You will never eat instant ramen the plain way again. By mixing a raw egg, garlic, and—yes—mayonnaise into the seasoning packet before adding the water, you create a rich, emulsified broth that tastes like it simmered for hours (Tonkotsu style). It’s creamy, spicy, and insanely delicious.
Ingredients:
- 1 pack Instant Ramen (Shin Ramyun is best for spice, but any brand works).
- 1 Large Egg (raw).
- 1 tbsp Kewpie Mayonnaise (Japanese mayo is best, regular works too).
- 1 clove Garlic, grated.
- Toppings: Green onions, Chili Oil, Sesame Seeds, Soft Boiled Egg.
The “Hack” Instructions:
- Boil: Boil your noodles in a pot of water as usual.
- The Base: While noodles cook, grab your serving bowl. Add the raw egg, mayonnaise, grated garlic, and the soup seasoning packet included with the noodles.
- Whisk: Whisk this mixture vigorously in the bowl until it forms a smooth paste.
- Emulsify: When noodles are done, pour the hot starchy noodle water into the bowl with the paste while whisking. The heat cooks the egg and melts the mayo into a creamy, milky broth.
- Combine: Add the drained noodles.
- Serve: Top with chili oil and green onions. Slurp immediately!
