Gourmet instant ramenDoes this title sound ironic? Maybe a little bit? I know you’re thinking that instant ramen can not be gourmet, but when the ramen restaurant is so far away, one has to get a bit creative at home!

This is the super fast upgraded version of ramen I make in my apartment. I add a lot of fixings, to fill it with textures so each bite is different. At the same time, it also makes the ramen feel like a special treat, rather than “I’m to tired to cook real food!”

Gourmet instant ramenThis ramen is super fast – you can make it in about 15 minutes of assembly time. You can use a regular boiled egg, or if you like flavored egg whites you can do what I did here. I soaked the egg in a mixture of soy sauce, water, and cooking wine overnight the day before, and popped it in the ramen noodles at the end.

Gourmet instant ramen

One day when I’m a bit less busy, my goal is to figure out how ramen restaurants make that delicious ramen stew. I believe they stew it for many hours on end, but the texture is so silky and smooth, it is worth all the effort!

5.0 from 3 reviews
Gourmet Instant Ramen
Prep time
Cook time
Total time
Recipe type: Noodles
Cuisine: Asian
Serves: 2
  • 2 packages instant ramen
  • 2 pieces of bok choy
  • 2 scallions, diced
  • ½ cup fresh or frozen corn
  • 1 package mushrooms
  • 1 piece square seaweed, cut to rectangular strips
  • 1 tablespoon hoison sauce
  • 2 eggs
  • 2 tablespoons cooking wine
  • 4 tablespoons soy sauce
  • 6 tablespoons soy sauce
  1. The night before, boil the eggs to your liking. I like mine slightly soft in the middle (I add egg to boiling water and let simmer for 6-7 medium heat, then cool in cold water before peeling). Peel the eggs and soak in 4 tablespoons soy sauce + 6 tablespoons water + 2 tablespoons cooking wine filled into a Ziploc bag with the eggs.
  2. Boil the ramen noodles in 4 cups of water and add both packages of flavoring (alternatively, steep the ramen in hot water according to package instructions if you want to be really fast)
  3. Add 1 teaspoon oil to a skillet. Quickly stir fry bok choy and top on the ramen.
  4. Add washed mushrooms to the same skillet and stir fry with 1 tablespoon hoison sauce. Add to ramen.
  5. Add fresh cooked corn (or microwave frozen corn like me) and add to ramen noodle top
  6. Cut seaweed into rectangular pieces and insert in ramen.
  7. Slice the soy sauce eggs in half and top on the ramen. Serve hot!



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