I always thought making my own recipe for ramen would be hard, but it was surprisingly straight forward. I watched a series about ramen and then a tried my hand at it. I think my first recipe came out well!


  • Servings: 6 Bowls
  • Difficulty: easy
  • Print


  1. 9 Eggs
  2. 12.8 oz (6 servings) Udon Noodles
  3. 4 cups canned carrots
  4. 1 tbsp ground cinnamon
  5. 1 tbsp thyme
  6. 6 cups water
  7. 4 shakes of Worcestershire sauce
  8. 4 shakes soy sauce
  9. 12 shakes fish sauce
  10. 6 packets no sodium herbox beef bullion


Cook noodles per package directions and set aside.

In large wok: mix cinnamon, thyme, water, Worcestershire sauce, soy, fish sauce and beef bullion together. Bring to a boil. Whisk 3 eggs (breaking yolk and and mix to even yellow). Pour eggs into wok and whisk briskly until eggs cooked through. Reduce heat to medium.

Heat carrots through. I microwaved them.

line up 6 bowls (2 cups per bowl). Divide noodles and carrots into the bowls.

Poach 2 eggs at a time (keep water hot between sets). Place 2 eggs into 1 bowl and pour 1 cup broth into bowl. Repeat for all 6 bowls.

Serve ramen hot.

You can choose any kind of noodles that will fit in your diet. There are ones that are rice based or even ones that are low carb. I personally use rice noodles.


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