This original recipe was created by Cara Harbstreet, MS RD LD as an “Egg Enthusiast” in conjunction with the Egg Nutrition Center.
Directions
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.
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.
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.
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.
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
Tips
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.
This recipe is an excellent source of protein, choline and vitamin A.
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.
Per 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
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.