In the present invention, the noodles are gained and become soft and easy to decompose, and there is no flour trouble such as dyspepsia caused by the flour component, and the like. The eggs of the soup of soup added during the boiling of ramen are not loosened, The present invention relates to an egg potato ramen and a method for producing the same, which comprises mixing 10 to 12 parts by weight of potato powder with 100 parts by weight of wheat flour, A first kneading and aging step in which the kneaded mixture is aged at room temperature for 30 minutes A secondary dough and an aging step in which the kneaded product after the primary kneading and aging is secondly kneaded for 30 minutes, and then aged at room temperature for 30 minutes A kneading step of kneading the kneaded product through the secondary kneading and aging step to produce a face of a noodle shape by pressing, extruding, rolling, transferring, steaming, wave shaping, heating, drying and cooling Dried powdered red pepper powder, garlic, and the like as a main ingredient and mixing them with meat, seaweed, dried seaweed, seasoning, salt, etc. to prepare a powdered soup 100 parts by weight of potato powder is blended at a rate of 10 parts by weight of potato powder, mixed at a speed of 60 to 100 rpm and then kneaded into a noodle form and kneaded with steam at 100C or higher or boiled in boiling water at 70 to 100C. Next, it is sterilized with far infrared rays, and then cooled and dried to be packed in the form of a soup.본 발명은 면발이 쫀득하고, 분해되기 쉽게 부드러워져 밀가루 성분에 의한 소화불량이나 더부룩함 등의 밀가루 트러블이 없으며, 라면을 끓일 때 첨가되는 건더기스프의 계란이 국물에 풀어지지 않아 계란과 분말스프 각각의 본연의 맛을 그대로 함께 즐길 수 있도록 한 계란 감자라면 및 그 제조방법에 관한 것으로서, 그 제조방법은 소맥분 100 중량부에 대하여, 감자분말 10 ~ 12 중량부의 비율로 물과 혼합하여 30분 동안 1차 반죽한 후, 상온에서 30분 동안 숙성시키는 1차 반죽 및 숙성단계와 상기 1차 반죽 및 숙성단계를 거친 반죽물을 다시 30분 동안 2차 반죽한 후, 상온에서 30분 동안 숙성시키는 2차 반죽 및 숙성단계와 상기 2차 반죽 및 숙성단계를 거친 반죽물을 가압, 압출, 압연, 전출, 증숙, 웨이브 성형, 유탕, 건조 및 냉각공정을 거쳐 라면 형태의 면을 제조하는 제면단계와 세척 건조된 고춧가루와 마늘 등을 주재료로 하여 이에 육류, 해조류, 건채
