Creamy Chili Crisp Ramen with Soft-Boiled Egg
A steaming bowl of instant ramen transformed into something truly special with butter, sesame oil, chili crisp, and a jammy soft-boiled egg.
Ingredients
- 300gramen noodles
- 4eggs
- 800mlvegetable or chicken broth
- 200mlheavy cream
- 3 tablespoonschili crisp oil
- 2 clovesgarlic, minced
- 1 tablespoonsoy sauce
- 1 teaspoonsesame oil
- 2green onions, sliced
- 1 teaspoonsalt
- 0.5 teaspoonwhite pepper
How to make it
Bring a pot of water to boil and gently place 4 eggs in the water. Cook for 6-7 minutes for soft-boiled eggs, then transfer to ice bath.
In another pot, heat 800ml broth over medium heat and add minced garlic, soy sauce, and sesame oil.
Stir in 200ml heavy cream and bring to a gentle simmer. Season with salt and white pepper.
Cook ramen noodles according to package directions in a separate pot, drain and set aside.
Divide cooked noodles between two bowls and pour creamy broth over them.
Peel soft-boiled eggs and place 2 eggs in each bowl.
Drizzle 1.5 tablespoons of chili crisp oil over each bowl and garnish with sliced green onions.
Serve immediately while hot.
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