Ramen Noodles with Soft-Boiled Egg
A comforting bowl of ramen noodles topped with a perfectly soft-boiled egg with a jammy, flowing yolk. Simple to make yet deeply satisfying, especially with an optional soy marinade for the egg.
Ingredients
-
Egg⚖ 50 g 🥚 1 pcs
-
Noodles⚖ 15 g 💧 25 ml 🥄 1⅔ tbsp
-
Chilli Sauce⚖ 15 g 💧 13.6 ml 🥄 0.922 tbsp
-
Soy Sauce⚖ 17.7 g 💧 14.8 ml 🥄 1 tbsp
-
Spring Onions⚖ 15 g 🧅 1 pcs
-
Pepper⚖ 1 g 1 pcs
-
Water⚖ 473.2 g 💧 473.2 ml 🥛 2 cup
-
Salt⚖ 15 g 💧 12.5 ml 🥄 0.845 tbsp
Total nutrition
160 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Bring 480 ml of water to a boil in a saucepan. Gently lower the egg into the boiling water and cook for exactly 6½ to 7 minutes, keeping the water at a steady boil.
- Immediately transfer the egg to a bowl of ice water and leave it for 3–5 minutes to stop the cooking process. Once cooled, peel carefully.
- For the best flavour, marinate the peeled egg in a mixture of 30 ml soy sauce, 30 ml mirin, 5 g sugar, and 60 ml water for at least 4 hours or overnight in the refrigerator.
- Cook the noodles according to the packet instructions in the same boiling water or fresh water. Drain and place in a bowl. Season the broth or noodles with 15 ml soy sauce, 2.5 ml chilli sauce, 2.5 g salt, and 2.5 g black pepper. Slice the marinated egg in half and place it on top of the noodles, allowing the yolk to run into the broth. Garnish with chopped spring onions and serve immediately.
Source:
TheMealDB
✨ Sign up to rate this recipe and get a personalized feed