Creamy Tomato Instant Ramen

In a small pot over medium heat, add 1 tablespoon of olive oil and a few leaves of fresh basil.

Open the instant ramen package and add the dehydrated vegetable packet and the soup powder packet to the pot. Stir and fry for about 30 seconds to bloom the spices.

Pour in the tomato sauce, stir, and let it simmer for a moment.

Add 2 cups of water and bring the broth to a simmer.

While the broth heats up, separate an egg. Place the yolk in a small bowl and set the white aside.

Add the freshly grated Parmigiano Reggiano to the egg yolk and whisk together to form a thick, creamy paste.

Once the broth is simmering, add the block of ramen noodles. Cook until the noodles are al dente, being careful not to overcook them.

Lower the heat. Carefully ladle some of the hot broth into the egg yolk and cheese mixture while whisking vigorously to temper the egg.

Pour the reserved egg white into the ramen pot and stir it in to cook.

Once the egg white is cooked, pour the tempered egg yolk mixture into the pot.

Grate the clove of garlic directly into the ramen.

Finish the ramen by grating more parmesan cheese on top, adding a drizzle of olive oil, the pat of butter, and a fresh basil leaf for garnish.

Stir everything together until the butter is melted and the broth is rich and creamy. Serve immediately.