Elevate a simple package of instant ramen into a rich and creamy meal. This popular hack uses mayonnaise, an egg yolk, and minced garlic to create a luxurious broth, all topped with a perfect 7-minute soft-boiled egg.
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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.
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