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Cook
20m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Bring a medium pot ⅔ full of water to boil. Add the eggs to the water once it is boiling. Set a timer for 7 minutes.
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For
4
M
I
6
Egg
1
bunch
Green onion
2
tsp
Sesame oil
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Per Serving
Calories
396kcal
Fat
13g
Carbs
39g
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NOTES
If you’re not making this for meal prep- make the eggs the day before you’re going to eat the ramen so they have time to marinade. If you’re making and eating immediately, you can cook the ramen until fully cooked.
LAZY VERSION
You can skip marinating the eggs (but I wouldn’t)
SUBSTITUTIONS
Sub for the eggs: add some cooked chicken, like rotisserie chicken for protein
Sub for baby bok choy: shaved brussels sprouts, chopped broccoli, green beans
Sub for coconut aminos: low sodium soy sauce
Sub for mirin: 1 tbsp rice vinegar + 1 tbsp honey
STORAGE
Store the noodles and eggs separately. On the day of eating, you can assemble your bowl with the noodles, broth, and eggs and heat up when you’re ready to eat!
Keep the eggs marinading for up to 5 days!
REHEATING
Heat for 2-3 minutes, stirring halfway through.
I like my eggs to be a little cold, so I add them after I heat up the soup.
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Made it?
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Cook
20m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Bring a medium pot ⅔ full of water to boil. Add the eggs to the water once it is boiling. Set a timer for 7 minutes.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
4
M
I
6
Egg
1
bunch
Green onion
2
tsp
Sesame oil
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
396kcal
Fat
13g
Carbs
39g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
NOTES
If you’re not making this for meal prep- make the eggs the day before you’re going to eat the ramen so they have time to marinade. If you’re making and eating immediately, you can cook the ramen until fully cooked.
LAZY VERSION
You can skip marinating the eggs (but I wouldn’t)
SUBSTITUTIONS
Sub for the eggs: add some cooked chicken, like rotisserie chicken for protein
Sub for baby bok choy: shaved brussels sprouts, chopped broccoli, green beans
Sub for coconut aminos: low sodium soy sauce
Sub for mirin: 1 tbsp rice vinegar + 1 tbsp honey
STORAGE
Store the noodles and eggs separately. On the day of eating, you can assemble your bowl with the noodles, broth, and eggs and heat up when you’re ready to eat!
Keep the eggs marinading for up to 5 days!
REHEATING
Heat for 2-3 minutes, stirring halfway through.
I like my eggs to be a little cold, so I add them after I heat up the soup.
Only visible to you
Made it?
Cancel
