowls. Pour hot broth and vegetables over the noodles. Cut soft-boiled eggs in half and place on top. Garnish with green onions, sesame seeds, nori, or chili oil if desired.