Easy Weeknight Ramen with The Jammiest Eggs

The only problem with taking a vacation is coming BACK from vacation, ya know?

No matter how much forethought I put into how I’ll re-enter the world after a bit of time on the road, the landing is always…FIRM. There’s always SO much laundry, so many emails to return. No matter how many items I took off the plate before I left, the plate has managed to refill itself, and while I feel a deep sense of pride for leaving the fridge empty when I leave, that same emptiness is a bit jarring when I return.

We returned home from my birthday trip to the San Juans just last night; relaxed, rejuvenated and really not ready to get back to work and school today. At times like this (and many many more times in between, I assure you!) I love having a recipe like this Easy Weeknight Ramen with Perfectly Jammy Eggs in my back pocket. It’s the product of some very smart pantry stocking because the key is having a few shelf-stable things on hand for when the fridge is barren, the pantry a little thin, and my patience and interest in cooking even thinner.

The jist is a warm, umami broth boosted with some must-have-condiments, twirly, grounding noodles, the jammiest eggs, steamed veggies that cook with the noodles plus a few extras that will make the meal feel considered (even when it’s just a coincidence.) There’s a lot of space for substitutions here in hopes that this can be an easy meal to fit into your repertoire, for when you’re short on time and in a big need of something nutritionally substantial and yet super easy to pull together.

A perfect pantry is your partner.

You probably already recognize this, but having a really well-stocked and considered pantry is pretty much paramount to cooking well, and particularly cooking well under almost any circumstances. Anyone can go to the store and buy ingredients and slave away over the stove. But who does that?!

Having a pantry that’s ready to party at all times is honestly a huge lifesaver and the number one way I’m able to eat well and cook delicious meals so quickly,  with very little time on my hands. (Which, frankly, is most of the time!)  

Success is no accident, particularly when you’re a high-achieving athlete and professional person with very little time to cook or shop. So, you -too- need a pantry that’s a powerhouse. Here are a few things I’ve got in my pantry (and fridge and freezer) at all times, many of which are used in this very recipe:

IN THE PANTRY:

• Noodles – a few kinds, twirly Italian noodles,  noods that will hold sauce like rigatoni, and Asian-style noodles like ramen, soba or pho
• Rice/Whole grains – a couple of varieties, usually sushi and basmati or maybe brown rice, quinoa and farro or barley
• Oatmeal – typically rolled oats. For any meal of the day!
• Canned tomatoes – these are a favorite, for making quick sauces or soups.
• Bragg’s Liquid Aminos – for boosting that umami flavor
• Dried shiitake mushrooms – for more umami boost in quick broths, or bloomed and added to sautées, stir-fries, grain bowls, and more.
• Rice vinegar – acid! yay!
• Japanese bbq sauce – a recent but beloved addition for eggs, rice bowls, noodle bowls, and flavor-boosting everywhere
• Olive oil, Coconut oil, and Ghee – oils for cooking
• Fancy olive oil, Toasted sesame oil, and CBD olive oil – for finishing
• Nori seaweed – sea vegetable (for when there is zero veg in the house!)
• Furikake – this is my favorite and I sprinkle it on just about everything to make dishes special
• Coconut milk – in cans, at the ready for making soups, broths + boosting fat. Creamy soups and sauces, in an instant!
• Tahini and Nut butter – because toast, salad dressings and more need these goodies

IN THE FRIDGE

• Parmesan cheese – umami!
• Kimchi – I keep a few flavor varieties on hand for veggies in a hurry!
• Fresh ginger – a boost of flavor that keeps for a long time in the fridge
• Eggs – because, of the incredible edible egg!
• Miso paste – typically white

IN THE FREEZER:

• Frozen broth or bouillon – I freeze small portions of homemade broth in an ice cube tray for easy thawing! See the recipe notes below for how I freeze the stock.!

There are other things I keep on hand too, but these are the staples that are guaranteed to make delicious, flavorful meals in a SNAP. I try to keep these ingredients on hand, so that my quick grocery restocks can be really simple. All I need to pick up are some veggies, maybe a little protein, and I’m SET.

The Eggs

The technique I use in the recipe below is a pretty surefire way to make perfectly jammy eggs AND to get them out of their shells in one piece. You’re going to need a timer, a bowl of ice water, and a little bit of patience. The amount of time on your timer will depend on your ALTITUDE. I live at 5800ft and 7:30 is the PERFECT amount of time to boil my eggs. If you live at sea level, you’re going to want to set your timer for 6:30 minutes. If you live between the two locations (about 2700ft) you’ll want to set your timer for about 7:00 minutes. This is a bit of a trial and error situation, but have faith! You’ve got this.

You’re going to also need an ice bath, and a moment of patience. Follow along in the recipe below for more details!