Quick 15-Minute Ramen Noodle Soup Recipe with Soft-Boiled Egg and Chili Oil
A fast, comforting ramen noodle soup featuring a flavorful broth, soft-boiled eggs, and spicy chili oil, perfect for busy days when you want a warm, satisfying meal in under 15 minutes.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Cuisine: Japanese
Ingredients
Scale
- 1 pack ramen noodles (about 3 oz or 85g), fresh or dried
- 4 cups (32 fl oz) chicken or vegetable broth, low-sodium preferred
- 2 large eggs
- 2 cloves garlic, minced
- 1 teaspoon freshly grated ginger
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 teaspoon sesame oil
- 1 tablespoon chili oil
- 2 stalks green onions, thinly sliced
- Optional toppings: toasted sesame seeds, nori strips, baby spinach leaves
Instructions
- Bring a medium pot of water to a gentle boil. Lower in 2 large eggs carefully using a slotted spoon. Boil for exactly 7 minutes for soft-boiled eggs.
- Prepare an ice bath. After 7 minutes, transfer eggs to the ice bath and let sit for at least 5 minutes to stop cooking and ease peeling.
- While eggs cook, heat 4 cups chicken or vegetable broth in a separate pot over medium heat. Add minced garlic and grated ginger. Simmer gently for 5 minutes.
- Stir in 2 tablespoons soy sauce and 1 teaspoon sesame oil into the broth. Adjust salt to taste and keep warm on low heat.
- Bring water to a boil for the noodles. Add ramen noodles and cook according to package instructions (3-4 minutes for dried, 1-2 minutes for fresh). Drain and divide noodles between two bowls.
- Peel the eggs gently under running water to remove shells without breaking the whites.
- Ladle hot broth over noodles evenly. Slice each egg in half and place on top.
- Drizzle 1 tablespoon chili oil over the soup, then sprinkle with sliced green onions and any optional toppings like sesame seeds or nori.
- Gently stir to mix the chili oil and creamy yolk into the broth. Serve immediately.
Notes
Start boiling eggs and broth simultaneously to save time. Peel eggs under running water to avoid breaking whites. Adjust chili oil amount to taste for spice level. Store broth and noodles separately to prevent sogginess if not eating immediately.
Nutrition
- Serving Size: About 2 cups per ser
- Calories: 350400
- Sugar: 23
- Sodium: 600800
- Fat: 1215
- Saturated Fat: 34
- Carbohydrates: 4045
- Fiber: 23
- Protein: 1822
Keywords: quick ramen, ramen noodle soup, soft-boiled egg, chili oil, easy ramen recipe, 15-minute meal, comfort food, homemade ramen