Soft Egg Ramen Bowl
Instant ramen elevated with a jammy egg, crispy nori, and fresh scallion — ready in 10 minutes. The egg yolk becomes a creamy sauce for the broth.
- Total time
- 10 min
- Servings
- 2
- Calories
- 285
- Protein
- 10g
Ingredients
- 2 packages instant ramen noodles
- 2 whole egg
- 2 whole scallion
- 1 sheet nori sheets
Instructions
- 1
Bring 4 cups water to a boil in a medium pot.
- 2
Gently lower eggs into boiling water and cook for 6 minutes until whites set but yolks still jiggle.
- 3
Remove eggs with a slotted spoon, then add ramen noodles and season packet to the same pot.
- 4
Cook noodles until tender, about 3 minutes, stirring occasionally.
- 5
Chop scallion and tear nori into bite-sized pieces, then peel and halve the eggs.
- 6
Divide noodles and broth between two bowls, top each with one halved egg, scallion, and nori.
Tools you’ll need
- medium pot
- slotted spoon
- two bowls
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