Jammy Egg & Greens Noodle Bowl

The 6½-minute soft-boiled egg — fudgy yolk, clean peel — halved over a quick brothy noodle bowl · egg methods here

2 · 15 min

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2–4 eggs, cold from the fridge
The bowl
4 cups good stock — chicken or veg
1 inch ginger, sliced · 2 garlic cloves, smashed
1 Tbsp soy sauce · 1 tsp sesame oil · miso (optional)
2 portions noodles — ramen, rice, or egg noodles
3 cups greens — bok choy, spinach, or chard
scallion · chili crisp to finish

What you need

2–4 eggs, cold from the fridge

The bowl

4 cups good stock — chicken or veg

1 inch ginger, sliced · 2 garlic cloves, smashed

1 Tbsp soy sauce · 1 tsp sesame oil · miso (optional)

2 portions noodles — ramen, rice, or egg noodles

3 cups greens — bok choy, spinach, or chard

scallion · chili crisp to finish

Boil the eggs — exactly. Bring a small pot to a rolling boil. Lower cold eggs in gently, set a timer for 6½ min, and keep it at a steady boil. Meanwhile fill a bowl with ice water.
Ice bath. At the buzzer, move the eggs straight into the ice water for at least 2 min. Peel under a thin stream of water, starting at the fat (air-pocket) end.
Quick broth. Simmer the stock with ginger and garlic 5 min; fish them out. Stir in soy, sesame, miso. Add greens and cook till just tender.
Build. Cook noodles (separately or right in the broth), divide into bowls, ladle broth and greens over. Halve the eggs and lay on top, cut-side up. Scallion, chili crisp.

Steps — tap one to keep your place

1. Boil the eggs — exactly. Bring a small pot to a rolling boil. Lower cold eggs in gently, set a timer for 6½ min, and keep it at a steady boil. Meanwhile fill a bowl with ice water.

2. Ice bath. At the buzzer, move the eggs straight into the ice water for at least 2 min. Peel under a thin stream of water, starting at the fat (air-pocket) end.

3. Quick broth. Simmer the stock with ginger and garlic 5 min; fish them out. Stir in soy, sesame, miso. Add greens and cook till just tender.

4. Build. Cook noodles (separately or right in the broth), divide into bowls, ladle broth and greens over. Halve the eggs and lay on top, cut-side up. Scallion, chili crisp.

✨ Untested — Claude drafted this one from scratch; it hasn't been cooked and amended in our kitchen yet, so treat the amounts as a starting point. Low salt — salt at the end and taste as you go; broth, cheese, and canned goods already bring salt.