There’s a reason this recipe went viral. It’s warm, it’s comforting, it’s healthy(ish.) Let’s put it this way: it’s everything you want in a Ramen if you don’t want to (or can’t) leave your house.
- Prep Time: 5 mins
- Cook Time: 5 mins
- Makes: 1 bowl
For the Soup
- 1 pack Nongshim Shin Noodle Soup.
- 1 handful of kale or bok choy.
- 1 clove-grated garlic.
- 1 TBSP Kewpie Mayo.
- 1 Egg.
For the Toppings
- 1 egg, soft-boiled for 6 minutes.
- 4oz Tofu.
- Chopped scallions.
- Chopped cilantro.
- Furikake (buy it at Trader Joes).
- Sriracha to taste.
- Kewpie Mayo for serving.
Start by boiling a pot of water. Once boiling, add in 1 egg and set a timer for 6 minutes. Cut the tofu into chunks, season if desired, spray with avocado oil, and air fry until crispy on all sides.
Once the timer for the egg goes off, stick the egg immediately into a bowl of ice water. Bring the same pot of water to a boil, adding in the ramen noodles and kale or bok choy. Boil for 4 minutes.
While the noodles boil, in a separate bowl, add both seasoning packets from the ramen, 1 raw egg, grated garlic, and 1 tbsp Kewpie mayo. Mix until thoroughly combined. Slowly add 1 tbsp at a time of the ramen water to the mixture so as to not curdle the egg, but to cook it through.
Continue to add water until you reach your desired amount. Then add in the cooked noodles and greens. Top with the soft-boiled egg, scallions, cilantro, Furikake, tofu, sriracha, mayo, and any other desired ingredients.
If you make this, you must let me know how it turned out! Enjoy!