Quick 10-Minute Ramen Recipe
Make this creamy Quick Ramen recipe with real food ingredients and none of the junk. It tastes just like college but much better.
Servings 4 servings
Ingredients
- 4 bricks ramen noodles
Marinated Eggs
- 4 soft-boiled eggs
- 1 cup soy sauce
Creamy Ramen Broth
- 1 egg
- 2 tablespoons mayonnaise
- ¼ cup ramen seasoning
- 2 teaspoons hoisin sauce
- 2 quarts hot water or broth
Ramen Toppings
- leftover meat
- bok choy
- green onions
- chili crisp
Instructions
- Add peeled 4 soft-boiled eggs to a quart-size wide mouth mason jar. Pour 1 cup soy sauce or more as needed to cover all eggs. You may need to add a fermentation weight to keep the eggs covered in soy sauce. Set aside while working on the rest of the dish.
- Cook 4 bricks ramen noodles per package instructions.
- In a medium pot, whisk 1 egg, 2 tablespoons mayonnaise, ¼ cup ramen seasoning, and 2 teaspoons hoisin sauce together to create a smooth paste. Turn on the heat to low and slowly pour 2 quarts hot water or broth over the paste, whisking constantly. Continue to whisk as the liquid heats to ensure the egg tempers gradually and the mayonnaise emulsifies, resulting in a creamy, smooth broth.
- Divide the cooked ramen noodles among the bowls and ladle the creamy broth over them. Top each bowl with the halved eggs and your choice of garnishes, such as leftover meat, bok choy, green onions, and chili crisp before serving.
Notes
Storage: Store leftover broth and noodles in separate airtight glass containers for up to 3 days to prevent the noodles from becoming mushy. Reheat the broth over low heat in a saucepan, whisking to maintain the emulsion and avoid the egg from scrambling. Add noodles once the broth has been warmed through. Avoid freezing.
Helpful Tips:
- Separated Broth: If the broth looks broken or oily after adding the hot liquid (this can happen if added too quickly - slow down!), remove it from the heat and whisk vigorously for a few seconds to re-emulsify the fats and proteins into a smooth, cohesive liquid.
- Salty Marinated Eggs: You can marinate the eggs for up to 12 hours but I don't recommend any longer than that, as they will become hardened and change texture (totally safe to eat, just not as pleasant). You can also dilute the marinade with water to allow for longer soaking.
- Crisp up the Meat: For added texture, I recommend crisping up any leftover meat you have over medium-hot heat in a healthy fat. Whether it's leftover chicken, steak, or beef tongue, it always taste better when crispied up.
Nutrition
Calories: 201kcal | Carbohydrates: 8g | Protein: 16g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 209mg | Sodium: 7283mg | Potassium: 270mg | Fiber: 1g | Sugar: 4g | Vitamin A: 302IU | Vitamin C: 0.01mg | Calcium: 67mg | Iron: 3mg