I tried the trend to cook eggs in ramen broth
I tried the trend to cook eggs in ramen broth!! is a easy Japanese recipe that serves 1. 350 calories per serving. Recipe by The Asian Test Kitchen on YouTube.
Prep: 5 min | Cook: 5 min | Total: 15 min
Cost: $2.95 total, $2.95 per serving
Ingredients
- 2 cups Leftover Ramen Broth (If you have less, add water and a splash of soy sauce to reach 2 cups)
- 1 package Instant Ramen Noodles (Discard the flavor packet if using your own broth)
- 1 large Egg (Room‑temperature for even cooking)
- 1 tablespoon Soy Sauce (Adds depth; optional if broth is already seasoned)
- 1 stalk Green Onion (Thinly sliced for garnish)
- 1 teaspoon Sesame Oil (Drizzle before serving for aroma)
- ½ teaspoon Chili Oil (Optional heat)
Instructions
Heat the broth
Pour the leftover ramen broth into a medium saucepan and bring to a gentle boil over medium‑high heat.
Time: PT2M
Season the broth
Stir in the soy sauce and sesame oil; taste and adjust salt if needed.
Time: PT30S
Add the noodles
Break the instant ramen block in half (optional) and add to the boiling broth. Cook for 2‑3 minutes, stirring occasionally, until noodles are just tender.
Time: PT3M
Poach the egg
Crack the room‑temperature egg directly into the simmering broth, spacing it away from the noodles. Reduce heat to low and let the egg cook for about 2 minutes, or until the whites are set but the yolk remains runny.
Time: PT2M
Finish and serve
Turn off the heat. Ladle the broth, noodles, and egg into a serving bowl. Garnish with sliced green onion and an extra drizzle of chili oil if desired.
Time: PT30S
Nutrition Facts
- Calories
- 350
- Protein
- 15 g
- Carbohydrates
- 45 g
- Fat
- 10 g
- Fiber
- 2 g
Dietary info: Vegetarian if using vegetable broth, Can be made gluten‑free with rice noodles, Low‑sugar
Allergens: Egg, Wheat (instant noodles), Soy (soy sauce)
Ingredient Substitutions
- Instead of Leftover Ramen Broth: Chicken broth, Vegetable broth, Miso broth
- Instead of Instant Ramen Noodles: Fresh ramen noodles, Udon noodles, Rice noodles (gluten‑free)
- Instead of Egg: Quail egg (smaller, adjust cooking time), Tofu cubes (vegetarian option)
- Instead of Soy Sauce: Tamari, Coconut aminos
- Instead of Green Onion: Chives, Shallots
- Instead of Sesame Oil: Peanut oil, Olive oil (less traditional)
- Instead of Chili Oil: Sriracha, Red pepper flakes
Equipment Needed
- Medium Saucepan
- Ladle
- Bowls (serving)
- Fork or Chopsticks
- Measuring Cup
- Knife
Critical Steps — Do Not Skip
- Heat the broth until it reaches a gentle boil.
- Do not overcook the noodles; they should be al dente.
- Poach the egg just long enough for the whites to set but the yolk to stay runny.
Chef Tips from the Video
- Use a room‑temperature egg; it poaches more evenly than a cold egg.
- A drizzle of toasted sesame oil right before serving adds a nutty aroma.
- For extra umami, stir in a teaspoon of miso paste with the broth.
Troubleshooting
Broth is too dry after noodles absorb it.
Add a splash of water or extra broth before adding the egg; keep the pot uncovered to monitor consistency.
Egg whites are rubbery or overcooked.
Reduce the poaching time to 1‑1.5 minutes and keep the broth at a gentle simmer, not a rolling boil.
Noodles become mushy.
Cook noodles for the minimum time indicated on the package and remove the pot from heat as soon as the egg is added.
Storage
Refrigerator: Store leftover broth and cooked noodles separately in airtight containers for up to 2 days.
Freezer: Broth freezes well for up to 3 months; noodles lose texture when frozen.
Room temperature: Do not leave the finished ramen at room temperature for more than 1 hour.
Make-Ahead Tips
- Prepare extra broth in advance and store in the refrigerator; reheat before using.
- Cook noodles slightly under‑done and rinse with cold water; add them to the broth just before the egg.
Frequently Asked Questions
What is the cultural significance and history of the viral egg‑in‑broth ramen hack in Japanese cuisine?
The hack stems from the Japanese love of "kaedama" (adding extra noodles to broth) and the tradition of topping ramen with soft‑boiled or marinated eggs. The viral version simplifies the process by poaching the egg directly in the broth, echoing the home‑cook ingenuity that keeps ramen flavorful even with leftovers.
What are the traditional regional variations of ramen that include egg in Japan?
In Hokkaido, miso ramen often features a marinated soft‑boiled egg, while Kyushu's tonkotsu ramen may serve a seasoned ajitsuke tamago. The viral hack is a quick, modern twist on these classic egg‑topped styles.
How is ramen with a poached egg traditionally served in Japan?
Traditionally, the egg is marinated in soy‑based sauce for several hours, then sliced in half and placed on top of the hot ramen just before serving. The viral hack skips the marination, letting the broth gently cook the egg for a silky texture.
What occasions or celebrations is ramen with egg commonly associated with in Japanese culture?
Ramen with egg is a comfort food enjoyed year‑round, but it’s especially popular during colder months and at late‑night izakaya gatherings. It’s also a staple for quick meals after work or school.
What other Japanese dishes pair well with this viral egg‑in‑broth ramen hack?
Side dishes like gyoza, takoyaki, or a simple cucumber sunomono salad complement the ramen nicely, offering contrast in texture and temperature.
What are the most common mistakes to avoid when making the viral egg‑in‑broth ramen hack?
Common errors include letting the broth evaporate completely before adding the egg, overcooking the noodles, and poaching the egg at a rolling boil, which makes the whites rubbery. Follow the timing and temperature cues in the recipe to avoid these pitfalls.
Why does this recipe poach the egg directly in the broth instead of using a separate soft‑boiled method?
Poaching the egg in the broth saves time, reduces dishes, and allows the yolk to absorb the seasoned broth, creating a richer flavor that mimics the traditional marinated egg without the hours of preparation.
Can I make this ramen ahead of time and how should I store it?
Yes, you can prepare the broth and noodles ahead. Store broth and cooked noodles separately in the refrigerator for up to 2 days. Reheat the broth, add the noodles briefly, then poach a fresh egg right before serving.
What texture and appearance should I look for when the egg is perfectly poached in the ramen broth?
The egg whites should be set but still delicate, with a glossy surface. The yolk should remain bright yellow and slightly runny, creating a silky ribbon when mixed into the broth.
What does the YouTube channel The Asian Test Kitchen specialize in?
The Asian Test Kitchen focuses on practical, home‑cooked Asian recipes, often testing viral trends and providing clear, step‑by‑step tutorials that blend traditional techniques with modern shortcuts.
How does the YouTube channel The Asian Test Kitchen's approach to Japanese cooking differ from other Asian cooking channels?
The Asian Test Kitchen emphasizes quick, ingredient‑flexible methods, testing real‑world kitchen constraints, whereas many other channels prioritize exact replication of restaurant dishes. This channel often showcases how to repurpose leftovers, as seen in the viral egg‑in‑broth ramen hack.
Last updated: September 2, 2026
