Directions
- 1Boil about 2-3 cups of water in a pot and cook the Shin Ramyun noodles according to package instructions (about 4-5 minutes).
- 2You can add the veggie flakes to the pot or leave them out.
- 3While 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.
- 4Mix well until smooth and creamy.
- 5Once the noodles are just cooked, ladle about 1 cup of the boiling noodle water into the bowl with the egg-mayo-seasoning mixture.
- 6Stir quickly to create a creamy broth.
- 7Add the cooked noodles to the bowl and stir to combine everything well.
- 8Top with chopped green onions and a generous drizzle of chili oil.
- 9For soft-boiled eggs, boil for exactly 6 minutes then remove them to an ice bath.
Ingredients
- 1 pack Shin Ramyun
- 1 - 3 eggs
- 1 tablespoon Kewpie mayo
- 1 packet Shin Ramyun soup seasoning
- 0.5 veggie flakes packet
- Green onions, finely chopped
- Chili oil
- 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.
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