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Japanese·Japan·Soups

Shoyu Ramen with Soft-Boiled Egg

Soy-broth ramen finished with charred scallions and a jammy egg.

35 min total (prep 15 · cook 20)· Serves 2· Intermediate·New
Shoyu Ramen with Soft-Boiled Egg

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Method

  1. 1
    Simmer stock with ginger, garlic, soy and mirin 15 min. Strain.
  2. 2
    Boil eggs 6:30 for jammy centers; peel, halve.
  3. 3
    Cook noodles 2-3 min in a separate pot; divide into bowls.
  4. 4
    Pour broth over noodles. Top with egg, charred scallion, nori.

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