Quick Ramen Noodle Soup with Soft-Boiled Eggs

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A restaurant-style bowl of ramen made in 15 minutes with umami-rich broth, tender noodles, and perfectly runny eggs. This asian ready in about 25 minutes pairs ramen noodles, chicken stock, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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 Asian cuisine 410 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

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

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Bring 500ml water to a boil in a pot. Add ramen noodles and cook for 3 minutes until al dente. Drain, reserving 100ml broth for the soup.
  2. Step 2: While noodles cook, heat chicken stock and soy sauce in a saucepan over medium heat. Add sesame oil and simmer for 5 minutes to meld flavors.
  3. Step 3: Slice bok choy into 2cm pieces. Add to simmering stock with mushrooms, cook for 2 minutes until bok choy is wilted.
  4. Step 4: Divide noodles into bowls, pour hot broth over them. Top with 2 soft-boiled eggs (peeled and halved), sliced mushrooms, and scallions. Serve immediately.

Frequently asked questions

How long does Quick Ramen Noodle Soup with Soft-Boiled Eggs 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 Quick Ramen Noodle Soup with Soft-Boiled Eggs?

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 Quick Ramen Noodle Soup with Soft-Boiled Eggs?

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 Quick Ramen Noodle Soup with Soft-Boiled Eggs 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 Quick Ramen Noodle Soup with Soft-Boiled Eggs?

Asian asian 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.

What others are saying

Related recipes