Photo of Ramen noodle soup with jammy eggs by WW

Ramen noodle soup with jammy eggs

Total Time
48 min
15 min
30 min
Ramen noodles are in, and most well-stocked supermarkets will have a number of authentic types to choose from. We’ve packed this soup recipe with veggies, like onions, bok choy, snow peas, and carrots, and give you instructions for simmering up a super-flavourful vegetable broth that's spiked with ginger, garlic, and chili paste. Top it all off with a jammy egg and this fabulous dinner is ready. Also keep in mind that any ramen recipe is a versatile dish that you can change up with whatever you have on hand. Feel free to substitute a few ounces of diced firm tofu for the eggs if you’d prefer a vegan soup.



4 large egg(s), at room temperature

Canola oil

1½ tsp(s)

Fresh shiitake mushroom

6 oz, stems removed, caps sliced (about 3 cups)

Uncooked onion(s)

1 medium, thinly sliced

Garlic clove(s)

2 clove(s), large, minced

Ginger root

1 tbsp(s), peeled fresh, minced

Ginger root

2 tsp(s), peeled fresh, minced

Vegetable broth

7 cup(s)

Soy sauce

¼ cup(s), or to taste

Uncooked bok choy

12 oz, (2 heads) baby variety, stalks halved lengthwise and sliced

Fresh ramen noodles uncooked

4 oz

Snow peas

½ cup(s), halved crosswise diagonally

Uncooked carrot(s)

1 medium, halved lengthwise and sliced

Uncooked scallion(s)

2 medium, sliced


½ cup(s), chopped

Garlic chili paste

2 tsp(s), or sambal oelek


  1. Fill medium saucepan half full of water and bring to boil over high heat. Add eggs to water and boil gently 61/2 minutes. Fill medium bowl with ice water. Add eggs and let cool 3 minutes. Carefully peel eggs and set aside.
  2. Heat oil in large Dutch oven or deep skillet over medium heat. Add mushrooms and onion and cook, stirring occasionally, until golden, about 6 minutes.
  3. Reduce heat, add garlic and 1 tablespoon ginger and cook, stirring, until fragrant, about 30 seconds. Stir in broth and soy sauce and bring to boil over medium-high heat.
  4. Add bok choy, noodles, snow peas, and carrot. Reduce heat and simmer, stirring occasionally, until vegetables and noodles are tender, about 5 minutes.
  5. Remove from heat and stir in remaining 2 teaspoons ginger, the scallions, and cilantro. Season with more soy sauce, if desired. Ladle soup evenly into 4 bowls. Halve eggs and put 2 halves into each bowl. Top each serving with 1/2 teaspoon garlic-chili paste.
  6. Serving size: 2 cups soup and 1 egg