Ramen with Soft-Boiled Egg

A classic Asian soup featuring thin noodles and a delicate egg with a perfectly runny yolk. Aromatic, comforting, and incredibly delicious — the ideal quick lunch or dinner.

Ingredients

• 1 pcs Ramen noodles
• 500 ml Water
• 1 pcs Chicken egg
• 1 tbsp Soy sauce
• 0.5 tsp Hot chili sauce
• 1 tbsp Green onions
• 0.5 tsp Salt
• 0.5 tbsp Black pepper

Instructions

1. Bring water to a boil in a saucepan. Carefully lower the egg into the boiling water and cook for exactly 6.5–7 minutes — this will keep the yolk soft inside.
2. Immediately after cooking, transfer the egg to a bowl with ice water and cool for 3–5 minutes to stop the cooking process.
3. Peel the egg. If you'd like to add extra flavor, marinate the peeled egg in a mixture of 2 tablespoons soy sauce, 2 tablespoons mirin, 1 teaspoon sugar, and 4 tablespoons water for at least 4 hours (or overnight).
4. In the same saucepan (or a fresh one), bring water to a boil. Add the ramen noodles and cook according to the package instructions, usually 2–3 minutes.
5. Drain the water from the noodles, transfer them to a bowl. Season with soy sauce, hot chili sauce, salt, and pepper to taste.
6. Cut the egg in half and carefully place it on the noodles so the liquid yolk runs into the broth. Sprinkle with green onions and serve immediately.