Trust me, this is the best way to make instant ramen.

Without the additional soy-marinated egg and crispy chili pork, each serving remains under $5. All you have to do is follow these steps:

MAIN RECIPE:

Ingredients:
– 1 pack Buldak (I used carbonara but any flavor will work for this)
– 1 egg yolk
– 1 tbsp mayonnaise
– 1 green onion
– 1 – 1.5 cups reserved ramen cooking water.

Optional:
– sesame seeds
– chili flakes
– chili oil
– crispy chili pork (recipe below)
– soy marinated egg (recipe below)

Procedure:

1. Mix together an egg yolk and mayonnaise with your seasoning packets, then add 1 – 1.5 cups of reserved ramen cooking water to create the soup base.

2. Add your noodles, mix, and garnish with green onions before serving. That’s it! (To take it further, keep reading below)

SOY-MARINATED EGG RECIPE:

Ingredients:

– 1/2 cup soy sauce
– 1/4 cup water
– 1 tsp chili flakes
– 1 tsp toasted sesame oil (or seeds if you don’t have)

Procedure:

1. Boil your egg until it becomes ‘jammy’ and just set on the inside. This should take around 10 minutes if you boil from cold, 7 if you put the eggs in once the water is already boiling. Remove your eggs and shock in cold water before removing the shell and marinating.

2. In a bowl, mix together the components of the marinade and add in the eggs. This only really needs to marinate for an hour. I find that letting them sit for too long ruins the texture and makes them overly salty. From there, you’re good to go.

CRISPY CHILI PORK RECIPE:

Ingredients:
– 1/2 Lb ground pork
– 2 tbsp chili oil
– 1 tbsp white miso
– 1 green onion
– chili flakes

Procedure:

1. Brown the ground pork in a high-heat pan. Once browned and broken up, add in the chili oil along with the white miso and finely chopped green onion.

2. Cook everything together until the pork starts to get crispy from the rendered fat and chili oil. Once done, remove and set aside for topping.

Shoutout to @AmateurProChef for the idea!

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