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Creamy 15-Minute Ramen
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Creamy 15-Minute Ramen

15 minServes 2Nutri-Score C€€
from @themodernproper6 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • chicken broth (good quality, ideally organic)Pantry946 ml
  • shiitake mushrooms (sliced)Produce85 g
  • bok choy (roughly chopped)Produce150 g
  • tamariPantry15 ml
  • fish saucePantry15 ml
  • garlic (grated)Produce2 pieces
  • ginger (grated)Produce5 g
  • eggs (2 for boiling, 1 for the creamy mixture)Dairy3 pieces
  • Japanese mayonnaisePantry15 ml
  • sambal oelekPantry5 ml
  • ramen noodlesGrains180 g
  • green onion (sliced, for serving)Produce2 pieces
  • sesame seeds (for serving)Nuts & seeds5 g
  • chili crisp (for serving)Pantry15 ml

per serving

Nutrition

430kcal

Carbs
48 g
Proteins
24 g
Fat
16 g
Adapt tools

what you’ll use

Tools

  • Saucepan
  • Mixing bowl
  • Whisk

step by step

Method

  1. Simmer the broth with vegetables and eggs

    • In a medium saucepan, combine the chicken broth, mushrooms, bok choy, tamari, fish sauce, garlic and ginger.
    • Bring to a boil over medium-high heat, then add two of the eggs.
    • Cover and cook for 7 minutes.
    Step 1

  2. Make the creamy egg mixture

    • In a small bowl, whisk the remaining egg with the Japanese mayonnaise and sambal oelek until smooth.
    Step 2

  3. Cook the noodles

    • Remove the boiled eggs and transfer them to an ice bath.
    • Remove a cup of the hot broth and set aside.
    • Add the noodles to the saucepan and cook for 4 minutes.
    Step 3

  4. Temper the egg mixture

    • Slowly pour the reserved hot broth into the egg mixture while whisking vigorously.
    • Slowly stir the tempered egg mixture into the ramen until fully combined.
    Step 4

  5. Serve

    • Divide the ramen between two bowls.
    • Top with the halved eggs, green onion, sesame seeds and chili crisp.
    Step 5
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