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Creamy Ramen Noodles Recipe 15-Minute Easy Soft-Boiled Egg Chili Oil

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A quick and easy creamy ramen noodles recipe featuring a silky soft-boiled egg and homemade chili oil, ready in about 15 minutes. Perfect for a comforting, flavorful meal that feels indulgent yet simple.

Ingredients

Scale
  • 4 ounces (115 grams) fresh or dried ramen noodles
  • 2 large eggs, room temperature
  • 2 cups (480 ml) low-sodium chicken broth or vegetable broth
  • 1 tablespoon white miso paste (shiro miso)
  • 1/4 cup (60 ml) whole milk or plant-based milk (e.g., oat milk)
  • 2 cloves garlic, minced
  • 1 teaspoon freshly grated ginger
  • 1 tablespoon soy sauce
  • 1 teaspoon toasted sesame oil
  • 2 tablespoons homemade or store-bought chili oil
  • 2 stalks green onions, thinly sliced
  • Nori sheets, optional, thin strips for garnish

Instructions

  1. Prepare the Soft-Boiled Eggs: Bring a medium saucepan of water to a gentle boil. Carefully lower the large eggs (room temperature) into the water using a slotted spoon. Boil for 6 to 7 minutes depending on yolk firmness preference. Immediately transfer eggs to an ice bath to stop cooking and make peeling easier.
  2. Make the Chili Oil (optional): In a small pan, heat 1/4 cup (60 ml) neutral oil over low heat. Add 1 tablespoon dried chili flakes and 1 clove minced garlic. Cook gently until fragrant (about 3 minutes), stirring often. Remove from heat and let cool. Strain or keep chili bits for texture.
  3. Cook the Noodles: Bring another pot of water to boil and cook ramen noodles according to package instructions until just tender (3-4 minutes). Drain and set aside.
  4. Prepare the Broth: In a medium saucepan, warm chicken or vegetable broth over medium heat. Add minced garlic and grated ginger. Let simmer gently for 2 minutes.
  5. Whisk in Miso and Milk: In a small bowl, mix miso paste with a few tablespoons of warm broth until smooth, then stir back into the saucepan. Add milk and stir gently to combine. Heat through but do not boil.
  6. Season the Broth: Stir in soy sauce and toasted sesame oil. Adjust seasoning as needed.
  7. Assemble the Bowl: Divide cooked noodles between two bowls. Ladle creamy broth on top. Peel soft-boiled eggs carefully and slice in half. Place eggs on noodles.
  8. Finish with Chili Oil and Garnishes: Drizzle chili oil over eggs and noodles. Top with sliced green onions and nori strips if using. Serve immediately.

Notes

Use room temperature eggs for best soft-boiled results. Fresh eggs are harder to peel; eggs about a week old peel easier. Dissolve miso in warm broth before adding to avoid lumps. Adjust chili oil amount to taste. Fresh ginger and garlic are recommended for best flavor. For dairy-free, substitute milk with coconut or almond milk and ensure miso paste is vegan-friendly. Store chili oil in fridge up to two weeks. Leftovers keep up to 2 days; store noodles separate from broth to avoid sogginess.

Nutrition

Keywords: ramen, creamy ramen, soft-boiled egg, chili oil, quick ramen, easy dinner, 15-minute recipe, comfort food

Find it online: https://bitefuljoy.com/creamy-ramen-noodles-recipe-15-minute-easy-soft-boiled-egg-chili-oil/