3 Ways to Level Up Instant Ramen
Serves 1
Directions
- 1For creamy ramen broth: Combine the seasoning packets with mayo and egg yolk.
- 2Boil the noodles according to packet instructions.
- 3Pour 4-5 tbsp of cooking water into the seasoning paste and stir until creamy.
- 4Top with noodles, green onions, and sesame seeds.
- 5For sizzling glazed noodles: Heat up some neutral oil.
- 6Sizzle the seasoning packets with minced garlic and finely sliced scallion whites in a bowl.
- 7Add a touch of rice wine vinegar to the seasoning mixture.
- 8Boil noodles according to packet instructions.
- 9Add the noodles and toss to coat them.
- 10Serve with chopped green onions and sesame seeds.
- 11For ramen egg drop soup: Whisk up some eggs.
- 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).
- 13Slowly drizzle in the beaten eggs while stirring to get thin, lacy ribbons.
- 14Add noodles and cook to packet instructions.
- 15Add the seasoning packets and mix them in.
- 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.
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