Breakfast Ramen With Jammy Soft-Boiled Egg and Rich Broth

Quick Recipe Version (TL;DR)

• Yield: 2 hearty bowls
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Quick Ingredients

• 2 large eggs
• 4 slices thick-cut bacon
• 3 cups (720 ml) low-sodium chicken stock
• 1 tbsp white miso paste
• 2 tbsp soy sauce
• 1 tsp toasted sesame oil
• 1 tsp rice vinegar
• 1 tsp packed brown sugar
• 2 cloves garlic, finely grated
• 1-inch (2.5 cm) piece fresh ginger, finely grated
• 2 packs ramen noodles (about 6 oz / 170 g total), seasoning packets discarded
• 2 cups (60 g) baby spinach
• 1/2 cup (50 g) sliced scallions
• 1 tbsp toasted sesame seeds
• 1 tbsp unsalted butter (optional, for extra-rich broth)
• Optional: chili crisp (1–2 tsp), nori strips (1 sheet)

Do This

• 1) Cook bacon in a skillet over medium heat until crisp, 8–10 minutes; drain and crumble.
• 2) Soft-boil eggs: simmer 7 minutes, then ice-bath 2 minutes; peel.
• 3) Simmer stock with garlic, ginger, soy sauce, vinegar, brown sugar, and sesame oil for 5 minutes.
• 4) Turn heat to low; whisk miso into the broth (do not boil hard).
• 5) Boil noodles in water until springy, 2–3 minutes; drain.
• 6) Divide noodles into bowls; add spinach; ladle hot broth over to wilt.
• 7) Top with halved eggs, bacon, scallions, sesame seeds, and optional chili crisp/nori.

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Why You’ll Love This Recipe

• Big comfort-food energy in about 30 minutes, using easy grocery-store ingredients.
• Jammy eggs + savory miso-ginger broth make it feel special without being fussy.
• Crispy bacon and fresh scallions add crunch and brightness to every bite.
• Flexible: keep it mild, make it spicy, or swap in vegetarian toppings.

Grocery List

• Produce: baby spinach (2 cups / 60 g), scallions (about 4), fresh ginger (1-inch piece), garlic (2 cloves)
• Dairy: large eggs (2), unsalted butter (1 tbsp, optional)
• Pantry: thick-cut bacon (4 slices), low-sodium chicken stock (3 cups / 720 ml), ramen noodles (2 packs, seasoning discarded), white miso paste (1 tbsp), soy sauce (2 tbsp), toasted sesame oil (1 tsp), rice vinegar (1 tsp), brown sugar (1 tsp), toasted sesame seeds (1 tbsp), chili crisp (optional), nori sheet (optional)

Full Ingredients

Jammy Soft-Boiled Eggs

• 2 large eggs, cold from the fridge
• Ice water bath (a medium bowl filled with cold water and ice)

Crispy Bacon

• 4 slices thick-cut bacon

Rich Breakfast Ramen Broth

• 3 cups (720 ml) low-sodium chicken stock
• 2 cloves garlic, finely grated (or minced very fine)
• 1-inch (2.5 cm) piece fresh ginger, finely grated
• 2 tbsp soy sauce
• 1 tsp rice vinegar
• 1 tsp packed brown sugar
• 1 tsp toasted sesame oil
• 1 tbsp white miso paste
• 1 tbsp unsalted butter (optional, stirred in at the end for extra richness)

Noodles and Toppings

• 2 packs ramen noodles (about 6 oz / 170 g total), seasoning packets discarded
• 2 cups (60 g) baby spinach
• 1/2 cup (50 g) scallions, thinly sliced
• 1 tbsp toasted sesame seeds
• Optional: 1–2 tsp chili crisp (to taste)
• Optional: 1 sheet nori, cut into thin strips

Step-by-Step Instructions

Step 1: Prep your toppings and set up an ice bath

Fill a medium bowl with cold water and plenty of ice. Set it next to the stove for the eggs.

Slice the scallions, measure the sesame seeds, and set out your spinach. Having everything ready makes assembly quick while the broth and noodles are hot.

Step 2: Crisp the bacon

Place the bacon in a large skillet (cold skillet is fine) and set over medium heat. Cook, turning occasionally, until deeply browned and crisp, 8–10 minutes.

