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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (160g) Recipe makes 2 servings |
||
| Calories 213 | ||
| Calories from Fat 55 | (25%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.2g | 9% | |
| Saturated Fat 2.4g | 12% | |
| Monounsaturated Fat 2.3g | ||
| Polyunsaturated Fat 0.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 105mg | 35% | |
| Sodium 284mg | 11% | |
| Potassium 481mg | 13% | |
| Total Carbohydrate 32.5g | 10% | |
| Dietary Fiber 2.3g | 9% | |
| Sugars 1.0g | ||
| Protein 7.3g | 14% | |
Ingredients
- 1 medium potato
- 1 package ramen noodles
- 1 green onion, sliced (optional)
- 1 large egg, beaten
Directions
1
Peel and cut potato into small 1/4" (1cm) cubes.2
Place potatoes in water amount as directed on ramen noodle package (plus about 25% more).3
Add seasoning package to water.4
Bring to a boil until potatoes are tender.5
Add green onion and noodles, simmer until noodles are cooked.6
Stir noodles constantly while slowly pouring eggs into noodle mixture, continue stirring.7
Remove from heat immediately once egg is cooked.
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- Course > Lunch/Snacks
- Course > Main Dish
- Course > Soups
- Main Ingredient > Vegetables
- Main Ingredient > Pasta, Rice & Grains > Pasta
- Cuisine > Asian > Eastern > Korean
- Cuisine > North American > United States
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Number of Servings > For 1 or 2
- Dietary > Lighter Fare
Featured Reviews for This Recipe
From: Chef #877807
On Jul 29, 2008
The noodles came out delicious, although I added a lot more veggies. Sliced Tomates, Chopped Broccoli, Seaweed flakes, Mushrooms, and Kimchee all went into the broth. Make sure the soup is boiling before adding the egg. Very filling meal, great for those cold nights in front of the TV.
From: Sarah Stewart
On Dec 4, 2003
This was how my Korean mother made ramen for us when I was growing up (but without the potato). It makes the ramen a lot more filling... kind of like an egg drop soup. If it ends up really milky, you probably put in the egg too quickly or the soup was not hot enough to cook it almost instantly. Make sure the broth is boiling hot and pour in stops and starts to give the egg a chance to cook. I also try to push the noodles to one side to I can pour the egg in clumps.
From: Nose
On Apr 6, 2008
Added some substance and nutrition to simple ramen noodles. This would be really good on a cold day. I had fresh ramen noodles bought at a Korean supermarket. I made my own soup base with instant dashi broth powder, soy sauce, mirin, black pepper, chili sauce, and seaweed flakes. The potato and egg nicely set off the spiciness of the broth. Tasty and satisfying.
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