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Easy One Pot Ramen with Perfect Soft Boiled Egg

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A quick and easy one-pot ramen recipe with a rich, savory broth and a perfectly jammy soft-boiled egg. Made with simple pantry ingredients, this comforting bowl comes together in under 20 minutes and requires minimal cleanup.

Ingredients

Scale
  • 1 tablespoon sesame oil
  • 3 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 4 cups low-sodium chicken or vegetable broth
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon mirin (or 1 teaspoon sugar + 1 tablespoon water)
  • 1 teaspoon chili garlic sauce (optional)
  • 2 packs instant ramen noodles (seasoning packets discarded)
  • 1 cup water
  • 2 large eggs, at room temperature
  • 2 green onions, thinly sliced
  • 1 sheet nori (seaweed), torn into pieces
  • 1 teaspoon sesame seeds, toasted
  • Chili oil for drizzling (optional)

Instructions

  1. Place a medium pot over medium heat and add sesame oil. Once shimmering, add minced garlic and grated ginger. Cook for about 1 minute, stirring constantly, until fragrant.
  2. Pour in chicken broth, soy sauce, mirin, chili garlic sauce (if using), and 1 cup of water. Stir and bring to a gentle boil, about 3-4 minutes.
  3. Reduce heat to low and let the broth simmer for 5 minutes to deepen flavors.
  4. Add ramen noodles to the simmering broth. Use a fork to separate them as they soften. Cook according to package directions (usually 3-4 minutes), stirring occasionally.
  5. While noodles cook, bring a small saucepan of water to a rolling boil. Gently lower the egg into the water using a slotted spoon. Boil for exactly 6 minutes and 30 seconds for a jammy yolk.
  6. Transfer the egg to a bowl of ice water and let sit for 2 minutes to stop cooking.
  7. Gently crack and peel the egg under running water, then slice in half lengthwise.
  8. Divide the ramen and broth between two bowls. Top each with half a soft-boiled egg, sliced green onions, torn nori, sesame seeds, and a drizzle of chili oil if desired.

Notes

For a thicker broth, let it simmer uncovered for an extra 2 minutes before adding noodles. Use low-sodium broth to control saltiness. The broth can be made ahead and refrigerated for up to 3 days; cook noodles fresh when serving. The soft-boiled egg is best made fresh.

Nutrition

Keywords: ramen, one pot, soft boiled egg, easy ramen, quick dinner, comfort food, weeknight dinner

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