Transfer bacon to a paper towel-lined plate. Once cool enough to handle, crumble or chop into bite-size pieces. Pour off excess bacon fat from the skillet (leave a thin film if you like, but you won’t need the rest for this recipe).

Step 3: Make jammy soft-boiled eggs (7 minutes)

Bring a small saucepan of water to a rolling boil over high heat. Carefully lower in the eggs with a spoon.

Reduce heat slightly to maintain a gentle boil and set a timer for 7 minutes for a jammy center (set whites with a soft, orange yolk).

Immediately transfer eggs to the prepared ice bath for 2 minutes. This stops the cooking so the yolks stay jammy. Peel under a thin stream of cool water to help release the shell cleanly.

Step 4: Simmer the breakfast ramen broth

In a medium saucepan, combine the chicken stock, garlic, ginger, soy sauce, rice vinegar, brown sugar, and toasted sesame oil.

Bring to a simmer over medium-high heat, then reduce to medium-low and simmer gently for 5 minutes so the aromatics and seasonings meld.

Step 5: Whisk in miso (keep it gentle)

Turn the heat to low. Scoop about 1/4 cup (60 ml) of hot broth into a small bowl and whisk the miso into it until smooth, then pour it back into the pot.

Important: Keep the broth below a hard boil after adding miso to preserve its flavor. If using butter, stir in 1 tbsp now until melted.

Step 6: Cook the noodles and build the bowls

Bring a separate pot of water to a boil. Add ramen noodles (discard the seasoning packets) and cook until springy and tender, 2–3 minutes (or according to package directions). Drain well.

Divide noodles between two deep bowls. Top each with a big handful of spinach (about 1 cup per bowl). Ladle the hot broth over the noodles and spinach; the spinach should wilt in about 30–60 seconds.

Step 7: Top and serve while steaming hot

Slice each egg in half. Nestle two halves into each bowl. Finish with crumbled bacon, scallions, and sesame seeds.

If you like heat, add 1/2–1 tsp chili crisp per bowl. Add nori strips if using. Serve immediately while the broth is piping hot and the egg yolk is still jammy.

Pro Tips

• For reliably jammy eggs: Use cold eggs straight from the fridge, boil for exactly 7 minutes, then chill in ice water for 2 minutes.
• Don’t boil the miso: Whisk it in off the boil (low heat) for the smoothest texture and best flavor.
• Keep noodles springy: Cook them in separate water, then drain. This keeps the broth clearer and prevents overly starchy, gummy noodles.
• Taste and adjust: Stocks and miso vary. If it needs more punch, add 1–2 tsp soy sauce. If it’s too salty, add a splash of hot water.
• Make it extra cozy: Stir in the optional 1 tbsp butter at the end for a richer, more “breakfast comfort” vibe.

Variations

• Vegetarian breakfast ramen: Use 3 cups (720 ml) vegetable stock, skip bacon, and add sautéed mushrooms or pan-crisped tofu. Keep the miso for depth.
• Spicy miso breakfast ramen: Whisk 1 tsp gochujang (or 1/2 tsp cayenne) into the broth with the miso, then finish with chili crisp.
• Extra-hearty diner style: Add 1/2 cup (75 g) thawed frozen corn to the broth for the last minute, and top with an extra egg per bowl if you want a bigger breakfast.

Storage & Make-Ahead

For best texture, store components separately. Refrigerate broth in a sealed container for up to 3 days. Cooked bacon keeps up to 3 days refrigerated; re-crisp in a dry skillet over medium heat for 1–2 minutes. Soft-boiled eggs can be cooked, unpeeled, and refrigerated up to 3 days; peel right before serving if possible.

Reheat broth on the stovetop until steaming hot and at least 165°F (74°C). Cook fresh noodles just before serving (recommended) or rinse cooked noodles under cold water, store up to 1 day, then rewarm briefly in hot water before assembling.

Nutrition (per serving)

Approximate, per 1 bowl (recipe makes 2): 650 calories, 26 g protein, 58 g carbohydrates, 35 g fat, 9 g saturated fat, 85 mg cholesterol, 1750 mg sodium, 4 g fiber, 6 g sugar.