📝 About This Recipe
This kid-friendly take on Japanese comfort food features a silky, mild broth and bouncy noodles that are sure to please even the pickiest eaters. By using a gentle chicken-based stock enriched with a touch of soy and ginger, we create a savory 'umami' depth without any heat or overwhelming spices. The star of the show is the 'jammy' soft-boiled egg, which adds a creamy richness to the bowl while providing a boost of protein.
🥗 Ingredients
The Broth Base
- 4 cups Low-sodium chicken broth (high quality or homemade)
- 2 slices Fresh ginger (peeled and smashed)
- 1 piece Garlic clove (smashed but left whole)
- 1 tablespoon Soy sauce (for color and salt)
- 1/2 teaspoon Toasted sesame oil (for a nutty aroma)
Noodles and Protein
- 2 portions Fresh or dried ramen noodles (discard flavor packets if using instant)
- 2 pieces Large eggs (at room temperature)
Mild Veggie Add-ins
- 1/4 cup Carrots (shredded or cut into fun shapes)
- 1/4 cup Sweet corn kernels (canned or frozen)
- 1/2 cup Baby spinach (stems removed)
- 1 piece Green onions (thinly sliced, white parts only for less bite)
👨🍳 Instructions
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1
Fill a medium saucepan with water and bring it to a rolling boil. This will be for our eggs and noodles.
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2
In a separate large pot, combine the chicken broth, smashed ginger, and smashed garlic. Bring to a gentle simmer over medium heat.
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3
Let the broth simmer for 10 minutes to infuse the aromatics. Add the soy sauce and sesame oil, then taste. It should be savory but mild.
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4
While the broth simmers, carefully lower the room-temperature eggs into the boiling water using a slotted spoon.
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5
Boil the eggs for exactly 6 minutes and 30 seconds for a perfect 'jammy' yolk. Immediately transfer them to a bowl of ice water to stop the cooking.
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6
In the same boiling water used for the eggs, add the ramen noodles. Cook according to package directions (usually 2-3 minutes) until tender but not mushy.
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7
Drain the noodles and divide them into two deep serving bowls.
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8
Use a slotted spoon to remove the ginger and garlic from the simmering broth and discard them.
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9
Add the shredded carrots and corn to the broth for 1 minute just to warm them through and soften the carrots slightly.
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10
Place the spinach leaves in the bottom of the serving bowls on top of the noodles; the hot broth will wilt them perfectly.
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11
Carefully peel the cooled eggs and slice them in half lengthwise.
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12
Ladle the hot broth and vegetables over the noodles in each bowl.
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13
Top each bowl with two egg halves and a sprinkle of sliced green onions.
💡 Chef's Tips
Use room temperature eggs to prevent the shells from cracking when they hit the boiling water. If your child dislikes green onions, swap them for a few pieces of toasted nori (seaweed) snacks for a fun crunch. To make the broth even creamier, whisk in a teaspoon of unsalted butter right before serving. For a fun twist, use a small cookie cutter to cut the carrots into stars or flower shapes. Always rinse the noodles briefly in warm water after draining to remove excess starch for a clearer soup.
🍽️ Serving Suggestions
Serve with a side of steamed edamame pods sprinkled with a little sea salt. Pair with a glass of cold apple juice or a mild green tea. A side of crispy gyoza (Japanese dumplings) makes this a complete feast. Provide kid-friendly training chopsticks or a deep ceramic spoon for 'slurping' the broth. Follow up with a small scoop of mango sorbet for a refreshing dessert.