Yep. You read it correctly. I have indeed perfected the ramen bowl. Is it authentic in any way? No. Is it delicious? Heck yeah. I’ve had this at least twice a week for dinner for the last month and a half. It’s really easy and really fast, and you end up with a satisfying bucket of flavor.

• Normally I would encourage those of you to make this bowl your own, and you certainly can. Changing the toppings would be perfectly inoffensive. But the broth is what I am quite excited by, and would recommend minimal tweakage.
• Is this vegan? Absolutely not.
• The ramen brand that I use is from Costco. I like it because the sauce packet is literally just soy sauce and sesame oil. It leaves room for additions and makes this particular recipe very easy. Use whatever brand of ramen you like, just discard the seasoning packet for this particular recipe.

• I know the ingredients sound wack just trust me.
• Also this is partially inspired by a tiktok recipe I saw a while back but I can’t remember who exactly to credit for it.
• Let’s ramen.

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Makes 1 serving

Ingredients:

• 1 serving of dried ramen noodles
• 1 egg
• 1 tbsp Kewpie mayo
• 1 tbsp soy sauce
• 1/2 tbsp sesame oil
• 1 tbsp garlic
• 1/2 tbsp ginger
• 1 tsp light miso paste
• 1 green onion
• 3-4 mushrooms
• 2 heads of baby bok choy
• chili crisp
• roasted sesame seeds

Directions:

1. Firstly, get the veg chopped up and ready to go in the pot. Separate the white of the green onion from the green tops. Slice the mushrooms and separate the leaves in the bok choy.
2. Bring a pot to medium heat. Add the mushrooms first and don’t stir. Let them get a little color. When the mushrooms have cooked for about 2 minutes, add the whites of the green onion.
3. After both of those have gotten happy together, add the garlic. Let sit for about a minute and then add the ginger and miso paste. Immediately add 2 1/4 cups of water and stir.
4. Once the miso paste has dissolved, add the noodles and the bok choy. It’ll take about 2 minutes for it all to be ready.
5. Whilst she cookin’ , crack the egg into the bowl that you eventually want to eat out of. Add the mayo, soy sauce, and sesame oil. Whisk until homogenous.

6. We don’t want scrambled eggs. What we want is a nicely emulsified broth that is creamy but not heavy. We achieve this by whisking the egg mixture WHILE slowly pouring in the water from the pot. Try not to drop too many solids while we are whisking. Once the egg mixture is fully incorporated into the pot broth, we can pour the rest of the contents into your bowl.
7. Top with chili crisp, roasted sesame seeds, and the rest of the green onions. It’s that easy.

Welcome to the land of incredible late night meals. I hope you guys give this one a try!