Chef Tyler's Custom Instant Ramen with Soft-Boiled Eggs, Beef, and Herb Garnish
Chef Tyler's Custom Instant Ramen with Soft-Boiled Eggs, Beef, and Herb Garnish is a medium Japanese recipe that serves 1. 560 calories per serving. Recipe by Chef Tyler on YouTube.
Prep: 10 min | Cook: 12 min | Total: 30 min
Cost: $3.50 total, $3.50 per serving
Ingredients
- 1 package Instant Ramen Noodles (any brand, includes seasoning packet)
- 3 cups Water (about 1.5× the amount recommended on the package)
- 2 large Large Eggs (soft‑boiled 6.5 minutes, then peeled)
- 1 tablespoon Mayonnaise (CUPID or any quality mayo, whisked into the broth)
- 4 oz Beef (thinly sliced) (thinly sliced ribeye, sirloin, or flank steak; placed raw on noodles before broth is added)
- 1 tablespoon Fresh Cilantro (chopped)
- 1 tablespoon Fresh Thai Basil (whole leaves, torn)
- 1 teaspoon Black Sesame Seeds (to garnish)
Instructions
Prepare Soft‑Boiled Eggs
Bring a small pot of water to a gentle boil, lower the eggs in, and cook for exactly 6 minutes 30 seconds. Immediately transfer to an ice bath for 1 minute, then peel using a spoon for easy removal.
Time: PT8M
Temperature: 100°C
Heat Broth and Whisk Mayo
In a medium saucepan, add 3 cups of water and bring to a rolling boil. Add the instant ramen seasoning packet, then whisk in 1 tablespoon of mayonnaise until fully incorporated, creating a creamy broth.
Time: PT4M
Temperature: 100°C
Cook Noodles and Beef
Add the ramen noodles to the boiling broth and let them cook for 2 minutes. Immediately place the thinly sliced raw beef on top of the noodles, then pour the hot broth over the beef so it finishes cooking in the residual heat (about 2‑3 minutes).
Time: PT5M
Temperature: 100°C
Assemble and Garnish
Transfer the noodle‑beef mixture to a large bowl. Slice the soft‑boiled eggs in half and arrange on top. Sprinkle chopped cilantro, torn Thai basil leaves, and black sesame seeds.
Time: PT3M
Nutrition Facts
- Calories
- 560
- Protein
- 22g
- Carbohydrates
- 65g
- Fat
- 22g
- Fiber
- 2g
Dietary info: Contains meat, Not vegetarian, Gluten, Contains dairy substitute (mayonnaise contains egg)
Allergens: Eggs, Soy (in seasoning packet), Wheat (gluten), Sesame
Ingredient Substitutions
- Instead of Instant Ramen Noodles: any instant noodle, ramen cup
- Instead of Water: broth for richer flavor
- Instead of Large Eggs: hard‑boiled eggs, poached eggs
- Instead of Mayonnaise: any mayonnaise, Greek yogurt for a lighter version
- Instead of Beef (thinly sliced): thinly sliced chicken breast, ground beef (pre‑cooked), tofu for vegetarian version
- Instead of Fresh Cilantro: fresh parsley
- Instead of Fresh Thai Basil: regular sweet basil
- Instead of Black Sesame Seeds: white sesame seeds
Equipment Needed
- Medium Saucepan
- Large Bowl
- Whisk or Fork
- Chef's Knife
- Cutting Board
- Ladle or Large Spoon
Critical Steps — Do Not Skip
- Timing the soft‑boiled eggs (6.5 minutes) to achieve a runny yolk.
- Whisking mayonnaise into the hot broth to create a smooth, creamy base.
- Cooking thinly sliced raw beef by pouring hot broth over it; ensure beef is thin enough to cook through quickly.
Chef Tips from the Video
- Use a high‑quality mayo for a richer, smoother broth.
- A pinch of black pepper or a dash of chili oil adds a subtle heat.
- For extra umami, stir in a splash of soy sauce or a few drops of fish sauce.
Troubleshooting
Egg yolk is fully set instead of runny.
Reduce cooking time to 5‑6 minutes and immediately ice‑bath the eggs.
Beef remains pink or undercooked.
