Ramen Burger Bun

Ramen Burger Bun
Staff Writer

Photo Sasabune Omakase Modified: Flickr/erin/CC 4.0

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:

151 calories

Dietary restrictions:

Low Carb, Low Sodium Sugar Conscious, Low Potassium, Kidney Friendly, Vegetarian, Dairy Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, No Sugar Added, Kosher

Daily value:



  • Fat 14g 21%
  • Carbs 0g 0%
  • Saturated 2g 11%
  • Trans 0g
  • Sugars 0g
  • Monounsaturated 8g
  • Polyunsaturated 3g
  • Protein 6g 13%
  • Cholesterol 186mg 62%
  • Sodium 71mg 3%
  • Calcium 28mg 3%
  • Magnesium 6mg 2%
  • Potassium 69mg 2%
  • Iron 1mg 5%
  • Zinc 1mg 4%
  • Phosphorus 99mg 14%
  • Vitamin A 80µg 9%
  • Thiamin (B1) 0mg 1%
  • Riboflavin (B2) 0mg 13%
  • Niacin (B3) 0mg 0%
  • Vitamin B6 0mg 4%
  • Folic Acid (B9) 24µg 6%
  • Vitamin B12 0µg 7%
  • Vitamin D 1µg 0%
  • Vitamin E 2mg 10%
  • Vitamin K 7µg 8%
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