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A bowl of noodle soup with scallions and a boiled egg sits on a wooden surface next to a carton of miso ginger beef bone broth.

5-Ingredient Miso Ginger Ramen

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Dried ramen noodles in miso ginger broth, topped with a jammy egg, charred scallions, and a finish of toasted sesame oil. Five ingredients, fifteen minutes.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2
Course: Main Course, Soup
Cuisine: Japanese-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 16 oz miso ginger broth
  • 2 dried ramen noodles
  • 2 large eggs
  • 5 scallions divided
  • 1 teaspoon toasted sesame oil

Equipment

  • small pot for eggs
  • medium pot for broth and noodles
  • Cast iron pan
  • Slotted spoon
  • Chefs knife
  • Cutting board

Method
 

  1. Bring a small pot of water to a boil. Lower in the eggs from the fridge.
  2. Set a timer for 6 minutes. Transfer to an ice bath when done. Cool 5 minutes.
  3. Peel the eggs and halve lengthwise.
  4. Trim the scallions. Heat a dry cast iron pan over high until lightly smoking.
  5. Char the whole scallions, about 90 seconds a side, until blistered and blackened in patches.
  6. Slice the charred scallions into 2-inch lengths.
  7. Pour the miso ginger broth into a small pot. Bring to a simmer.
  8. Add the dried ramen noodles to the simmering broth. Start checking at 3 minutes and pull when al dente.
  9. Divide the noodles and broth into two wide bowls.
  10. Lay the egg halves on top with yolks facing up.
  11. Scatter the charred scallions over and around.
  12. Finish with a few drops of toasted sesame oil.

Notes

Storage: best eaten right away. If you have to store, keep the noodles, broth, and eggs separate in airtight containers for up to 2 days. Reheat the broth gently; don't reheat the egg.

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