Rasa Malaysia · by Bee Yinn Low★ 4.5 (11)
Japanese Ramen Egg
NUTRITION · PER SERVING17M COOK
CAL 5%·PRO 14%
CARBS 5G20% OF CAL
0G FIBER2G OTHER3G TOTAL SUGAR
FAT 5G42% OF CAL
2G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Soft-boiled eggs with jammy yolks marinated in a savory-sweet Japanese broth. Used as a topping for ramen and donburi bowls.
componentjapaneseeggsdairy freevegetarian
View the full recipe on Rasa Malaysia →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- water (for boiling)
- 1 tablespoon baking soda
- 6 eggs (at room temperature)
- 50 ml Japanese tsuyu (or soup base such as Mizkan Bonito-Flavored Soup Base)
- 50 ml cooking sake
- 25 ml soy sauce (or Tamari soy sauce)
- 25 ml mirin
At a glance
PER SERVING · TIME 17M
CAL 5%·PRO 14%
CARBS 5G20% OF CAL
0G FIBER2G OTHER3G TOTAL SUGAR
FAT 5G42% OF CAL
2G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 7m
- Sodium
- 1376mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 88mg
- Calcium
- 30mg
- Iron
- 0.94mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1376MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.