25 Minute Chili Oil Egg Ramen
25 Minute Chili Oil Egg Ramen features creamy miso broth, ramen noodles, leafy greens, and perfectly poached eggs finished with spicy chili oil.Ready in just 25 minutes, it's a comforting one-pot meal perfect for busy weeknights.Customize with your favorite vegetables or protein.
Ingredients
Ramen Broth
- 2 tablespoons butter
- 4 garlic cloves finely chopped
- 1 tablespoon fresh ginger finely chopped
- 2 –3 teaspoons chili oil plus more for serving
- 6 cups low-sodium chicken or vegetable broth
- ⅓ cup coconut milk
- ¼ cup low-sodium soy sauce
- ¼ cup white miso paste
Noodles & Vegetables
- 3 cups chopped baby bok choy or spinach
- 3 squares ramen noodles
Toppings
- 3 –4 eggs
- Sliced green onions
- Extra chili oil
Instructions
- Melt the butter in a large soup pot over medium heat.
- Add the chopped garlic and fresh ginger and cook for about 2 minutes until fragrant.
- Stir in the chili oil and cook for another minute.
- Pour in the chicken or vegetable broth, coconut milk, and soy sauce.
- Whisk in the white miso paste until fully dissolved.
- Add the chopped baby bok choy or spinach.
- Bring the broth to a gentle boil.
- Add the ramen noodles and cook for 1–2 minutes until just tender.
- Crack the eggs into small bowls for easier pouring.
- Carefully slide one or two eggs at a time into the simmering broth without stirring.
- Cook for about 30 seconds, then cover the pot and remove it from the heat.
- Let the eggs poach for 2–3 minutes, depending on your preferred yolk consistency.
- Divide the noodles and broth among serving bowls.
- Top each bowl with a poached egg.
- Drizzle with additional chili oil and garnish generously with sliced green onions.
- Serve the 25 Minute Chili Oil Egg Ramen immediately while hot.
Notes
- Spinach can be substituted for baby bok choy.
- Unsweetened coconut milk provides the best flavor.
- Soft-boiled eggs may be used instead of poached eggs.
- Add mushrooms, corn, carrots, or edamame for additional vegetables.