15-Minute Miso-Ginger Ramen with Soft-Boiled Eggs

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A rich, umami-packed ramen bowl made in minutes with miso paste, ginger, and a perfectly soft-boiled egg. This Asian-inspired quick recipe (gluten-free), ready in about 15 minutes, pairs ramen noodles, water, white miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 5 min Cook: 10 min Serves 2 Asian cuisine 320 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1 package (3 oz) ramen noodles
4 cups water
2 tbsp white miso paste
1 tsp, grated fresh ginger
1 tsp soy sauce
1/2 tsp sesame oil
2 soft-boiled eggs
1 cup, chopped bok choy
2 tbsp, sliced green onions
1/4 cup, cubed tofu

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Bring 4 cups water to a rolling boil in a saucepan. Add ramen noodles and cook for 2 minutes until slightly softened; drain and set aside.
Step 2: In a small bowl, whisk miso paste, grated ginger, soy sauce, and sesame oil until smooth. Stir into the boiling water and simmer gently for 1 minute (do not boil vigorously to preserve miso flavor).
Step 3: Add cubed tofu and bok choy to the miso broth; simmer for 3 minutes until bok choy is tender.
Step 4: Divide cooked ramen noodles into bowls. Pour hot miso broth over noodles, top with soft-boiled eggs (peeled and halved), and sprinkle with green onions. Serve immediately while hot.