Half-Boiled Egg and Scallion Ramen with Sesame Broth
A comforting bowl of ramen with tender half-boiled eggs, scallions, and a nutty sesame-infused broth. This japanese-inspired pasta 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.
Ingredients
- 4 oz ramen noodles
- 2 large eggs
- 4 cups chicken broth
- 2 tbsp white sesame paste (tahini)
- 1 tbsp soy sauce
- 1 tbsp mirin
- 3, thinly sliced scallions
- 1 tsp sesame oil
- 1 tsp grated fresh ginger
- 1, minced garlic clove
- 1 tsp (for garnish) toasted sesame seeds
Instructions
- 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.
- 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.
- 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.
- Step 4: Peel the cooled eggs and slice each in half lengthwise. Place halves atop the noodles.
- 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.
Equipment for this recipe
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Frequently asked questions
How long does Half-Boiled Egg and Scallion Ramen with Sesame Broth take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Half-Boiled Egg and Scallion Ramen with Sesame Broth?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ramen noodles from drying out.
Can I substitute ingredients in Half-Boiled Egg and Scallion Ramen with Sesame Broth?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Half-Boiled Egg and Scallion Ramen with Sesame Broth for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Half-Boiled Egg and Scallion Ramen with Sesame Broth?
Japanese pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
