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Photo of Ramen noodle soup with jammy eggs by WW

Ramen noodle soup with jammy eggs

6
Points® value
Total Time
48 min
Prep
15 min
Cook
30 min
Serves
4
Difficulty
Easy
Ramen noodles are in, and most well-stocked supermarkets will have a number of authentic types to choose from. We’ve packed this soup recipe with veggies, like onions, bok choy, snow peas, and carrots, and give you instructions for simmering up a super-flavourful vegetable broth that's spiked with ginger, garlic, and chili paste. Top it all off with a jammy egg and this fabulous dinner is ready. Also keep in mind that any ramen recipe is a versatile dish that you can change up with whatever you have on hand. Feel free to substitute a few ounces of diced firm tofu for the eggs if you’d prefer a vegan soup.

Ingredients

Egg

4 large, at room temperature

Canola oil

1½ tsp(s)

Fresh shiitake mushroom

6 oz, stems removed, caps sliced (about 3 cups)

Onion

1 medium, thinly sliced

Garlic

2 clove(s), large, minced

Ginger root

1 tbsp(s), peeled fresh, minced

Ginger root

2 tsp(s), peeled fresh, minced

Vegetable broth

7 cup(s)

Soy sauce

¼ cup(s), or to taste

Uncooked bok choy

12 oz, (2 heads) baby variety, stalks halved lengthwise and sliced

Fresh ramen noodles uncooked

4 oz

Snow peas

½ cup(s), halved crosswise diagonally

Carrots

1 medium, halved lengthwise and sliced

Scallions

2 medium, sliced

Cilantro

½ cup(s), chopped

Garlic chili paste

2 tsp(s), or sambal oelek

Instructions

  1. Fill medium saucepan half full of water and bring to boil over high heat. Add eggs to water and boil gently 61/2 minutes. Fill medium bowl with ice water. Add eggs and let cool 3 minutes. Carefully peel eggs and set aside.
  2. Heat oil in large Dutch oven or deep skillet over medium heat. Add mushrooms and onion and cook, stirring occasionally, until golden, about 6 minutes.
  3. Reduce heat, add garlic and 1 tablespoon ginger and cook, stirring, until fragrant, about 30 seconds. Stir in broth and soy sauce and bring to boil over medium-high heat.
  4. Add bok choy, noodles, snow peas, and carrot. Reduce heat and simmer, stirring occasionally, until vegetables and noodles are tender, about 5 minutes.
  5. Remove from heat and stir in remaining 2 teaspoons ginger, the scallions, and cilantro. Season with more soy sauce, if desired. Ladle soup evenly into 4 bowls. Halve eggs and put 2 halves into each bowl. Top each serving with 1/2 teaspoon garlic-chili paste.
  6. Serving size: 2 cups soup and 1 egg

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