Soup lovers can all agree that a big, steaming bowl of ramen is one of the most comforting foods on the planet. While this recipe makes something similar to the soups you’d find at ramen bars in the city, you can prep it all from the comfort of your kitchen!
The soft-boiled, jammy-yolked quail eggs set this apart from typical ramen because you can fit more eggs in the bowl. Talk about convenient!
Soup & Noodles
Heat the sesame oil and olive oil in a medium-large saucepan over medium heat. Add garlic and ginger, and saute until fragrant, about 2–3 minutes.
Add the carrots and mushrooms (if using), and saute until they soften, about a minute, stirring frequently.
Add the broth, sriracha (if using), rice vinegar (if using), and soy sauce. Stir and bring to a simmer. Let it simmer for about five minutes. Taste and add more Sriracha and soy sauce if desired.
Carefully place the ramen noodles into the pot of simmering broth and allow to cook for 2–3 minutes, or until cooked and tender.
Carefully transfer the soup and noodles to bowls, letting it cool. Now, time to soft-boil your quail eggs!
Place the pot or pan on a stovetop and heat on high, bringing the water to a rolling boil. Once boiling, add the quail eggs.
Start your timer! Let the eggs boil for two minutes (soft-boiled), three minutes (medium-boiled) or three and a half minutes (hard-boiled).
When the time is up, move the eggs to a bowl of cold water (we recommend adding some ice cubes). Dip a slotted spoon into the water and fish out each egg, placing each one into the bowl of water. They should cool off in a minute or two.
Once they’re cool enough to handle with your bare hands, take them out and get peeling!
Garnish with your toppings of choice and serve!