Description

A quick and easy upgrade to instant ramen featuring a soft-boiled sriracha-marinated egg that adds creamy, spicy, and tangy flavors to a comforting bowl of noodles.

Ingredients

Scale

1 standard pack instant ramen noodles (discard seasoning packet or set aside)
2 large eggs, room temperature
2 tablespoons sriracha sauce (adjust to taste)
1 tablespoon low sodium soy sauce
1 teaspoon toasted sesame oil
2 cloves garlic, minced
2 stalks green onions, thinly sliced
2 cups chicken or vegetable broth
1 teaspoon rice vinegar
Optional toppings: toasted sesame seeds, nori strips, fresh cilantro

Instructions

Fill a medium saucepan with enough water to cover the eggs by an inch. Bring to a gentle boil over medium-high heat.
Using a slotted spoon, carefully lower 2 large eggs into the boiling water. Set a timer for 8 minutes for a soft but slightly jammy yolk.
After 8 minutes, transfer eggs immediately to an ice bath to stop cooking. Let cool for 5 minutes before peeling.
While eggs cool, mix 2 tablespoons sriracha, 1 tablespoon soy sauce, and 1 teaspoon rice vinegar in a small bowl. Stir well to combine.
In the same saucepan, bring 2 cups of chicken or vegetable broth to a boil. Add minced garlic and green onions to infuse flavor.
Add ramen noodles and cook according to package instructions, usually 3 minutes, stirring occasionally to separate noodles.
Once noodles are tender but still slightly chewy, stir in 1 teaspoon toasted sesame oil. Taste broth and add salt or more soy sauce if needed.
Peel cooled eggs and slice in half lengthwise. Place eggs cut side down in the sriracha marinade bowl. Let soak for at least 5 minutes.
Pour hot ramen and broth into serving bowls. Gently place marinated sriracha egg halves on top.
Garnish with extra green onions, toasted sesame seeds, or nori strips if desired.
Serve immediately while hot.

Notes

Use an ice bath immediately after boiling eggs to stop cooking and make peeling easier. Adjust sriracha to taste. For runnier yolks, boil eggs for 7 minutes instead of 8. Marinate eggs for at least 5 minutes or up to 24 hours for deeper flavor. Fresh noodles can be used with adjusted cooking time. For gluten-free, use gluten-free noodles and tamari instead of soy sauce.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Main Course
Cuisine: Japanese

Nutrition

Serving Size: 1 bowl (approximatel
Calories: 400
Sugar: 3
Sodium: 700
Fat: 14
Saturated Fat: 3
Carbohydrates: 45
Fiber: 2
Protein: 18

Keywords: ramen, instant noodles, sriracha egg, spicy ramen, quick dinner, comfort food, soft boiled egg, easy recipe