Only keep the eggs in the water for 7 minutes. If you leave them in longer, the eggs will become hardboiled as opposed to soft boiled. Soft boiled eggs are better in ramen because they have somewhat runny yolks, which add to the flavor of the broth.
Once the eggs have cooled, peel the shells off the eggs and cut the two eggs in half. Soft boiled eggs are a traditional addition to ramen, and are preferable to hard boiled eggs because their runny yolks add flavor and thickness to the broth.
You will only use ½ of the packet of ramen seasoning to cut the MSG and fat from the ramen. Cooking the noodles with some of the ramen seasoning infuses them with flavor, but you should drain the broth from the noodles because you will only use ½ of the flavoring to make the ramen.
Adding the egg into swirling water poaches the egg. The circular motion of the broth allows the egg white to envelope the yolk and start to slowly cook. The cooked egg will still have a runny yolk when cut into, which will enrich the broth of the soup and add extra flavor and thickness.
Using only ½ of the ramen flavoring cuts back on fat and MSG. Add flavors as you see fit if you feel the ramen isn’t flavorful enough. Hot chili oil is a traditional addition to ramen, and adds spiciness and flavor. Soy sauce adds a darker taste to ramen that gives the soup more depth, while miso paste gives it a nuanced, slightly salty flavor. Once you break the poached egg, the yolk will run into the broth to add flavor as well.
