Egg Drop Ramen

Submitted By: Trevor Marty

Submitted From: Rochester,MN


  • 1 package ramen (any flavor)
  • 1 green pepper
  • some baby carrots
  • 1 or 2 eggs – depending on how many eating
  • 1 tomato
  • couple of mushrooms sliced
  • water (obviously)
  • Olive oil
  • Optional: Cumin
  • Optional: Oregano
  • Optional: Curry
  • Optional: Red wine/unless its shrimp noodles then white
  • Optional: Crunchy peanut butter makes a nice peanut sauce.

Water in the pan while its heating cut you veggies. When water starts to bubble throw the noodles and the carrots in. Wait till near the end to put the peppers in. (I like them crunchy). When water enters a rolling boil drop the egg or eggs in the water. (looks very trippy) This is also the time to put the peppers in. Leave the cap off, as it will just boil over then. Let this go for a little while, then drain water leaveing enough on the bottom to mix flavor packet. (Only use half) That's when you will add the other ingrediants as well. Add to taste. Beware to much wine though -- just a dribble or two. Through the tomatoe and the mushrooms on together, not while cooking as they get really soggy.. If you've decided to use the peanut butter it's best to slowly heat this in a seperate pan, adding curry to taste. Then slowly stir it into the noodle dealy. Very nice. Enjoy.

Summer Chilled Ramen (Hiyashi Chuka)

Submitted By: Robert Nogawa

Submitted From: Japan


  • 1 Pack of chicken flavor Ramen
  • 1 egg
  • 4oz Cucumber
  • 3oz Ham
  • 2oz green onion
  • 1oz red pickled ginger
  • 2 pinch of sesame seed
  • Japanese Mustard (karashi)
  • 2oz Vinegar
  • 1oz sugar
  • 2oz Soysauce
  • 1oz sesame oil

First take soup pack of ramen and bring to boil with half cup of water, remove
from stove then add soysauce, vinegar sugar 7 sesame oil and chill.

Beat Egg and cook in frying pan with dash of sesame oil, cook the Egg to a very
thin sheet.

Cut cucumber and Green onion and Egg & ham to 3 inch long strips and chill.

Cook noodles until firm bite and shock in ice cold water and drain in strainer.

Find a deep western soup dish and mount noodles in center, garnish the side of
the mounted noodles with Ham,cucumber,green onions, egg and red ginger, top with
the sesame seeds & japanese mustard and slowly pour from the side the chilled

Very nice dish when Hot during summer and lost appetite from heat, this dish is
eaten alot during the muggy humid summer in Japan.

Note: Nishin shio Ramen or Saporo ichiban shio ramen
or any chicken Based Ramen

Defacto Korean – American Ramen

Submitted By: Kenton Henry for Timbotronic Toner

Submitted From: Portland, Oregon


  • 1 package Top Ramen (or your choice) - Any flavor
  • 1 egg any color
  • 1/2 can spam - diced
  • Optional: Herbs (pronounced with an "H") - Thyme, Oregano, Cumin, etc.
  • Optional: Hot Sauce if your Ramen is not.

Set Ramen to boil per directions, with herbs and spam if you desire. Meanwhile,
beat one egg like you were going to make scrambled eggs (no milk please). When
Ramen is good and done, but still boiling, add egg while stirring the noodles.
Make sure you stir well. Viola, defacto Korean-American Ramen. Cheap and

Note: Traditionally, this would have been done with Crab or Krab, but Spam is the poor
man's version. Chicken works really well too, but make sure it is cooked before
you add it to the broth. Basically, it becomes a Ramen Egg Drop Soup at that