Go Back
- 2 packs instant ramen noodles (discard seasoning packets) - 4 large eggs - 1 tablespoon chili crisp (store-bought or homemade) - 2 cups chicken or vegetable broth - 1 tablespoon soy sauce - 1 teaspoon sesame oil - 1 green onion, chopped - 1 cup baby spinach - 1 teaspoon sesame seeds for garnish When I make this dish, I love the blend of flavors and textures. The jammy eggs bring a creamy touch. The chili crisp adds a nice kick. It’s a simple yet satisfying meal that warms you up. For the ramen, I always choose a good brand. Instant noodles are quick and easy. Discarding the seasoning packets lets me control the taste. The broth is key for flavor. Chicken broth gives richness. Vegetable broth is great for a lighter taste. Chili crisp is a must. You can find it in stores or make your own. It adds depth and heat. I like using soy sauce for umami flavor. Sesame oil gives a nutty aroma, making the dish more inviting. Don't forget the green onion. It adds freshness and crunch. Baby spinach wilts down nicely, adding color and nutrients. Lastly, sesame seeds bring a lovely finish. They add a slight crunch and nutty flavor. Gather these ingredients for a delicious bowl of ramen that you’ll want again and again! - Boil water and cook eggs for 6-7 minutes. - Transfer to an ice bath to stop cooking. - Cool and peel the eggs. To make jammy eggs, first, bring a small pot of water to a rolling boil. Once it boils, gently add the eggs. Cooking them for 6-7 minutes gives you that perfect soft center. After boiling, quickly move the eggs to an ice bath. This will stop the cooking process and help you peel them easily. Let them cool for a few minutes, then peel off the shells. The golden yolk inside should be just right! - Simmer broth in a separate pot. - Cook noodles according to package instructions. Next, grab another pot for the broth. Pour in 2 cups of chicken or vegetable broth and bring it to a gentle simmer. While the broth heats, take your instant ramen noodles. Follow the package instructions to cook them, usually around 3-4 minutes. Keep an eye on the noodles so they don’t overcook. - Stir in soy sauce, sesame oil, and chili crisp. - Ensure noodles are evenly coated. Once the noodles are cooked, it’s time to add flavor. Pour in 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, and 1 tablespoon of chili crisp into the pot with the noodles. Stir well to make sure every noodle gets coated with that tasty mixture. This step is key to giving your dish a rich, savory taste. - Add baby spinach to wilt just before serving. - Divide ramen into bowls. About a minute before you finish cooking, toss in 1 cup of baby spinach. This will wilt nicely without losing its vibrant color. Once everything is ready, divide the ramen into bowls. The colorful mix of noodles and greens will look inviting. - Cut jammy eggs in half and place on ramen. - Garnish with green onions and sesame seeds. Now for the finishing touch! Take your jammy eggs and cut them in half. Place the halved eggs right on top of the ramen. This not only looks great but adds a creamy texture. Finally, sprinkle some chopped green onions and sesame seeds on top for that extra flair. Enjoy your savory bowl of chili crisp ramen with jammy eggs! To make perfect jammy eggs, boil water and add the eggs for 6-7 minutes. This time gives you a soft center that’s just right. After boiling, quickly move the eggs to an ice bath. This stops the cooking fast and keeps them tender. Let them cool for a few minutes, then gently tap and roll the eggs to peel them easily. When it comes to chili crisp, I recommend brands like Lao Gan Ma or Trader Joe's Chili Onion Crunch. Both add a great kick! If you want to make your own, mix fried garlic, shallots, and chili flakes in oil. This gives you a fresh and tasty option. To prevent overcooking your ramen noodles, set a timer while they cook. Check them a minute early to see if they are done. If they look soft but not mushy, take them out! Adjust the broth’s saltiness by adding soy sauce slowly. Taste as you go, and you will find the right balance. {{image_2}} You can easily change the proteins in this dish. Try using chicken or tofu instead of eggs. Both options add great flavor and texture. For vegetables, swap baby spinach for kale or bok choy. Each choice gives a unique taste and boosts nutrition. Want more heat? Add extra chili crisp to your bowl. It brings a nice kick to the dish. You can also use a spicy broth. This simple switch makes the ramen fiery and fun. To make a vegetarian version, use vegetable broth instead of chicken. You can skip the eggs or replace them with other toppings. Try adding crispy tofu or avocado slices. These options keep it hearty and satisfying. To store leftover ramen, place it in a container. Make sure it’s airtight. This keeps the noodles fresh. You can store it for up to three days. For jammy eggs, you should also use a container. They can last up to one week in the fridge. Keeping them in their shells helps maintain moisture. To reheat ramen, use a pot on low heat. Add a splash of broth or water. Stir gently to avoid mushy noodles. You can also use a microwave. Heat in short bursts, stirring in between. This keeps the texture nice. For jammy eggs, just warm them slightly. You can do this in a bowl of warm water for a few minutes. You can freeze cooked ramen, but it may change the texture. If you freeze it, store it in a freezer bag. Remove as much air as possible. Jammy eggs do not freeze well. They can become watery and lose their texture. It’s best to only refrigerate them after cooking. To make jammy eggs, you start by boiling water. Once it's boiling, gently add 4 large eggs. Cook them for 6-7 minutes. This time gives you a soft center. After cooking, transfer the eggs to an ice bath. This stops the cooking process. Let them cool, then peel and set aside. Yes, you can use regular eggs. However, cooking times may differ. Smaller eggs may need less time, while larger eggs may need more. Keep an eye on them for the best results. You want that perfect, jammy center. Making homemade chili crisp is simple. You need a few key ingredients. Use dried chilies, garlic, and oil. Heat the oil and fry the garlic until golden. Add the dried chilies and cook for a minute. Let the mixture cool, and you have a tasty chili crisp. Cooked ramen stays fresh in the fridge for 3-4 days. Keep it in an airtight container. Look for signs of spoilage, like off smells or mold. If it looks or smells bad, it’s best to throw it away. This ramen dish combines simple steps and tasty ingredients. You learned to prepare jammy eggs, cook flavorful noodles, and customize it to your taste. With tips on storage and reheating, you can enjoy this meal again later. Experiment with different proteins and vegetables to make it your own. Whether you prefer it spicy or mild, this recipe is easy to follow. You'll impress friends and family with your culinary skills. Enjoy your ramen adventure!

