Garlic Ginger Ramen with Eggs

Garlic ginger ramen in a black bowl with sesame garnish and hard boiled eggs.

5 from 1 vote

Garlic Ginger Ramen with Eggs is a quick and easy ramen recipe made with simple pantry ingredients and a savory garlic-ginger sauce. Chicken broth and soy sauce reduce in the skillet to coat the noodles, while toasted sesame oil adds flavor at the finish. Use instant ramen or rice ramen, then top with an egg, green onions, and sesame seeds for an easy 20-minute meal.

Prep Time10

Cook Time10

Total Time20

Course: Main Course

Cuisine: Asian Inspired

Servings:

Calories: 136kcal

Author: Jami Powell

Equipment

Small saucepan
Medium saucepan
Large skillet
Microplane or fine grater
Colander
Tongs

Ingredients

2 large eggs
2 portions ramen noodles, about 5 ounces total, instant or rice ramen (if using instant ramen, discard the seasoning packets)
1 teaspoon neutral cooking oil
1 small garlic clove minced
½ teaspoon finely grated fresh ginger
1 cup chicken broth prepared from bouillon according to package directions
1 tablespoon soy sauce
1 teaspoon toasted sesame oil
2 green onions thinly sliced
1 teaspoon sesame seeds

Instructions

Bring a small saucepan of water to a boil. Using a spoon, gently lower the eggs into the boiling water. Cook for 8 minutes for medium-boiled eggs with slightly soft centers or 11–12 minutes for hard-boiled eggs.
Transfer the eggs immediately to a bowl of ice water and let cool for 5 minutes. Peel and cut in half.
Meanwhile, cook the rice ramen noodles in boiling water according to the package directions. Take care not to overcook them, since they will finish briefly in the skillet. Drain well and set aside.
Heat the oil in a large skillet over medium heat. Add the minced garlic, then use a Microplane or fine grater to grate the fresh ginger directly into the skillet. Cook for about 30 seconds, stirring constantly, just until fragrant. Don't let the garlic brown.
Pour in the chicken broth and soy sauce. Bring to a gentle simmer and cook for 3–5 minutes, or until the liquid has reduced slightly and the flavors are concentrated. The skillet should still contain enough liquid to coat the noodles. Don't reduce it completely.
Add the drained ramen noodles to the skillet. Toss gently with tongs until the noodles are evenly coated.
Continue cooking for 1–2 minutes, tossing occasionally, until most of the remaining liquid has been absorbed or reduced into a light sauce that clings to the noodles. Remove the skillet from the heat and toss with the toasted sesame oil.
Transfer the noodles to a serving bowl or divide between individual bowls. Top with the halved eggs, sliced green onions, and sesame seeds. Serve immediately.

Video

Notes

Cooking Notes

Cook the ramen just until tender because it will finish cooking in the skillet. Let the broth reduce enough to concentrate the flavor, but keep some liquid in the pan so the noodles have enough sauce to coat them.

Tips for Best Results

Sauté the garlic and ginger just until fragrant before adding the broth.
Let the broth and soy sauce simmer for several minutes before adding the noodles.
Drain the ramen while it's still tender and springy so it doesn't become too soft in the skillet.
Add the toasted sesame oil after removing the skillet from the heat to preserve its flavor.

How to Know It’s Ready

The ramen should look glossy and evenly coated, with very little liquid pooling in the bottom of the skillet. The noodles should be tender but not mushy.

Nutrition