Quick Homemade Ramen with Soft Egg
Quick homemade ramen is a savory miso and garlic broth over springy noodles, topped with a jammy soft-boiled egg, mushrooms and greens. It tastes like a ramen shop bowl but takes only 35 minutes.
- 35 minTotal time
- 4Servings
- 480kcal / serving
- 24 gProtein
You do not need pork bones or a long simmer. Layering garlic, ginger, miso and soy builds a deep, savory broth fast.
The science: why this works
- Cooking garlic and ginger in sesame oil first releases their aroma into the fat, which carries through the broth.
- Simmering mushrooms in the broth adds natural glutamates, which make the soup taste meaty and rich.
- Miso, soy sauce and mirin each add a different layer of umami, salt and sweetness.
- Stirring the miso in off a boil keeps its delicate flavor and aroma intact.
- Boiling the noodles separately keeps the broth clear and stops it from turning starchy.
Layering umami
Umami comes from glutamates in miso, soy sauce and mushrooms. Combining them makes a stronger savory taste than any one alone, because different umami compounds boost each other. That is why a short simmer can taste deep.
Learn: Building savory flavor →Why miso goes in last
Miso is a live ferment with delicate aromas. Boiling it for long drives off those aromas and can make the flavor flat and grainy. Whisking it into a little warm broth and adding it at the end keeps the soup smooth and fragrant.
Learn: Miso goes in last, off the heat →Quick Homemade Ramen with Soft Egg
35 min · 4 servings · Japanese · Soup
Ingredients
Makes 4 servings
- 1 tbsptoasted sesame oil
- 4 clovesgarlic, minced
- 1 tbspfresh ginger, grated
- 1½ llow-sodium chicken or vegetable broth (about 6 cups)
- 2 tbspwhite miso paste
- 2 tbspsoy sauce
- 1 tbspmirin
- 4eggs
- 340 gfresh ramen noodles (or 4 packs instant, seasoning discarded)
- 200 gmushrooms, sliced
- 480 mlbaby spinach or sliced bok choy
- 4scallions, thinly sliced
- 1sheet nori, cut into strips (optional)
Method
Tips for the best result
- Chill the boiled eggs in ice water right away so the yolk stays jammy and the shells peel easily.
- Cook the noodles in their own pot of water to keep the broth clean.
- Taste the broth before serving and add a bit more soy sauce or a squeeze of lime if needed.
Mistakes to avoid
- Boiling the miso, which dulls its flavor, so stir it in at the end over low heat.
- Cooking the noodles in the broth, which makes it cloudy and starchy, so use a separate pot.
- Overcooking the eggs, which makes the yolks chalky, so time them and use ice water.
Variations and swaps
- Add sliced cooked chicken, pork or tofu for extra protein.
- Stir in 1 tbsp of chili oil or sriracha for spicy ramen.
- Add corn and a pat of butter for a Sapporo-style bowl.
- Swap fresh ramen for instant noodles, discarding the seasoning packet.
- Swap white miso for red miso for a deeper, saltier broth, and use a little less.
- Swap chicken broth for vegetable broth to make it vegetarian.
Storing and reheating
Store the broth separately from the noodles and toppings. Refrigerate within 2 hours and eat within 3 days, reheating the broth to a simmer, 165°F (74°C), before assembling.
Quick Homemade Ramen with Soft Egg: questions
How do I make ramen broth quickly?
Start with a good store-bought broth and boost it with garlic, ginger, miso, soy sauce and mushrooms. Simmering for 8 to 10 minutes is enough to build a flavorful broth.
How long do you boil eggs for ramen?
Boil them for 6 1/2 minutes for a jammy yolk, then move them to ice water. Use 7 minutes for a slightly firmer yolk and 9 minutes for fully set.
Can I use instant ramen noodles?
Yes. Cook them separately according to the package and skip the seasoning packet. They work well and make the recipe even faster.
Is miso ramen vegetarian?
It can be if you use vegetable broth and skip the egg or keep it. Check that your miso and mirin have no fish-based dashi.
Why is my ramen broth bland?
Bland broth usually needs more salt, umami or acid. Add a splash of soy sauce or miso, a squeeze of lime, or a drizzle of sesame oil, and taste again.
