Gourmet Instant Ramen

Does this title sound ironic? Maybe a little bit? I know you’re thinking that instant ramen can not be gourmet, but when the ramen restaurant is so far away, one has to get a bit creative at home!

This is the super fast upgraded version of ramen I make in my apartment. I add a lot of fixings, to fill it with textures so each bite is different. At the same time, it also makes the ramen feel like a special treat, rather than “I’m to tired to cook real food!”

This ramen is super fast – you can make it in about 15 minutes of assembly time. You can use a regular boiled egg, or if you like flavored egg whites you can do what I did here. I soaked the egg in a mixture of soy sauce, water, and cooking wine overnight the day before, and popped it in the ramen noodles at the end.

One day when I’m a bit less busy, my goal is to figure out how ramen restaurants make that delicious ramen stew. I believe they stew it for many hours on end, but the texture is so silky and smooth, it is worth all the effort!

Gourmet Instant Ramen

Savoring Spoon

5 from 3 votes

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Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Course Noodles

Cuisine Asian

Servings 2

Ingredients

  

• 2 packages instant ramen
• 2 pieces of bok choy
• 2 scallions diced
• 1/2 cup fresh or frozen corn
• 1 package mushrooms
• 1 piece square seaweed cut to rectangular strips
• 1 tablespoon hoison sauce

egg

• 2 eggs
• 2 tablespoons cooking wine
• 4 tablespoons soy sauce
• 6 tablespoons soy sauce

Instructions

 

• The night before, boil the eggs to your liking. I like mine slightly soft in the middle (I add egg to boiling water and let simmer for 6-7 medium heat, then cool in cold water before peeling). Peel the eggs and soak in 4 tablespoons soy sauce + 6 tablespoons water + 2 tablespoons cooking wine filled into a Ziploc bag with the eggs.
• Boil the ramen noodles in 4 cups of water and add both packages of flavoring (alternatively, steep the ramen in hot water according to package instructions if you want to be really fast)
• Add 1 teaspoon oil to a skillet. Quickly stir fry bok choy and top on the ramen.
• Add washed mushrooms to the same skillet and stir fry with 1 tablespoon hoison sauce. Add to ramen.
• Add fresh cooked corn (or microwave frozen corn like me) and add to ramen noodle top
• Cut seaweed into rectangular pieces and insert in ramen.
• Slice the soy sauce eggs in half and top on the ramen. Serve hot!