Vegetarian Ramen Soup with Egg - Easy & Quick
An aromatic vegetarian ramen soup with a soft-boiled egg is the ultimate soul food for gray days! As a young cook, I love preparing this Japanese noodle soup from scratch without relying on complicated processed products. The combination of a rich, savory broth, perfectly cooked ramen noodles, and the melt-in-your-mouth egg yolk makes this dish truly special. It is healthy, filling, and surprisingly quick to make, even when cooking just for yourself. To ensure the egg hits the perfect cooking point, I recommend cooling it in ice water. This ramen soup is not only a feast for the eyes but also a true flavor experience that you absolutely have to try – easily conjured up in your own kitchen. Grab your chopsticks and enjoy a homemade bowl of happiness!
Ingredients
Preparation
Place the egg (1) in boiling water and cook for exactly 6 minutes, then cool in ice water and peel carefully.
Finely chop the ginger (5 g) and garlic (1) and sauté briefly in a pot with sesame oil (5 ml).
Add the vegetable broth (500 ml) and soy sauce (20 ml), bring to a boil, and simmer gently for 5 minutes.
Cook the ramen noodles (100 g) in the pot with the broth according to package instructions until al dente.
Cut the spring onion (1) into fine rings.
Pour the soup into a bowl, place the halved egg (1) on top, and garnish with the spring onion (1) rings.
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