Packet Ramen with Egg

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Packet Ramen with Egg

Ingredient Notes

Shin Ramen Black:

This is the packet I reach for most with this recipe. It has a deep, savoury, slightly spicy broth and comes with multiple sachets including a soup base powder and a separate flavour oil. Any instant ramen or ramyeon works here. Look for packets that include both a soup powder and an oil sachet rather than a single flat sachet, as they tend to produce a more layered, rounded broth. Avoid cup noodles for this one since you need the sachets separate from the noodles.

Egg:

Beat the egg until it is fully homogenous with no visible streaks of white or yolk remaining. A fork works fine but spend a proper 30 to 45 seconds on it. An unevenly beaten egg will give you irregular blobs in the broth rather than clean ribbons in Method 1, or a patchy, uneven texture in Method 2. The more uniform the egg, the better the result.

Packet seasoning:

Use all the sachets that come with the packet. I know it looks like a lot of sodium, but that is what makes it taste right. The seasoning is calibrated for the amount of water called for in the recipe, so do not hold back. If you are using a different brand that calls for more or less water than 500ml, adjust accordingly so the broth is not under or over-seasoned.

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Ingredients

130g pkt Shin Ramen Black (or packet of your choice)
1 egg, beaten well until homogenous

Equipment

Small saucepan with lid
Small bowl
Fork
Ladle
Serving bowl

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Directions

METHOD 1

Place 500ml water in a small saucepan over high heat and bring to a boil.
Empty all the seasoning packets from the ramen noodles packet into the water. Stir to combine until the water comes to a simmer.
Add noodles and cook for 45 seconds, then stir to break up the noodles a little.
Gradually add the egg, without stirring, then cover with a lid and take off the heat. Let sit for 1 minute.
Transfer to a serving bowl.

METHOD 2

Place 500ml water in a small saucepan over high heat and bring to a boil.
Empty all the seasoning packets from the ramen noodles packet into the water. Stir to combine until the water comes to a simmer.
Add noodles and cook for 45 seconds, then stir to break up the noodles a little.
Gradually add the egg, stirring constantly, then cover with a lid and take off the heat. Let sit for 1 minute.
Transfer to a serving bowl.

Notes

Chef Tips

Add the egg in a slow, steady stream

Pouring too fast will give you big scrambled chunks rather than clean ribbons or a smooth emulsification. Hold the bowl up slightly and tilt it so the egg runs down the inside wall of the pot rather than splashing into the centre. Take your time with this step. The broth is hot enough to cook the egg on contact, so a slow pour gives you control over the final texture.

Let the lid do the work

Once you add the egg and put the lid on, take the pan off the heat immediately. The residual heat trapped under the lid finishes cooking the egg without scrambling it or making it rubbery. This is the step most people skip, and it makes a real difference to the texture. Leave it covered for the full minute before you open it and transfer to the bowl.

Storage

This one does not keep. Instant noodles absorb liquid quickly and the texture deteriorates within minutes. Make it fresh and eat it straight away.

FAQs

Can I add toppings?

Yes. Spring onion, chilli oil, sesame oil, a sheet of nori, or a soft-boiled egg all work well on top. The base recipe is intentionally simple so you can add whatever you have on hand.

Can I use a different brand of noodles?

Any instant noodle packet works. If the packet calls for a different amount of water than 500ml, go with that. The technique is the same regardless of brand.

Is this gluten free?

Not as written. Instant ramen noodles contain wheat. If you need a GF version, look for rice noodle-based instant packets, though the flavour and texture will differ from the original.