Quick Breakfast Ramen With Soft-Boiled Egg

I love whipping up quick breakfast ramen with a jammy soft-boiled egg—it’s my speedy fix for a hearty morning boost. I start by boiling the eggs for just six minutes, then simmer chicken broth with soy sauce and sesame oil, tossing in ramen noodles for that perfect chew. Top it with mushrooms or greens for extra flavor. Once you’ve tried this, you’ll want all the insider tips on variations and tools.

History

SAVE IT

Breakfast Ramen, a creative twist on traditional Japanese ramen, traces its origins to early 20th-century Japan, where Chinese-inspired wheat noodles evolved into a beloved comfort food influenced by local ingredients and flavors.

Regionally, variations like Tokyo’s shoyu-based broth or Hakata’s rich tonkotsu style highlight cultural adaptations, signifying regional pride and culinary innovation in showcasing local tastes and techniques.

Traditionally, ramen is enjoyed as a casual meal year-round, often in izakayas or street stalls, but in modern contexts, breakfast versions with soft-boiled eggs have gained popularity for quick, nourishing starts to the day, especially in urban settings or as a fusion dish worldwide.

Ingredients

SAVE IT

– 4 cups chicken broth: Oh, you know, 4 cups of chicken broth is like the cozy hug your ramen needs to start the day right, isn’t it?

That savory liquid base, packed with flavor from simmered bones and veggies, adds a depth that makes everything else sing—think of it as the unsung hero, keeping things simple yet oh-so-satisfying, even if I’m the type to spill a drop or two while pouring.

– 2 packs ramen noodles: Here’s the star of the show, 2 packs of those classic ramen noodles—wavy, chewy wonders that soak up all that goodness without a fuss, right?

They’re the quick fix for mornings when you’re eyeing the clock, and who could blame you for grabbing the instant kind, as long as we dress them up a bit to feel homemade.

– 2 soft-boiled eggs: Ah, 2 soft-boiled eggs, those creamy-centered beauties that bring a touch of elegance to your bowl—jammy yolks spilling out, making you wonder if breakfast could get any better.

Slice them just so, and they’ll add that protein punch, though I always picture myself fumbling the timer like it’s a high-stakes game.

– 1 tablespoon soy sauce: Just 1 tablespoon of soy sauce, that salty, umami-packed liquid gold, can turn your broth from blah to brilliant in a flash—it’s the sneaky ingredient that whispers flavor without overwhelming, don’t you think?

A little goes a long way, especially if you’re like me, eyeing the bottle and thinking, “One more splash wouldn’t hurt.”

– 1 teaspoon sesame oil: One teaspoon of sesame oil, with its nutty aroma that lingers in the air—oh, it’s that subtle kick that elevates the whole dish, making your taste buds perk up like they’ve just woken from a nap.

Drizzle it in, and you’ll see how a tiny amount plays big, even if I’m the one who sometimes confuses it with regular oil in the pantry chaos.

– 1 cup sliced mushrooms: A full cup of sliced mushrooms, those earthy morsels that add a meaty texture and a pop of flavor—fresh ones, maybe cremini or shiitake, sautéed to golden perfection, because who doesn’t love that forest-fresh vibe in their morning meal?

They’re forgiving, too, turning out great even if your knife skills are as wobbly as mine on a sleepy day.

– 1/2 cup chopped green onions: Half a cup of chopped green onions, crisp and fresh, bringing a bright, oniony zing that cuts through the richness—sprinkle them on top for that colorful crunch, and it’s like adding a little garden to your bowl, isn’t it?

They’re the easy win, quick to prep and always ready to save the day from blandness.

– 1 clove garlic, minced: One clove of garlic, minced into tiny bits for that pungent punch—it’s the flavor bomb that wakes up every ingredient around it, making you pause and think, “How did something so small pack this much power?”

Mince it finely, though, or it’ll remind you of my occasional over-enthusiasm with the knife.

– 1 teaspoon ground ginger: A single teaspoon of ground ginger, with its warm, spicy notes that add a zesty twist—it’s like sneaking in a little adventure for your palate, balancing the savory with a hint of heat that says, “Hello, morning!”

Use it sparingly, as even I know one extra pinch could turn things up a notch too high.

– 1 teaspoon ground cumin: Last but not least, 1 teaspoon of ground cumin, that earthy spice with a subtle warmth—it’s the unexpected guest that ties flavors together, maybe drawing from global vibes to make your breakfast ramen feel worldly, don’t you agree?

A light hand here keeps it harmonious, even if I’m the one joking about my spice rack mysteries.

Cooking Steps

SAVE IT

Let’s jump into making this Breakfast Ramen With Soft-Boiled Egg, where simple ingredients come together for a cozy morning treat.

You’ll start by handling the eggs and broth, building flavors step by step to create that comforting bowl you can almost taste already.

Think of it as a fun kitchen adventure, even if your timing isn’t always spot-on—who hasn’t eyed a pot and wondered if it’s boiling just right?

First, bring a small pot of water to a gentle boil and carefully add the 2 soft-boiled eggs, letting them cook for about 6-7 minutes for that perfect jammy center.

While the eggs do their thing, grab a medium saucepan and pour in the 4 cups of chicken broth, then stir in the 1 tablespoon of soy sauce and 1 teaspoon of sesame oil to infuse some savory depth—it’s that easy mix that turns ordinary broth into something special, don’t you think?

Once the eggs are done, transfer them to an ice bath to stop the cooking, so they peel smoothly without any sticky surprises.

Now, in another pan over medium heat, sauté the 1 cup of sliced mushrooms for 3-4 minutes until they’re golden and tender, releasing that earthy aroma that makes your kitchen smell like a pro chef’s spot—stir them occasionally to avoid any uneven browning, because nobody wants a charred edge ruining the fun.

Cook the 2 packs of ramen noodles in the simmering broth for 2-3 minutes until they’re just right, chewy and not too soft, then divide everything into bowls.

Top with the peeled and halved eggs, sprinkle on the 1/2 cup of chopped green onions for a fresh crunch, and there you have it—a hearty breakfast that feels custom-made, even if your slices end up a bit uneven, adding a quirky charm to the meal.

Tips and Variations

SAVE IT

If you’re tweaking this breakfast ramen for your own twist, remember that timing those soft-boiled eggs is key—aim for 6 minutes for a jammy center, or go a bit longer if you prefer them firmer, which can save you from that awkward moment when the yolk runs everywhere and you wonder if it’s art or a mess.

For a fun variation, stir in a teaspoon of ground cumin with the soy sauce and sesame oil in the broth, giving the whole dish a warm, earthy kick that might surprise your taste buds and turn a simple morning meal into something a little exotic, even if your spice shelf looks as disorganized as mine does on busy days.

Or, swap the mushrooms for spinach if you’re in the mood for greens, adding them at the end for a fresh, wilted bite that keeps things light and versatile without overcomplicating the cozy vibe.

Tools