Instant ramen can be the perfect cheap meal. In itself it’s good, but There are always creative ways to turn it into something better. I like to beat an egg into the pot while my ramen is cooking.
I started after the delicious Korean spicy soft tofu stew or Soondubu jjigae (순두부 찌개) became a regular part of my meal plan. When they bring you the bubbly stew it always comes with a raw egg that you can crack open and add, adding an extra layer of flavor and fullness to the dish. It’s so delicious that I thought of other foods that could benefit from the same concept.
When it comes to ramen I add sometimes a homemade soft-boiled egg with soy sauce, or Shoyu Tamago, in my bowl, but I wanted the delicate creaminess of eggs in Soondubu Jjigae. So I figured why not do the exact same thing with my ramen at home?
How to poach an egg in instant ramen
- I brought a small pot of water to a boil.
- I add the ramen spice to the water. I could add a pinch of Better Than Broth too.
- I add the pasta and then reduce to a simmer.
- As soon as the noodles get a little soft, I make a small opening in the center of the tangled ramen stone and then beat an egg into it. This will act as a cradle for the egg so it doesn’t instantly fall apart in your broth.
- I add any other extras I want like veggies or cold cuts.
- I turn the heat back up for a few moments to poach the egg, then let it simmer for a minute or two to soften the pasta.
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And that’s it! I pour the whole thing into a bowl and dig into it. A quick push into the egg with the chopsticks or fork sends the creamy, runny yolk into the broth. Try it.
This story was originally published in June 2018 and was updated on June 15, 2021 to meet Lifehacker’s style guidelines.