Ramen Noodles with Soft Scrambled Eggs and Nori

This comforting ramen noodle dish combines silky soft scrambled eggs, crispy nori, and savory broth for a quick, satisfying dinner. Perfectly balanced flavors with umami-rich toppings make it a cozy, customizable meal that’s ready in minutes, ideal for busy weeknights or a soul-warming treat.

Why You’ll Love This Recipe

This ramen noodle dish is a love letter to comfort food, blending the simplicity of instant noodles with gourmet flair. The soft scrambled eggs melt in your mouth, while the nori adds a delightful crunch and oceanic depth. It’s quick to prepare, budget-friendly, and endlessly customizable—whether you’re craving spicy, tangy, or mild flavors. Perfect for novice cooks or seasoned chefs, this recipe transforms pantry staples into a restaurant-worthy meal. You’ll adore how it warms your soul on chilly evenings or satisfies late-night cravings with minimal effort.

Recipe Tips and Tricks

• Low and Slow Eggs: Cook eggs on low heat for creamy, soft curds; high heat makes them rubbery.
• Broth Boost: Add a splash of soy sauce or miso paste to the broth for extra umami depth.
• Nori Timing: Add nori just before serving to keep it crisp; soggy nori loses its charm.
• Customize Heat: Adjust chili oil or sriracha to your spice tolerance for a personalized kick.
• Fresh Toppings: Scallions or sesame seeds add freshness and texture; don’t skip them!
• Ramen Hack: Rinse cooked noodles in cold water to remove excess starch for a cleaner broth.
• Egg Whisking: Whisk eggs thoroughly with a pinch of salt for uniform, velvety texture.
• Pan Choice: Use a nonstick skillet for eggs to prevent sticking and ensure easy cleanup.

Yield: Serves 2

Ramen Noodles with Soft Scrambled Eggs and Nori

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Quick ramen noodles with creamy scrambled eggs, crispy nori, and savory broth—perfect for a cozy, customizable dinner.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• 2 packs instant ramen noodles (discard seasoning packets)
• 4 large eggs
• 2 sheets nori, cut into strips
• 4 cups chicken or vegetable broth
• 2 tablespoons soy sauce (low-sodium preferred)
• 1 tablespoon unsalted butter
• 2 scallions, thinly sliced
• 1 teaspoon sesame oil
• Optional: 1 teaspoon chili oil or sriracha
• Salt and pepper to taste

Instructions

1. Boil the Noodles: Bring a pot of water to a boil and cook the ramen noodles according to package instructions (usually 3-4 minutes). Drain and rinse under cold water to remove excess starch. Set aside.
2. Prep the Broth: In a medium saucepan, bring 4 cups of chicken or vegetable broth to a simmer over medium heat. Add 2 tablespoons of soy sauce and stir. Keep it warm on low heat.
3. Whisk the Eggs: In a small bowl, crack 4 eggs and whisk them thoroughly with a pinch of salt and pepper until smooth. This ensures a creamy scramble.
4. Cook the Eggs: Heat a nonstick skillet over low heat and melt 1 tablespoon of butter. Pour in the eggs and stir gently with a spatula, cooking for 2-3 minutes until soft curds form. Remove from heat just before they’re fully set—they’ll finish cooking from residual heat.
5. Slice the Scallions: While the eggs cook, grab 2 scallions and thinly slice them. These will add a fresh, crunchy topping to your ramen.
6. Cut the Nori: Take 2 sheets of nori and use scissors or a sharp knife to cut them into thin strips. This adds a fun, crispy texture to your dish.
7. Assemble the Bowls: Divide the cooked ramen noodles between two bowls. Pour the hot broth evenly over the noodles, ensuring they’re fully submerged.
8. Add the Eggs: Spoon the soft scrambled eggs on top of the noodles in each bowl. They’ll meld beautifully with the warm broth.
9. Top It Off: Drizzle each bowl with ½ teaspoon of sesame oil and, if you like a kick, a dash of chili oil or sriracha. Sprinkle the sliced scallions and nori strips over the top for crunch and flavor.
10. Serve and Enjoy: Grab your chopsticks or a spoon and dig into your steaming, soul-warming ramen. Enjoy it fresh for the best experience!

Notes

• For the creamiest eggs, don’t rush the scramble—low heat is key.
• Store nori in an airtight container to keep it crisp if you have leftovers.
• Adjust soy sauce to taste if you’re sensitive to salt.
• Freshly cut scallions make a big difference in flavor—avoid pre-chopped if possible.

Nutrition Information

Yield

2

Serving Size

1
Amount Per Serving Calories 1236Total Fat 70gSaturated Fat 24gTrans Fat 0gUnsaturated Fat 40gCholesterol 641mgSodium 3399mgCarbohydrates 57gFiber 4gSugar 3gProtein 89g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Ingredients Notes

• Ramen Noodles: Instant ramen packets are convenient, but discard the seasoning packet for better control over flavor. Opt for low-sodium brands if watching salt intake.
• Eggs: Fresh, large eggs yield the creamiest scramble. Room-temperature eggs cook more evenly.
• Nori: Seaweed sheets, often used for sushi, add a crisp, oceanic flavor. Find them in Asian markets or grocery stores.
• Soy Sauce: Low-sodium soy sauce balances saltiness without overpowering the dish.
• Chicken or Vegetable Broth: Use homemade or high-quality store-bought broth for a rich base. Vegetable broth keeps it vegetarian-friendly.
• Butter: A small pat enhances the eggs’ richness; unsalted butter lets you control seasoning.
• Scallions: Fresh green onions add a mild, oniony crunch. Substitute with chives if needed.
• Sesame Oil: A drizzle adds nutty depth; toasted sesame oil has a stronger flavor.
• Optional Chili Oil: Adds heat for spice lovers; adjust to taste or omit for a milder dish.

Variations and Substitutions

• Protein Boost: Add sliced grilled chicken, shrimp, or tofu for a heartier meal. Marinated tofu for extra flavor.
• Veggie Additions: Stir in sautéed spinach, mushrooms, or bok choy for more nutrients and texture.
• Noodle Swap: Try udon noodles for a chewier texture or rice noodles for a nutty flavor.
• Broth Alternatives: Swap chicken broth for beef or dashi for a different umami base.
• Spice it Up: Incorporate gochujang or sriracha for a Korean-inspired twist.
• Egg Style: Swap soft scrambled eggs for a runny fried egg or hard-boiled egg for variety.
• Vegan Version: Use vegan butter and silken tofu scrambled in place of eggs; replace broth with vegetable stock.
• Gluten-Free: Use rice-based ramen or gluten-free noodles and tamari instead of soy sauce.
• Herb Swap: Replace scallions with cilantro or parsley for a different fresh note.
• Low-Carb: Substitute zucchini noodles for ramen to reduce carbs while keeping the dish satisfying.

Storage Options

• Refrigerator: Store leftovers in an airtight container for up to 2 days. Keep nori separate to maintain crispness.
• Reheating: Gently reheat noodles and broth on the stovetop or microwave; add fresh eggs and nori when serving.
• Freezing: Not recommended, as eggs and noodles lose texture when frozen.
• Prep Ahead: Cook noodles and chop scallions in advance; store separately in the fridge for up to 2 days.

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