- Main
- Soup
- Eggs
- Japanese
- Stovetop
- Kid-friendly
- Beginner-friendly
Good for, as AI judged the whole recipe.
Ingredients
For the eggs and toppings
- 4
eggs
- 1 bunch
scallions, thinly sliced, white and green parts kept separate
1/3 bunch in step 3, 1/2 bunch in step 6, 1/6 bunch in step 8
- 1 tbsp
unsalted butter
- 1 1/2 cups
corn kernels (fresh or frozen), thawed if frozen
- 1 tsp
toasted sesame seeds (optional)
For the broth
- 1 tbsp
neutral oil
- 4 cloves
garlic, minced
- 1 tbsp
fresh ginger, grated
- 6 cups
chicken or vegetable broth
- 1/4 cup
white or yellow miso paste
- 1 tbsp
soy sauce
- 2 tsp
toasted sesame oil
- 1 tsp
sugar
chili oil or chili crisp, to taste (optional)
For the noodles
- 14 oz
fresh ramen noodles
salt, to taste
Contains milk (unsalted butter), eggs (eggs), soy (soy sauce), wheat (soy sauce, fresh ramen noodles) and sesame (toasted sesame seeds, toasted sesame oil).
Not checked: chicken or vegetable broth, white or yellow miso paste, chili oil or chili crisp.
AI didn’t find a diet this fits, going by the ingredients (not checked).
Steps
- Step 1
Bring a medium saucepan of water to a boil and fill a bowl with ice water. Lower the eggs in gently and boil for 7 minutes, then move them to the ice water to cool. Peel and halve just before serving.
9 min
- 4 eggs
- Step 2
Meanwhile, bring a large pot of water to a boil for the noodles.
- Step 3
In a second large pot, heat the neutral oil over medium heat. Add the garlic, ginger and the white parts of the scallions and cook, stirring, until fragrant but not browned, about 1 minute.
1 min
- 1/3 bunch scallions
- 1 tbsp neutral oil
- 4 cloves garlic
- 1 tbsp fresh ginger
- Step 4
Pour in the broth, add the soy sauce, sesame oil and sugar, and bring to a gentle simmer. Simmer 5 minutes, then turn off the heat.
5 min, hands-off
- 6 cups chicken or vegetable broth
- 1 tbsp soy sauce
- 2 tsp toasted sesame oil
- 1 tsp sugar
- Step 5
Scoop about 1/2 cup of the hot broth into a small bowl, whisk in the miso until smooth, then stir it back into the pot. Don't let the broth boil after this. Taste and add salt if it needs it.
2 min
- 1/4 cup white or yellow miso paste
- salt
- Step 6
While the broth simmers, melt the butter in a small skillet over medium heat. Add the corn and most of the scallion greens and cook, stirring, until the corn is hot and glossy, 2 to 3 minutes. Season with a pinch of salt.
3 min
- 1/2 bunch scallions
- 1 tbsp unsalted butter
- 1 1/2 cups corn kernels (fresh or frozen)
- Step 7
Cook the ramen noodles in the boiling water according to the package directions, usually 1 to 2 minutes for fresh noodles. Drain well and divide among 4 bowls.
2 min
- 14 oz fresh ramen noodles
- Step 8
Ladle the hot miso broth over the noodles. Top each bowl with the buttered corn, two egg halves, the remaining scallion greens, sesame seeds and a drizzle of chili oil if you like.
2 min
- 4 eggs
- 1/6 bunch scallions
- 1 tsp toasted sesame seeds
- chili oil or chili crisp
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026