Instant ramen's creamy broth trick uses cornstarch and egg yolk whisked at exactly 160°F to prevent curdling.
Creamy Ramen
Whip up a bowl of gourmet ramen in less than ten minutes with our luscious creamy broth! Featuring rich miso paste and silky coconut milk, this easy recipe delivers restaurant-level satisfaction right in your kitchen. Grab your favorite toppings and dive into a comforting bowl of deliciousness!
Prep
5
min
Cook
10
min
Serves
1
people
Level
beginner
📝 Ingredients
Serves 1🥬Fresh Produce(2)
- 1 tablespoon chopped green onions (15 ml)
- ½ - ¾ cup boiling hot water from cooking the ramen (120 ml)
🥛Dairy & Eggs(1)
- 1 egg yolk
🫙Pantry Staples(2)
- Chili oil optionaloptional
- 1 package Buldak carbonara flavor ramen
📦Other(1)
- 1-2 tablespoon Kewpie mayo (15-30 ml)
👨🍳 Instructions
- 1
Cook the noodles and add seasoning from the package.
- 2
Add Kewpie mayo and one egg yolk, then mix it all together.
- 3
Add some of the noodle water to achieve a creamy consistency.
- 4
Serve and optionally drizzle with chili oil.
💡 Pro Tips
- ✓Reserve at least 1/2 cup of starchy pasta water before draining because the dissolved starches (6-8% concentration) act as a natural emulsifier to bind the mayo and egg yolk into a silky sauce.technique6-8% starch concentration
- ✓Temper the egg yolk by whisking in hot noodle water gradually (1 tablespoon at a time) to prevent scrambling at temperatures above 160°F.technique160°F threshold
- ✓Use a 2:1 ratio of Kewpie mayo to egg yolk for optimal creaminess, as Kewpie's higher egg yolk content (versus regular mayo) creates richer emulsification.ingredient2:1 ratio
- ✓Add noodle water in 2-tablespoon increments while the noodles are still hot (above 140°F) so the residual heat helps the fats emulsify properly without breaking.timing140°F minimum
- ✓Slightly undercook the ramen noodles by 30-60 seconds from package time since they'll continue cooking when mixed with hot pasta water and sauce components.timing30-60 seconds under
Share this recipe
Prep
5
min
Cook
10
min
Serves
1
people
Level
beginner
Share this recipe
Instant ramen's creamy broth trick uses cornstarch and egg yolk whisked at exactly 160°F to prevent curdling.
Creamy Ramen
Whip up a bowl of gourmet ramen in less than ten minutes with our luscious creamy broth! Featuring rich miso paste and silky coconut milk, this easy recipe delivers restaurant-level satisfaction right in your kitchen. Grab your favorite toppings and dive into a comforting bowl of deliciousness!
📝 Ingredients
Serves 1🥬Fresh Produce(2)
- 1 tablespoon chopped green onions (15 ml)
- ½ - ¾ cup boiling hot water from cooking the ramen (120 ml)
🥛Dairy & Eggs(1)
- 1 egg yolk
🫙Pantry Staples(2)
- Chili oil optionaloptional
- 1 package Buldak carbonara flavor ramen
📦Other(1)
- 1-2 tablespoon Kewpie mayo (15-30 ml)
👨🍳 Instructions
- 1
Cook the noodles and add seasoning from the package.
- 2
Add Kewpie mayo and one egg yolk, then mix it all together.
- 3
Add some of the noodle water to achieve a creamy consistency.
- 4
Serve and optionally drizzle with chili oil.
💡 Pro Tips
- ✓Reserve at least 1/2 cup of starchy pasta water before draining because the dissolved starches (6-8% concentration) act as a natural emulsifier to bind the mayo and egg yolk into a silky sauce.technique6-8% starch concentration
- ✓Temper the egg yolk by whisking in hot noodle water gradually (1 tablespoon at a time) to prevent scrambling at temperatures above 160°F.technique160°F threshold
- ✓Use a 2:1 ratio of Kewpie mayo to egg yolk for optimal creaminess, as Kewpie's higher egg yolk content (versus regular mayo) creates richer emulsification.ingredient2:1 ratio
- ✓Add noodle water in 2-tablespoon increments while the noodles are still hot (above 140°F) so the residual heat helps the fats emulsify properly without breaking.timing140°F minimum
- ✓Slightly undercook the ramen noodles by 30-60 seconds from package time since they'll continue cooking when mixed with hot pasta water and sauce components.timing30-60 seconds under