Egg Ramen
An original Japanese soup made with chicken broth - so delicious! Egg ramen is very popular in its homeland. Since it uses everyday ingredients, anyone can make it. It turns out rich and appetizing, with the fragrant aroma of ginger and garlic. A poached egg adds a special touch.
Updated : 28 January, 2026
Easy
About 20 min.
Ingredients
1.5 liter
Chicken broth
350 grams
Egg noodles
4
Eggs
1
Garlic
10 grams
Ginger
2 tablespoon
Vegetable oil
1 tablespoon
Soy sauce
1 tablespoon
Vinegar 5%
to taste
Greens
to taste
Salt
to taste
Chili pepper
10 grams
Sesame
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make egg ramen? First, prepare all the necessary ingredients. Make chicken broth in advance, or use a ready-made bouillon cube. Choose noodles as you like - many people use instant noodles. I used egg noodles.
Step 2
Peel the garlic and press it through a garlic press.
Step 3
Peel the ginger root and rinse it, then grate it finely.
Step 4
Pour vegetable oil into a pot and heat it until hot. Add the garlic and ginger and lightly sauté.
Step 5
Pour in the chicken broth and bring to a boil. Then add soy sauce, chili pepper powder, and salt.
Step 6
Add the egg noodles to the boiling broth, cook for 3-4 minutes, and remove from the heat.
Step 7
Make poached eggs for serving: pour 2-3 in (5-7 cm) of water into a small saucepan, add vinegar, and bring it to a gentle simmer (small bubbles, not a hard boil). Create a whirlpool with a whisk, crack an egg into the water near the side, and cook until done.
Step 8
Poach the eggs one at a time. If you want a runny yolk, cook for 2 minutes; if not, cook for 4 minutes.
Step 9
Chop the herbs coarsely. If you use parsley, don’t discard the stems - they add more aroma than the leaves.
Step 10
Divide the noodles with a little broth among four bowls. Top each with a poached egg, then sprinkle with herbs, thinly sliced chili pepper, and sesame seeds. Serve the ramen hot. Enjoy!
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