Grown-Up, Really Craveable Ramen

This satisfying ramen will fulfill your deepest cravings. Don’t skip the eggs – the flavorful, soy-soaked whites and jammy yolks are the best part! You can use chicken broth, vegetable broth, or any stock you like for your perfect ramen recipe.

Print Recipe

Ready In 25

Meal Type Main Dish, Soup

Good For Fall, Winter

Servings 4

Ingredients

For the soy eggs: (Make ahead so they can marinate for at least 8 hours):

6 eggs
¼ cup (60 mL) dark soy sauce
¼ cup (60 mL) water
2 tablespoons mirin

For the ramen:

6 cups (1 ½ liters) Rich, Delicious, and Worth It Chicken Stock or Flavorful, Umami Vegetable Stock
2 tablespoons (30g) sesame oil
8 oz (225g) shiitake mushrooms, sliced (stems removed and discarded)
2 tablespoons (12g) ginger, roughly chopped
2 cloves garlic, smashed
2 baby bok choy, halved
12 ounces (340g) dry ramen noodles (such as Hime brand)
1 cup (60g) finely sliced green onions
6 soy eggs, cut in half horizontally

Step by Step Instructions

For Soy Eggs

Step 1

In a small saucepan, boil enough water to cover the eggs. Add the eggs to the boiling water, and cook for exactly 7 minutes.

Step 2

While the eggs are cooking, mix the soy sauce, water, and mirin in a quart-size freezer bag set into a small bowl to avoid spills. Next, prepare an ice bath in a medium bowl.
Once the eggs have finished cooking, place them directly into the ice bath. Shock for 2-4 minutes, then peel and add to the freezer bag, squeezing out air. Marinate for at least 8 hours before using—ideally overnight, and up to 3 days.

Step 3

Add the eggs to the freezer bag, squeezing out air. Marinate for at least 8 hours before using—ideally overnight, and up to 3 days.

For Ramen

Step 1

In a large saucepan, heat sesame oil over medium heat. Add the mushrooms, ginger, and garlic, and sauté for 2-3 minutes. Add the stock, and simmer for 20 minutes. Add the bok choy and cook for 5 minutes more, or until the bok choy has begun to wilt but is still firm. Remove the ginger and garlic with a slotted spoon.

Step 2

While the stock is simmering, bring a large pot of water to boil, and cook the ramen noodles according to package instructions.

Step 3

When ready to serve, divide the noodles and bok choy among 4-6 serving bowls. Top each with chopped green onions and 2 soy egg halves. Pour hot broth over each portion, and serve.