Name: Studio Ghibli Ponyo's Ham and Egg Ramen Bowl
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Japanese-inspired
Ingredients: 2 packets (100g each) dried ramen noodles (thick, wavy preferred); 2 boneless, skinless chicken thighs or 40g sliced ham (traditional ham substitute); 2 large eggs; 1 cup dashi broth (or 1 tsp dashima + 1 tbsp soy sauce + 1 tsp mirin in 1 cup hot water); 2 tsp soy sauce; 1 tsp sesame oil; 1 green onion, thinly sliced; Sesame seeds, for garnish; Nori strips and pink kamaboko (fish cake), optional

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🌊✨ Studio Ghibli Ponyo’s Ham and Egg Ramen Bowl 🍜💛

1. Introduction

Ponyo ramen is a joyful, comforting dish inspired by Hayao Miyazaki’s beloved film Ponyo—a sunny, ocean-inspired bowl that brims with warmth, innocence, and the kind of cozy flavor that makes you feel like you’ve just dashed across a sunlit beach with your beach towel fluttering behind you. This ham and egg ramen recipe pays tribute to the film’s spirit: rich, slightly sweet dashi broth, tender ham, and a perfectly runny ajitsuke tamago (marinated soft-boiled egg), all crowned with a golden scrambled egg “sun” and a playful twist of nori seaweed.

Our Studio Ghibli ramen isn’t just food—it’s a feeling. A moment of childhood wonder on a plate (or, rather, in a bowl). Ready in under 30 minutes, it’s simple enough for weeknights but special enough for weekend treats—or even a mini movie night in your living room.

2. Why You’ll Love This Recipe

Ready in under 30 minutes—no hours of broth simmering needed for a deeply flavorful ramen.
One-pot base + easy prep—boil eggs, simmer broth, and poach ham all in one or two pots.
Kid-friendly &Ghibli-fan favorite—the golden “sun egg” and fish-shaped nori are a hit with kids (and nostalgic adults!).

Highly customizable—swap proteins, add veggies, or go vegan with plant-based substitutes.
Meal-prep friendly—make broth and eggs ahead; just assemble when ready to serve.

3. Kitchen Tools You Need

While traditional ramen requires patience and specialized tools, this quick household version can be made with staples you likely already own—though a few smart upgrades make all the difference.

If you’re looking to upgrade your kitchen for more Ghibli-inspired culinary adventures (or just want that buttery, silky texture every time), consider these high-performing tools we swear by:

Ninja Foodi Smart XL Indoor Grill & Air Fryer Combo—perfect for quickly charring vegetables or lightly searing ham for extra umami depth.
Philips 7000 Series Pasta Maker with 8 Shaping Discs—if you ever want to try making fresh ramen noodles from scratch (yes, it’s easier than you think!).

Breville Nespresso Vertuo Creatista Espresso & Coffee Maker—not for the ramen itself, but for a post-dinner caramel-miso latte to match the savory-sweet theme!

And for your full Studio Ghibli meal prep, pair this with our Decadent Deep-Dish Butterbeer Cheesecake for dessert—because why not have wizard-approved sweets with your anime-inspired lunch?

4. Ingredient Notes

This recipe focuses on layered flavor—each component plays a role in capturing the warmth and sincerity of Ponyo.

Broth Base

Use a combination of dashi granules (or bonito flakes steeped in hot water for depth), soy sauce, and a splash of mirin for sweetness and shine. If you’re vegetarian, swap dashi for kombu-only broth and use tamari instead of soy.

Ham

Classic deli ham works, but look for honey-glazed or applewood-smoked ham for extra personality. Thinly slicing it ensures it warms through quickly without drying out.

Egg

Two techniques here: the ajitsuke tamago (marinated soft egg) and the golden “sun” scrambled egg. For the marinated version, age the eggs in a 1:1 soy sauce and mirin mix for at least 2 hours (or overnight) for that authentic ramen-bar shine and deep umami.

The scrambled “sun” is made by whisking two eggs with a splash of milk and a pinch of sugar—just enough to mimic Ponyo’s bright, glowing sun in the sky.

Nori & Garnish

Cut nori into fish- or star-shaped cutouts (freehand or with small cookie cutters) for that oceanic magic. Top with scallions, nori shrimp (optional), and a sprinkle of beni shoga (pickled ginger) for color and zing.

5. How to Make Studio Ghibli Ponyo’s Ham and Egg Ramen Bowl

Phase 1: Prep the Eggs

Start with the marinated soft-boiled egg (ajitsuke tamago). Place eggs in a pot, cover with cold water, bring to a boil, then remove from heat and cover for 6 ½ minutes. Transfer to an ice bath, Peel carefully, and submerge in a mix of ¼ cup soy sauce + ¼ cup mirin. Refrigerate at least 2 hours (but overnight is best).

Meanwhile, whisk 2 large eggs with 1 tbsp milk and ½ tsp sugar for the “sun” scrambled egg. Set aside.

