Egg ramen boil is a comforting and flavorful dish that combines the rich, savory broth of ramen with the creamy texture of boiled eggs. This recipe is perfect for a quick and satisfying meal that’s full of umami goodness. Whether you’re looking for a cozy dinner on a cold night or a quick lunch that packs a punch, this egg ramen boil is sure to hit the spot.
Ingredients
- For the Broth:
- 4 cups (950 ml) chicken or vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon miso paste (optional for extra depth)
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 inch (2.5 cm) piece of ginger, sliced
- 1 tablespoon rice vinegar
- 1 tablespoon chili paste or Sriracha (optional for heat)
- 1 teaspoon sugar
- Salt and pepper to taste
- For the Ramen:
- 2 packs of instant ramen noodles (discard the seasoning packets)
- 4 large eggs
- 1 cup (100 g) sliced mushrooms (shiitake or button mushrooms work well)
- 1 cup (85 g) baby spinach or bok choy
- 1 carrot, julienned
- 1 scallion, sliced
- 1 sheet nori (seaweed), cut into strips (optional)
- 1 tablespoon toasted sesame seeds (optional)
- Fresh cilantro or parsley for garnish (optional)