Description
A classic ramen recipe elevated with a perfectly soy-marinated egg. This dish is a symphony of flavors and textures, perfect for a comforting meal at home.
Ingredients
Scale
- 1 package (3-4 servings) dried ramen noodles
- 4 cups chicken or vegetable broth
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 cup sliced green onions, for garnish
- Optional toppings: seaweed sheets (nori), sliced mushrooms, corn
For the Soy Marinated Eggs:
- 4 large eggs
- 1/2 cup soy sauce
- 1/4 cup mirin
- 1/4 cup water
- 1 teaspoon sugar
Instructions
- Prepare the Soy Marinated Eggs: Gently place eggs in a saucepan and cover with cold water. Bring to a boil, then immediately reduce heat and simmer for 6-7 minutes (for a soft yolk). Transfer eggs to an ice bath to stop cooking. Peel the eggs carefully.
- In a small bowl, whisk together the soy sauce, mirin, water, and sugar. Place the peeled eggs in a resealable bag or container and pour the marinade over them. Refrigerate for at least 4 hours, or preferably overnight, turning the eggs occasionally.
- Cook the Ramen: Bring the broth to a boil in a pot. Add the minced garlic and grated ginger.
- Add the ramen noodles to the boiling broth and cook according to package directions.
- Stir in the soy sauce and sesame oil.
- Assemble the Ramen: Divide the noodles and broth among bowls.
- Slice the marinated eggs in half. Place 1-2 halves into each bowl.
- Garnish with sliced green onions and any other desired toppings.
Notes
- For a richer broth, you can add a tablespoon of miso paste.
- Adjust the amount of soy sauce to your preference.
- If you don’t have mirin, you can substitute it with a mix of rice vinegar and a pinch of sugar.
- The longer the eggs marinate, the more flavorful they become.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Protein: 20g