Slice the beef even thinner or let the broth sit for an extra minute before serving.
Broth tastes too salty.
Dilute with a splash of water or unsalted broth and adjust seasoning next time by using half the seasoning packet.
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days; reheat gently to avoid over‑cooking the noodles.
Freezer: Not recommended because noodles become mushy after freezing.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Soft‑boil the eggs ahead of time and keep them in the ice bath; peel just before serving.
- Slice the beef and store it in a sealed bag in the refrigerator for up to 24 hours.
- Prepare the herb garnish (cilantro, Thai basil) in advance and keep refrigerated.
Frequently Asked Questions
What is the cultural significance and history of instant ramen in Japanese cuisine?
Instant ramen was invented in Japan in 1958 by Momofuku Ando as an affordable, quick meal for post‑war households. It quickly became a cultural icon, symbolizing convenience and comfort, and has since inspired countless regional variations and creative home‑cook upgrades.
How does the addition of mayonnaise reflect modern Japanese fusion trends in Chef Tyler's ramen recipe?
Mayonnaise, especially Japanese-style mayo, is often used in modern ramen to add a silky richness and balance salty broth. This fusion technique reflects contemporary Japanese comfort food trends where Western condiments are blended with traditional flavors for a creamy texture.
What traditional toppings are commonly used on Japanese ramen, and how do cilantro, Thai basil, and black sesame seeds compare?
Classic ramen toppings include sliced pork (chashu), nori, menma, scallions, and boiled eggs. Chef Tyler swaps the usual scallions for fresh cilantro and Thai basil, adding a bright herbal note, while black sesame seeds provide a nutty crunch that differs from the typical white sesame garnish.
On what occasions or celebrations is ramen traditionally served in Japan?
Ramen is a staple everyday meal in Japan, but it is also enjoyed during late‑night gatherings, study sessions, and as a comforting dish after festivals or sports events. It is not tied to a specific holiday but is a popular comfort food for any casual occasion.
What are the authentic traditional ingredients for Japanese ramen broth versus the ingredients used in Chef Tyler's quick ramen version?
Traditional ramen broth is simmered for hours using pork bones, chicken, kombu, and dried fish, often flavored with soy sauce, miso, or shio. Chef Tyler's version uses instant broth seasoning, water, and a tablespoon of mayo for speed, while still delivering a satisfying flavor for a home‑cooked shortcut.
What are the most common mistakes to avoid when making Chef Tyler's instant ramen with beef and soft‑boiled eggs?
Common errors include over‑cooking the eggs, which eliminates the runny yolk; adding the beef too early, resulting in tough meat; and whisking mayo into a broth that is not hot enough, which can cause separation. Follow the timing cues and whisk mayo into boiling broth for best results.
Why does Chef Tyler's ramen recipe whisk mayonnaise into the broth instead of adding it as a topping?
Whisking mayo into the hot broth emulsifies the fat, creating a smooth, creamy texture that coats the noodles evenly. Adding it as a topping would leave clumps and not integrate the richness throughout the soup.
Can I make Chef Tyler's ramen ahead of time and how should I store the components?
Yes. Cook the broth and noodles, then cool and store them separately in airtight containers in the refrigerator for up to 2 days. Keep the soft‑boiled eggs peeled and the sliced beef raw in a sealed bag; combine and reheat just before serving.
What texture and appearance should I look for when the beef is properly cooked in Chef Tyler's ramen?
The beef should turn from bright red to a uniform pink‑brown color, be tender to the bite, and no longer look raw. It will be thinly sliced, so it should cook within 2‑3 minutes after the broth is poured over it.
What does the YouTube channel Chef Tyler specialize in?
The YouTube channel Chef Tyler focuses on fast, approachable comfort food recipes that blend classic dishes with creative twists, often using pantry staples and minimal equipment for home cooks.
How does the YouTube channel Chef Tyler's approach to Japanese-inspired cooking differ from other cooking channels?
Chef Tyler emphasizes speed and simplicity, turning instant products like ramen into gourmet‑style meals with a few fresh ingredients, whereas many other channels may focus on traditional, time‑intensive preparations or purely authentic techniques.
Last updated: August 21, 2026
