Ingredients
Scale
- 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
Instructions
- Simmer dashi broth, soy sauce, and sesame oil in a small pot. Keep warm.
- Boil eggs for 6 minutes for runny yolks, then shock in ice water; peel and halve.
- Cook ramen noodles per package instructions; drain well.
- Warm sliced ham in a pan or leave raw if sliced thin (like sushi-grade ham).
- Divide noodles into bowls, ladle hot broth over, top with ham, halved egg, green onion, nori, kamaboko, and sesame seeds.
Notes
- For extra richness, stir in a spoonful of miso paste or a pat of butter into the broth.
- For vegan option, use tofu “ham” and mushroom-based dashi.
- Soft-boiled eggs can be made ahead and stored in shell for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Japanese-inspired
- Diet: Contains gluten (noodles), eggs, dairy (optional butter), and seafood (kamaboko)
Nutrition
- Serving Size: 1 bowl
- Calories: 380 kcal Kcal
- Sugar: 2g
- Sodium: 980mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 160mg
