Easy Egg Flower Ramen Soup




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

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.

Step 2: Put in the Eggs

When the water is *gently* boiling, crack the eggs and dump 'em in. If the water is boiling too fiercely, the eggs will froth up and ruin the aesthetics of your meal. In fact, I usually take the water off the heat for this part, if I am confident that I can stir in the eggs quickly enough.

Immediately after dropping the eggs in, stir slowly in one direction (I prefer counter-clockwise, but it's up to you). Make sure to break the yolks early. If you find it difficult to get a good consistency (lumpy egg bits rather than flowy ribbon), try whipping the egg in a cup before pouring it in. If you do it this way, pour it in slowly and at an even pace, stirring very slowly at the same time.

Step 3: Add Ramen, If Desired

If you are a straight-egg-soup-only kind of person, you can call your soup finished at this point. But I know your Instructables sensibilities are screaming with rage, "What about the noodles?!!"

When you are confident that the eggs are cooked enough and the salmonella is all dead, dump in the Ramen and let it soak for about four minutes. Stir it slowly.

Step 4: Devour Lovingly.

Wait for your soup to cool off, and then gorge yourself on the fanciest dinner you can buy with 50 cents!*

*estimate by cost of eggs per dozen and Ramen per packet.



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    22 Discussions


    7 years ago on Introduction

    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.

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    8 years ago on Introduction

    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


    9 years ago on Introduction

    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.

    1 reply

    10 years ago on Step 1

    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...)

    2 replies

    Reply 10 years ago on Step 1

    I failed high school chemistry...
    It's strange, you would appear to be right thanks a lot, Wikipedia... 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.
    Interesting observation. I'll change that paragraph to be less misleading.


    Reply 10 years ago on Introduction

    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.


    Reply 10 years ago on Introduction

    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???


    Reply 10 years ago on Introduction

    Ramen variety is an urban survival skill. Is there a group for that already? There should be.


    10 years ago on Introduction

    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


    Reply 10 years ago on Introduction

    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.