15-Minute Garlic Butter Ramen with Jammy Eggs – Cozy Weeknight Comfort

Slurpy noodles, jammy eggs, and a silky garlic butter broth in just 15 minutes.

If you’ve ever stood in front of the stove with a packet of instant ramen thinking, “I wish this tasted like a restaurant bowl,” this garlic butter ramen is for you. We take simple store-bought noodles and dress them up with a buttery, garlicky broth and perfectly jammy eggs that feel way fancier than the effort involved. It is rich and comforting, but still light enough for a busy weeknight when you need dinner fast and your brain is done making decisions.

This bowl plays somewhere between Japanese-inspired ramen and cozy European buttered noodles, with a little chili heat to wake everything up. The jammy eggs bring that luxurious, custardy yolk that melts into the broth for extra richness. A handful of scallions and sesame on top adds crunch and freshness so it never feels heavy or fussy. You get serious comfort food vibes from very ordinary pantry ingredients.

I love this recipe for nights when takeout sounds good but the budget or energy level says “please just stay home.” The noodles cook directly in the flavorful broth, which means fewer dishes and big flavor in a small pot. Instant ramen packets get a glow-up as you skip the salty seasoning and use real butter, garlic, and broth instead. A touch of chili, soy sauce, and sesame oil keep it firmly in savory, slurpable territory.

Why you’ll love this 15-minute garlic butter ramen:

• Ready in about 15 minutes, start to finish
• Uses pantry-friendly ingredients and basic instant ramen
• Jammy eggs add protein and a luxe restaurant-style touch
• Easy to customize for more or less spice, vegetarian, or dairy free
• Comforting enough for a cozy night in, simple enough for lunch

Yield: 2 generous bowls

Total time: 15 minutes

Cuisine vibe: Asian-inspired comfort food

Ingredients

Jammy Eggs

• 2 large eggs, fridge cold

Garlic Butter Ramen Broth

• 2 tbsp unsalted butter (28 g)
• 4 cloves garlic, finely minced
• 3 cups low-sodium chicken or vegetable broth (720 ml)
• 1 tbsp soy sauce (or tamari)
• 1 tsp toasted sesame oil
• 1/2 tsp crushed red pepper flakes, to taste
• 1/2 tsp sugar or honey (optional, balances the saltiness)
• Freshly ground black pepper, to taste
• Salt, only if needed after tasting

Noodles & Toppings

• 2 packs instant ramen noodles, 3 oz / 85 g each (discard seasoning packets)
• 2 green onions, thinly sliced
• 1 tbsp toasted sesame seeds
• 1/2 sheet nori, cut into thin strips (optional)
• Chili crisp or chili oil, for serving (optional)
• Lime wedges, to squeeze over just before eating (optional)

💡 Shopping tip: Look for plain instant ramen or “ramen soup” packs with higher quality noodles; the texture is better, and you are skipping the seasoning packet anyway.

Step-by-Step Instructions

1. Boil the eggs (7 minutes). Bring a small pot of water to a gentle boil. Carefully lower in the eggs with a spoon. Cook for 6 and a half to 7 minutes for jammy yolks.
2. Shock and peel. Transfer the eggs immediately to a bowl of ice water and let sit at least 3 minutes. Gently crack and peel, then set aside. 💡 Tip: Rolling the egg on the counter to crack the shell all over makes peeling much easier and keeps the whites intact.
3. Start the garlic butter base (2 to 3 minutes). While the eggs cook, melt the butter in a medium saucepan over medium heat. Add the minced garlic and cook, stirring, for 30 to 60 seconds until fragrant and just turning lightly golden at the edges. 💡 Tip: If the garlic browns too quickly, lift the pan off the heat for a few seconds and reduce the burner slightly to avoid bitterness.
4. Build the broth (3 minutes). Pour in the broth, then add soy sauce, sesame oil, red pepper flakes, and sugar or honey if using. Stir and bring to a gentle simmer for 2 to 3 minutes. Taste and adjust with pepper and a pinch of salt if needed.
5. Cook the noodles (2 to 3 minutes). Add the ramen bricks directly to the simmering broth. Cook according to package time, usually 2 to 3 minutes, using chopsticks or tongs to gently separate the strands until just tender but still springy. 💡 Tip: Stop cooking the noodles when they are slightly firmer than you like; they will continue to soften in the hot broth.
6. Assemble the bowls (2 minutes). Divide the noodles and broth between two deep bowls. Slice each egg in half lengthwise and nestle on top. Sprinkle with green onions, sesame seeds, and nori strips. Add a spoonful of chili crisp or a drizzle of chili oil if you like heat, plus a squeeze of lime. Serve immediately while piping hot.

