Ramen noodle soup with jammy eggs
9
Points®
Total time: 48 min • Prep: 15 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
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-flavorful 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.
Ingredients
Egg(s)
4 large egg(s)
Canola oil
1.5 tsp
Fresh shiitake mushroom
6 oz
Uncooked onion(s)
1 medium
Garlic
2 large clove(s)
Fresh ginger
1 Tbsp
Fresh ginger
2 tsp
Vegetable broth
7 cup(s)
Soy sauce
0.25 cup(s)
Uncooked bok choy
12 oz
Fresh ramen noodles uncooked
4 oz
Snow peas
0.5 cup(s)
Carrots
1 medium
Uncooked scallion(s)
2 medium
Cilantro
0.5 cup(s)
Garlic chili paste
2 tsp
Instructions
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
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