Phase 2: Warm the Broth & Ham

In a medium saucepan, combine 3 cups water, 2 tsp dashi granules, 2 tbsp soy sauce, and 1 tbsp mirin. Heat until gently simmering. Add sliced ham and let simmer for 3–4 minutes until fragrant and slightly caramelized around the edges.

Phase 3: Cook & Drain Noodles

Cook ramen noodles (新鲜 or instant sansaku ramen work best) according to package. Drain well—rinse briefly with warm water if using instant to remove surface starch and keep noodles from clinging.

Phase 4: Assemble the Bowl

Divide noodles between two bowls. Ladle over hot broth with ham slices. Place 1 marinated egg per bowl (quartered slightly for drama), then drizzle with sesame oil or chili oil if desired.

Heat a nonstick skillet over medium-low. Pour in the egg mixture for the “sun” and cook slowly, stirring gently until just set but still creamy—about 2 minutes. Spoon the golden scrambled egg over the egg quarters like a glowing sun.

Phase 5: Final Garnish

Flynor starfish, nori fish, chopped scallions, and a pinch of shichimi togarashi bring in the oceanic spirit. Don’t forget the seaweed salad on the side!

6. Expert Tips for Success

Don’t overcook the soft-boiled egg. 6 ½ minutes is the sweet spot—runny yolk, custardy white. Overcook, and it becomes chalky.
Temper the scrambled “sun” egg with milk and sugar to keep it tender. A splash of cream works, too, if you’re feeling indulgent.
Use hot broth—cold broth shocks the noodles, making them gummy. Keep broth near boiling when assembling.

Marinate the egg longer for intensity. Two hours is enough, but 12 hours gives a richer color and deeper flavor—just watch salt levels if your soy sauce is salty.
For extra depth, stir in a spoonful of tonkotsu paste or a dash of sesame paste (tahini) at the broth stage—this adds creaminess and umami.

7. Variations & Substitutions

One of the joys of ramen is its versatility. Use this base to reflect your pantry—or story.

Vegan Ponyo Ramen: Use shiitake-mushroom broth, replace ham with smoked tempeh strips, and swap eggs for pan-fried tofu squares with nori “yolk” centers.
Seafood Noddy Version: Add flaked cooked salmon or crabmeat instead of ham. Top with microgreens and nori seaweed spirals.
Gluten-Free: Use certified GF soy sauce (tamari) and rice noodles or buckwheat soba (check标签).

Broth-Free Option: Mix 2 tbsp miso paste into hot water instead of dashi for a quick but rich miso base.
Bonus Theme Twist: Add a swirl of beet hummus in the broth for a “Ponyo red tide” dramatic effect!

8. Storage & Reheating

Broth-only can be made 3–4 days ahead and refrigerated—or freeze in portions for up to 2 months.

Marinated eggs keep up to 5 days; best when cold.
Do NOT pre-assemble—noodles get soggy. Store components separately and reheat broth gently, then assemble fresh.
Reheat noodles in quickly boiling water for 30 seconds—never microwave (they’ll toughen). Keep eggs warm separately, added last.

9. FAQ

Can I make this ramen vegetarian or vegan?

Absolutely! Use kombu-only dashi (simmer a 6-inch piece of dried kelp in 3 cups water for 10 minutes, then remove), swap ham for baked miso-glazed tempeh, and use pan-fried tofu or aquafaba-based scrambled “egg” for the “sun.”

What if I don’t have fresh ramen noodles?

Instant ramen (sans seasoning packet) works great—just cook and drain well. For better texture, try fresh Chinese egg noodles or even soba if you’re in a pinch.

Can I use turkey or chicken ham?

Yes—but leaner meats dry out faster. Warm gently in the broth (not boiling), and consider adding a tsp of butter or sesame oil to keep things juicy.

How do I get that “sun” egg to be perfectly round?

Use a small ring mold or cookie cutter in the skillet. Pour the egg custard inside, cook slowly, and lift carefully. Bonus: a drizzle of sriracha in the center looks like a fiery sun core!

10. Conclusion

Studio Ghibli Ponyo’s Ham and Egg Ramen Bowl is more than a recipe—it’s a nostalgic hug, a splash of sea foam, and a golden sunrise on a stormy day—all in one comforting bowl. Simple enough for beginners, joyful for all ages, and endlessly adaptable for whatever your kitchen (or mood) inspires.

Ready to transform dinnertime into a tiny adventure? Ponyo ramen is your ticket to the surface world.

And if you’re loving these themed bowls, don’t miss these Crown Royal Tea Sandwiches, the magical Red Light, Green Light Cookies, or our Blue Rock Candy for that sweet, dangerous sparkle.

Now, grab your bowl, cradle it in both hands like Sosuke did pony’s cork, and say “Dōmo arigatō, Mr. Ramen!” 🌊💛🍜 Print

Studio Ghibli Ponyo’s Ham and Egg Ramen Bowl