Keeping nature’s perfect food perfect.
Mobile Menu

Homemade Ramen with Hard-Boiled Eggs Recipe

(54 total reviews)

Rate this recipe:


  • 1 1/2 tablespoon canola or vegetable oil
  • 1 large yellow onion, chopped into small pieces
  • 1 cup snow peas
  • 4 carrots, peeled and chopped
  • 1/2 cup bean sprouts
  • 1/2 cup bamboo shoots, sliced into 1/4-inch slices
  • 1/2 cup mushrooms, sliced
  • 12 cups chicken broth
  • 5 cloves of garlic, minced
  • 1 tablespoon grated fresh ginger
  • 2 stalks green onions, chopped
  • 1 teaspoon salt
  • 1/8 teaspoon crushed red pepper
  • 2-3 red peppers, sliced
  • 1/4 teaspoon coriander
  • 1/4 teaspoon black pepper
  • 12 ounces instant ramen noodles
  • 4 hard-boiled eggs
  • Sriracha
  • Sesame oil

Homemade Ramen with Sauder’s Eggs

Ramen originated from China and was later taken to Japan in the late 1850s. Today, there are almost endless variations of the dish. You can serve it with a wide variety of different types of broth, meats, and vegetables. Many regions in Japan are known for their variations of ramen, too. The dish is increasingly easy to find in the United States, also — whether you live in a city or suburb, it’s not hard to find a restaurant that serves it.

If you’re looking for something new to add to your dinner rotation, this homemade ramen with eggs recipe is perfect. Don’t worry about how difficult it is to make homemade ramen with eggs — it’s easier than you may be thinking.

Your whole family will go crazy for this dish. The savory vegetables, aromatic spices, and gooey egg come together to give you a delicious, filling and healthy meal. This soup is chock-full of veggies, and your kids will gladly eat them.

Once you serve this ramen once, be ready to make it again and again. You and your whole family won’t be able to get enough. To learn how to cook homemade ramen with a hard-boiled egg for dinner this week, check out our recipe below!


  1. In a large pot, heat the oil over medium-low heat. Add the onion, snow peas, carrots, bean sprouts, bamboo shoots, and mushrooms. Saute the vegetables until they are soft — about five minutes.
  2. Add the chicken broth, garlic, ginger, green onion, salt, crushed red pepper, coriander, and black pepper. Stir the soup to combine the ingredients. Bring it to a boil over medium-high heat.
  3. Add the instant noodles, along with their seasoning packets. Stir the soup until the noodles break apart and sink to the bottom.
  4. Once the noodles are done, halve the hard-boiled eggs and add to the soup. Turn off the heat and cover the pot. Let the eggs warm — about three minutes.
  5. Divide the soup among four bowls, making sure each serving has an egg. Top each dish with sriracha and sesame oil, as well as sliced red pepper, if desired.

When it comes to making sure you’re serving your family the best to keep them happy and healthy, using quality ingredients is essential.

Sauder Eggs only come from farmers who agree quality is the most important thing. To find our top-quality eggs at a store near you, use our store locator today.

Signup for our eggclub!

Receive email blasts about Sauder news and other useful info.