Half-Boiled Egg and Scallion Ramen with Sesame Broth

By AislePrompt Editorial · ·

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 comforting bowl of ramen with tender half-boiled eggs, scallions, and a nutty sesame-infused broth. This Japanese-inspired pasta recipe, ready in about 25 minutes, pairs ramen noodles, large eggs, chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 430 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 430 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a medium pot of water to a rolling boil. Gently lower in 2 large eggs and boil for exactly 6 minutes for half-boiled yolks. Transfer eggs to an ice bath immediately and let cool for 5 minutes.
  2. Step 2: Meanwhile, heat 4 cups chicken broth in a pot over medium heat. Whisk in 2 tbsp white sesame paste, 1 tbsp soy sauce, 1 tbsp mirin, 1 tsp grated fresh ginger, and 1 minced garlic clove. Simmer gently for 5 minutes until fragrant.
  3. Step 3: In a separate pot, cook 4 oz ramen noodles according to package instructions until just tender (about 3-4 minutes). Drain and divide noodles between two bowls.
  4. Step 4: Peel the cooled eggs and slice each in half lengthwise. Place halves atop the noodles.
  5. Step 5: Pour the hot sesame broth over noodles and eggs. Drizzle 1 tsp sesame oil and sprinkle 3 thinly sliced scallions and 1 tsp toasted sesame seeds on top before serving.

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