Instant Ramen Upgrade

Ingredients

• 1 packinstant beef ramen noodles
• Follow the amount on the packwater
• 1 mediumraw egg
• 30 ml (2 tablespoons)Japanese mayonnaise
• From the packsoup base powder
• 1 clove, gratedgarlic
• 1.25 ml (1/4 teaspoon), or to tastesesame oil
• To tastegreen onions, chopped
• To tastenori wrapper
• To tastemushroom
• To tasteramen egg

Instructions

1. 1

   Cook the noodles

   Cook the noodles in water according to the instructions on the pack.

2. 2

   Mix the sauce

   Meanwhile, put the raw egg, Japanese mayonnaise, soup base powder, sesame oil and grated garlic in a large ramen bowl. Whisk until the mixture forms a thick, creamy sauce.

3. 3

   Temper the egg

   Spoon 2 tablespoons of hot water from the pot into the bowl and mix again. This tempers the egg to help prevent it curdling or forming ribbons when you add more hot liquid.

4. 4

   Drain the noodles

   When the noodles are cooked, turn off the heat and drain them, reserving the cooking liquid.

5. 5

   Combine and top

   Pour the remaining hot liquid into the ramen bowl and mix until combined. Add the noodles, then top with green onions or any toppings you prefer.

6. 6

   Serve hot

   Serve the ramen hot and enjoy.

What is an instant ramen upgrade?

Instant ramen is a quick noodle soup built around packaged noodles and a seasoned soup base. This version gives it a richer, creamier finish by whisking the seasoning with egg, Japanese mayonnaise, garlic and sesame oil.

The approach borrows familiar flavours and toppings used in many Asian-style noodle bowls, while keeping the convenience of a packet of ramen. The key is mixing the sauce in the serving bowl before adding the hot liquid and noodles.

Nutrition and macros by portion

The nutrition label shows one serving as written: 320 calories, 7g protein, 28g carbs, 20g fat.

The noodles and soup base contribute most of the carbohydrates, while the mayonnaise, egg and sesame oil provide much of the fat; the egg also contributes protein. Balance the bowl with a side of lightly seasoned vegetables, or add the listed mushroom topping.

The creamy sauce

Egg and Japanese mayonnaise: Whisk them with the soup powder until the mixture looks thick and even. The mayonnaise brings richness, while the egg helps give the broth a creamy texture.

Garlic and sesame oil: Grated garlic disperses through the sauce, and a small amount of sesame oil adds a toasted aroma. Adjust the oil to your taste rather than letting it overpower the broth.

Why reserve noodle water

Tempering: Start with just 2 tablespoons of hot water, whisking it into the egg mixture. This gradually warms the egg before the rest of the hot liquid goes in.

Reserved liquid: Keep the cooking water when you drain the noodles, as the method uses it to finish the soup. Add it to the bowl while hot and mix until the sauce is blended.

Noodle texture and timing

Follow the pack: Cook the noodles for the time given on their packaging, since instant ramen brands can differ. Drain them once cooked so they do not continue softening in the pot.

Serve promptly: Add the noodles after combining the hot liquid and sauce. The bowl is best eaten straight away, while the noodles are hot and springy.

Choosing the toppings

Green onions: Their fresh, sharp flavour contrasts with the rich broth, so scatter them over the bowl just before serving.

Nori, mushroom and ramen egg: These are listed as optional toppings, with no quantities specified. Add them to taste; prepare the mushroom as desired, as the recipe does not give a cooking method for it.

What to serve alongside

This is a compact noodle meal, so you can serve it with a simple side of steamed greens or sliced vegetables if you want more freshness and crunch. Keep the side lightly seasoned so it does not compete with the ramen broth.

For a more substantial bowl, use the listed ramen egg or mushroom as toppings. The method leaves topping amounts to your preference.

Recipe notes & tips

• Use a large bowl so there is room to whisk the sauce and combine the broth.
• Grate the garlic finely so it blends into the creamy mixture.
• Measure out 2 tablespoons of hot noodle water for tempering before draining the noodles.
• Whisk the sauce thoroughly before adding the hot liquid.
• Add sesame oil gradually if you prefer a milder toasted flavour.
• Prepare your toppings while the noodles cook so the bowl can be served hot.

Variations

• Add greens: Top the finished ramen with chopped greens of your choice.
• More mushroom: Add extra mushroom as a topping to taste.
• Extra nori: Tear or cut the nori wrapper into pieces before adding it to the bowl.
• Milder garlic: Use less grated garlic for a gentler savoury flavour.
• Richer bowl: Add more Japanese mayonnaise to the sauce, whisking until smooth.

Common mistakes to avoid

• Adding all the hot water at once: Temper the egg with 2 tablespoons first to help prevent curdling.
• Forgetting to reserve liquid: Set aside the noodle water before draining, as it forms the broth.
• Overcooking the noodles: Follow the pack instructions and drain them once cooked.
• Skipping the whisking: Mix the sauce until creamy before adding the hot liquid for a more even broth.
• Adding too much sesame oil: Start with the stated amount and adjust to taste.

How to store

This bowl is best eaten freshly made, as the noodles soften as they sit. If needed, refrigerate leftovers promptly in a covered container and eat within 1 day; reheat gently until steaming hot, adding a splash of water if the broth has thickened.

Frequently asked questions