Instant ramen was invented in 1958 when Momofuku Ando flash-fried noodles in tempura oil to preserve them.
College Ramen
Dive into the ultimate college comfort food with our mouthwatering College Ramen! This quick and easy dish combines savory instant noodles, crispy spam, and a zesty egg marinade that packs a punch of flavor in every bite. Perfect for late-night study sessions or a satisfying snack, this recipe is sure to become your go-to for delicious simplicity!
Prep
15
min
Cook
15
min
Serves
1
people
Level
beginner
📝 Ingredients
Serves 1🥬Fresh Produce(5)
- Black garlic sauceoptional
- Garlic ( Can be powdered )optional
- Ginger ( Can be powdered )optional
- Green onionsoptional
- Onion ( Can be powdered )optional
🥛Dairy & Eggs(1)
- 2 eggs
🫙Pantry Staples(1)
- Sesame oiloptional
🍯Sauces & Condiments(2)
- Soy sauce
- Sriracha sauceoptional
📦Other(4)
- Instant noodles of your choice ( NOT TOP RAMEN )
- Japanese Kewpie mayo
- Spam ( You won’t die )
- Any other topping you want to add!optional
👨🍳 Instructions
- 1
For starters I cook the item that will take the longest first the egg. I like to boil it for 6-7 mins before putting them into an ice bath immediately after and wait 2-3 mins before peeling. Once peeled sit it into a bowl and marinate it in soy sauce.
- 2
In your ramen bowl, crack an egg and ONLY use the egg yolk, then add a little squirt of kewpie mayo, one teaspoon of soy sauce, pinch of garlic ( or minced ), onion powder ( or 1 teaspoon shredded ), and garlic powder. Proceed to mix until the sauce is golden brown.
- 3
As soon as you start the stove to boil the noodles, on a separate pan that’s already medium heat, add your sliced spam ( no oil needed ).
- 4
When the water starts to boil add your seasoning first then the noodles; as soon as you do so flip the spam slice to allow them to cook on both sides. Then take the boiling noodles off the stove before they are cooked because the noodles will continuously cook sitting in the broth.
- 5
Gradually pour the noodle water from the pot into the bowl that has the sauce and stir as you do so. Once you added enough broth to your liking you can add the noodles then proceed to add your toppings ( Spam, eggs, green onions etc. ).
- 6
Optional step for black garlic oil sauce applied when adding the toppings for extra flavor. Take 1 teaspoon of sesame oil and 1 tbsp of black garlic sauce into a bowl and mix mix mix and you’re all set!
💡 Pro Tips
- ✓Cook your soft-boiled egg for exactly 6 minutes 30 seconds, then ice bath for 3 minutes to stop carryover cooking and achieve a jammy yolk with 65°C core temperature.timing6:30 minutes, 65°C core
- ✓Temper your egg yolk sauce by adding hot broth gradually in 1-tablespoon increments while whisking to prevent the proteins from scrambling at 60°C.technique1 tbsp increments, 60°C scrambling point
- ✓Remove ramen noodles when they're 80% cooked (still firm in center) because they'll finish cooking in the 85-90°C broth for perfect al dente texture.timing80% cooked, 85-90°C broth
- ✓Sear spam without oil on medium heat for 2-3 minutes per side to render its own fat and achieve a golden Maillard reaction at 140-165°C surface temperature.technique2-3 minutes per side, 140-165°C
- ✓Mix black garlic oil sauce at a 1:3 ratio (sesame oil to black garlic) because sesame oil's low smoke point of 177°C makes it ideal for finishing oils, not cooking.ingredient1:3 ratio, 177°C smoke point
Share this recipe
Prep
15
min
Cook
15
min
Serves
1
people
Level
beginner
Share this recipe
Instant ramen was invented in 1958 when Momofuku Ando flash-fried noodles in tempura oil to preserve them.
College Ramen
Dive into the ultimate college comfort food with our mouthwatering College Ramen! This quick and easy dish combines savory instant noodles, crispy spam, and a zesty egg marinade that packs a punch of flavor in every bite. Perfect for late-night study sessions or a satisfying snack, this recipe is sure to become your go-to for delicious simplicity!
📝 Ingredients
Serves 1🥬Fresh Produce(5)
- Black garlic sauceoptional
- Garlic ( Can be powdered )optional
- Ginger ( Can be powdered )optional
- Green onionsoptional
- Onion ( Can be powdered )optional
🥛Dairy & Eggs(1)
- 2 eggs
🫙Pantry Staples(1)
- Sesame oiloptional
🍯Sauces & Condiments(2)
- Soy sauce
- Sriracha sauceoptional
📦Other(4)
- Instant noodles of your choice ( NOT TOP RAMEN )
- Japanese Kewpie mayo
- Spam ( You won’t die )
- Any other topping you want to add!optional
👨🍳 Instructions
- 1
For starters I cook the item that will take the longest first the egg. I like to boil it for 6-7 mins before putting them into an ice bath immediately after and wait 2-3 mins before peeling. Once peeled sit it into a bowl and marinate it in soy sauce.
- 2
In your ramen bowl, crack an egg and ONLY use the egg yolk, then add a little squirt of kewpie mayo, one teaspoon of soy sauce, pinch of garlic ( or minced ), onion powder ( or 1 teaspoon shredded ), and garlic powder. Proceed to mix until the sauce is golden brown.
- 3
As soon as you start the stove to boil the noodles, on a separate pan that’s already medium heat, add your sliced spam ( no oil needed ).
- 4
When the water starts to boil add your seasoning first then the noodles; as soon as you do so flip the spam slice to allow them to cook on both sides. Then take the boiling noodles off the stove before they are cooked because the noodles will continuously cook sitting in the broth.
- 5
Gradually pour the noodle water from the pot into the bowl that has the sauce and stir as you do so. Once you added enough broth to your liking you can add the noodles then proceed to add your toppings ( Spam, eggs, green onions etc. ).
- 6
Optional step for black garlic oil sauce applied when adding the toppings for extra flavor. Take 1 teaspoon of sesame oil and 1 tbsp of black garlic sauce into a bowl and mix mix mix and you’re all set!
💡 Pro Tips
- ✓Cook your soft-boiled egg for exactly 6 minutes 30 seconds, then ice bath for 3 minutes to stop carryover cooking and achieve a jammy yolk with 65°C core temperature.timing6:30 minutes, 65°C core
- ✓Temper your egg yolk sauce by adding hot broth gradually in 1-tablespoon increments while whisking to prevent the proteins from scrambling at 60°C.technique1 tbsp increments, 60°C scrambling point
- ✓Remove ramen noodles when they're 80% cooked (still firm in center) because they'll finish cooking in the 85-90°C broth for perfect al dente texture.timing80% cooked, 85-90°C broth
- ✓Sear spam without oil on medium heat for 2-3 minutes per side to render its own fat and achieve a golden Maillard reaction at 140-165°C surface temperature.technique2-3 minutes per side, 140-165°C
- ✓Mix black garlic oil sauce at a 1:3 ratio (sesame oil to black garlic) because sesame oil's low smoke point of 177°C makes it ideal for finishing oils, not cooking.ingredient1:3 ratio, 177°C smoke point