Name: Ramen with Spicy Miso Broth and Soft-Boiled Egg
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Ingredients: 2 eggs; 2 portions ramen noodles; 4 cups chicken broth; 3 tablespoons white miso paste; 2 tablespoons soy sauce; 1 tablespoon sesame oil; 1 tablespoon gochugaru; 3 cloves garlic; 1 inch piece ginger; 2 green onions; 2 nori sheets; 1 teaspoon sesame seeds

Ramen with Spicy Miso Broth and Soft-Boiled Egg

Asian-InspiredPastaQuickSoupWeeknightjapanesenoodlesspicyweeknight

10 minPrep15 minCook2Serves

Ingredients

2eggs
2 portionsramen noodles (fresh or dried)
4 cupschicken broth
3 tablespoonswhite miso paste
2 tablespoonssoy sauce
1 tablespoonsesame oil
1 tablespoongochugaru (or chili paste)
3 clovesgarlic
1 inch pieceginger
2green onions
2nori sheets
1 teaspoonsesame seeds

Method

01
Bring a small pot of water to a boil. Gently lower eggs into the water and cook for exactly 6 1/2 minutes for soft-boiled consistency.
02
Transfer eggs immediately to an ice bath and let sit for 5 minutes, then peel and halve lengthwise.
03
In a medium saucepan, heat sesame oil over medium heat. Add minced garlic and ginger, stirring constantly for 30 seconds until fragrant.
04
Pour in chicken broth and bring to a simmer. Whisk in miso paste, soy sauce, and gochugaru until fully dissolved. Simmer for 5 minutes.
05
Cook ramen noodles according to package directions, drain, and divide between two bowls.
06
Ladle hot broth over noodles. Top each bowl with a soft-boiled egg, sliced green onions, torn nori, and sesame seeds.

Spice Tips

For deeper heat, add 1/2 teaspoon chili oil when serving. A pinch of white pepper brightens the broth. Toasted sesame oil drizzled at the end adds richness.

Adjust gochugaru to taste—start with 1/2 tablespoon for milder heat. Add toppings like corn, bamboo shoots, or pork belly if desired. Broth can be made ahead and reheated.