Egg Ramen Noodles with Poached Eggs and Vegetables

Egg Ramen Noodles

Curly ramen noodles, carrots, and mushrooms sit in a savory broth, with a soft poached egg on each bowl. Soy sauce, ginger, garlic, sesame oil, and chili oil season the broth without the ramen packets.

The noodles come out of the saucepan before the eggs go in. This keeps them springy while the egg whites set. Add the hot broth just before serving, then open an egg so the yolk runs into the noodles.

Ingredients for Egg Ramen Noodles

• 4 cups low-sodium chicken broth
• 2 instant ramen noodle cakes, about 3 oz each (170g total), seasoning packets discarded
• 2 large eggs
• 1 medium carrot, cut into thin matchsticks
• 4 oz cremini or button mushrooms, sliced (115g)
• 2 scallions, thinly sliced
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon grated fresh ginger
• 1 garlic clove, minced
• 1 teaspoon toasted sesame oil
• 1 teaspoon chili oil

Yield: 2 bowls. Time: About 8 minutes to prepare and 10–12 minutes to cook; about 20 minutes total.

How to Make Egg Ramen Noodles

1. Prepare the vegetables and eggs: Cut the carrot into thin matchsticks and slice the mushrooms and scallions. Crack each egg into a separate small cup, keeping the yolks intact.
2. Bring the broth to a boil: Combine the broth, soy sauce, ginger, garlic, sesame oil, and chili oil in a 3- to 4-quart saucepan. Bring to a steady boil over medium-high heat. Taste the broth before adding the noodles; leave out the ramen seasoning packets.
3. Cook the vegetables and noodles: Add the carrot and mushrooms and simmer uncovered for about 2 minutes. Add the noodle cakes and stir gently to loosen them. Start checking at 2 minutes, using the package time as a guide. When the curls separate easily but are still slightly shy of tender—about 2–3 minutes for many instant noodles—lift the noodles and vegetables into two soup bowls.
4. Poach the eggs: Reduce the broth to a gentle simmer over medium-low heat. Lower each egg from its cup close to the surface, leaving space between them. Cover loosely and cook without stirring for about 3–4 minutes. Start checking at 3 minutes: the whites should be fully opaque and set, while the yolks remain soft. Carefully lift out the eggs with a slotted spoon.
5. Finish the bowls: Ladle hot broth around the noodles, leaving some curls visible. Top each bowl with an egg and scatter the scallions over the noodles. Serve immediately, opening an egg just before eating if you want the yolk to flow into the broth.

How to Keep the Noodles Springy

Instant ramen continues to soften in hot broth. Take it out just before it reaches full tenderness, then add the broth only when the eggs are ready. Package cooking times vary, so use the loosened, springy curls as your guide.

How to Poach the Eggs in Broth

Keep the broth at a gentle simmer rather than a rolling boil. Lowering the eggs from cups close to the surface helps the whites stay together. Use a saucepan wide enough to hold both eggs without crowding; otherwise, poach them one at a time.

Egg size and simmer strength affect the timing. Judge doneness by the whites, which should be opaque and hold together when lifted. Poach longer for firmer yolks. Anyone who needs fully cooked eggs should cook until both the whites and yolks are firm.

Seasoning Without the Ramen Packets

The broth and soy sauce already supply seasoning, so adding the ramen packets could make the soup too salty. Chili oil varies in heat; taste a finished bowl before adding any extra drops.

For a meat-free bowl, use vegetable broth and check the noodle ingredients. For a gluten-free bowl, use gluten-free ramen and tamari, checking both labels.

Make-Ahead and Leftovers

These bowls are best eaten as soon as they are assembled. The noodles absorb broth as they sit, and reheating will not restore their original texture or the soft eggs.

To prepare ahead, refrigerate the sliced vegetables and unused broth separately. Bring the broth to a boil, then cook the vegetables, noodles, and eggs close to serving time. Freezing assembled bowls is not recommended.

Nutrition

Approximate per bowl (1 of 2): 525 calories, 23g protein, 24g fat, and 61g carbohydrates. Approximate per 100g: 75 calories, 3g protein, 3g fat, and 8g carbohydrates. Values vary with the ramen, broth, chili oil, and amount of broth served.