Simple Ramen Upgrade
Take instant ramen from plain to impressive with a soft-boiled egg, quick-pickled vegetables, and a silky broth enriched with miso and sesame oil. Total time under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 385
- Protein
- 14g
Ingredients
- 4 cups water
- 2 packages instant ramen noodles (2 packages, seasoning packets reserved)
- 2 tbsp white miso paste
- 1 tbsp sesame oil
- 2 whole eggs
- ½ whole cucumber, thinly sliced
- 2 tbsp rice vinegar
- 2 tbsp scallions, chopped (or fresh herbs)
Instructions
- 1
Bring water to a boil in a pot over high heat.
- 2
Once boiling, gently lower eggs into water. Boil for 6 minutes for soft yolks.
- 3
While eggs cook, toss cucumber slices with rice vinegar and a pinch of salt.
- 4
Remove eggs to an ice bath. Let sit 2 minutes, then peel and set aside.
- 5
Return water to boil. Add noodles and cook per package directions, usually 3 minutes.
- 6
While noodles cook, whisk miso paste with 2 tbsp warm water until smooth.
- 7
Remove pot from heat. Stir in miso mixture and sesame oil until combined.
- 8
Divide noodles and broth between two bowls. Top each with one halved egg.
- 9
Add pickled cucumber, scallions, and reserved seasoning packet to taste.
- 10
Serve immediately while broth is still hot.
Tools you’ll need
- large pot (3-quart minimum)
- small bowl
- whisk
- slotted spoon
- small plate or bowl for ice bath
- vegetable knife
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