Ramen is one of the most delicious, comforting meals on the planet – and this easy Japanese style ramen recipe is perfect if you’re new to making your own, but still want all of that amazing flavour.
You need a bit of time for this recipe. It’s best to start the eggs the day before and let them marinate for 24 hours (you can skip this step and use just plain boiled eggs, but you would be massively missing out.
The great thing with ramen is that you can mix and match your toppings, and just use ones that you like the most or that you have at hand. I used a selection of my favourites here.
I used fish stock for this ramen, and I’ve suggested two ways to make it – a seriously easy and a slightly more complicated (but still very easy) version. You choose which you want to do!
Fish Stock – Version 1
For this version, you will need leftover bones from when you have had a whole fish (e.g. Asian Style Whole Baked Black Tilapia), or you can ask your fishmonger for some scraps. Put in a large stock pot or saucepan with 2 litres cold water, one onion cut in half (no need to peel), half a bulb of garlic (no need to peel), and a large piece of ginger cut into a few large chunks. You can also add chilli if you like. Put the lid on, bring to a simmer and cook gently for an hour. Leave to cool, then pour through a strainer into a large jug. Discard all of the fish, onion, garlic and ginger.
Fish Stock – Version 2
For this simpler version, put 2 litres of water and a fish stock cube into a stock pot or saucepan. Add 1 tbsp fish sauce and a large chunk of ginger, cut into a few pieces. Bring to a simmer then cook gently for 30 minutes. Fish out the ginger and discard.
Ingredients, Substitutions and Variations
- Fish stock – take your pick from the two options above. The main thing is the ginger flavour, so do try to include that.
- Eggs – for the boiled eggs.
- Soy sauce, mirin, rice vinegar – these make the marinade for your eggs.
- Udon noodles – udon noodles are my favourite in this easy ramen recipe, but you can use any noodles you like.
- Sweetcorn, spring onions, pickled ginger, seaweed thins – these were the toppings I went for. You could also use bell pepper, chilli, spinach and much more.
Why This Ramen Works
This isn’t a quick ramen, it’s a relaxed one. The kind where most of the work happens while you’re doing something else. The soy-marinated eggs do their thing quietly in the fridge and when you’re ready to eat, the rest comes together in under half an hour. The broth tastes rich and satisfying without needing a long simmer, and the result looks (and tastes) like something you’d get in a ramen bar.
FAQs
You’ll get a bit of flavour after four hours, but overnight is best for that rich, savoury taste and beautiful colour.
Absolutely — use what you have. The real magic here is in the broth and the eggs.
A vegetable or chicken stock cube will still give you a great base. Add a dash of soy and sesame oil for more depth.
Easy Ramen Recipe With Soy Marinated Eggs
Ingredients
- 6 eggs
- 100 ml light soy sauce
- 100 ml mirin
- 50 ml rice vinegar
- 2 litres fish stock follow instructions above to make your stock
- 800 grams udon noodles straight to wok variety
- 200 grams sweetcorn tinned
- 20 grams spring onions
- 4 teaspoons pickled sushi ginger
- 8 seaweed thins
Instructions
- Start by making your eggs. Bring a large pan of water to the boil and add your eggs. Boil for 7 minutes, then remove from the water and run under the cold tap to cool them. Peel the eggs.
- In a dish or bowl, mix together the soy sauce, mirin and rice vinegar. Add the eggs and leave them for 12 hours (or preferably overnight), turning every so often.
- When you are ready to start cooking, pour your fish stock into a large saucepan and bring to a simmer. Taste it – if it needs salt, add a pinch. Add your noodles and cook for 5 minutes.
- Meanwhile, prepare your toppings. Pour the sweetcorn into a bowl and put in the microwave for 1.5 minutes. Cut the spring onions into small slices. Break up the seaweed thins.
- To compile the dish, use tongs to lift the noodles into 4 bowls. Add the toppings – sweetcorn, spring onions, seaweed, pickled ginger. Cut the eggs in half and put 1.5 in each bowl. Then ladle over the stock. Enjoy!
Notes
Leftovers and Storage
Leftover broth keeps well in the fridge for up to three days, or freeze it in portions for a quick start to your next ramen night.The marinated eggs are best within two days but still lovely after three.
When reheating, cook fresh noodles each time — they don’t love sitting around in broth.
Rich, moreish broth with super savoury eggs and all sorts of yummy morsels on top!