If you can boil water and crack an egg, you can make your Ramen delicious and nutritious! This recipe is cheap, quick, and simple.

Step 1: Ingredients

Gather your ingredients together:
*A Ramen Pack
*Eggs (1-4, depending on your hunger)
*Water in a saucepan or whatever

Begin boiling the water. You may want to add the flavor packet from the Ramen right as you begin.
Nice man. Keeping it real with the <a href="http://www.intevac.com/intevacphotonics/deltanu/deltanu-products/portable-raman-spectrometers/" rel="nofollow">portable raman</a> there.
Eggs are a staple in my ramen eating and reviewing. You can poach em and scramble em. I think for egg flower chicken might be better thought. <br><br>Facebook - http://www.facebook.com/pages/The-Ramen-Rater/141743382510512<br><br>The Ramen Rater - http://www.ramenrater.com
Probably make eggless noodles instead of using Ramin noodles.
Pretty interesting, I was thinking about doing this. Kinda makes me think of egg drop soup....Though kinda rough on calories for those that are concerned about them. Seeing as a large egg is roughly 70 a piece and your ramen is around 380...adding four would give you 660 cal. Might not be too bad for a meal, deff not a snack though
I have done this for a few years now, but with a few changes. I added the eggs right after I turned off the heat when the noodles were cooked. Though I tend to limit 1 egg because added more than two can cool things off to much and you have raw eggs in your soup.
That makes sense. When I want lots of eggs in it, I end up microwaving it afterward.
Wouldn't adding the flavor packet take a longer time to boil? Adding salt to water lowers the freezing point and raises the boiling point (tyvm high school chemistry...)
<sub>I failed high school chemistry...</sub><br/>It's strange, you would appear to be right <sub>thanks a lot, Wikipedia</sub>... But I notice when I heat up the water a bit, then add the flavoring, steam bubbles pop up where the salt hits the bottom of the pan.<br/>Interesting observation. I'll change that paragraph to be less misleading.<br/>
The reason it starts to bubble when you put in the season and salt packet is because they become sites of nucleation which makes the water easier to boil.
in my country we had noodles packs , we dnt have ramen packs , is it same or what ??
<a rel="nofollow" href="http://en.wikipedia.org/wiki/Instant_noodles">This Wikipedia article should be an interesting read</a>. The brand I used for this Instructable was <a rel="nofollow" href="http://en.wikipedia.org/wiki/Maruchan">Maruchan</a>.<br/>
i love ramen!!! *adds to asian group*
LOL! Yay! Join the <a rel="nofollow" href="http://www.instructables.com/group/Ramenvariety/">Ramen group</a> too!<br/>
i did!!! just one thing... i've had trouble with the site lately (i.e. can't post comments, can't get to the site, loading errors) can you help???
Awesome, I love any recipe that involves Ramen noodles. Nice step by step as well.
Ramen variety is an urban survival skill. Is there a group for that already? There should be.
<a rel="nofollow" href="http://www.instructables.com/group/Ramenvariety/">Done!</a><br/>
This is what I have for lunch every other day. Recently, I've been mixing the egg in right at the end, once I've turned off the stove. Most important for this is to make sure that the soup isn't boiling, otherwise you'll end up with a poached egg in soup, instead of nice flowing egg. If you like thicker broth, stir the yolk vigorously right after you drop it in the soup, and it will break apart and become part of the broth. Use the same method with a can of cream style corn, drop an egg or four in there, and you have instant Taiwanese style corn chowder. (Little bit of soy sauce too I guess).
I've done this before and really enjoy it. I usually cook the noodle until they're aldente-ish and then add the beaten egg to the mix. I'll have to try it this way instead. Soy sauce and red pepper spice this up really well. My other ramen favorite is Breakfast Ramen. mmm
so do you not want the water boiling for steps 2 and 3?
Or 4 either. ;-) It's a preference thing, just because boiling water causes the eggs to froth up. I don't like froth, but I suppose some people might... I like the other Instructables about Ramen, they're great (Tony the Tiger Grrrrrreat)! I just can't stand vegetables in it, 'sall.
ok thanks, guess what i'm having for lunch tomorrow!
Yum! Looks really good. I'll have to try this some time.

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Bio: I'll cut and paste stuff here as time goes on.
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