Vegetable ramen soup with soft-boiled egg

A comforting bowl of ramen: a broth flavoured with miso and ginger, noodles, crunchy vegetables and a soft-boiled egg. Complete and warming, it is a healthy, nourishing Japanese-style dinner.

Prep: 15 min  |  Cooking: 15 min  |  Servings: 2  |  Difficulty: Easy

Calculated per serving from the Anses Ciqual 2025 values for each ingredient, based on the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 265 kcal · 14 g protein · 24 g carbohydrate · 12 g fat

Ingredients

• 150 g noodles
• 2 eggs
• 2 tbsp miso paste
• 150 g mushrooms
• 100 g pak choi
• 1 tsp ginger
• 2 spring onions

Method

1. Cook the soft-boiled eggs (6 minutes) and the noodles.
2. Make the broth: water, miso and ginger (off the boil for the miso).
3. Add the mushrooms and pak choi.
4. Assemble the noodles, vegetables, halved egg and spring onions.

Nutritional benefits

This balanced ramen combines carbohydrate (noodles), protein (egg) and vegetables in an umami broth made with fermented miso. The soft-boiled egg provides complete protein, and the vegetables fibre and vitamins. A complete, warming and comforting dinner, healthier than instant ramen.

Variations and substitutions

• With tofu or chicken.
• With soba or rice noodles (gluten-free).
• With spinach or beansprouts.
• Spicier: sriracha, sesame oil.

Storage and make-ahead

Best fresh; if you prepare ahead, keep the broth and noodles separate.

💡 Good to know

Add the miso off the boil: excessive heat destroys its probiotics and spoils its flavour.

Related reading

Discover more vegetarian recipes · healthy & balanced recipes · dairy-free recipes.

Foods in this recipe: noodles · eggs · miso · mushrooms.

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