Ramen Noodle Soup with Egg

Ramen Noodle Soup with Egg recipe videos

Ramen Noodle Soup with Egg is a beloved Japanese dish featuring springy wheat noodles in a rich, savory broth, often topped with a soft-boiled egg that has a creamy, jammy yolk. Common variations include broth types like soy sauce (shoyu), miso, or pork bone (tonkotsu), with toppings such as chashu pork, green onions, and seaweed. It originated in Japan and has become a global comfort food, celebrated for its deep flavors and customizable nature.

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🍽️ Nutrition at a glance

This dish is typically high in carbohydrates from the noodles and moderate in protein from the egg and any added meats, while the broth can contribute significant fat, especially in richer styles like tonkotsu. A standard serving generally provides key nutrients like B vitamins, iron, and sodium, with a calorie range of 400 to 700 depending on the broth and toppings.

Nutrition breakdown

Calories	550 kcal
Protein	22 g
Carbs	65 g
Fat	22 g
Fiber	4 g
Sugar	5 g
Sodium	1800 mg
Potassium	450 mg
Iron	4 mg
Calcium	80 mg
Vitamin A	150 µg RAE
Vitamin B12	1.2 µg
Folate	120 µg
Niacin (B3)	8 mg
Selenium	30 µg

Per 1 bowl (600 g) · estimated, varies by recipe

💡 What's interesting

Culturally, ramen has evolved from a Chinese-influenced import into a symbol of Japanese culinary innovation, with regional styles and even dedicated ramen museums. Nutritionally, the soft-boiled egg not only adds a luxurious texture but also boosts the dish's protein and healthy fats, making it a more balanced meal compared to plain noodle soups.