Ramen with Soft Boiled: 5 Steps to Comforting Perfection

Easy Homemade Ramen with Soft Boiled Eggs Recipe

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Bring a small pot of salted water to a boil. Reduce heat to a simmer and gently add the eggs. Cook for 7-8 minutes for soft yolks. Immediately place eggs in an ice water bath to halt cooking. Carefully peel the eggs once cooled. Whisk together soy sauce, Mirin, water, and sugar in a small bowl. Place peeled eggs in this marinade, pressing gently with a paper towel. Refrigerate for 3 to 4 hours.
In a medium pot, heat the sesame oil over medium heat. Add the minced garlic and ginger paste, cooking for 30 seconds to 1 minute until fragrant.
Pour in chicken broth, soy sauce, Mirin, fish sauce, miso paste, chili garlic paste, and Chinese five spice. Whisk thoroughly. Bring broth to a boil, then reduce heat to low and simmer for 10 minutes.
Remove the lid, increase heat to medium, and add enoki mushrooms and ramen noodles. Cook for about 3 minutes until noodles are tender.
Using a slotted spoon or tongs, distribute the cooked noodles and mushrooms into serving bowls. Add corn, matchstick carrots, bamboo shoots, slices of noki seaweed, green onions, and jalapeños on top.
Slice the marinated soft boiled eggs in half and place on top of the ramen bowls. Garnish with additional green onions, jalapeño slices, and sesame seeds.