Minute Chili Crisp Ramen with Jammy Eggs

Craving a delicious and quick meal? Try this Minute Chili Crisp Ramen with Jammy Eggs! Simple to make in just 20 minutes, this recipe combines savory broth, soft jammy eggs, and spicy chili crisp to elevate your instant ramen experience. Perfect for lunch or dinner, this dish is comforting and packed with flavor. Click through to get the full recipe and delight your taste buds today! #RamenRecipes #QuickMeals #ChiliCrisp #JammyEggs
Print Recipe Pin Recipe

Ingredients
  

2 packs instant ramen noodles (discard the seasoning packets)

4 large eggs

1 tablespoon chili crisp (store-bought or homemade)

2 cups chicken or vegetable broth

1 tablespoon soy sauce

1 teaspoon sesame oil

1 green onion, chopped

1 cup baby spinach

1 teaspoon sesame seeds for garnish

Instructions
 

Prepare the Jammy Eggs: Bring a small pot of water to a boil. Gently add the eggs and boil for 6-7 minutes for a soft center. Once cooked, transfer them to an ice bath to stop the cooking process. Once cool, peel and set aside.

    Cook the Ramen: In a separate pot, add the broth and bring it to a simmer. Add the ramen noodles and cook them according to package instructions (usually 3-4 minutes).

      Add Flavor: Once the noodles are nearly ready, stir in the soy sauce, sesame oil, and chili crisp into the broth and noodles. Mix well to coat the noodles evenly.

        Finish with Greens: A minute before finishing the noodles, add the baby spinach to the pot and let it wilt in the heat.

          Serve: Divide the chili crisp ramen into bowls. Cut the jammy eggs in half and place on top of the ramen. Sprinkle with chopped green onions and sesame seeds for garnish.

            - Prep Time: 10 min | Total Time: 20 min | Servings: 2