10-Min Soy Egg Ramen
Instant ramen transformed with a runny egg and bright scallion finish—the weeknight noodle soup that actually tastes intentional. Boil, crack, drizzle, and eat in under 10 minutes.
- Total time
- 10 min
- Servings
- 2
- Calories
- 285
- Protein
- 10g
quicksatisfyingasianeggstendersilkyweeknightlate-night
Ingredients
- 2 blocks instant ramen noodles
- 3 tbsp soy sauce
- 2 whole egg
- 2 stalks scallion, sliced thin
Instructions
- 1
Boil 4 cups water in a pot over high heat until rolling.
- 2
Add ramen blocks and cook, stirring occasionally, until noodles soften, ~3 minutes.
- 3
Crack both eggs into the simmering broth without stirring and poach until whites set but yolks jiggle, ~2 minutes.
- 4
Pour into bowls and drizzle each with soy sauce.
- 5
Top with sliced scallion and serve hot.
Tools you’ll need
- pot
- spoon
- two bowls
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