Variations & Substitutions

• Swap chicken broth for vegetable broth and use plant-based butter for an easy vegetarian-friendly version.
• Use rice ramen or gluten free noodles and tamari instead of soy sauce for a gluten free spin.
• Stir in a spoonful of miso paste with the broth for a deeper, slightly tangy flavor.
• Add a handful of baby spinach, bok choy, or frozen peas in the last minute of cooking for extra veg.
• Skip the butter and use neutral oil plus extra sesame oil if you need this dairy free.

Make-Ahead, Storage & Reheating

• Make-ahead: Jammy eggs can be cooked up to 3 days ahead and kept in the fridge, unpeeled, in a covered container. The broth (without noodles) can be made 2 days in advance.
• Storage: For best texture, store noodles and broth separately in airtight containers in the fridge for up to 2 days.
• Freezing: The garlic butter broth (without eggs or noodles) freezes well for up to 2 months. Thaw in the fridge overnight. Noodles and jammy eggs are not ideal for freezing.
• Reheat: Gently warm broth on the stove over medium heat until steaming, about 3 to 5 minutes, then add freshly cooked noodles and halved eggs. If reheating a full bowl, microwave in 30 second bursts, stirring in between, until hot.

Nutritional Info (Estimated, per serving)

• Calories: ~550
• Protein: ~20 g
• Carbs: ~60 g
• Fat: ~25 g

💡 Note: Estimates vary by brands and portions.

Serving Suggestions

• Top with extra chili crisp, toasted sesame seeds, and a drizzle of sesame oil.
• Add a side of quick cucumber salad with rice vinegar for something cool and crunchy.
• Serve with pan-fried or steamed dumplings for a more filling meal.
• Pair with roasted or air-fried broccoli tossed with garlic and soy.
• Add a small side of kimchi for tangy, spicy contrast.
• Garnish with extra nori strips or furikake for an umami boost.

Recipe FAQs

How do I get perfectly jammy eggs every time?

Use fridge-cold eggs, gently lower them into simmering water, and cook for 6 and a half to 7 minutes. Immediately transfer to an ice bath so the yolks stop cooking and stay custardy.

Can I use fresh or frozen ramen instead of instant?

Yes. Fresh or frozen ramen noodles work beautifully. Cook them separately according to package directions, then add to the hot garlic butter broth just before serving so they do not overcook.

How spicy is this garlic butter ramen?

As written, it has a gentle heat from the red pepper flakes. For mild bowls, reduce or skip the flakes and chili oil. For extra spicy, add more flakes or a spoonful of chili crisp on top.

Can I use the seasoning packet that comes with the ramen?

You can, but it will make the broth much saltier and can overpower the garlic butter flavor. If you really love that flavor, start with just 1 to 2 teaspoons of the packet and taste as you go.

Can I double the recipe?

Absolutely. Double all ingredients and use a larger pot so the noodles have room to move. Cooking time stays about the same; just ensure the broth comes back to a simmer before adding the noodles.

What if I do not have butter or need this dairy free?

Use a neutral oil plus a bit of extra sesame oil for richness. The broth will be less creamy, but still very flavorful from the garlic, soy sauce, and chili.

Final Notes

This 15-minute garlic butter ramen with jammy eggs is the kind of recipe that quickly becomes a weeknight habit. It turns a humble packet of noodles into something that feels intentional and comforting, with just a few extra ingredients and almost no extra time. Once you have the rhythm of boiling the eggs and building the broth at the same time, you will find yourself making it on autopilot after a long day.

Treat the recipe as a flexible blueprint rather than a strict rulebook. Swap in whatever greens you have, adjust the spice to your mood, and try different toppings to keep it fun. If you make this cozy bowl, I would love to hear how it went and what twists you added. Drop a comment with your version, share a photo, or send it to a friend who needs an easy comfort dinner idea. Happy slurping.