Homemade Egg and Ramen Recipe
A comforting, egg-forward ramen bowl built around a silky soft-boiled marinated egg and a quick savory broth — ready in about 30 minutes.
Ingredients Needed
- 4 large eggs (for marinating and soft-boiling)
- 1/4 cup soy sauce
- 2 tablespoons mirin
- 1 tablespoon sugar
- 4 cups chicken broth
- 1 tablespoon soy sauce (for the broth)
- 1 teaspoon sesame oil
- 2 servings ramen noodles (fresh or dried)
- 2 scallions, sliced
- 1 sheet nori, cut into strips
How to Make Egg and Ramen
- 1Bring a pot of water to a boil and gently lower in the eggs. Boil for exactly 7 minutes for a jammy yolk, then transfer immediately to an ice bath.
- 2Once cool, peel the eggs carefully and place them in a small bag or container with the soy sauce, mirin, and sugar. Marinate for at least 2 hours, or overnight for a deeper color and flavor.
- 3In a saucepan, bring the chicken broth to a simmer with the soy sauce and sesame oil.
- 4Cook the ramen noodles separately according to package instructions, then divide between bowls.
- 5Ladle the hot broth over the noodles, then halve a marinated egg and place it on top of each bowl.
- 6Garnish with sliced scallions and nori strips before serving.
What to Add
Make it your own — here are a few ways to customize this bowl.
Extra protein
Add sliced chashu pork or grilled chicken alongside the egg for a heartier bowl.
Umami boost
A small spoonful of miso paste whisked into the broth deepens the flavor.
Crunch
Bean sprouts or thinly sliced cabbage add texture and freshness.
Spice
A drizzle of chili oil or a shake of shichimi togarashi adds heat.
Printable Recipe Card
Egg and Ramen
4.5 from 61 reviews
A comforting, egg-forward ramen bowl built around a silky soft-boiled marinated egg and a quick savory broth — ready in about 30 minutes.
Ingredients
- 4 large eggs (for marinating and soft-boiling)
- 1 cup soy sauce
- 2 tablespoons mirin
- 1 tablespoon sugar
- 4 cups chicken broth
- 1 tablespoon soy sauce (for the broth)
- 1 teaspoon sesame oil
- 2 servings ramen noodles (fresh or dried)
- 2 scallions, sliced
- 1 sheet nori, cut into strips
Instructions
- 1Bring a pot of water to a boil and gently lower in the eggs. Boil for exactly 7 minutes for a jammy yolk, then transfer immediately to an ice bath.
- 2Once cool, peel the eggs carefully and place them in a small bag or container with the soy sauce, mirin, and sugar. Marinate for at least 2 hours, or overnight for a deeper color and flavor.
- 3In a saucepan, bring the chicken broth to a simmer with the soy sauce and sesame oil.
- 4Cook the ramen noodles separately according to package instructions, then divide between bowls.
- 5Ladle the hot broth over the noodles, then halve a marinated egg and place it on top of each bowl.
- 6Garnish with sliced scallions and nori strips before serving.
Nutrition Facts
Per Serving
Nutrition is an estimate and will vary based on the exact ingredients and brands used.