Creamy Shin Ramyun With Egg and Bok Choy | CookOS

Creamy Shin Ramyun

Name: Creamy Shin Ramyun With Egg and Bok Choy
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 1 servings
Cuisine: Korean
Ingredients: 1 package Shin Ramyun instant ramen; 1-2 heads baby bok choy; 1 clove garlic, grated; 1 large egg; 1 tbsp Japanese mayonnaise; 1 tbsp chopped green onions, for garnish

This creamy Shin Ramyun transforms a basic instant ramen package into a restaurant-quality dish by stirring in Japanese mayonnaise and a raw egg to create a silky, savory broth without cream or dairy.

🌍Korean 🏷️Instant ramen 🏷️Ramen 🏷️Shin ramyun 🏷️Creamy ramen Quick-meal

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Total

10 min

Servings

Difficulty

Easy

Est. Cost

$14–$23

Recipe Source

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Ingredients

1 package Shin Ramyun instant ramen
1-2 heads baby bok choy
1 clove garlic, grated
1 large egg
1 tbsp Japanese mayonnaise
1 tbsp chopped green onions, for garnishoptional

6 Ingredients

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Instructions

1
Bring a pot of water to a boil. Add the instant ramen noodles and cook according to package directions.
2
In the last minute of cooking, add the baby bok choy to the pot to blanch.
3
In a separate serving bowl, add the grated garlic, the ramen soup base packet, and the dried vegetable flake packet.
4
Crack the egg into the bowl and add the Japanese mayonnaise.
5
Mix the sauce ingredients together in the bowl.
6
Slowly ladle some of the hot noodle cooking water into the bowl, whisking continuously to temper the egg and create a creamy broth without scrambling the egg.
7
Add the cooked noodles and blanched bok choy to the bowl with the broth.
8
Garnish with chopped green onions and serve immediately.

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Tips & Notes

Pro tips

Grate garlic finely and add it to the broth early so the flavor melds with the spicy seasoning packet.
Remove the pot from heat before adding mayo and egg to prevent curdling; the residual heat will cook the egg into silky ribbons.
Whisk mayo with a splash of broth in a separate bowl before adding to the pot for smoother emulsification.
Use baby bok choy for tender texture; add it in the last 2 minutes of cooking to preserve crunch.

Substitutions

Japanese mayonnaise → sour cream (1 tbsp, slightly tangier but less umami)
Baby bok choy → spinach or mushrooms (add in last minute)
Shin Ramyun → other spicy instant ramen (flavor profile will shift)

Storage & make-ahead

Best served immediately. Leftovers can be refrigerated for 1 day; reheat gently on stovetop and add fresh green onions.

Common Questions

Can I use regular mayonnaise instead of Japanese mayo?

Regular mayo will work but won't deliver the same umami depth. Japanese mayo (like Kewpie) has higher egg yolk content and a tangier flavor that complements the spicy broth better.

Do I add the egg raw or cooked?

Add the raw egg to the hot broth off heat so it cooks gently into creamy ribbons without scrambling. Stir constantly for 30 seconds after adding.

How do I prevent the mayonnaise from breaking?

Remove the pot from heat before stirring in mayo. Whisk it into a small amount of broth first to temper it, then add the mixture back to avoid curdling.

Can I meal prep this?

Best served fresh, but you can cook noodles ahead and refrigerate separately. Reheat broth, cook noodles in it, then add mayo and egg off heat.

What can I add for more protein or vegetables?

Soft-boiled eggs, mushrooms, spinach, leftover chicken, or tofu work well. Add mushrooms and hearty greens with the noodles; softer items after cooking.