Creamy Spicy Ramen

Name: Creamy Spicy Ramen with Egg and Chili Crisp
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 1 servings
Cuisine: Asian
Ingredients: 1 large egg; 1 tsp minced garlic; 1 packet instant ramen noodles (e.g., Shin); 1 instant ramen dried vegetable packet; 1 instant ramen seasoning packet; 1 tbsp Japanese mayonnaise; 1 tsp soy sauce; 1 tsp chili crisp; 2 slices bacon, cooked and crumbled; 1/4 cup enoki mushrooms; 4 fish roe dumplings; 2 cups water

This creamy spicy ramen transforms instant noodles into a restaurant-quality dish by whisking egg and Japanese mayonnaise into a rich, spicy sauce with chili crisp, bacon, and enoki mushrooms.

🌍Asian 🏷️Ramen 🏷️Instant ramen 🏷️Ramen hack 🏷️Creamy ramen Spicy ramen

🏷️

🏷️Noodles

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TikTok

Total

10 min

Servings

1

Difficulty

Easy

Est. Cost

$23–$38

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

1 large egg
1 tsp minced garlic
1 packet instant ramen noodles (e.g., Shin)
1 instant ramen dried vegetable packet
1 instant ramen seasoning packet
1 tbsp Japanese mayonnaise
1 tsp soy sauce
1 tsp chili crisp
2 slices bacon, cooked and crumbled
1/4 cup enoki mushroomsoptional
4 fish roe dumplingsoptional
2 cups water

12 Ingredients

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Instructions

1
In a serving bowl, combine the egg, minced garlic, the dried vegetable and seasoning packets from the instant ramen, Japanese mayonnaise, soy sauce, chili crisp, and cooked bacon.
2
Whisk the sauce ingredients together until fully combined.
3
In a small pot, bring 2 cups of water to a boil. Add the ramen noodle block.
4
If using, add the enoki mushrooms and fish roe dumplings to the pot with the noodles. Cook for 3-4 minutes, or until the noodles are tender.
5
While continuously whisking the sauce, slowly pour a few spoonfuls of the hot noodle water into the bowl to temper the egg and create a creamy sauce.
6
Using tongs, transfer the cooked noodles and enoki mushrooms from the pot into the bowl with the sauce.
7
Toss everything together until the noodles are well-coated in the sauce.
8
Top with the cooked fish roe dumplings and serve immediately.

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Tips & Notes

Pro tips

Whisk the egg and mayo together in a small bowl before adding hot broth—this prevents scrambling and creates a smooth, creamy emulsion.
Temper the mixture by slowly ladling hot broth into the egg-mayo paste while whisking constantly, then pour back into the pot.
Cook bacon until crispy, crumble it, and add it at the very end so it stays crunchy rather than softening in the broth.
Use freshly minced garlic or minced garlic from a jar; add it directly to the broth after seasoning for maximum flavor.

Substitutions

Japanese mayo → regular mayo or Greek yogurt (slightly tangier, less rich)
Chili crisp → sriracha or hot sauce (adjust to taste; less oil-based texture)
Enoki mushrooms → shiitake, oyster, or button mushrooms (larger varieties; slice thinly)
Bacon → pancetta, prosciutto, or crispy fried shallots (for vegetarian: crispy fried onions)

Storage & make-ahead

Eat immediately for best texture. Leftover broth can be refrigerated for 2 days and reheated, but the creamy emulsion will separate; stir in a splash of fresh broth or cream to recombine.