Marina Eats: Instant Ramen, Egg Yolk, and AnoHana

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Instant ramen was brought about by the founder of Nissin Foods, Momofuku Ando, in 1958.  The first flavor was Chicken Ramen.  Now, the product is made in a wide variety of flavors and is available worldwide. (Source)


Some like the egg yolks broken and stirred up with the whites, some like the eggs poached, some like them raw on top, and others like the eggs hard boiled.  There are a wide variety of ways to eat eggs in ramen, with two styles in particular argued about in the Spring 2011 anime, AnoHana.  The scene where Menma and Jintan stand over the stove top and debate about whether or not to break the egg made me smile because, like Jintan, I prefer to poach the egg and preserve the yolk’s shape.

There’s something so miraculous about saving that moment of breaking the yolk–sometimes I like to break it so I can pull up the noodles through the yolk, perfectly coating them, and other moods have me greedily spooning it up and mouthing the whole shape so that not a single drop of egg-y saltiness escapes.  Ultimately, instant ramen can be made a countless amount of ways.  It’s one of my go-to comfort foods on cold days, as I can always guarantee a satisfying warmth and full tummy.  Recipe below pictures.

Note: I like salt. A LOT. Feel free to adjust the amounts of the above to suit your tastes.

Dressed-up Instant Ramen


  • 1 packet of instant top ramen noodles
  • 1 packet of the instant top ramen flavor of your choice (I usually use Nissin, and favorites include chicken and picante beef)
  • 2 cups of water
  • 1-2 raw chicken eggs
  • 1/4 lb. meat of choice (I usually stick with the named meat of the flavor pack, though more often than not I just go with what’s in the fridge)
  • Vegetables of choice: shitake mushrooms, bean sprouts, spring onions, etc.
  • 2 pinches of red pepper flakes
  • 1 dash of soy sauce
  • 1 dash of sesame oil


  1. Heat a cap-full of vegetable oil in a small frying pan over medium heat.
  2. While the pan is heating, prep the vegetables that need slicing/dicing, and cut meat into bite-sized pieces (or prep shrimp) and season with salt and pepper.  Set aside.
  3. Brown meat in pan over medium heat.  Set aside.  Saute vegetables in the meat juices until just cooked but still vibrant and also set aside.
  4. Bring 2 cups of water to boil in a small pot.
  5. Once water is boiling, drop in the instant noodles and lower heat to medium.  Continue boiling noodles for 2 minutes.
  6. Drop in the raw eggs gently, so the white stays close to the yolk.  Poach eggs for an additional minute before removing the pot from heat.
    NOTE: If you want your yolk firmer and not runny, cook for a longer period of time, and/or drop eggs in sooner so the noodles don’t overcook.
  7. Stir in the meat, as well as the flavor packet (you can choose to use only half or even less of the packet if you like), being careful to not break the egg yolks.
  8. Stir in the red pepper flakes, soy sauce and sesame oil.
  9. Open up your next anime episode for viewing and devour the delicious ramen!

Closing Thoughts
In the beginning of AnoHana, Jintan stubbornly cooks the ramen his way, but there’s a lovable moment where he later breaks up the egg to keep with Menma’s preferences.  Perhaps I’m over-thinking the scene, but I like to think that at that moment, he accepted her presence and made the first move to helping her in her journey to discover her reason for returning.  Ramen, even instant ramen, has this magical ability of bringing distant people closer together.  Like Jintan and Menma, I hope you share the simple meal with those dearest to you.

18 thoughts on “Marina Eats: Instant Ramen, Egg Yolk, and AnoHana

  1. Nice, I like the idea of cooking posts like these (and I’m watching this show right now, too). I’m not a big fan of ramen, but this sounds like a good way to prepare it.


    • O_O First person I’ve met who doesn’t really like ramen! Well, I hope that if you do ever decide to try dressing it up a little, that you find one that suits your tastes 🙂


  2. I had just ramen for dinner! I’m vegetarian, so I stick to certain non-meat flavors. I also add some Thai curry paste (red or green), and frozen vegetables (tonight was broccoli and cauliflower) . Yum!


    • Yay! After posting this, I craved ramen like none other but was devastated that I didn’t have any in the kitchen 😦
      I love the idea of Thai curry paste, and will have to try it out sometime. About how much would you use for one packet of ramen?


    • A breaker! You really should try poaching it to your deserved level of firmness. I like mine preeeeety soft since I almost view yolk as a precious commodity. :p


  3. It still amazes me what kinds of topics bloggers come up with after watching a certain number of episodes. Some go into depth and have an epiphany, others, like myself, write a poem, and now there’s a young adult female who reminisces about how they cook ramen and compares it with how an anime character prepares theirs. Ah, the world of anime truly is more than meets the eye…for better or worse.


  4. Looks like it’s been a while since anyone has written anything. Seeing as I how I just returned from Okinawa, Japan and am eating ramen and watching Ano Hana, I thought it’d be a good idea to say Hello. Japan was amazing and if anyone in this blog can afford the time, you won’t regret it. Ramen, soba, or udon, are all great to eat and one isn’t better than the other, rather, they offer something that the other doesn’t.
    Any way, if you can’t quite cook the egg with noodles, you can always boil the egg, slice it up, then put it atop your noodles.
    Marina, I love the way you cook your noodles. Good stuff. I’ll be in touch.
    Ja mata ne!


    • Do you mean on this particular post, or the blog in general? I do apologize that I’ve been slow on updates this past month ^^

      I’m flattered you took the time to read this post on ramen after having experienced the real thing yourself in Japan. One of my dreams is to one day visit and sit at an authentic ramen stall and order a couple of bowls! All those noodles you name, including soba and udon, are delicious and on my to-eat list when I get the chance to travel to Japan. And yes, boiling the egg before hand is a popular method that I just don’t do because I love runny yolk ><

      Thank you for the comment, and I'll try to write more food posts soon!


        • I only wish I were dedicated enough/had enough free time to update food posts weekly! I do have a few ways to follow, either through E-mail subscription, RSS, or Twitter. You should see the button options in the right hand column of my front page 🙂


  5. I just tried with the oyakata miso ramen spices and when I “exploded” the egg the flavor totally changed, it was great! Plus the little dash of soy sauce really adds up

    Liked by 1 person

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