Packet Ramen with Egg

Lunch | Korean

Prep time: 1 min Cook time: 3 min Servings: 1

Packet ramen is one of those pantry staples I always have on hand, and adding a beaten egg turns it from a quick snack into an actual meal in about five minutes. I use to make it after a long shift in the kitchen and I just needed something I could make in 5 minutes.

Two methods, one extra ingredient, and they give you a completely different result. The technique is simple, but the difference between the two methods is worth understanding before you start.

Method 1 gives you egg ribbons running through the broth, similar to a light egg drop soup. The key is adding the egg without stirring so it sets in thin sheets as it hits the hot liquid.

Method 2 emulsifies the egg into the broth by stirring constantly as you pour, which makes the soup cloudy and noticeably thicker. I lean toward Method 2 when I want something more filling, but both are worth knowing and both take the same amount of time.

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.

Equipment

Small saucepan with lid
Small bowl
Fork
Ladle
Serving bowl

Ingredients

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

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.

Ingredients

Directions

Recipe notes