How to Make Ramen Noodles With an Egg

Originating in China, exported to Japan and sustaining college students for decades, silky, stretchy ramen noodles in delicate broth have taken their rightful place as culinary superstars. As versatile as they are inexpensive, even instant ramen noodles can be elevated to haute cuisine with the addition of a perfectly cooked egg or two.

• 2 cups water or broth
• 1 package instant ramen noodles
• Seasonings
  
• Optional add-ins
• 1 to 2 eggs

Pour your water or broth into a pot large enough to allow your ramen noodles to expand as they cook. Water is traditional for college-kid ramen, but it adds no flavor. If you want to use broth, then chicken, beef, pork, seafood and miso all work equally well.

Bring the broth to a gentle boil over medium-high heat. Add optional pre-cooked vegetables and meat to give them time to heat through.

Add the noodles; place the clump gently into the boiling broth. After the noodles cook for about 1 minute, stir with a fork to separate them. Cooking times vary among different types of ramen noodles, but generally they turn al dente within 3 to 5 minutes.

Season your noodles and broth. Traditional seasonings start with salt, sea salt and miso, but also include garlic and ginger. You can finish your ramen with sesame oil, chili paste or dried bonito flakes, as well.

The quickest and simplest way to add an egg to your ramen is by assembling and cooking your ramen and then bringing it to a simmer. Gently beat an egg in a bowl and then slowly stir it into the simmering ramen. Let the egg cook for no more than 1 to 2 minutes, garnish with chopped green onions or bean sprouts and serve.

Adding a warm and satiny hard-boiled egg to your ramen just before serving provides, color, texture, flavor and incredibly affordable protein. Plunge the boiled egg into ice water to stop it from overcooking, peel and halve it and float it on top of your favorite ramen dish.

Poached eggs can be cooked separately, or added right into your simmering ramen. Simply crack an egg into your bubbling broth and pile the noodles gently on top to let it set for no more than 2 to 3 minutes.

The literal translation is "applied seasoning egg" but ajitsuke tamago is an egg that is soft boiled and then soaked in soy sauce and mirin. This leaves the yolk velvety and soft while adding a subtle hint of salty tang.