For the eggs

put the eggs in water fully submerged - when the water starts to bowl depending on how runny you like them leave them in for 6 and half minutes - that makes them a little more soft in the middle

For the toppings

saute white part of scallions and a Thai chili with a chicken and apple sausage cut up small in a pan with Pan-Asian stir fry oil

For the garnish

cut the dark green ends of scallions

For the broth

  • Put enough water to fill your ramen bowl with the noodles in half way
  • Quarter cup of soy sauce - I usually do it by feel - don’t make it too dark, but put enough in for taste
  • Mash together some garlic and ginger with a mort and pestle to get them mixed together and add that to the pot (I used already pureed garlic and ginger that I had in my fridge but I usually like to use fresh)
  • Add a teaspoon of sesame oil
  • Miso Paste as well - I like the low sodium one


  • Put the noodles in a bowl
  • Add broth
  • Add topping
  • Add garnish
  • Add egg