When I was learning to cook for myself between weekend baking experiments, there were nights I would trade a warm loaf straight from the oven for a simple, comforting bowl of Ramen Noodles, that steaming bowl felt like a small, gentle reward after kneading and proofing dough, soft light from the kitchen window and the quiet ritual of pouring broth into a wooden bowl made the meal feel like an honest, easy ritual.
Why You’ll Love It
This ramen is approachable and forgiving, perfect for weeknight dinners when you want something soothing without fuss, it works for cooks who are still finding their rhythm because you can split the work into simple steps, people who love savory bowls and runny soft eggs will feel at home with this recipe, and it pairs nicely with whatever you already have in the fridge.
Serves 2
Prep Time: 15 minutes |
Cook Time: 20 minutes |
Total Time: 35 minutes
Ingredients
- 200 g fresh or dried ramen noodles (about 2 portions)
- 4 cups low sodium chicken or vegetable broth (960 ml)
- 150 g thinly sliced pork belly or shoulder, lightly seasoned
- 2 large eggs
- 1 tablespoon soy sauce
- 1 tablespoon mirin or dry cooking wine
- 1 teaspoon sesame oil
- 1 small clove garlic, crushed
- 1 teaspoon fresh grated ginger
- 2 scallions, thinly sliced (green parts for garnish)
- 1 teaspoon toasted sesame seeds for garnish
- Salt and black pepper to taste
Instructions
- Start the soft eggs first, bring a small pot of water to a gentle boil, lower two eggs in carefully, cook 6 1/2 minutes for runny yolks, transfer to an ice bath, peel and set aside.
- While eggs cook, mix soy sauce and mirin in a small bowl and set aside, keep sesame oil nearby.
- In a medium pot, warm the sesame oil over medium heat, add crushed garlic and grated ginger and cook 30 seconds until fragrant but not brown.
- Pour in the broth, add the soy mirin mixture, bring to a gentle simmer and keep warm while you prepare other components.
- Season the pork slices lightly with salt and pepper, sear them in a hot skillet 1 to 2 minutes per side until browned and warmed through, reduce heat and add a splash of broth if you want them tender, then remove and keep warm.
- Cook the ramen noodles according to package instructions in a separate pot, usually 2 to 4 minutes for fresh, 4 to 6 for dried, drain and divide between two bowls.
- Ladle the hot broth over the noodles, arrange the pork slices on one side, halve the soft eggs and place them yolk side up, scatter scallions and sesame seeds over the top.
- Taste the broth and adjust salt or soy to preference, serve immediately with chopsticks and a spoon.
Recipe Variations
- Vegetarian miso ramen Swap chicken broth for vegetable broth and stir in 1 tablespoon miso paste at the end, replace pork with pan-fried firm tofu cubes.
- Spicy garlic ramen Add 1 teaspoon chili oil to the broth and crisped garlic chips on top for heat and crunch.
- Quick pantry ramen Use leftover rotisserie chicken instead of pork and frozen mixed vegetables for a faster weeknight bowl.
- Cold sesame ramen Rinse cooked noodles under cold water and toss with a sesame soy dressing for a summer version, top with cucumbers and soft egg.
Make Ahead: You can make the broth and braised pork up to 2 days ahead, cool completely and store in separate airtight containers in the refrigerator, soft boiled eggs can be made a day ahead and kept in their shell in the fridge, cook noodles only when you are ready to serve for best texture.
Frequently Asked Questions
Can I use instant ramen packets for this recipe
Yes you can use the noodles from instant ramen but discard or ignore the seasoning packet and use your own broth and toppings for a fresher, less salty bowl
How long will leftover ramen keep in the fridge
Store broth and toppings separately for up to 3 days, cooked noodles will get soft so keep them separate and reheat briefly in hot water before serving
Can I make the soft boiled eggs ahead and reheat them
You can make the eggs a day ahead and keep them peeled or in shell in the fridge, avoid reheating eggs as it can toughen the whites and change the yolk texture
What if I only have pork mince or chicken instead of sliced pork
Browned mince can be seasoned and used as a topping or thinly sliced cooked chicken works well left to soak briefly in the hot broth before serving
Ramen Noodles
This ramen is approachable and forgiving, perfect for weeknight dinners when you want something soothing without fuss, it works for cooks who are still finding their rhythm because you can split the work into simple steps, people who love savory bowls and runny soft eggs will feel at home with this recipe, and it pairs nicely with whatever you already have in the fridge.
Ingredients
- 200 g fresh or dried ramen noodles (about 2 portions)
- 4 cups low sodium chicken or vegetable broth (960 ml)
- 150 g thinly sliced pork belly or shoulder, lightly seasoned
- 2 large eggs
- 1 tablespoon soy sauce
- 1 tablespoon mirin or dry cooking wine
- 1 teaspoon sesame oil
- 1 small clove garlic, crushed
- 1 teaspoon fresh grated ginger
- 2 scallions, thinly sliced (green parts for garnish)
- 1 teaspoon toasted sesame seeds for garnish
- Salt and black pepper to taste
Instructions
- Start the soft eggs first, bring a small pot of water to a gentle boil, lower two eggs in carefully, cook 6 1/2 minutes for runny yolks, transfer to an ice bath, peel and set aside.
- While eggs cook, mix soy sauce and mirin in a small bowl and set aside, keep sesame oil nearby.
- In a medium pot, warm the sesame oil over medium heat, add crushed garlic and grated ginger and cook 30 seconds until fragrant but not brown.
- Pour in the broth, add the soy mirin mixture, bring to a gentle simmer and keep warm while you prepare other components.
- Season the pork slices lightly with salt and pepper, sear them in a hot skillet 1 to 2 minutes per side until browned and warmed through, reduce heat and add a splash of broth if you want them tender, then remove and keep warm.
- Cook the ramen noodles according to package instructions in a separate pot, usually 2 to 4 minutes for fresh, 4 to 6 for dried, drain and divide between two bowls.
- Ladle the hot broth over the noodles, arrange the pork slices on one side, halve the soft eggs and place them yolk side up, scatter scallions and sesame seeds over the top.
- Taste the broth and adjust salt or soy to preference, serve immediately with chopsticks and a spoon.
Conclusion
This simple ramen bowl is a kind way to feed yourself whether you are learning to cook or want a low pressure dinner, the recipe breaks down into friendly steps and rewards you with a warm, satisfying bowl that you can customize as you gain confidence, try the variations, make the broth ahead, and remember that small adjustments will help you create a version that feels like your own kitchen comfort.
