Description
A minimalist, comforting ramen dish featuring a rich garlic butter broth, creamy sauce, and perfectly jammy eggs. This easy meal is designed for self-care, requiring simple pantry ingredients and about 20 minutes to prepare.
Ingredients
Scale
- 3 tablespoons unsalted butter
- 4–5 cloves garlic, minced
- 2 tablespoons low-sodium soy sauce
- 2 cups ramen broth (or water with half a ramen flavor packet)
- 2–3 tablespoons heavy cream or full-fat coconut milk
- 2 packages ramen noodles (wheat, rice, or udon)
- 2 large eggs
- 2 stalks green onions, sliced (white parts for broth, green parts for garnish)
- Optional: Spinach, roasted veggies, chili oil, or sesame seeds
Instructions
- Fill a small pot with water and bring to a boil. Prepare a bowl of ice water.
- Gently lower eggs into boiling water and set a timer for 6.5 minutes for jammy eggs.
- Transfer eggs to the ice bath immediately after 6.5 minutes and let cool.
- In a skillet, melt butter over medium-low heat. Add minced garlic and white parts of green onions, stirring gently until fragrant and golden (about 2 minutes).
- Pour in the broth and simmer for 2 minutes. Stir in heavy cream or coconut milk until the broth is creamy and pale yellow. Taste and adjust seasoning with soy sauce if needed.
- In a separate saucepan, bring fresh water to a boil. Cook ramen noodles according to package directions (usually 3 minutes). Drain, reserving a splash of starchy noodle water.
- Add drained noodles to the creamy broth in the skillet. Toss gently to coat. Add reserved noodle water if the sauce is too thick.
- Peel the cooled eggs and slice them in half lengthwise.
- Serve noodles in bowls, topped with sliced eggs and green onion tops. Drizzle with extra soy sauce if desired.
Notes
Do not rush the garlic; keep heat low to prevent burning. Use fresh eggs for easier peeling and better yolk texture. Save starchy noodle water to help bind the sauce. Leftovers can be stored in the fridge for up to 2 days; reheat with a splash of water or broth. Do not freeze as noodles and eggs do not freeze well.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 bowl with 1 egg
- Calories: 450
- Sugar: 2
- Sodium: 800
- Fat: 22
- Saturated Fat: 12
- Carbohydrates: 45
- Fiber: 2
- Protein: 18
Keywords: ramen, garlic butter, self care meal, comfort food, jammy eggs, quick dinner, easy recipe, creamy ramen