Creamy Ramen
Pan-Fried SPAM and Soft-Boiled Egg

Elevate your instant ramen into a gourmet bowl with this creamy, rich broth technique. Combining egg yolk, mayo, and aromatics creates a luxurious restaurant-style base in minutes.

Ingredients

• 1 package instant ramen
• 1 large egg
• 2 slices SPAM
• 1 tbsp mayonnaise
• 1 clove garlic, minced
• 1 stalk green onion, chopped
• to taste chili oil
• to taste dried seaweed strips

Instructions

1. 1Prepare the egg base

   

   Carefully separate the egg yolk and add it into a clean white bowl. The yolk serves as the essential, rich foundation for the ramen soup base.

   Tip: Ensure the bowl is dry to prevent the yolk from sticking or breaking prematurely.
2. 2Combine aromatics and seasoning

   

   To the bowl with the egg yolk, add minced garlic, chopped green onions, the ramen seasoning packet, and a squeeze of mayonnaise. These ingredients combined with the yolk create a creamy, deeply flavorful base for the soup.

   Tip: Use a generous squeeze of mayonnaise; it is the secret to achieving a silky, butter-like consistency in your broth.
3. 3Whisk into a fragrant paste

   

   Using a spoon, thoroughly mix the egg yolk, garlic, green onions, seasoning, and mayonnaise together. Stir until the mixture is uniform and resembles a thick, aromatic paste.

   Tip: Mix vigorously to ensure the seasoning powder is fully dissolved into the yolk and mayonnaise mixture.
4. 4Boil the eggs

   

   Gently place eggs into boiling water and cook for exactly six minutes. Once finished, use a mesh strainer to carefully lift them out of the hot water.

   Tip: Use a timer to ensure the six-minute mark is hit precisely for that perfect molten yolk.
5. 5Chill the eggs

   

   Immediately transfer the hot, boiled eggs into a bowl filled with ice water. This ice bath stops the cooking process instantly, keeping the yolk soft and creamy.

   Tip: Leave the eggs in the ice water for at least a few minutes to make them easier to peel later.
6. 6Sear the SPAM

   

   Place slices of SPAM into a hot skillet. Pan-fry over medium-high heat until both sides turn a beautiful golden brown color.

   Tip: Aim for slightly charred edges to provide a nice textural contrast to the soft noodles and creamy soup.
7. 7Boil the noodles

   

   Add the ramen noodles to a pot of boiling water. Cook them for three minutes if you prefer an al dente texture, or up to five minutes for a softer bite.

   Tip: Keep an eye on the time to ensure your noodles reach your preferred consistency.
8. 8Create the creamy broth

   

   Carefully pour the hot noodle water into the bowl containing the pre-mixed egg yolk, garlic, green onions, seasoning packet, and mayonnaise. Stir continuously until the mixture emulsifies into a rich, creamy, and fragrant soup base.

   Tip: The combination of the egg yolk and mayonnaise is key to achieving that signature butter-like, creamy texture.
9. 9Combine noodles and soup

   

   Once the broth is perfectly creamy, lift the cooked ramen noodles from the pot and transfer them directly into the prepared soup bowl.

   Tip: Make sure to drain excess water from the noodles before adding them to the bowl to keep the soup flavor concentrated.
10. 10Assemble and serve

    

    Finish the dish by topping the noodles with pan-fried SPAM slices and a soft-boiled egg cut in half. Drizzle with chili oil for extra depth, and garnish with fresh green onions and dried seaweed.

    Tip: The crispy edges of the SPAM provide a great contrast to the soft noodles and creamy soup.

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