Spicy Coconut Ramen with Charred Scallions and Soft-Boiled Egg

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

A tiki-inspired twist on ramen featuring a creamy coconut broth infused with chili, topped with charred scallions and a perfectly soft-boiled egg. This asian fusion-inspired noodles ready in about 30 minutes pairs dried ramen noodles, coconut milk, chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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: 15 min Cook: 15 min Serves 2 Asian Fusion cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a small pot of water to a boil. Gently add 2 large eggs and boil for exactly 7 minutes for soft-boiled yolks. Remove eggs and place in ice water to stop cooking.
  2. Step 2: Heat 1 tbsp vegetable oil in a medium pot over medium-high heat. Add 1 tbsp minced fresh ginger and 2 minced garlic cloves, sauté for 1 minute until fragrant.
  3. Step 3: Stir in 1 tbsp red chili paste and cook for 30 seconds, then add 1 1/2 cups coconut milk and 2 cups chicken broth. Bring to a simmer.
  4. Step 4: Add 2 tbsp soy sauce and simmer broth gently for 5 minutes to meld flavors.
  5. Step 5: While broth simmers, heat a grill pan over high heat. Place 4 halved scallions cut side down and cook for 2-3 minutes until charred and softened.
  6. Step 6: Cook 4 oz dried ramen noodles in boiling water for 3-4 minutes until just tender. Drain.
  7. Step 7: Peel soft-boiled eggs and slice in half.
  8. Step 8: Divide noodles between two bowls. Ladle hot coconut broth over noodles. Top each bowl with 2 charred scallion halves, 1 sliced soft-boiled egg, 1 tsp sesame oil, and sprinkle with 1/8 cup chopped cilantro. Serve with lime wedges to squeeze over.

Frequently asked questions

How long does Spicy Coconut Ramen with Charred Scallions and Soft-Boiled Egg take to make?

Total time is about 30 minutes (15 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 Spicy Coconut Ramen with Charred Scallions and Soft-Boiled Egg?

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 dried ramen noodles from drying out.

Can I substitute ingredients in Spicy Coconut Ramen with Charred Scallions and Soft-Boiled Egg?

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 Spicy Coconut Ramen with Charred Scallions and Soft-Boiled Egg 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 Spicy Coconut Ramen with Charred Scallions and Soft-Boiled Egg?

Asian Fusion noodles 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.

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