Ingredients
Scale
- 1 pack instant ramen (any flavor, though chicken or pork works best)
- 1 large egg
- 2 tablespoons mayonnaise (Kewpie brand is preferred for authenticity)
- 1 clove garlic, finely minced
- 1 teaspoon Sriracha or chili oil (optional for heat)
- 1 stalk green onion, sliced
- 1/2 cup reserved ramen boiling water
- Optional: Sesame seeds or Nori strips for garnish
Instructions
- Step 1: Create the Flavor Base While you bring a pot of water to a boil, grab your serving bowl. Crack the egg into the bowl and add the mayonnaise, minced garlic, and the dry seasoning packet from the ramen. Use a whisk or a fork to beat these ingredients together until the mixture is completely smooth and pale yellow. This creates the creamy “liquid gold” base for your soup.
- Step 2: Boil the Noodles Drop the ramen noodles into the boiling water. Cook them for exactly 2 to 3 minutes, or according to the package instructions, until they are al dente. Do not overcook them, as they will continue to soften once you add the hot liquid. Just before draining, carefully scoop out about half a cup of the starchy boiling water and set it aside.
- Step 3: Emulsify the Sauce This is the most important part. Slowly pour the hot ramen water into your egg and mayo mixture while whisking constantly. The heat from the water tempers the egg and creates a thick, creamy broth without curdling. Keep whisking until the base is fully integrated and looks like a rich latte.
- Step 4: Combine and Serve Drain the remaining water from the noodles and slide them into your prepared broth. Toss the noodles gently to ensure they are fully coated in the creamy sauce. Top the bowl with fresh green onions, a drizzle of Sriracha, and sesame seeds. Serve immediately while it is piping hot.
- Cook Time: 10 minutes