Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 large eggs
- 1 tbsp neutral oil
- 4 garlic cloves, thinly sliced
- 1-inch piece fresh ginger, thinly sliced
- 4 cups low-sodium chicken broth
- 1 tbsp soy sauce (or tamari)
- 3 tbsp white or awase miso paste
- 8 oz fresh ramen noodles (or 6 oz dried)
- 1 cup frozen corn, thawed
- 4 scallions, thinly sliced (whites and greens separated)
- 2–3 tsp toasted sesame oil, plus extra for serving
- 1 sheet nori, cut into strips
- Optional: chili oil or shichimi togarashi; toasted sesame seeds
Do This
- 1. Boil eggs 6½–7 minutes; plunge into ice water 5 minutes; peel.
- 2. In a pot, warm neutral oil over medium; sauté garlic, ginger, and scallion whites 1–2 minutes until fragrant.
- 3. Add broth and soy; simmer 5 minutes.
- 4. In a bowl, whisk miso with a ladle of hot broth until smooth; stir back into pot off heat. Add corn and 2 tsp sesame oil.
- 5. Cook noodles in separate boiling water until springy (2–3 minutes); drain.
- 6. Divide noodles into bowls; ladle broth and corn. Halve eggs and add with scallion greens, nori, sesame oil drizzle, and optional chili oil.
Why You’ll Love This Recipe
- Weeknight-fast yet truly satisfying, with deep garlicky chicken broth and miso richness.
- Springy noodles, jammy eggs, and crisp corn deliver great texture in every bite.
- Built-in flexibility: swap noodles, add greens or chicken, adjust heat to taste.
- No special equipment needed and minimal cleanup when you cook noodles separately.
Grocery List
- Produce: Garlic, fresh ginger, scallions, frozen corn
- Dairy: Eggs
- Pantry: Low-sodium chicken broth, miso paste (white or awase), soy sauce (or tamari), ramen noodles, toasted sesame oil, neutral oil, nori sheets, chili oil or shichimi togarashi, toasted sesame seeds
Full Ingredients
Broth and Aromatics
- 1 tbsp neutral oil (canola, avocado, or grapeseed)
- 4 garlic cloves, thinly sliced
- 1-inch fresh ginger, thinly sliced (about 1 tbsp)
- 4 scallions, whites and light greens thinly sliced; dark greens reserved
- 4 cups low-sodium chicken broth
- 1 tbsp soy sauce (or tamari)
- 3 tbsp white or awase miso paste
- 1 cup frozen corn, thawed
- 2 tsp toasted sesame oil, plus more for finishing
- Optional: 1 tbsp mirin for a touch of sweetness
Noodles and Toppings
- 8 oz fresh ramen noodles (or 6 oz dried curly ramen or wheat noodles)
- 1 sheet nori, cut into strips or torn into pieces
- Toasted sesame seeds, for garnish (optional)
- Chili oil or shichimi togarashi, to taste (optional)
Jammy Eggs
- 2 large eggs
- Ice water for shocking
Step-by-Step Instructions
Step 1: Boil and peel jammy eggs
Bring a medium saucepan with 2–3 quarts of water to a rolling boil. Gently lower in the eggs and set a timer for 6 minutes 30 seconds to 7 minutes for jammy yolks. Transfer immediately to an ice water bath and chill for 5 minutes. Crack all over and peel under cool running water. Set aside.
Step 2: Sauté aromatics
In a medium pot, heat the neutral oil over medium heat. Add the sliced garlic, ginger, and the scallion whites. Cook, stirring, for 60–90 seconds until fragrant and just starting to soften. Do not brown; add a splash of water if they color too quickly.
Step 3: Simmer the garlicky chicken broth
Pour in the chicken broth and add the soy sauce (and mirin, if using). Bring to a gentle simmer over medium heat, then reduce to medium-low and simmer for 5 minutes to infuse. Keep it below a full boil to preserve a clean, light broth.
Step 4: Whisk in miso off heat
Turn off the heat. Ladle about 1/2 cup hot broth into a small bowl with the miso paste and whisk until completely smooth. Stir this slurry back into the pot. Add the corn and 2 teaspoons toasted sesame oil. Keep the pot on the lowest heat to stay warm, but avoid boiling after miso is added (aim for 180–190°F, barely steaming).
Step 5: Cook noodles until springy
In a separate pot, boil water (no need to salt). Cook the noodles according to package directions until just tender and springy, 2–3 minutes for fresh or 3–4 minutes for dried. Drain well. If you are not serving immediately, toss with a few drops of sesame oil to prevent sticking.
Step 6: Assemble the bowls
Divide the noodles between two warm bowls. Ladle the hot miso-garlic chicken broth and corn over the noodles. Halve the jammy eggs lengthwise and nestle them in. Top with reserved scallion greens and the nori strips. Finish with an extra drizzle of sesame oil and a little chili oil or shichimi, if you like heat.
Step 7: Taste and adjust
Taste the broth. For more salt, add a splash of soy. For deeper miso flavor, whisk another teaspoon of miso with hot broth in a bowl and stir it in (do not boil).
Pro Tips
- Whisk miso with hot broth in a separate bowl to avoid lumps and keep the soup silky.
- Cook noodles in a separate pot so starch does not cloud the broth and the noodles stay springy.
- Older eggs peel more easily; if yours are very fresh, add 1 tsp vinegar to the boiling water.
- Keep miso below a boil to preserve its aroma and delicate sweetness.
- Warm the serving bowls with hot water so the ramen stays hotter longer.
Variations
- Spicy Miso Ramen: Stir 1–2 tsp chili oil or chili crisp into the broth and add a pinch of shichimi togarashi on top.
- Chicken and Greens: Add 1 cup shredded rotisserie chicken and a handful of baby spinach or blanched bok choy to the hot broth in Step 4.
- Vegetarian: Use vegetable or mushroom broth and add sliced shiitakes or pan-seared tofu; keep the rest of the recipe the same.
Storage & Make-Ahead
Broth (without noodles) keeps 4 days in the refrigerator or 1 month in the freezer. Cooked eggs can be refrigerated, uncut, up to 3 days. Noodles are best cooked just before serving; if storing, undercook by 30 seconds, toss with a few drops of sesame oil, and refrigerate up to 1 day. Store nori in an airtight container at room temperature to keep it crisp. Reheat broth gently; do not boil once miso is added.
Nutrition (per serving)
Approximate: 680 calories; 24 g protein; 82 g carbohydrates; 24 g fat; 5 g fiber; 2200 mg sodium. Values will vary based on noodle type, broth brand, and toppings.
