Ramen Noodles with Boiled Egg
-
8 Ingredients
-
15 min total
-
Serves Serves 1 to 2
-
Easy
-
Chinese
-
Miscellaneous
Recipe byThe ZestyPlate Kitchen
A quick, comforting bowl of ramen noodles topped with a soy-marinated jammy egg whose golden yolk runs into the savoury broth.
A bowl of noodles in a soy-spiked broth, topped with a soft, jammy egg and some spring onion, is one of those quick suppers that punches well above its effort. It takes minutes, but a properly cooked egg and a quick marinade lift it well beyond plain instant noodles. Ideal for an easy lunch or a late-night bowl.
Jump to recipe
Prep 5 min
Cook 10 min
Total 15 min
Easy
Scale:
- 1 Packet Noodles
- 2 cups Water
- 1 large Egg
- 1 tbsp Soy Sauce
- 1/2 tsp Chilli Sauce
- 1 tbls Spring Onions
- 1/2 tsp Salt
- 1/2 tbs Pepper
Preparation
- Bring the water to the boil, lower in the eggs gently, and cook for exactly six and a half to seven minutes.
- Tip the eggs straight into a bowl of iced water and leave for 3 to 5 minutes to stop the cooking.
- For extra flavour, and it is worth it, peel the eggs and marinate them in a mix of 2 tbsp soy sauce, 2 tbsp mirin, 1 tsp sugar and 4 tbsp water for at least 4 hours, or overnight.
- Halve the eggs so the yolk runs into the broth, and serve over the noodles.
Tips from the ZestyPlate Kitchen
- Watch the clock on the egg. Around 6 to 7 minutes gives you that soft, jammy yolk.
- Drop the egg straight into iced water once it is cooked, which stops it cooking further and makes peeling much easier.
- Given a little time, marinate the egg in soy and mirin for extra depth.
- Add the egg only just before serving so the yolk stays soft and runs into the broth.
Frequently Asked Questions
Boil for about six and a half to seven minutes, then cool quickly in iced water. The white sets while the yolk stays soft and custardy.
Yes. Stir in a little miso, a dash of sesame oil, some garlic or ginger, or use a good stock in place of the water for a richer bowl.
Spring onions, sweetcorn, wilted greens, mushrooms, nori or a drizzle of chilli oil all sit well on top.
Save this recipe, join ZestyPlate free
- Save your favourite recipes
- Build your own cookbooks
- Track what you've cooked
- New recipes in your inbox
Create free account
Already a member? Log in
Ratings & Reviews
Log in or create an account to rate this recipe.
No reviews yet, be the first to rate this recipe!
Comments (0)
Log in or create an account to join the conversation.
No comments yet, start the conversation!