Ramen Done Right

Ramen Done Right

Throw out those flavor packets . . . instant noodles have nothing on this beloved traditional soup. Ramen should be savory, fresh, cozy and satisfying: a wholesome broth paired with a sturdy rice noodle, protein, fresh veggies, seasonings, and sauces. Ditch the Styrofoam cup and make your own at home.


  • 1 quart chicken broth
  • 1 pack ramen
  • Shredded chicken
  • Shredded carrots
  • Chopped scallions
  • 2 soft-boiled eggs
  • Fresh cilantro
  • Toasted sesame oil
  • Tamari or soy sauce
  • Hot sauce


Bring broth to a simmer in a medium pot. Add ramen and cook, gently separating threads, until just tender. Divide ramen and broth into two bowls. Season to taste with sesame oil, tamari, and hot sauce. Top with chicken, carrots, scallions, halved eggs, and cilantro.

Perfect Ramen Egg

Bring water to a boil. Add eggs. Cook for exactly 6 minutes and 30 seconds. Remove and cool with cold water. Peel and slice eggs in half for a glorious finishing touch.