Creamy 15-Minute Ramen

15 mins
Serves 2
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Directions

  1. 1In a medium saucepan add chicken broth, mushrooms, bok choy, tamari, fish sauce, garlic and ginger.
  2. 2In a medium saucepan add chicken broth, mushrooms, bok choy, tamari, fish sauce, garlic and ginger.
  3. 3In a medium saucepan add chicken broth, mushrooms, bok choy, tamari, fish sauce, garlic and ginger.
  4. 4Bring to a boil over medium high heat and add two of the eggs.
  5. 5Bring to a boil over medium high heat and add two of the eggs.
  6. 6Bring to a boil over medium high heat and add two of the eggs.
  7. 7Cover and cook for 7 minutes.
  8. 8Cover and cook for 7 minutes.
  9. 9Cover and cook for 7 minutes.
  10. 10Meanwhile, in a small bowl, whisk remaining egg along with mayonnaise and sambal oelek until smooth.
  11. 11Meanwhile, in a small bowl, whisk remaining egg along with mayonnaise and sambal oelek until smooth.
  12. 12Meanwhile, in a small bowl, whisk remaining egg along with mayonnaise and sambal oelek until smooth.
  13. 13When the ramen's done, remove the eggs from the ramen and transfer to an ice bath.
  14. 14When the ramen's done, remove the eggs from the ramen and transfer to an ice bath.
  15. 15When the ramen's done, remove the eggs from the ramen and transfer to an ice bath.
  16. 16Remove 1 cup of chicken broth and set aside.
  17. 17Remove 1 cup of chicken broth and set aside.
  18. 18Remove 1 cup of chicken broth and set aside.
  19. 19Add the noodles and cook for 4 minutes.
  20. 20Add the noodles and cook for 4 minutes.
  21. 21Add the noodles and cook for 4 minutes.
  22. 22Slowly pour the reserved broth into the egg mixture, whisking vigorously.
  23. 23Slowly pour the reserved broth into the egg mixture, whisking vigorously.
  24. 24Slowly pour the reserved broth into the egg mixture, whisking vigorously.
  25. 25Slowly stir the egg mixture into the ramen until fully combined.
  26. 26Slowly stir the egg mixture into the ramen until fully combined.
  27. 27Slowly stir the egg mixture into the ramen until fully combined.
  28. 28Divide ramen into two bowls and top with eggs, green onions, sesame seeds and chili crisp.
  29. 29Divide ramen into two bowls and top with eggs, green onions, sesame seeds and chili crisp.
  30. 30Divide ramen into two bowls and top with eggs, green onions, sesame seeds and chili crisp.

Ingredients

  • 1 quart good quality chicken stock
  • 1 quart good quality chicken stock
  • 1 quart good quality chicken stock
  • 3 ounces shiitake mushrooms, sliced
  • 3 ounces shiitake mushrooms, sliced
  • 3 ounces shiitake mushrooms, sliced
  • 2 cups bok choy roughly chopped
  • 2 cups bok choy roughly chopped
  • 2 cups bok choy roughly chopped
  • 1 tablespoon soy sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon fish sauce
  • 2 garlic cloves grated
  • 2 garlic cloves grated
  • 2 garlic cloves grated
  • 1 teaspoon grated ginger
  • 1 teaspoon grated ginger
  • 1 teaspoon grated ginger
  • 3 eggs
  • 3 eggs
  • 3 eggs
  • 1 tablespoon Japanese mayonnaise
  • 1 tablespoon Japanese mayonnaise
  • 1 tablespoon Japanese mayonnaise
  • 1 teaspoon chili paste
  • 1 teaspoon chili paste
  • 1 teaspoon chili paste
  • green onions for serving
  • green onions for serving
  • green onions for serving
  • Sesame seeds for serving
  • Sesame seeds for serving
  • Sesame seeds for serving
  • Chili crisp for serving
  • Chili crisp for serving
  • Chili crisp for serving
  • noodles
  • noodles
  • noodles

Equipment

saucepanbowlice bath

Tips

  • Use good quality chicken stock for better flavor.
  • Temper the egg mixture with reserved broth to prevent scrambling.