Quick Recipe Version (TL;DR)
Quick Ingredients
- 4 large eggs
- 4 cups low-sodium chicken or vegetable broth
- 2 cups water
- 1/2 cup creamy peanut butter
- 3 tbsp low-sodium soy sauce
- 1–2 tbsp chili-garlic sauce (to taste)
- 1 tbsp toasted sesame oil
- 1 tbsp rice vinegar
- 1 tbsp brown sugar or honey
- 3 cloves garlic, minced; 1 tbsp grated fresh ginger
- 8 oz ramen noodles (fresh or dried)
- 2 heads baby bok choy, halved or quartered
- 8 oz cremini or shiitake mushrooms, sliced
- 2 green onions, thinly sliced
- 1 tbsp neutral oil (canola, grapeseed, or avocado)
- Optional: carrot matchsticks, cilantro, lime wedges, chili oil, toasted sesame seeds, chopped peanuts
Do This
- 1. Soft-boil eggs: simmer eggs 7 minutes, transfer to ice bath, peel when cool, and set aside.
- 2. Sauté aromatics in a pot with a little oil: cook garlic, ginger, and white parts of green onions for 1–2 minutes.
- 3. Whisk in broth, water, peanut butter, soy sauce, chili-garlic sauce, sesame oil, rice vinegar, and brown sugar. Simmer 10–12 minutes until smooth and slightly thickened.
- 4. While broth simmers, sauté mushrooms in a skillet until browned and tender. Blanch bok choy in boiling water 1–2 minutes until bright green and just tender.
- 5. Cook ramen noodles in the same boiling water according to package directions. Drain.
- 6. Assemble bowls: divide noodles, bok choy, and mushrooms. Ladle hot peanut-chili broth over, top with halved eggs, green onions, and desired garnishes. Serve immediately.
Why You’ll Love This Recipe
- A cozy, deeply savory ramen that feels restaurant-special but is totally doable on a weeknight.
- Silky, peanut-chili broth that is rich, nutty, and perfectly balanced with heat, salt, and tang.
- Jammy soft-boiled eggs, tender bok choy, and meaty mushrooms add satisfying protein and texture.
- Flexible and customizable: adjust spice, swap veggies, or make it vegetarian with one simple swap.
Grocery List
- Produce: 2 heads baby bok choy, 8 oz cremini or shiitake mushrooms, 2–3 green onions, 1 small knob fresh ginger, 1 small head garlic, 1 lime, 1 medium carrot (optional), fresh cilantro (optional)
- Dairy: 4 large eggs
- Pantry: Ramen noodles (8 oz), low-sodium chicken or vegetable broth (4 cups), peanut butter (1/2 cup, creamy), soy sauce, chili-garlic sauce (or Sambal oelek), toasted sesame oil, rice vinegar, brown sugar or honey, neutral cooking oil, kosher salt, black pepper, chili oil (optional), toasted sesame seeds (optional), roasted peanuts (optional)
Full Ingredients
For the Soft-Boiled Eggs
- 4 large eggs, straight from the fridge
- Water, for boiling
- Ice, for an ice bath
For the Silky Peanut-Chili Broth
- 1 tbsp neutral oil (canola, grapeseed, or avocado)
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, finely grated
- 2 green onions, white and light green parts only, thinly sliced (reserve dark green tops for garnish)
- 4 cups low-sodium chicken or vegetable broth
- 2 cups water
- 1/2 cup creamy peanut butter (natural or conventional, unsweetened preferred)
- 3 tbsp low-sodium soy sauce
- 1–2 tbsp chili-garlic sauce (such as Sambal oelek), to taste
- 1 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 1 tbsp brown sugar or honey
- 1/2 tsp kosher salt, plus more to taste (amount will depend on your broth and soy sauce)
- Freshly ground black pepper, to taste
- Juice of 1/2 lime (about 1 tbsp), plus extra lime wedges for serving
For the Noodles and Vegetables
- 8 oz ramen noodles (fresh or dried; about 4 servings worth)
- 2 small heads baby bok choy (about 8 oz total), halved or quartered lengthwise
- 8 oz cremini or shiitake mushrooms, cleaned and sliced
- 1 tbsp neutral oil (for sautéing the mushrooms)
- 1 medium carrot, peeled and cut into matchsticks or shredded (optional, for color and crunch)
For Serving and Garnish (Optional but Recommended)
- Dark green tops of 2–3 green onions, thinly sliced
- Fresh cilantro leaves, roughly chopped
- Lime wedges
- Chili oil or extra chili-garlic sauce
- Toasted sesame seeds
- Roasted peanuts, coarsely chopped
Step-by-Step Instructions
Step 1: Prepare and Soft-Boil the Eggs
Fill a medium saucepan with enough water to cover the eggs by about 1 inch and bring it to a gentle boil over medium-high heat. While the water heats, prepare an ice bath by filling a medium bowl with cold water and ice.
When the water reaches a steady boil, gently lower the cold eggs into the pot using a spoon. Immediately reduce the heat to maintain a lively simmer (not a furious boil) and cook for 7 minutes for jammy yolks. For slightly firmer yolks, go up to 8 minutes.
As soon as the timer goes off, transfer the eggs into the ice bath and let them cool for at least 5–7 minutes. Once cool enough to handle, gently crack and peel the eggs. Set the peeled eggs aside at room temperature, covered, while you prepare the broth and noodles.
Step 2: Sauté Aromatics for the Peanut-Chili Broth
In a large pot or Dutch oven, heat 1 tablespoon neutral oil over medium heat. Add the minced garlic, grated ginger, and the white and light green parts of the sliced green onions.
