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–+ servings

Grown-Up, Really Craveable Ramen

This satisfying, umami-bomb ramen will fulfill your deepest cravings. Don’t skip the eggs—the flavorful, soy-soaked whites and jammy yolks are the best part!
Print Recipe
Ready In 25 minutes
Meal Type 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 ounces (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
 

<h3 style="text-align: center;">For Soy Eggs</h3>

    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.
      ingredients for making soy egggs to go with the homemade ramen recipe

    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.
      boiled brown egggs in ice bath

    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.
      eggs marinating in a freezer bag of soysauce, water, and mirin

    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.
        sauteed mushroom for homemade ramen recipe
      • 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.
        sauteed mushroom boiling in a pot of stock for homemade ramen recipe

      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.
        homemade ramen recipe