Ramen Noodle Soup with Soft-Boiled Egg is the ultimate comfort bowl—deeply savory, warming, and endlessly customizable. Originating from Japan, ramen has evolved from a humble street food into a global culinary phenomenon. What makes ramen truly special is the harmony between its components: a rich, umami-packed broth, springy noodles, tender toppings, and the signature jammy soft-boiled egg with its golden, custard-like center.
This homemade ramen recipe captures the soul of classic Japanese ramen while remaining approachable for home cooks. You don’t need a full day or specialty shop ingredients to enjoy an authentic-tasting bowl. With a few smart techniques and quality ingredients, you can create a satisfying ramen experience that rivals restaurant versions—all from your own kitchen.
Why I Love This Recipe
I love this ramen recipe because it:
- Delivers big flavor with simple ingredients
- Feels comforting yet exciting every time
- Lets you customize toppings to your taste
- Includes the perfect soft-boiled egg—creamy, rich, and irresistible
- Works equally well for weeknight dinners or special meals
Every bowl feels personal, warm, and deeply satisfying.
Why This Is a Must-Try Dish
- A beloved staple of Japanese cuisine
- Perfect balance of salty, savory, and rich flavors
- A complete meal in one bowl
- Customizable for vegetarians or meat lovers
- Comfort food that still feels light and nourishing
Preparation Time, Cooking Time & Servings
- Preparation Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
- Servings: 2–3
Calories: ~480–520 calories per serving (approx.)
Course & Cuisine
- Course: Main Course / Soup
- Cuisine: Japanese
Ingredients
For the Soft-Boiled Eggs
- 2–3 large eggs
For the Broth
- 4 cups chicken stock (or vegetable stock)
- 1½ tablespoons soy sauce
- 1 tablespoon miso paste (white or yellow)
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon freshly grated ginger
For the Noodles & Toppings
- 200 g (7 oz) fresh or dried ramen noodles
- 1 cup sliced mushrooms (shiitake or button)
- 1 cup baby spinach or bok choy
- 1 green onion, thinly sliced
- 1 sheet nori, cut into strips
- Chili oil or chili paste (optional)
- Sesame seeds (optional)
Cooking Directions
- Prepare soft-boiled eggs
- Simmer flavorful broth
- Cook ramen noodles
- Assemble bowls with toppings
Step-by-Step Preparation Method
Step 1: Make the Soft-Boiled Eggs
- Bring a small pot of water to a boil.
- Gently lower eggs into boiling water.
- Boil for 6½ minutes for a jammy yolk.
- Transfer eggs to an ice bath for 5 minutes.
- Peel and slice in half just before serving.
Step 2: Prepare the Broth
- Heat sesame oil in a saucepan over medium heat.
- Add garlic and ginger; sauté until fragrant (30 seconds).
- Pour in stock and bring to a gentle simmer.
- Whisk in soy sauce and miso paste until dissolved.
- Simmer for 10 minutes; keep warm.
Step 3: Cook the Noodles
- Bring a separate pot of water to a boil.
- Cook ramen noodles according to package instructions.
- Drain and rinse briefly to remove excess starch.
Step 4: Assemble the Ramen
- Divide noodles between bowls.
- Ladle hot broth over noodles.
- Top with mushrooms, greens, green onions, and nori.
- Add halved soft-boiled egg on top.
- Finish with chili oil and sesame seeds if desired.
How to Serve
- Serve immediately while hot
- Provide chili oil, soy sauce, or extra miso on the side
- Pair with pickled vegetables or gyoza for a full meal
- Best enjoyed fresh
Recipe Tips
- Don’t overcook noodles—slightly firm is best
- Add miso off heat to preserve flavor
- Use fresh ramen noodles for best texture
- Always cook noodles separately from broth
- Ice bath is key for perfect soft-boiled eggs
Variations
- Chicken Ramen: Add sliced cooked chicken or grilled chicken breast
- Pork Ramen: Top with chashu pork or crispy bacon
- Vegetarian Ramen: Use vegetable stock and tofu
- Spicy Ramen: Add gochujang or extra chili oil
- Creamy Ramen: Stir in a splash of coconut milk or soy milk
- Seafood Ramen: Add shrimp or scallops
Freezing and Storage
Storage
- Store broth separately in an airtight container
- Refrigerate for up to 3 days
Freezing
- Broth can be frozen for up to 2 months
- Do not freeze noodles or eggs
- Reheat broth gently before assembling fresh bowls
Special Equipment Needed
- Saucepan or small stockpot
- Separate pot for noodles
- Slotted spoon
- Timer (for eggs)
- Ladle
Conclusion
Ramen Noodle Soup with Soft-Boiled Egg is the perfect example of how simple ingredients can create extraordinary comfort food. With its rich broth, springy noodles, and luscious egg, this dish delivers warmth, flavor, and satisfaction in every spoonful. Whether you keep it classic or customize it with your favorite toppings, homemade ramen is a must-try recipe that brings the heart of Japanese cuisine straight to your table.
Ramen Noodle Soup with Soft-Boiled Egg
Description
Ramen Noodle Soup with Soft-Boiled Egg is the ultimate comfort bowl—deeply savory, warming, and endlessly customizable. Originating from Japan, ramen has evolved from a humble street food into a global culinary phenomenon. What makes ramen truly special is the harmony between its components: a rich, umami-packed broth, springy noodles, tender toppings, and the signature jammy soft-boiled egg with its golden, custard-like center.
Ingredients
For the Soft-Boiled Eggs
For the Broth
For the Noodles & Toppings
Instructions
-
Make the Soft-Boiled Eggs : Bring a small pot of water to a boil. Gently lower eggs into boiling water. Boil for 6½ minutes for a jammy yolk. Transfer eggs to an ice bath for 5 minutes. Peel and slice in half just before serving.
-
Prepare the Broth : Heat sesame oil in a saucepan over medium heat. Add garlic and ginger; sauté until fragrant (30 seconds). Pour in stock and bring to a gentle simmer. Whisk in soy sauce and miso paste until dissolved. Simmer for 10 minutes; keep warm.
-
Cook the Noodles : Bring a separate pot of water to a boil. Cook ramen noodles according to package instructions. Drain and rinse briefly to remove excess starch.
-
Assemble the Ramen : Divide noodles between bowls. Ladle hot broth over noodles. Top with mushrooms, greens, green onions, and nori. Add halved soft-boiled egg on top. Finish with chili oil and sesame seeds if desired.
