Easy Microwave Ramen with Eggs

Short on time but craving a hearty meal? Warm up with this easy homemade ramen noodle recipe with eggs - it can be made using only your microwave!

Course Dinner

Cuisine Asian, Japanese

Keyword Dinner Eggs, Homemade, Ramen

Prep Time 10

Cook Time 10

Total Time 20

Servings bowl

Calories 537kcal

Add water to a small saucepan, deep enough to cover your eggs. Bring to a boil over high heat then reduce heat slightly. With water still simmering, carefully add the eggs using a slotted spoon or tongs. Allow to cook for 5 to 7 minutes then carefully remove using the spoon or tongs. Place in a bowl of cold water to cool, then remove and peel away the shells.

Place both eggs in a microwave safe bowl and cover with warm water. Add 1/2 teaspoon salt per egg (1 tsp total if cooking two eggs). Place in microwave and cook for 6-7 minutes, adjusting time based on the strength of your microwave. Allow to stand in hot water once cooking time is finished for more done eggs, or transfer to a bowl of cold water to chill slightly. Remove from water and peel away the shells.
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.

While the eggs are cooling, place the prepared ramen broth in a microwave safe bowl. Add the dried noodle nest and add additional liquid if needed. The liquid should just cover the dried noodles.
Place the bowl in the microwave and cook for 3 to 5 minutes. Pause to stir and break apart the dried noodle nest halfway through cooking. At this point, you may add the shelled edamame, carrots, and bean sprouts if you prefer a softer texture.
Allow to finish cooking, then add the edamame, carrots, and bean sprouts if you haven't already. Stir in the ginger paste and low sodium soy sauce. Carefully peel the eggs and slice each egg in half. Place the eggs in the ramen bowl, then garnish with green onion and nori flakes. Serve immediately.