**This is a sponsored post featuring royal trumpet mushrooms by Giorgio
Love ramen? Let’s make it even better! With a few simple additions, you can turn your regular instant ramen into a super tasty meal. Perfect for when you’re hungry and want something yummy and a bit fancy without too much work.
Craving something more?
Instant noodles are quick and easy, but sometimes they need a little extra something. By adding greens, mushrooms, ramen egg, and a creamy sauce, you make your ramen healthier and way more delicious. It’s also a great way to use up veggies you have in the fridge.
Adding Vegetables:
- Bok Choy and Spinach: These greens are perfect for ramen. Bok choy is a bit tougher, so it can boil with the noodles, while spinach will wilt nicely into the broth.
- Use Leftovers: Got some veggies in the fridge? Throw them in! It’s a great way to not waste food. Veggie ramen toppings can include sliced carrots, bean sprouts, broccoli, corn, or green onions–just to name a few!
Mushrooms for Umami:
- Meaty Flavor without Meat: If you’re not into meat or just want something different, mushrooms are great. They add a rich, umami taste that’s really satisfying.
- Royal Trumpet Mushrooms: These mushrooms are my favorite for ramen. Slice them up, cook them in butter, and they turn golden and delicious.
Creamy Kewpie Mayo Broth:
This way of making ramen broth got popular online for a good reason. It’s creamy, rich, and full of flavor.
- How to Make It: Cook some garlic and green onions first to flavor the broth. Then, mix in Kewpie mayo and an egg to get that creamy texture.
Ramen Egg (Ajitsuke Tamago):
- The Best Part: A soft-boiled egg marinated in soy sauce and mirin makes every bite amazing. It’s a little extra work, but so worth it.
- How to Do It: Boil an egg, then let it soak in a mix of soy sauce, mirin, water, and sugar overnight. When you’re ready to eat, slice it in half and pop it into your ramen.
Assemble Your Bowl:
- Putting It All Together: Start with your cooked noodles and broth. Then add your cooked veggies and mushrooms.
- Extra Goodies: I like to add a couple of sheets of nori (seaweed) to the side of the bowl. If you like things spicy, sprinkle some Togarashi seasoning on top for a kick.
Ingredients:
- Instant ramen packet
- Spinach or bok choy
- Royal trumpet mushrooms (or any mushrooms you like)
- Butter for cooking mushrooms
- 1 egg (for the broth) + 1 or 2 eggs (for marinating)
- Kewpie mayo (1 tablespoon)
- Garlic and green onions for flavor
- Soy sauce, mirin, water, and sugar (for the egg marinade)
- Optional: Nori sheets and Togarashi seasoning for garnish
How to Make It (Recipe Steps):
- Marinate the Egg: (Do this ahead) Soft boil an egg, peel it, and let it soak in a mix of soy sauce, mirin, water, and sugar overnight.
- Prep the Veggies: Wash and chop your greens. If you’re using bok choy, you can boil it with the noodles. Spinach can be added at the end.
- Cook the Mushrooms: Slice the mushrooms. Heat butter in a pan and cook the mushrooms until they’re golden. Set them aside.
- Make the Broth: Cook your garlic and green onions in a pot. Add water and bring it to a boil. Stir in your Kewpie mayo and crack an egg in. Stir well to make it creamy.
- Cook the Noodles: Add your ramen noodles and veggies to the broth. Cook until done.
- Assemble Your Ramen: Put the noodles in a bowl. Add the cooked veggies and mushrooms. Cut the marinated egg in half and place it on top. If you like, add nori sheets to the side and sprinkle some Togarashi seasoning for a bit of spice.
- Enjoy! Now you’ve got a super tasty, fancy ramen bowl ready to eat.
Extra Tips:
- Feel free to mix up the veggies based on what you have. Almost anything works!
- The marinated egg makes a big difference, so don’t skip it. It’s easy and really upgrades your ramen.
- Play with the toppings to find your favorite combo.
There you go! A simple way to make your instant noodles stand out. Enjoy making, eating, and maybe even serving your fancy ramen!
Fancy Ramen
Ingredients
- 1 package ramen noodles
- 1 royal trumpet mushroom *you can also use king oyster mushroom
- 1 bok choy sliced in half lengthwise
- 1 ramen egg *or regular soft boiled egg
- Togarashi seasoning* optional to garnish
- 1 green onion, thinly sliced optional to garnish
- 1 tbsp butter
- salt and pepper
Kewpie Mayo Broth
- 1 minced garlic clove
- 1 instant ramen seasoning packets
- 1 whites of green onion, sliced
- 1 egg
- 1 tbsp kewpie mayo
Ramen Egg
- 4 soft boiled eggs
- 1/3 cup soy sauce
- 1/4 cup mirin
- 2/3 cup water
- 1 tbsp sugar
Instructions
Ramen Egg (to be made the night before or at least 4 hours prior)
- Bring a small pot of water to a boil
- Gently submerge eggs in water and set timer for 7 minutes, then remove the eggs from the pot and submerge in a bowl of ice water for 15 minutes. Peel the eggs and set aside.
- In a jar or container, add soy sauce, mirin, water, and sugar. Submerge the peel eggs and close with lid. Allow eggs to marinate for at least 4 hours, preferably overnight.
Ramen
- Add ingredients for kewpie mayo broth to ramen serving bowl. Mix and set aside.
- Slice the royal trumpet mushroom in half and score the flat side by making shallow cuts in a criss cross pattern. Add to a pan with butter and cook on both sides until golden. Baste with the melted butter and season lightly with salt and pepper. Remove mushroom slices from pan and set aside.
- Boil instant noodles in water along with the bok choy for 4 minutes or according to package instructions.
- Remove the boiling noodle water from the stove and immediately drizzle about 2 cups of the noodle water into the kewpie mayo mixture. Whisk constantly to ensure the egg cooks and does not scramble.
- Add in the cooked noodles then top with mushrooms, bok choy, and egg.
- Garnish with Togarashi seasoning and the green part of the green onion* (optional). Serve immediately.
