Easy Microwave Ramen With Eggs

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  • Ingredients
    2 large EGGS, soft boiled (directions below)
    1 tsp. salt
    2 oz. dried ramen or udon noodles
    1 1/2 cups prepared ramen broth
    1/2 cup water (if needed)
    1/3 cup shelled edamame
    1/3 cup shredded carrots
    1/3 cup mung bean sprouts
    1 tsp. ginger paste
    1/2 tsp. low-sodium soy sauce
    1 small green onion, thinly sliced
    nori flakes, for garnish
    sesame seeds, for garnish

    Yields: 1 serving

  • Nutritional Information

    Per serving: 1 serving

    Calories: 450

    Total fat: 14 g
    Saturated fat: 2.5 g
    Polyunsaturated fat: 2.75 g
    Monounsaturated fat: 4.5 g

    Cholesterol: 350 mg
    Sodium: 1156 mg
    Carbohydrates: 53 g
    Fiber: 10.5 g
    Sugar: 6.5 g
    Protein: 29 g
    Vitamin A: 494 mcg
    Vitamin D: 4 mcg
    Folate: 240 mcg
    Choline: 285 mg
    Calcium: 135 mg
    Iron: 4.5 mg
    Potassium: 450 mg

    This recipe is an excellent source of protein, choline and vitamin A.


  1. To soft boil eggs in microwave: PLACE both eggs in a microwave safe bowl and COVER with warm water. ADD salt. PLACE in microwave and COOK for 6-7 minutes. TRANSFER to a bowl of cold water to stop the cooking process.

  2. PLACE the prepared ramen broth in a microwave safe bowl. ADD the dried noodle nest, and additional water (if needed) to cover the dried noodles.

  3. PLACE bowl in the microwave and COOK for 2 ½ minutes. TAKE bowl out, STIR and BREAK apart the dried noodle. CONTINUE cooking for 3 minutes and REMOVE from microwave. ADD the shelled edamame, carrots and bean sprouts.

  4. STIR in the ginger paste and low-sodium soy sauce. PEEL the eggs and SLICE each egg in half. PLACE the eggs in the ramen bowl. GARNISH with green onions, nori flakes and sesame seeds. SERVE immediately.

Insider Info

  • Safety note: When soft boiling eggs in microwave, it is very important to make sure the eggs are fully submerged in water to prevent them from bursting.
  • You can also soft boil eggs on the stovetop: Add water to a small saucepan covering the eggs. Bring to a boil over high heat. Reduce heat to a simmer. Add the eggs using a slotted spoon or tongs. Cook for 5 to 7 minutes. Remove eggs. Place in a bowl of cold water to cool, and peel the shells.

This original recipe was created by Cara Harbstreet, MS RD LD as an “Egg Enthusiast” in conjunction with the Egg Nutrition Center.