Cook, stirring frequently, for 1–2 minutes, just until fragrant and slightly softened. Do not let the garlic brown; if it starts to color, reduce the heat. This quick sauté helps deepen the flavor of the broth and takes the raw edge off the aromatics.
Step 3: Build and Simmer the Silky Peanut-Chili Broth
To the pot with the aromatics, pour in the 4 cups of broth and 2 cups of water. Whisk in the peanut butter, soy sauce, 1 tablespoon of chili-garlic sauce (reserve the extra to adjust heat later), rice vinegar, toasted sesame oil, and brown sugar or honey.
Whisk well until the peanut butter fully dissolves and the liquid looks smooth and unified. Bring the broth to a gentle simmer over medium heat. Once simmering, reduce the heat to medium-low and continue to simmer, uncovered, for 10–12 minutes, stirring occasionally. The broth should become slightly thicker and silky, with a glossy sheen from the peanut butter.
Taste and season with 1/2 teaspoon kosher salt, black pepper, and more chili-garlic sauce if you like extra heat. Just before serving, squeeze in about 1 tablespoon fresh lime juice for brightness and stir. Keep the broth on low heat so it stays hot but does not boil vigorously.
Step 4: Cook the Mushrooms, Bok Choy, and Noodles
While the broth simmers, bring a large pot of water to a boil (you can reuse the egg pot, rinsed out). Salt the water lightly, as you would for pasta.
In a separate skillet, heat 1 tablespoon neutral oil over medium-high heat. Add the sliced mushrooms in an even layer. Let them cook, undisturbed, for 2–3 minutes to develop some golden color, then stir and continue cooking for another 3–4 minutes until tender and nicely browned. Season lightly with salt and pepper. Set aside.
To blanch the bok choy, carefully add the halved or quartered bok choy to the boiling water and cook for 1–2 minutes, just until the stems are crisp-tender and the leaves are bright green. Use tongs or a slotted spoon to remove the bok choy to a plate or bowl.
In the same pot of water, cook the ramen noodles according to package directions (usually 2–4 minutes, depending on whether they are fresh or dried) until just tender. Drain well. If they will sit for a few minutes, toss them with a teaspoon of oil to prevent sticking.
Step 5: Assemble the Peanut-Butter Ramen Bowls
Slice the soft-boiled eggs in half lengthwise with a sharp knife, wiping the blade between cuts for clean yolks.
Divide the cooked noodles among 4 deep bowls. Arrange the bok choy, sautéed mushrooms, and carrot matchsticks (if using) attractively around the noodles. Carefully ladle the hot peanut-chili broth over and around the noodles and vegetables, giving each bowl a generous amount of broth.
Nestle 2 egg halves into each bowl, cut side up so the jammy yolks are visible.
Step 6: Garnish and Serve
Top each bowl with a small handful of sliced green onion tops and a sprinkle of chopped cilantro, if using. Add a pinch of toasted sesame seeds and chopped roasted peanuts for crunch.
Drizzle chili oil or dot with extra chili-garlic sauce for more heat, if desired. Serve immediately with lime wedges on the side so everyone can add extra acidity to taste. Enjoy the ramen piping hot, mixing the silky peanut-chili broth with the noodles and runny yolk for maximum richness.
Pro Tips
- Use room-temperature peanut butter to help it whisk smoothly into the broth and prevent tiny clumps.
- For super-jammy eggs, shock them quickly in a very cold ice bath and peel gently under running water to avoid tearing the whites.
- Do not boil the broth hard after adding peanut butter; gentle simmering keeps it silky instead of grainy or separated.
- Brown the mushrooms well: giving them time to sear in a hot pan builds deep umami that stands up to the rich broth.
- Cook noodles just to al dente; they will soften slightly when sitting in the hot broth, so avoid overcooking in the pot.
Variations
- Vegetarian / Vegan: Use vegetable broth and omit the eggs (or use a soft tofu topping instead). Check that your noodles and chili-garlic sauce are vegan-friendly.
- Extra Protein: Add sliced grilled chicken, seared tofu, or sautéed shrimp on top along with the mushrooms and bok choy.
- Crunchy Ramen Bowl: Add extra raw veggies like thinly sliced red cabbage, bell pepper strips, or cucumber ribbons right before serving for contrast and freshness.
Storage & Make-Ahead
For best texture, store the components separately. Refrigerate the peanut-chili broth in an airtight container for up to 3 days; it may thicken as it chills, so thin with a splash of water or broth when reheating. Keep cooked noodles tossed lightly in oil in a separate container for up to 2 days. Store the blanched bok choy and cooked mushrooms together, tightly covered, for up to 2–3 days. Soft-boiled eggs can be refrigerated, uncut and unpeeled, for up to 3 days; rewarm briefly by placing them (still in their shells) in hot tap water for 5–7 minutes before serving. When ready to eat, reheat the broth gently on the stovetop, warm the veggies and noodles in the hot broth or separately in the microwave, assemble bowls, then slice and add the eggs just before serving.
Nutrition (per serving)
Approximate values per serving (1 of 4, including broth, noodles, vegetables, and one egg): about 650 calories; 26 g protein; 65 g carbohydrates; 30 g fat; 8 g saturated fat; 5–6 g fiber; 1,200–1,500 mg sodium (varies with broth and soy sauce brands). Adding extra toppings like peanuts, chili oil, or additional eggs will increase calories and fat.
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