How long does it take to make Asian noodle soup?

For a ramen egg, cook it like a hard-boiled egg and take it out after about 5.5 minutes, for a runny yolk.

55 minTotal

24 minActive time

30 minSetting

Step by Step

#	What to do	How long
1	Bring a pot of water to a boil, deep enough to cover the eggs by about 2 cm	5 min
2	Gently lower the eggs into it with a spoon	—
3	Turn down the heat slightly and simmer 10–11 minutes	10 min
4	Transfer immediately to a bowl of ice water for 5–10 minutes, and peel from the wide end	8 min
5	Heat the stock in a pot and bring to a boil	5 min
6	Turn down the heat and simmer 10 minutes	10 min
7	Cook the pasta in plenty of boiling salted water (4¼ cups of water and a heaping teaspoon of salt for every 4 oz of pasta), following the package directions (taste about 2 minutes early)	10 min
8	Drain	3 min
9	Divide the noodles among the bowls and pour the boiling soup over them	1 min
10	Halve the eggs and arrange them on top, then sprinkle	3 min

How to Tell It's Done

until al dente

Tips

Cold water right after cooking stops the cooking and separates the membrane from the white: peeling is easy, and the yolk doesn't turn gray.

Common Mistakes

A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
The water should taste like a seasoned soup, not like sea water: a heaping teaspoon of salt per liter. Add the salt once the water is boiling.

More Ways

The stock is the base: pour it boiling over the noodles in the bowl, and only then arrange chicken, green onions, mushrooms and a halved egg on top.
The stock is seasoned with ginger, garlic, soy sauce and sesame oil; the chicken breast is cooked until no longer pink and thinly sliced.

The full recipe: Asian noodle soup (ramen) →

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