3 Ways to Level Up Instant Ramen

Serves 1
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Directions

  1. 1For creamy ramen broth: Combine the seasoning packets with mayo and egg yolk.
  2. 2Boil the noodles according to packet instructions.
  3. 3Pour 4-5 tbsp of cooking water into the seasoning paste and stir until creamy.
  4. 4Top with noodles, green onions, and sesame seeds.
  5. 5For sizzling glazed noodles: Heat up some neutral oil.
  6. 6Sizzle the seasoning packets with minced garlic and finely sliced scallion whites in a bowl.
  7. 7Add a touch of rice wine vinegar to the seasoning mixture.
  8. 8Boil noodles according to packet instructions.
  9. 9Add the noodles and toss to coat them.
  10. 10Serve with chopped green onions and sesame seeds.
  11. 11For ramen egg drop soup: Whisk up some eggs.
  12. 12Thicken up chicken broth (made with 1 stock cube and 500ml boiling water) with a cornstarch slurry (1 tsp cornstarch mixed with 2 tsp cold water).
  13. 13Slowly drizzle in the beaten eggs while stirring to get thin, lacy ribbons.
  14. 14Add noodles and cook to packet instructions.
  15. 15Add the seasoning packets and mix them in.
  16. 16Serve with chopped green onions, sesame seeds, and a dash of sesame oil.

Ingredients

  • 1 egg yolk
  • 1 tbsp mayonnaise
  • 1 instant ramen packet
  • green onions
  • sesame seeds
  • 1 garlic clove, minced
  • 2 green onions, white ends finely sliced
  • 2 tbsp neutral oil
  • 2 tsp rice wine vinegar
  • 1 stock cube
  • 1 tsp corn starch
  • 2 tsp cold water
  • 1 egg, beaten
  • 500 ml boiling water
  • sesame oil

Equipment

bowlpot

Tips

  • When making creamy ramen broth, reserve cooking water to mix with the seasoning paste.
  • For sizzling glazed noodles, pour hot oil into the seasoning bowl with garlic and green onion whites.
  • When making ramen egg drop soup, slowly drizzle beaten eggs into simmering chicken stock while stirring to create thin ribbons.