Ramen Burger Bun


When "Go Ramen" food blogger Keizo Shimamoto debuted his Ramen Burger creation at Smorgasburg this summer, people took notice. His invention features two ramen noodle buns as the main attraction, with a shoyu-seasoned burger patty topped with arugula and green onions. Although it’s often assumed that Shimamoto merely used ramen noodles straight out of the packet, the recipe is a little more complicated — and the chef has yet to reveal his secret formula. Knowing that making the ramen "bun" involves cooking the noodles, we took a stab at recreating this burger at home, mixing them with an egg, and then pan-frying them. 

Click here to see How to Make 5 Trendy Burgers at Home


Cook the ramen according to directions on the packet, including the seasoning. Drain the seasoning, and add 1 egg to the mix until thoroughly combined.

Divide the ramen mixture into 2 bun-sized containers, and compress. Refrigerate until firm, around 15 minutes.

Add oil to a frying pan, and lightly fry the ramen buns. Cook until golden brown on both sides.


Calories per serving:

1,457 calories

Dietary restrictions:

High Fiber Vegetarian, Dairy Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:



  • Fat 29g 44%
  • Carbs 243g 81%
  • Saturated 6g 31%
  • Fiber 11g 45%
  • Trans 0g
  • Sugars 7g
  • Monounsaturated 12g
  • Polyunsaturated 8g
  • Protein 54g 109%
  • Cholesterol 472mg 157%
  • Sodium 142mg 6%
  • Calcium 147mg 15%
  • Magnesium 203mg 51%
  • Potassium 899mg 26%
  • Iron 15mg 81%
  • Zinc 7mg 48%
  • Phosphorus 918mg 131%
  • Vitamin A 138µg 15%
  • Thiamin (B1) 4mg 258%
  • Riboflavin (B2) 2mg 99%
  • Niacin (B3) 29mg 143%
  • Vitamin B6 1mg 41%
  • Folic Acid (B9) 806µg 201%
  • Vitamin B12 1µg 24%
  • Vitamin D 2µg 1%
  • Vitamin E 3mg 17%
  • Vitamin K 8µg 10%
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