🇯🇵 Japanese

Eggs Ramen

Name: Eggs Ramen
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: to taste Salt; 3 cloves, smashed Ginger; 6 Eggs; 2 tbsp Soy Sauce; 1.2 litres Stock or Broth; 200 g Noodles; 1.2 litres Chicken Broth; handful Shiso Leaves; 2 tbsp Miso Paste; 300 g Ramen Noodles; 4 sheets Nori Seaweed

🇯🇵 Japanese

Broth-soaked noodles, tender eggs and fresh herbs layered bite by bite. Ready in 40 minutes including prep.

Prep 15 min Cook 25 min Serves 2 Medium

Ingredients

Saltto taste
Ginger3 cloves, smashed
Eggs6
Soy Sauce2 tbsp
Stock or Broth1.2 litres
Noodles200 g
Chicken Broth1.2 litres
Shiso Leaveshandful
Miso Paste2 tbsp
Ramen Noodles300 g
Nori Seaweed4 sheets

Instructions

1
Simmer the stock with the garlic and ginger for 15 minutes to build a fragrant base, then season with the soy sauce and salt.
2
Cook the noodles separately so the broth stays clean, and divide them between deep bowls.
3
Cook the eggs gently in the simmering broth until just done, then lift out and slice or portion.
4
Ladle the piping-hot broth over the noodles and arrange the eggs on top.
5
Finish with shiso leaves, spring onions and a wedge of rice vinegar on the side.

Chef's tip

Prep everything before the heat goes on — japanese cooking moves fast once it starts.

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Watch how it's made

Video: How to make Ajitama Ramen Eggs (Recipe) · on YouTube