This creamy tomato instant ramen elevates a pantry staple by blooming spices, building a rich tomato base, and finishing with an egg yolk and parmesan sauce reminiscent of carbonara. It delivers restaurant-quality flavor in under 15 minutes.
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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.
Best enjoyed immediately. Leftovers can be refrigerated up to 1 day but the sauce may thicken; reheat gently with pasta water to restore creaminess.
The egg yolk creates the creamy sauce; skipping it will result in a thinner, less luxurious dish. For a dairy-free alternative, use cashew cream mixed with pasta water instead.
Use a simple, unsweetened tomato sauce or passata. Avoid heavily seasoned marinara; this recipe seasons itself with the ramen spice packet and garlic.
Temper the egg yolk by whisking it with grated parmesan off heat, then add it to the hot noodles slowly while tossing continuously. The residual heat cooks it gently into a creamy sauce.
Yes, but spicy Korean ramen works best to complement the tomato. Adjust the spice level by using more or less of the seasoning packet.
Not as written due to the egg yolk and parmesan. Substitute with cashew cream and nutritional yeast for a plant-based version.
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