egg and ramen recipe
The Best egg and ramen recipe
I am so excited to share this egg and ramen recipe with you. As a busy mom of three, I’m always on the lookout for quick and delicious meals that my family will love. This recipe is a staple in our household, and I’m sure it will become one in yours too.
The combination of rich chicken broth, savory soy sauce, and perfectly cooked eggs is a match made in heaven. My kids devour it every time I make it, and I love that it’s a great way to get some protein and veggies into their diets. Plus, it’s incredibly easy to customize with your favorite toppings or ingredients.
I first discovered this recipe while browsing through a Japanese cookbook. The original dish is called ‘tonkotsu ramen,’ and it’s a popular street food in Japan. But don’t let the name fool you – this version is a simplified adaptation that’s perfect for home cooks like me.
One of the key techniques to making great ramen is in the cooking of the eggs. You want them to be just set, with a runny yolk that adds creaminess to each bite. To achieve this, I like to cook the eggs separately from the noodles and broth.
It’s a bit more work, but trust me, it’s worth it. When it comes to serving, I like to set out all the toppings so everyone can customize their own bowl. My kids love adding sliced green onions, grated ginger, and pickled ginger slices on top of their noodles.
And of course, no bowl of ramen is complete without a sprinkle of sesame seeds for added crunch.
Egg and Ramen
This quick and comforting egg and ramen recipe transforms instant noodles into a hearty meal. Soft-boiled eggs and fresh vegetables add protein and texture to the savory broth.
🥘Ingredients
For the Ramen
For the Eggs
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Egg and Ramen Works
This egg and ramen recipe is always a good idea for any occasion – whether it’s a weeknight dinner or a special gathering with friends. One of my favorite ways to serve it is by setting up a DIY ramen bar with all the toppings laid out so everyone can create their own masterpiece.
For leftovers, you can easily store cooked noodles and broth in separate containers in the fridge for up to 3 days. Reheat by simmering everything together on low heat until warmed through.
If you’re looking for more ideas on how to serve this dish or want some suggestions on what toppings to try next time around, Let me know in the comments below!
❓ Frequently Asked Questions About Egg and Ramen
Q: What type of noodles should I use for this recipe?
For this recipe, I recommend using thin wheat noodles or udon noodles. You can also use rice noodles if you prefer a gluten-free option.
Q: Can I use store-bought chicken broth instead of making my own?
Yes, you can definitely use store-bought chicken broth as a substitute. However, keep in mind that homemade broth will add an extra layer of depth to your dish.
Q: How do I make the perfect soft-boiled egg?
To make soft-boiled eggs, place them in a single layer at the bottom of a saucepan or steamer basket filled with cold water. Bring the water to a boil over high heat, then reduce the heat to medium-low and let simmer for 6-8 minutes or until cooked through.
Q: Can I add other protein sources like meat or tofu?
You can definitely add other protein sources like cooked chicken or beef or cubed tofu for added texture and flavor.
Q: What are some good alternatives to soy sauce?
If you’re looking for alternatives to soy sauce, try using tamari or coconut aminos as substitutes.