Easy Creamy Tonkotsu-Style Ramen
Indulge in a rich, creamy ramen bowl made quick at home. This hack uses Japanese mayonnaise and an egg yolk to create a luscious, savory broth in minutes.
This creamy ramen hack has become a viral sensation for good reason. By emulsifying Japanese mayonnaise with a fresh egg yolk and hot noodle water, you can achieve a rich, tonkotsu-like depth of flavor without spending hours simmering pork bones. It is the perfect solution for a comforting, restaurant-quality meal on a busy weeknight.
Ingredients
- 1 pack instant ramen noodles
- 1 tbsp Japanese mayonnaise
- 1 egg yolk
- 1 tsp minced garlic
- 1 tbsp sliced green onions
- 1 packet ramen soup seasoning
- 2 soft-boiled eggs
- 1 tsp chili oil
- 1 tsp sesame seeds
- optional seaweed strips
Instructions
- 1Boil the soft-boiled eggs
Lower the eggs gently into a pot of boiling water using a strainer. Boil for exactly six minutes for a jammy yolk texture.
Tip: Lowering the heat slightly before placing the eggs can help prevent them from cracking due to the temperature shock. - 2Combine the broth base
In your serving bowl, combine the minced garlic, green onions, Japanese mayonnaise, egg yolk, and the ramen soup seasoning packet.
Tip: Ensure the bowl is heat-resistant, as you will be adding hot noodle water later. - 3Whisk the base
Mix the ingredients in the bowl vigorously with a spoon until they are fully emulsified into a smooth, thick paste.
Tip: Mix vigorously to ensure the mayonnaise and egg yolk emulsify with the seasoning powder. - 4Cool the eggs
After six minutes, remove the eggs from the pot and immediately submerge them in a bowl of ice water to stop the cooking and make them easier to peel.
Tip: Leave the eggs in the ice water for at least three minutes for best results. - 5Cook the noodles
Bring a fresh pot of water to a boil and cook your ramen noodles according to the package instructions until they reach your preferred tenderness.
Tip: Stir the noodles occasionally to prevent them from sticking together while cooking. - 6Emulsify the broth
Just before draining the noodles, ladle some of the hot, starchy cooking water into the bowl with the sauce base. Stir constantly to create a rich, creamy, and flavorful soup.
Tip: The starch in the noodle water helps thicken and emulsify the broth for a better mouthfeel. - 7Combine and serve
Add the cooked noodles to the bowl, toss to coat in the creamy broth, and finish by topping with the halved soft-boiled eggs, seaweed, sesame seeds, and a drizzle of chili oil.
Tip: If the noodles seem too dry, add a little more of the hot noodle cooking water to adjust the consistency of the broth to your preference. - 8Assemble and garnish the ramen
Top the bowl of noodles with the halved soft-boiled eggs, strips of seaweed, and a sprinkle of chopped green onions. For added flavor and spice, you may also drizzle with optional chili oil and a sprinkle of sesame seeds.
Tip: Arrange the toppings neatly to make the dish visually appealing before serving.
