Ramen traditionally features a soft-boiled egg, known as Ajitsuke Tamago or Ajitama, that's marinated in a sweet soy-based sauce for deep flavor and a custardy yolk, but you can also crack a raw egg into the hot broth to cook, or sometimes use a fried egg, though boiled is most common for the authentic experience.
Ramen Eggs (Ajitsuke Tamago) are soft boiled eggs with a sweet, salty, and rich umami flavor (similar to Korean Marinated Eggs)! They feel so special but they're so simple and easy to make at home!
Ramen eggs are Japanese soft-boiled eggs marinated in a sweetened soy sauce mixture and served as a ramen topping. In Japan, ramen eggs are called ajitsuke tamago or ajitama. “Aji means taste, and tama means ball (or egg), so the literal translation is taste-ball,” Yamashita says.
The 🍥 in ramen is Narutomaki, a type of Japanese cured fish cake (kamaboko) with a signature pink or red spiral, inspired by the whirlpools of the Naruto Strait. Made from surimi (fish paste) and egg whites, it's a mild, chewy topping, symbolizing traditional ramen and adding a classic visual touch, famously appearing in the anime Naruto.
To thicken the broth into something with a rich and creamy consistency, simply add some egg and mayo to the mix. To do so without your ramen becoming a chunky mess, you will want to first crack an egg into a bowl, and then squeeze in some mayo then mix the two along with the ramen seasoning packet.
No, typical instant ramen is generally not good for weight loss because it's high in calories, unhealthy fats, carbs, and sodium, but low in protein and fiber, making you hungry quickly and leading to water retention. However, you can make it healthier and potentially fit into a diet by adding lean protein, lots of vegetables, using less seasoning, and focusing on portion control, turning it into a more balanced, low-calorie meal.
Instant ramen isn't inherently healthy due to high sodium, refined carbs, and preservatives, lacking fiber and protein, but it offers quick energy and some B vitamins; however, you can make it healthier by adding vegetables, lean protein (like an egg), using less seasoning, and choosing whole-grain noodles, transforming it from a poor-quality meal to a more balanced one. Moderation is key, as regular consumption is linked to poor diet quality and increased health risks like heart disease and diabetes.
The four main types of ramen are distinguished by their broth's seasoning: Shoyu (soy sauce), Shio (salt), Miso (fermented soybean paste), and Tonkotsu (pork bone), each offering unique flavors from clear and light to rich and creamy, with Tonkotsu technically a base but grouped with the others as a fundamental style.
In episode 18 of Boruto, Hinata is revealed to have won the title by finishing 46 bowls, and in this very omake you linked, she had finished exactly 46 bowls as well. If anything, they're keeping their canon consistent, at least.
The "555 egg method" is a popular technique for making easy-peel hard-boiled eggs in an Instant Pot or other pressure cooker, involving 5 minutes of high pressure, a 5-minute natural pressure release, and a final 5-minute ice bath to stop cooking and loosen the shell, though results can vary, with some finding it perfect and others needing adjustments.
Noodles: Ramen noodles contain wheat flour, salt, water and a special alkaline water called “kansui.” “Kansui” is what gives the noodles their unique flavor and springy texture.
That jammy (soft-boiled) egg you get in your ramen is good just about anywhere else. Six and a half minutes.
Instant Ramen, Two Ways
Most instant noodles fall into one of two categories: Fried: Quickly cooked in oil to remove moisture. Air-Dried: Slowly dehydrated using heated air.
Timing is everything when it comes to boiling eggs for ramen. Too long in the water, and the yolk becomes hard; too short, and it remains runny.
The 🍥 in ramen is Narutomaki, a type of Japanese cured fish cake (kamaboko) with a signature pink or red spiral, inspired by the whirlpools of the Naruto Strait. Made from surimi (fish paste) and egg whites, it's a mild, chewy topping, symbolizing traditional ramen and adding a classic visual touch, famously appearing in the anime Naruto.
While instant ramen is not bad for you, it isn't recommended as a single food daily or multiple times per day on its own due to its high-sodium flavoring packet or broth. Adding additional toppings, such as protein and vegetables, to the wheat noodle and broth base can increase its nutrition profile.
Japanese ramen eggs or ajitsuke tamago, (also referred to as ajitama or sometimes as soy sauce eggs / shoyu tamago / shoyu eggs), are soft boiled eggs that are typically marinated in a sweet-salty soy sauce and mirin mixture.
Instant ramen noodles are usually made from refined wheat flour, salt, and palm oil, then deep-fried or air-dried to increase shelf stability. This processing strips away much of the fiber and nutrients, resulting in a starchy, calorie-dense food with minimal health benefits.
Which is Better: Maggi or Ramen? From a health perspective, Ramen has the potential to be a more balanced and nutritious option when prepared traditionally or with fresh, wholesome ingredients. Maggi, while convenient, is limited in terms of nutrient density and relies heavily on artificial flavoring.
Shoyu ramen benefits from a clear broth that has less fat in the broth. That means it's thinner, lighter, and lower in calories. The seasoning sauce that goes in shoyu ramen is also low calorie because most of its flavor comes from soy sauce.
Convenience – Ramyeon or ramen is very easy to make and makes for a quick snack anytime. It is portioned into exact meals, and you don't need a lot of ingredients or even utensils to make rayon. You could test it yourself by buying and cooking a packet of delicious Yummy Korean Ramen.
The healthiest lower energy-dense choices are foods that are high in protein but low in fat and calories, such as: Beans, peas and lentils, which are also good sources of fiber. Fish. Lean meat and poultry.
Instant ramen is made from refined white flour noodles. The flavor packet is high in sodium, artificial flavor, and gums. Other instant pasta packages tend to be highly processed as well.