This creamy spicy instant ramen uses a mayo and egg yolk base to transform a humble packet of noodles into a rich, luxurious bowl topped with a perfectly soft-boiled egg. The technique takes just 20 minutes and requires no special equipment.
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Bring a small pot of water to a rolling boil. Carefully lower in 2 eggs and add a splash of vinegar. Boil for exactly 7 minutes for a jammy yolk.
While the eggs cook, prepare the sauce base. In a large serving bowl, combine the ramen soup base packet, mayonnaise, minced garlic, 1 egg yolk, and lime juice.
Mix the sauce ingredients thoroughly until a smooth paste forms. Set aside.
Cook the instant ramen noodles according to package directions. Add the reserved egg white to the pot with the noodles as they cook.
Once the noodles are cooked, gradually ladle some of the hot ramen broth into the sauce bowl, whisking continuously to temper the egg yolk and create a creamy sauce.
Add the cooked noodles and the rest of the broth to the bowl. Stir well to combine everything.
Drizzle with sesame oil. Remove the boiled eggs from the water, peel, and slice in half.
Top the ramen with the soft-boiled eggs, chopped green onions, and a sprinkle of sesame seeds. Serve immediately.
Best served immediately. Leftover noodles and broth can be refrigerated up to 2 days; reheat gently on stovetop and add a fresh soft-boiled egg.
Mayonnaise emulsifies into the broth, creating a creamy, rich texture that mimics traditional slow-simmered broths without long cooking times.
Boil the eggs for exactly 7 minutes in salted water, then immediately transfer to ice water to stop the cooking process.
Cook the noodles and broth fresh, but you can soft-boil the eggs up to 2 days ahead and refrigerate. Reheat gently in warm broth before serving.
Sesame oil adds nutty flavor but can be replaced with neutral oil; reduce the amount by half since it's potent.
Yes—multiply all ingredients by the number of servings, but keep the mayo at 1 tbsp per package of noodles to avoid excessive creaminess.
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