Garlic Miso Ramen with Soft-Boiled Egg and Scallions

By AislePrompt Editorial · Published 2026-06-29 · Updated 2026-06-29

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 developed and reviewed.

A savory bowl of homemade ramen featuring a garlic-infused miso broth, tender noodles, soft-boiled eggs, and fresh scallions for a warming, umami-rich experience. This Japanese-inspired noodle recipe, ready in about 25 minutes, pairs dried ramen noodles, vegetable oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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: 10 min Cook: 15 min Serves 2 Japanese cuisine 480 cal/serving

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Ingredients

4 ounces dried ramen noodles
1 tablespoon vegetable oil
5 cloves, minced garlic cloves
1 tablespoon, grated ginger
3 tablespoons white miso paste
2 tablespoons soy sauce
4 cups chicken broth
2 cups water
2, halved soft-boiled eggs
3, thinly sliced scallions
1 teaspoon sesame oil
2 small strips, for garnish nori sheets
1 teaspoon, for garnish toasted sesame seeds

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Instructions

Step 1: Bring a pot of water to boil and cook 4 ounces dried ramen noodles according to package instructions (about 3-4 minutes). Drain and set aside.
Step 2: In a large pot, heat 1 tablespoon vegetable oil over medium heat. Add 5 minced garlic cloves and 1 tablespoon grated ginger, sautéing for 1-2 minutes until fragrant but not browned.
Step 3: Whisk in 3 tablespoons white miso paste and 2 tablespoons soy sauce until combined.
Step 4: Slowly pour in 4 cups chicken broth and 2 cups water, stirring to dissolve miso. Bring to a gentle simmer.
Step 5: Divide cooked noodles into two bowls. Ladle hot broth over noodles.
Step 6: Top each bowl with 1 soft-boiled egg halved, 1 1/2 sliced scallions, 1/2 teaspoon sesame oil, 1 strip of nori, and a sprinkle of 1/2 teaspoon toasted sesame seeds.
Step 7: Serve immediately while hot for a comforting, umami-rich meal.