Ramen with Soft Boiled Eggs – The Ultimate Budget Bowl That Actually Tastes Like Restaurant Quality
Ramen with soft boiled eggs transforms cheap instant noodles into a deeply satisfying meal that won’t break the bank.
You know that moment when you’re staring into your fridge at 7 PM, wallet feeling light, but your stomach is demanding something more exciting than another sad sandwich? I’ve been there countless times. That’s exactly how I discovered this game-changing ramen recipe during my broke student days in London.
What started as desperation cooking became my go-to comfort meal – and now it’s the most requested recipe from my EatHealthier.co.uk readers who want restaurant flavors on a takeaway budget.
KEY INFO
Total Cost: £7-£9 for 4 servings (£1.75-£2.25 per portion)
Cost Breakdown Per Portion:
- Eggs: £0.40
- Ramen noodles: £0.50
- Broth and miso: £0.65
- Vegetables: £0.45
- Seasonings: £0.20
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes (or 8+ hours if marinating eggs overnight)
Servings: 4
Difficulty: Easy to Moderate
Dietary Tags: Vegetarian-adaptable, can be made vegan, pescatarian
EQUIPMENT NEEDED
Essential Tools:
- Medium saucepan
- Large pot
- Ladle or large spoon
- Sharp knife
- 2 mixing bowls
Budget Alternatives:
- Use any deep spoon instead of a ladle
- Regular dinner plate works for marinating eggs
- Large mug can substitute for mixing bowls
INGREDIENTS
Main Components (serves 4):
- 4 large eggs
- 200g (7 oz) dried ramen noodles (discard seasoning packets)
- 1 liter (4 cups) vegetable or chicken stock
- 1 medium onion, sliced
- 200g (7 oz) napa cabbage, chopped
- 2 medium carrots, julienned
- 150g (5 oz) fresh spinach
- 200g (7 oz) mushrooms, sliced
For the Egg Marinade:
- 60ml (¼ cup) soy sauce
- 60ml (¼ cup) mirin [rice wine – or 2 tsp sugar + 60ml water]
- 2 tsp brown sugar
- 2 tbsp water
Seasonings:
- 2-3 tbsp miso paste [white or red]
- 1 tbsp soy sauce (for broth)
- 1 tbsp sesame oil
- 3 garlic cloves, minced
- 1 tsp fresh ginger, grated [or ½ tsp ground]
Optional Garnishes:
- Spring onions, sliced
- Sesame seeds
- Chili oil
METHOD
- Fill a medium saucepan with water and bring to a rolling boil.
- Gently lower eggs into boiling water using a spoon – cook for exactly 6 minutes and 30 seconds for jammy yolks.
- Immediately transfer cooked eggs to an ice bath for 10 minutes – this stops the cooking process and makes peeling easier.
- Carefully peel the cooled eggs – start from the wider end where the air pocket sits.
- Make the marinade by whisking soy sauce, mirin, sugar, and water in a small bowl – microwave for 30 seconds to dissolve sugar completely.
- Submerge peeled eggs in cooled marinade for at least 3 hours – overnight is better for deeper flavor.
- Heat sesame oil in your large pot over medium heat – add garlic and ginger, cooking until fragrant (about 30 seconds).
- Add sliced onion and cook for 2 minutes until softening.
- Pour in stock, add miso paste and 1 tbsp soy sauce – whisk miso until completely dissolved.
- Add carrots and mushrooms, simmer for 5 minutes until tender.
- Add noodles and cabbage, cook for 3 minutes until noodles are tender.
- Stir in spinach during the last minute – it wilts quickly.
- Taste broth and adjust seasoning – add more soy sauce for saltiness or miso for umami depth.
- Divide noodles and vegetables between 4 bowls, ladle hot broth over top.
- Slice marinated eggs in half and place on each bowl – the yolks should be jammy and golden.
- Garnish with spring onions and sesame seeds before serving immediately.
CRUCIAL TIPS
Money-Saving Hacks:
- Buy eggs in bulk – they keep for weeks
- Use frozen vegetables when fresh prices spike
- Make double marinade and freeze half for next time
- Asian supermarkets sell miso and noodles much cheaper
- Save vegetable scraps for homemade stock
Success Secrets:
- Ice bath is non-negotiable – skip it and you’ll struggle to peel eggs
- Don’t rush the marinade – 3 hours minimum or the eggs taste bland
- Dissolve miso completely – lumpy broth isn’t appetizing
- Keep egg yolks jammy – overcooked eggs ruin the whole experience
Storage & Scaling
Storage Instructions:
- Marinated eggs keep 3 days in the fridge
- Store leftover broth separately from noodles
- Assembled ramen best eaten immediately
Scaling Tips:
- Recipe doubles perfectly for meal prep
- Use wider bowl for marinating larger egg batches
- Keep marinade ratio the same regardless of quantity
Common Mistakes to Avoid
- Boiling eggs too long (hard yolks aren’t creamy)
- Marinating eggs longer than 2 days (they become too salty)
- Adding spinach too early (it becomes mushy)
- Skipping the ice bath (impossible to peel cleanly)
Variations
- Vegan: Replace eggs with marinated firm tofu
- Spicy: Add sriracha or chili garlic sauce to broth
- Protein boost: Add leftover cooked chicken or prawns
- Seasonal: Use whatever vegetables are cheapest
Price Level: Very Inexpensive – Under £2.50 per generous, filling portion that beats any takeaway for satisfaction and nutrition.
This ramen transforms from student survival food into something you’ll actually crave. The eggs are the real magic here – that jammy yolk mixing into the umami-rich broth creates pure comfort in a bowl. I’ve served this to dinner guests who had no idea it cost less than a fancy coffee to make.
The overnight egg marinade is where patience pays off. Those extra hours create eggs that taste like they came from a proper ramen shop, not your tiny kitchen. Trust me on this one – it’s the difference between “pretty good” and “absolutely incredible.”
