Chef Fixes Ramen Noodles Recipe
Chef Fixes Ramen Noodles
A hearty and flavorful ramen bowl topped with tender sliced pork, creamy soft-boiled eggs, fresh scallions, and a sprinkle of sesame seeds. This dish is perfect for a comforting meal.
Ingredients
2 packs Ramen noodles
4 cups Water
200 grams Sliced pork (Chashu or BBQ pork)
2 pieces Eggs
2 stalks Scallions
1 tbsp Sesame seeds
3 tbsp Soy sauce
1 tbsp Mirin
1 tbsp Miso paste (optional)
1 tsp Vegetable oil
Instructions
1. Bring water to a boil in a medium pot. Cook ramen noodles according to package instructions (usually about 3-4 minutes).
2. In the last 2 minutes of cooking, add the soft-boiled eggs to the boiling water to heat through.
3. Once done, drain the noodles and run them under cold water to stop the cooking. Set aside.
4. To make soft-boiled eggs, boil eggs for 6-7 minutes for a runny yolk. After boiling, transfer them into an ice bath for a few minutes before peeling.
5. In a small bowl, prepare the broth by mixing together soy sauce, mirin, miso paste (if using), and 1/2 cup of hot water.
6. In a bowl, heat vegetable oil and lightly sauté the sliced pork until warmed through, about 1-2 minutes. Set aside.
7. To assemble the ramen bowls, divide the cooked noodles into two bowls. Pour the broth over the noodles, then top with sliced pork, halved soft-boiled eggs, chopped scallions, and a sprinkle of sesame seeds. Serve immediately.
Over the years, I've experimented with many ramen recipes, and one key to elevating instant ramen noodles is balancing the toppings and broth for a restaurant-quality dish at home. Using sliced pork like chashu or barbecued pork adds a wonderful depth of flavor that complements the soy and mirin base. Soft-boiled eggs are another game-changer; cooking them for exactly 6-7 minutes and cooling them instantly in an ice bath ensures a luscious yolk that adds creaminess without overpowering the savory broth. I find that heating the pork slices briefly before assembling helps release their aroma without drying them out. Fresh scallions are essential—they add a sharp, fresh bite, contrasting the richness of the broth and pork. Toasted sesame seeds provide a subtle nutty crunch, rounding out the texture. For the broth, adding a bit of miso paste introduces an umami boost that takes this simple ramen from everyday to gourmet. Make sure to whisk it well with hot water, soy sauce, and mirin for a balanced flavor that’s not too salty. One tip I’ve learned is to rinse cooked ramen noodles under cold water after boiling. This stops the cooking process and prevents sogginess, ensuring that each bite has a perfect bite and chewiness. This recipe is wonderfully customizable—you can swap pork for chicken or add mushrooms and seaweed for extra texture and nutrition. The key takeaway is the harmony between the soft noodles, flavorful broth, and carefully prepared toppings that create a comforting bowl that rivals what you'd find at a ramen shop.
