Ramen Bowl With Soft Boiled Eggs

This spin on ramen uses whole wheat pasta, tamari (a wheat-free soy sauce), Eggland’s Best eggs and a number of veggies for a bold, fresh flavor that rivals any take-out ramen bowl.

Ingredients for servings


  • 4 Eggs Eggs 2

  • 1 Tsp Grated Fresh Ginger 2

  • 2 Cups Sliced Shiitake and/or Oyster Mushrooms 2

  • 6 Cups Vegetable Broth 1

  • 1.6 Ounces Dry Whole Wheat Spaghetti or Noodles 2

  • 2 cups Halved Baby Bok Choy 3

  • To Taste TBSP Sesame Seeds Garnish To Taste


  • Place the eggs in a pot and cover with cold water. Place the pot over high heat until it comes to a boil. Once boiling, set a timer for 6 minutes. After 6 minutes, remove the eggs from the pot and place them into a bowl of ice water to prevent overcooking. Set aside.

  • Place a large pot over medium heat. Add the sesame oil, ginger, garlic, mushrooms and carrots. Cook for 3–4 minutes until the mushrooms have cooked down slightly.

  • Add the vegetable broth and tamari. Bring to a boil over high heat, then reduce heat to medium and add the spaghetti. Cook for about 7 minutes, until the spaghetti is al dente.

  • Add the broccoli and baby bok choy, cover and cook for 3–4 minutes, until the broccoli and bok choy are tender. Turn off the heat.

  • Crack the egg shells, then peel under running water to wash away any small shell pieces. Slice each egg in half.

  • Ladle the soup evenly between four bowls, then top with the eggs and green onions. Garnish with sriracha and sesame seeds, if desired.

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