The broth is chicken broth brought to a simmer with soy sauce, grated ginger, a teaspoon of sesame oil and freshly ground black pepper, and already-cooked shredded chicken warms right in it.
The eggs are pasteurized shell eggs boiled for 7 minutes and chilled in ice water, which leaves the yolks jammy. Anyone at higher risk from foodborne illness should have fully cooked eggs instead.
Eggs on One Burner, Broth on Another
The eggs and the broth run side by side and meet in the bowl.
Egg pan
- Boiling
Pasteurized eggs lowered in.
- 7 minutes
Moved to ice water to stop cooking.
- Cooled
Peeled and halved.
Broth pot
- Simmer
Chicken broth with soy sauce, grated ginger, sesame oil and black pepper.
- Chicken in
Shredded chicken heated until everything is steaming hot.
- Noodles
Ramen cooked in the broth or in a separate pot, per the package.
In the bowl
Noodles and broth first, then chicken, the jammy egg halves, green onion, red chili, cilantro, sesame seeds and a lime wedge.
Ingredient Notes
- Pasteurized shell eggs
- Four, one per bowl. Pasteurized eggs are used because the yolks stay soft.
- Cooked shredded chicken
- Two cups. Chicken cooked from raw for this must reach 165°F before it is shredded.
- Wavy ramen noodles
- Eight ounces, cooked by their package timing.
Frequently Asked Questions
Are soft-boiled eggs safe?
This recipe uses pasteurized shell eggs for the jammy yolks. Higher-risk diners should use fully cooked eggs instead.
Can I start with raw chicken?
Yes, but cook it until it reaches 165°F before shredding it into the broth.
Should the noodles cook in the broth?
Either works: cook them separately or in the broth, following the package directions.
How to Make It
Pasteurized eggs boiled 7 minutes, chilled, halved
Bring a saucepan of water to a boil and lower in the pasteurized eggs. Cook 7 minutes for jammy yolks, then chill in ice water, peel and halve.
Seasoned broth with the chicken heated through
Bring the broth, soy sauce, ginger, sesame oil and black pepper to a simmer. Add the shredded chicken and heat until the broth and chicken are steaming hot; if you are cooking chicken from raw, it must reach 165°F before shredding.
Ramen noodles cooked
Cook the ramen noodles separately or in the broth, following the package directions.
Bowls topped with chicken, eggs, herbs and lime
Divide the noodles and broth among bowls and top with the chicken, jammy eggs, green onion, red chili, cilantro, sesame seeds and lime.
Why This Recipe Works
- Seven minutes in boiling water sets the white while the yolk stays soft and jammy.
- Ice water stops the eggs cooking and makes them easier to peel.
- Simmering soy, ginger, sesame oil and black pepper in the broth seasons it quickly without a long cook.
- Toppings added at the table keep the herbs, chili and lime bright against the hot broth.
Success Tips
- Lower the eggs in gently with a spoon so they do not crack on the bottom of the pan.
- Set a timer for the eggs; a minute either way changes the yolk.
- Warm the bowls with hot water before filling them.
Serving Ideas
Serve in deep bowls with the noodles under the broth, the chicken to one side, two egg halves showing their yolks, and green onion, red chili, cilantro, sesame and a lime wedge on top, with chopsticks.
