Ramen Topped with Marinated Egg (煮卵のせラーメン; ni-tamago nose ramen)

Marinated eggs are a classic ramen topping. Learn how to make them at home, and you may never have to go out for ramen again!

Ramen Topped with Marinated Egg (煮卵のせラーメン; ni-tamago nose ramen)
Photographed by HIDETOSHI HARA

Recipe by
Junko Takagi




Rice & Noodles



Calorie count is per serving.
Does not include time needed to return the eggs to room temperature, or cool the boiled and simmered eggs.

Ingredients (Serves 2)

  • [Marinated eggs]

    • 2 eggs
    • 1/2 tsp salt
    • [Marinade]

      • 7-8 cm Japanese leek (green portion)
      • 3 slices ginger
      • 300 ml water
      • 1/3 tsp granulated chicken stock (Chinese)
      • 3 tbsp soy sauce
      • 1 tbsp sugar
  • [Ramen noodles]

    • 2 packs instant ramen noodles

      *Preferably soy sauce flavor.

    • 100 g bean sprouts
    • 4 scallions
    • 1/4 sheet nori



Take the eggs out of the fridge and return to room temperature. Pour a little over 400 ml of water into a small pot and add the salt.


Gently put the eggs into the pot and place over medium heat. When tiny bubbles start forming around the eggs, gently roll them over with a pair of cooking chopsticks. When the water comes to a boil, reduce the heat to low and simmer for about a minute while continuing to roll the eggs (to help center the yolks). After a minute, stop rolling the eggs and continue to simmer for 11-12 minutes.


When the eggs are done, plunge them in a bowl of water to cool. Change the water a couple of times.


Use a countertop or cutting board to make cracks in the eggs. Peel the eggs in water.


Prepare the [Marinated eggs]. Combine all the ingredients for the [Marinade] in a small pot, place over medium heat and bring to a boil.


Adding the green portion of the leek and the ginger slices helps to enhance the flavor.


Add the eggs to the pot and return to a boil. Reduce the heat to low and cover with a drop lid. (Cut a piece of parchment paper or aluminum foil into a circle slightly smaller than the circumference of the pot. Make a hole in the center and 4-5 other holes around it. Place directly on the liquid.) Simmer for 5 minutes. Turn off the heat and allow the eggs to cool in the liquid.


Take out the [Marinated eggs] and drain (reserve the liquid). With a wet knife, cut the eggs lengthwise in half.


Fill a large pot with roughly 1.6 liters of water. Cover and place over high heat. Wash the bean sprouts, drain, and remove the roots if necessary. Cut off the roots of the scallions and cut into 2 mm rounds. Cut the nori in half. Empty the instant noodle soup into individual serving bowls, and pour 300 ml of boiling water into each to dissolve. When the pot comes to a boil, uncover and add the noodles. Cook the noodles according to the instructions on the package, stirring occasionally. About 1 minute before the noodles are done, add the bean sprouts. Empty the pot into a strainer to drain the noodles and bean sprouts. Divide into two equal portions and place in the soup. Top with the marinated eggs, scallions and nori.