Shin Ramen

11 mins
Serves 1
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Directions

  1. 1Boil about 2-3 cups of water in a pot and cook the Shin Ramyun noodles according to package instructions (about 4-5 minutes).
  2. 2Boil about 2-3 cups of water in a pot and cook the Shin Ramyun noodles according to package instructions (about 4-5 minutes).
  3. 3Boil about 2-3 cups of water in a pot and cook the Shin Ramyun noodles according to package instructions (about 4-5 minutes).
  4. 4You can add the veggie flakes to the pot or leave them out.
  5. 5You can add the veggie flakes to the pot or leave them out.
  6. 6You can add the veggie flakes to the pot or leave them out.
  7. 7While the noodles are cooking, in a large bowl, combine 1 egg, 1 tbsp Kewpie mayo, and 2/3 of the Shin Ramyun soup seasoning packet.
  8. 8While the noodles are cooking, in a large bowl, combine 1 egg, 1 tbsp Kewpie mayo, and 2/3 of the Shin Ramyun soup seasoning packet.
  9. 9While the noodles are cooking, in a large bowl, combine 1 egg, 1 tbsp Kewpie mayo, and 2/3 of the Shin Ramyun soup seasoning packet.
  10. 10Mix well until smooth and creamy.
  11. 11Mix well until smooth and creamy.
  12. 12Mix well until smooth and creamy.
  13. 13Once the noodles are just cooked, ladle about 1 cup of the boiling noodle water into the bowl with the egg-mayo-seasoning mixture.
  14. 14Once the noodles are just cooked, ladle about 1 cup of the boiling noodle water into the bowl with the egg-mayo-seasoning mixture.
  15. 15Once the noodles are just cooked, ladle about 1 cup of the boiling noodle water into the bowl with the egg-mayo-seasoning mixture.
  16. 16Stir quickly to create a creamy broth.
  17. 17Stir quickly to create a creamy broth.
  18. 18Stir quickly to create a creamy broth.
  19. 19Add the cooked noodles to the bowl and stir to combine everything well.
  20. 20Add the cooked noodles to the bowl and stir to combine everything well.
  21. 21Add the cooked noodles to the bowl and stir to combine everything well.
  22. 22Top with chopped green onions and a generous drizzle of chili oil.
  23. 23Top with chopped green onions and a generous drizzle of chili oil.
  24. 24Top with chopped green onions and a generous drizzle of chili oil.
  25. 25For soft-boiled eggs, boil for exactly 6 minutes then remove them to an ice bath.
  26. 26For soft-boiled eggs, boil for exactly 6 minutes then remove them to an ice bath.
  27. 27For soft-boiled eggs, boil for exactly 6 minutes then remove them to an ice bath.

Ingredients

  • 1 pack Shin Ramyun
  • 1 pack Shin Ramyun
  • 1 pack Shin Ramyun
  • 1 - 3 eggs
  • 1 - 3 eggs
  • 1 - 3 eggs
  • 1 tablespoon Kewpie mayo
  • 1 tablespoon Kewpie mayo
  • 1 tablespoon Kewpie mayo
  • 1 packet Shin Ramyun soup seasoning
  • 1 packet Shin Ramyun soup seasoning
  • 1 packet Shin Ramyun soup seasoning
  • 0.5 veggie flakes packet
  • 0.5 veggie flakes packet
  • 0.5 veggie flakes packet
  • Green onions, finely chopped
  • Green onions, finely chopped
  • Green onions, finely chopped
  • Chili oil
  • Chili oil
  • Chili oil
  • water
  • water
  • water

Equipment

potlarge bowl

Tips

  • When making the creamy broth, stir quickly and don't pour all the water at once to avoid scrambling the egg.
  • For soft-boiled eggs, boil for exactly 6 minutes then remove them to an ice bath to stop cooking and make peeling easier.
  • Use Japanese mayo as it tastes more eggy and tart than regular mayo.