Ramen Noodles Topped with Marinated Boiled Eggs

To properly boil an egg, put it in the water once it has boiled. It takes 3 minutes for a loose-boiled egg, five minutes for a soft-boiled egg, and twelve minutes for a hard-boiled egg.

Ramen Noodles Topped with Marinated Boiled Eggs
Photographed by HIDETOSHI HARA

Recipe by
Junko Takagi




Rice & Noodles



Calorie count is per serving
Does not include time needed to return the egg to room temperature, boil and simmer it.

Ingredients (Serves 2)

  • [Marinated boiled eggs]

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

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

    • 2 packs instant ramen (preferably soy sauce flavored)
    • 100 g bean sprouts
    • 4 hoso-negi green onion
    • 1/4 nori seaweed (full sheet)



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 around a minute while continuing to roll the eggs. This helps to center the yolks. After a minute, stop rolling them and continue simmering for 11-12 minutes.


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


Place the eggs on the countertop or cutting board, then crack and peel them.


Prepare the marinated eggs. Combine all the ingredients for the simmered egg in a small pot, place over medium heat and bring to a boil.


Adding the green portion of the negi and the ginger enhances the flavor.


Add the eggs to the pot and return to a boil. Reduce the heat to low and cover with a drop lid. (Use parchment paper or aluminum foil cut 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 five minutes. Turn off the heat and allow the eggs to cool in the liquid.


Take out the eggs and drain (reserve the liquid). Wet a knife and 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 hoso-negi 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 pack, stirring occasionally. A 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, hoso-negi and nori.