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Easy One-Pot Ramen Upgrade with Perfect Soft Egg

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Transform a humble packet of instant ramen into a restaurant-quality bowl with a perfectly jammy soft-boiled egg, all cooked in one pot in under 15 minutes.

Ingredients

Scale
  • 2 packs instant ramen noodles (discard seasoning packets)
  • 4 cups water
  • 2 large eggs (room temperature)
  • 1 tablespoon unsalted butter
  • 1 tablespoon soy sauce (low-sodium or tamari for gluten-free)
  • 1 teaspoon sesame oil (optional)
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger (optional)
  • 2 green onions, sliced
  • 1 teaspoon toasted sesame seeds
  • Optional toppings: sriracha or chili oil, shredded nori, leftover shredded chicken or pork, sautéed mushrooms, baby spinach or bok choy

Instructions

  1. Bring 4 cups of water to a gentle boil in a medium pot over high heat.
  2. Using a slotted spoon, gently lower the eggs into the boiling water. Set a timer for exactly 6 minutes and 30 seconds.
  3. While the eggs boil, prepare an ice bath by filling a small bowl with cold water and ice cubes.
  4. When the timer goes off, immediately transfer the eggs to the ice bath. Let them sit for at least 2 minutes.
  5. Keep the same pot of water boiling. Add the two packs of instant ramen noodles and cook according to package directions (about 3 minutes), gently separating them with a fork.
  6. Right before draining, reserve about 1/2 cup of the starchy cooking water.
  7. Drain the noodles in a colander. Do not rinse.
  8. Return the empty pot to low heat. Add the butter, minced garlic, and grated ginger. Cook for about 30 seconds until fragrant.
  9. Add the soy sauce and sesame oil, stirring to combine.
  10. Add the drained noodles back to the pot along with the reserved pasta water. Toss everything together until the noodles are well coated and the broth slightly thickens, about 1 minute.
  11. While the noodles finish, peel the eggs under cold running water. Gently crack the shells and peel, starting from the wider end.
  12. Divide the noodles and broth between two bowls. Slice each soft-boiled egg in half lengthwise and place on top. Garnish with sliced green onions, toasted sesame seeds, and any other desired toppings. Serve immediately.

Notes

Room temperature eggs are key to prevent cracking. Use a gentle boil, not a violent one. The 6-minute-30-second egg is the sweet spot for a jammy yolk. Don’t skip the ice bath for easy peeling. The reserved pasta water is essential for a silky broth.

Nutrition

Keywords: ramen, instant ramen, soft-boiled egg, one-pot, quick dinner, easy recipe, comfort food

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