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!”
This 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.
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!
- 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
- 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.
- 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)
- Add 1 teaspoon oil to a skillet. Quickly stir fry bok choy and top on the ramen.
- Add washed mushrooms to the same skillet and stir fry with 1 tablespoon hoison sauce. Add to ramen.
- Add fresh cooked corn (or microwave frozen corn like me) and add to ramen noodle top
- Cut seaweed into rectangular pieces and insert in ramen.
- Slice the soy sauce eggs in half and top on the ramen. Serve hot!