How to Make the Everything But the Bagel Seasoning Viral Tiktok Ramen Hack of 2021
How to Make the Everything But the Bagel Seasoning Viral Tiktok Ramen Hack of 2021 is a easy Japanese recipe that serves 2. 340 calories per serving. Recipe by Clement Leung on YouTube.
Prep: 10 min | Cook: 8 min | Total: 23 min
Cost: $3.07 total, $1.54 per serving
Ingredients
- 2 packs Instant Ramen Noodles (any flavor, discard the seasoning packet)
- 2 tablespoons Unsalted Butter (cut into small pieces for quick melting)
- 3 cloves Garlic (minced finely)
- 1.5 tablespoons Soy Sauce (low‑sodium preferred)
- 1 tablespoon Sriracha Sauce (adjust to heat preference)
- 1 teaspoon Brown Sugar (helps balance salt and heat)
- 2 cups Water (reserved cooking water from ramen)
- 2 large Egg (cracked directly into hot noodles; will cook from residual heat)
- 1 tablespoon Dried Seaweed (Nori) (shredded)
- 2 stalks Scallions (thinly sliced, green parts only)
- ¼ teaspoon Chili Flakes (optional, for extra heat)
Instructions
Cook the Ramen
Bring a large pot of water to a boil, add the ramen noodles and cook according to the package directions (usually 2‑3 minutes). Reserve 2 cups of the cooking water, then drain the noodles.
Time: PT5M
Temperature: 212°F
Prepare the Garlic‑Butter Base
While the noodles cook, melt the butter in a skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to brown it.
Time: PT1M
Temperature: medium
Build the Sauce
Stir in the soy sauce, sriracha, and brown sugar. Cook, stirring constantly, for 1 minute until the sugar dissolves.
Time: PT1M
Temperature: medium
Add Ramen Water
Pour the reserved ramen water into the skillet, bring to a gentle simmer, and let it reduce slightly (about 30 seconds).
Time: PT30S
Temperature: medium
Combine Noodles and Sauce
Add the cooked ramen noodles to the skillet. Toss quickly to coat the noodles, allowing them to emulsify with the sauce for about 1 minute.
Time: PT1M
Temperature: medium
Finish with Egg
Turn off the heat. Crack the two eggs directly over the hot noodles and stir vigorously for 30 seconds; the residual heat will gently cook the egg, creating a silky coating.
Time: PT30S
Garnish and Serve
Sprinkle shredded seaweed, sliced scallions, and optional chili flakes over the ramen. Serve immediately.
Time: PT30S
Nutrition Facts
- Calories
- 340
- Protein
- 12g
- Carbohydrates
- 45g
- Fat
- 14g
- Fiber
- 2g
Dietary info: Vegetarian, Ovo‑vegetarian
Allergens: Wheat, Egg, Dairy, Soy
Ingredient Substitutions
- Instead of Instant Ramen Noodles: fresh ramen noodles, udon noodles
- Instead of Unsalted Butter: margarine, vegetable oil
- Instead of Garlic: garlic powder (1 tsp)
- Instead of Soy Sauce: tamari, coconut aminos
- Instead of Sriracha Sauce: chili garlic sauce, hot sauce
- Instead of Brown Sugar: white sugar, honey (½ tsp)
- Instead of Water: low‑sodium broth
- Instead of Egg: silken tofu (¼ cup) for vegan version
- Instead of Dried Seaweed (Nori): crushed nori sheets
- Instead of Scallions: chives
- Instead of Chili Flakes: ground cayenne pepper
Equipment Needed
- Large Pot
- Skillet or Frying Pan
- Wooden Spoon
- Chef's Knife
- Cutting Board
- Measuring Spoons
- Small Bowl (optional)
Critical Steps — Do Not Skip
- Emulsify the sauce with reserved ramen water to achieve a glossy coating.
- Stir the egg into the hot noodles off the heat to avoid over‑cooking.
Chef Tips from the Video
- Use high‑quality unsalted butter for a richer flavor.
- Add a splash of toasted sesame oil at the end for an extra nutty note.
- If you like extra crunch, toss in toasted sesame seeds with the garnish.
Troubleshooting
The dish is too salty.
Reduce the soy sauce to 1 tablespoon or add extra ramen water to dilute; you can also add a pinch of sugar to balance.
Sauce is too thin and noodles are not glossy.
Let the sauce reduce a little longer before adding noodles, or add an extra half tablespoon of butter.
Egg remains raw and watery.
Return the pan to low heat for an additional 30‑45 seconds while stirring, or pre‑beat the egg and pour it in a thin stream while stirring.
Storage
Refrigerator: Store leftovers in an airtight container for up to 1 day; reheat gently and add a fresh egg if desired.
Freezer: Not recommended due to the egg and texture changes.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Cook the noodles and reserve the water ahead of time; keep them in separate containers.
- Prepare the garlic‑butter sauce in advance and reheat briefly before adding noodles.
- Add the egg only at the moment of serving for the best texture.
Frequently Asked Questions
What is the cultural significance and history of ramen in Japanese cuisine?
Ramen originated in early 20th‑century Japan, inspired by Chinese wheat noodles, and has become a national comfort food with countless regional styles such as shoyu, miso, and tonkotsu.
What are the traditional regional variations of ramen in Japan?
Major variations include Tokyo’s soy‑based shoyu ramen, Hokkaido’s rich miso ramen, Kyushu’s pork‑bone tonkotsu ramen, and Hakata’s thin‑walled noodles served in a milky broth.
How is butter garlic ramen traditionally served in Japanese street food culture?
In Hokkaido, butter and garlic are often added to miso ramen as a finishing touch, creating a creamy, aromatic broth that is served hot with a soft‑boiled egg and fresh scallions.
What occasions or celebrations is ramen traditionally associated with in Japan?
Ramen is a popular everyday meal but is also enjoyed at festivals, late‑night gatherings, and as a comforting dish during the colder months.
What other Japanese dishes pair well with butter garlic ramen?
Side dishes such as gyoza, takoyaki, or a simple cucumber sunomono salad complement the rich butter garlic ramen nicely.
What are the most common mistakes to avoid when making butter garlic ramen at home?
Common errors include adding too much soy sauce, overcooking the garlic, and cooking the egg on high heat which can turn it rubbery. Follow the timing cues and keep the heat moderate.
Why does this recipe use reserved ramen water to emulsify the sauce instead of plain broth?
The starchy ramen water helps bind the butter, soy sauce, and sriracha together, creating a glossy coating that clings to the noodles, something plain broth cannot achieve as effectively.
Can I make butter garlic ramen ahead of time and how should I store it?
You can pre‑cook the noodles and sauce separately, store them in airtight containers in the refrigerator for up to 1 day, and add the egg and garnish just before serving to retain texture.
What texture and appearance should I look for when the butter garlic ramen is done?
The noodles should be evenly coated with a glossy, slightly thick sauce, and the egg should appear silky and just set, creating a creamy sheen throughout the bowl.
What does the YouTube channel Clement Leung specialize in?
The YouTube channel Clement Leung focuses on quick, modern Asian-inspired home cooking, often featuring viral trends, simple ingredient swaps, and clear step‑by‑step tutorials for busy cooks.
How does the YouTube channel Clement Leung's approach to Japanese-inspired dishes differ from other cooking channels?
Clement Leung emphasizes minimal equipment, fast preparation, and adapting popular internet food trends (like TikTok ramen) into accessible home recipes, whereas many other channels may focus on traditional techniques or elaborate presentations.
Last updated: September 2, 2026
