Soy-Ginger Ramen Noodle Bowl with Soft Egg
2 servings10 min prep20 min cookEasy
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The Tale of Soy-Ginger Ramen Noodle Bowl with Soft Egg
Story updated
Ramen developed in Japan from Chinese wheat noodle soups introduced by Chinese immigrants in the late 19th and early 20th centuries. It became hugely popular after World War II amid wheat imports and food shortages, eventually evolving into one of Japan's most beloved comfort foods.
Ingredients
Scale:· 2 servings
- 2 packs ramen noodles, seasoning packets discarded
- 2 eggs
- 3 cups chicken or vegetable broth
- 2 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 3 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 cup baby spinach
- 1/2 cup sliced mushrooms
- 2 green onions, sliced
- 1 teaspoon chili oil (optional)
Instructions
- 1Bring a small pot of water to a boil and gently lower in the eggs, cooking for exactly 6 to 7 minutes for a soft, jammy yolk, then transfer to an ice bath, peel, and halve.
- 2In a separate pot, heat a drizzle of oil over medium heat and saute the garlic and ginger for 30 seconds until fragrant.
- 3Pour in the broth, soy sauce, and sesame oil, and bring to a simmer.
- 4Add the mushrooms and simmer for 3 to 4 minutes until tender.
- 5Add the ramen noodles and cook for 2 to 3 minutes until just tender, then stir in the spinach until wilted.
- 6Divide the broth and noodles between two bowls, top each with a halved soft-boiled egg, green onions, and a drizzle of chili oil if using.
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