Creamy Midnight Ramen Upgrade Tips, FAQ & printable recipe

Tips for success

To achieve the perfect jammy egg, boil it for exactly six minutes and immediately transfer it to an ice water bath. This stops the cooking process, ensuring the yolk stays soft and vibrant while the whites remain firm. Peel the eggs carefully under running cold water for a smooth finish.

If you find the broth is too thick after adding the water, add a tiny bit more boiling water until you reach your desired consistency. Conversely, if you want a more intense flavor, you can add a splash of soy sauce or a dash of white pepper to the base paste before whisking in the hot water.

Variations

• Spicy Miso Variation: Whisk one teaspoon of red miso paste into the egg base for a deeper, earthier flavor. Add a tablespoon of chili paste to the broth for a significant heat boost.
• Umami Mushroom Ramen: Add a teaspoon of mushroom powder or finely minced sautéed shiitake mushrooms to the base. This adds a profound savory depth that complements the creamy broth perfectly.

Storage and make-ahead

Fridge

Store leftover broth and noodles separately in airtight containers for up to 24 hours. Reheat the broth gently on the stovetop.

Reheat

Reheat the broth in a small saucepan over low heat, whisking constantly until warm. Do not boil, as this may break the emulsion.

This dish is best served immediately, as the texture of the instant noodles will degrade quickly in the hot broth.

If you have leftovers, store the noodles and the broth in separate airtight containers in the refrigerator for up to 24 hours. The broth may thicken upon cooling, so you may need to add a splash of water when reheating.

You can prepare the broth base (the mixture of yolk, mayo, garlic, seasoning, and oil) in advance and keep it in a small airtight container in the refrigerator for up to 12 hours.

When ready to eat, simply whisk the base into your bowl, add boiling water, and combine with your freshly cooked noodles for a near-instant meal.

Serving ideas

Serve this ramen in a deep, wide bowl to showcase the beautiful, creamy broth. A shallow bowl makes it difficult to whisk the base properly and may result in a less effective emulsion.

The visual presentation of the jammy egg sliced in half is key, so use a sharp knife and wipe it between cuts to keep the yolk clean.

Complement the rich flavors of the broth with sides that offer texture and acidity. Pickled ginger or a side of crunchy kimchi works exceptionally well, as the acidity cuts through the fat of the mayo and yolk.

Serve with chopsticks and a soup spoon to ensure you can enjoy every last drop of the velvety, flavorful broth.

Frequently asked questions

Recipe card

Creamy Midnight Ramen Upgrade

Prep 2 minCook 5 minTotal 7 minServes 1

Ingredients

• 1 raw organic egg yolk
• 1 1/2 tbsp Japanese Kewpie mayonnaise
• 1 raw garlic clove, grated
• 1 packet ramen seasoning packet
• 1 tsp toasted sesame oil
• 400 ml boiling water
• 1 serving instant ramen noodles
• 1 jammy soy-marinated egg, halved
• scallions, sliced, for serving
• chili oil, for serving

Instructions

1. In a large serving bowl, combine the raw egg yolk, mayonnaise, grated garlic, ramen seasoning packet, and toasted sesame oil. Whisk these ingredients together vigorously until a smooth, uniform paste forms. Ensure there are no lumps of mayonnaise remaining to guarantee a perfectly creamy emulsion when the hot liquid is added later.
2. Slowly pour the 400 milliliters of boiling water into the bowl while whisking the base constantly. The hot water will cook the egg yolk and emulsify the mayonnaise, turning the water into a rich, frothy, and opaque broth that mimics a slow-cooked tonkotsu. Add the cooked ramen noodles immediately into this hot, creamy broth.
3. Carefully slice the jammy soy-marinated egg in half and place it on top of the ramen. Garnish the bowl with fresh sliced scallions and a drizzle of chili oil for added depth and spice. Serve the ramen immediately while the broth is piping hot and the textures are at their peak.

Contains: gluten, eggs, soy, sesame

Food safety: This dish uses a raw egg yolk in the broth base. Pasteurized eggs are strongly recommended for vulnerable groups, including pregnant women, young children, and the elderly.

Estimated nutrition per serving

Calories

480

Protein

12.5 g

Carbohydrates

35 g

Fat

32 g

Fiber

1.5 g

Sugar

2 g

Sodium

1400 mg

Automatic estimate from the ingredient list, not laboratory-verified.