How to Make Shin Ramen Gourmet in 3 Minutes (Only 2 Ingredients!)
How to Make Shin Ramen Gourmet in 3 Minutes (Only 2 Ingredients!) 😍 is a easy Japanese recipe that serves 1. 460 calories per serving. Recipe by Clement Leung on YouTube.
Prep: 2 min | Cook: 11 min | Total: 18 min
Cost: $0.80 total, $0.80 per serving
Ingredients
- 1 pack Instant Ramen Noodles (any brand, discard seasoning packet if not using)
- 2 cups Water (enough to cover the noodles)
- 1 large Egg (room‑temperature preferred for even cooking)
- 1 tsp Sesame Oil (optional, toasted sesame oil adds nutty flavor)
Instructions
Boil Water
Add 2 cups of water to the saucepan and bring to a rolling boil over high heat.
Time: PT5M
Cook Ramen
Add the instant ramen block, break it up if you like, and cook for 3 minutes, stirring occasionally so the noodles separate.
Time: PT3M
Add Egg
Turn off the gas stove, crack the egg directly into the hot broth, cover the pan, and let the residual heat cook the egg for 2–3 minutes until the whites are set but the yolk remains slightly runny (or longer for a firmer yolk).
Time: PT3M
Finish with Sesame Oil
Drizzle 1 tsp toasted sesame oil over the ramen and give a gentle stir to distribute the flavor.
Time: PT0M
Serve
Transfer the ramen and broth to a serving bowl and enjoy immediately.
Time: PT0M
Nutrition Facts
- Calories
- 460
- Protein
- 15g
- Carbohydrates
- 45g
- Fat
- 15g
- Fiber
- 2g
Dietary info: High protein, Vegetarian, Not vegan, Low cost, Quick
Allergens: Egg, Wheat (gluten), Soy (if seasoning packet is used)
Ingredient Substitutions
- Instead of Instant Ramen Noodles: any instant noodle brand, fresh ramen noodles
- Instead of Water: low‑sodium chicken broth, vegetable broth
- Instead of Egg: silken tofu (vegan), poached egg
- Instead of Sesame Oil: neutral oil (e.g., canola), no oil
Equipment Needed
- Medium Saucepan
- Stove
- Ladle or Spoon
- Serving Bowl
- Timer (optional) (optional)
Critical Steps — Do Not Skip
- Bring water to a rolling boil before adding noodles
- Turn off the heat before cracking the egg
- Allow the residual heat to gently cook the egg
Chef Tips from the Video
- Use a room‑temperature egg for a smoother, more evenly cooked yolk.
- Add a splash of low‑sodium soy sauce or a pinch of chili flakes for extra depth.
- Garnish with sliced green onions or toasted sesame seeds if you have them on hand.
Troubleshooting
Egg is too runny
Cover the pot and let the ramen sit for an extra minute; the residual heat will continue to set the egg.
Egg is overcooked and rubbery
Add the egg a minute earlier while the broth is still on low heat, or reduce the resting time.
Noodles are soggy
Use slightly less water or cook the noodles for a shorter time, then drain quickly before adding the egg.
Storage
Refrigerator: Store leftovers in an airtight container for up to 24 hours. Reheat gently and add a fresh egg if desired.
Freezer: Not recommended; noodles become mushy after freezing.
Room temperature: Do not leave at room temperature for more than 2 hours due to food safety.
Make-Ahead Tips
- Cook the noodles ahead of time, drain, and store them in the fridge; reheat with fresh broth and add a new egg.
- Pre‑measure water and seasoning (if using) in a small jug for faster assembly.
Frequently Asked Questions
What is the cultural significance and history of ramen in Japanese cuisine?
Ramen originated in China and became a staple of Japanese street food in the early 20th century. Over decades it evolved into countless regional styles, from Tokyo’s shoyu broth to Hokkaido’s miso ramen, and is now a beloved comfort food enjoyed at home and in specialty shops.
What are the traditional regional variations of ramen in Japan?
Japan boasts many ramen styles: shoyu (soy sauce) in Tokyo, miso in Sapporo, tonkotsu (pork bone) in Kyushu, and shio (salt) in Hakodate. Each region emphasizes a different broth base, noodle thickness, and typical toppings.
How is ramen traditionally served in Japan?
Ramen is served in a large bowl with hot broth, noodles, and toppings such as sliced pork (chashu), soft‑boiled egg, green onions, nori, and bamboo shoots. It is eaten with chopsticks for the noodles and a soup spoon for the broth.
What occasions or celebrations is ramen associated with in Japanese culture?
Ramen is a casual everyday meal, but it’s also popular during late‑night gatherings, study sessions, and after‑work meals. Some festivals feature ramen stalls, and many families enjoy a quick ramen bowl on busy days.
What other Japanese dishes pair well with this easy egg ramen?
A simple side of gyoza, a cucumber sunomono salad, or a plate of pickled vegetables (tsukemono) complements the rich broth and adds texture to the meal.
What makes this one‑pot ramen with egg special in Japanese comfort food?
The technique of turning off the heat and letting the residual heat gently poach the egg creates a silky, creamy texture without overcooking, turning a basic instant noodle pack into a protein‑rich, satisfying bowl.
What are the most common mistakes to avoid when making this easy ramen with egg?
Common errors include adding the egg while the broth is still boiling (which can overcook the yolk) and using too much water, which dilutes flavor. Follow the step of turning off the stove before cracking the egg and keep the water amount just enough to cover the noodles.
Why does this recipe use residual heat to cook the egg instead of boiling it directly?
Residual heat gently sets the egg whites while keeping the yolk creamy, preventing the rubbery texture that results from direct boiling. This method also keeps the broth clear and flavorful.
Can I make this ramen ahead of time and how should I store it?
Yes, you can pre‑cook the noodles and store them in the refrigerator for up to 24 hours. Reheat the broth, add a fresh egg, and finish with sesame oil just before serving.
What does the YouTube channel Clement Leung specialize in?
The YouTube channel Clement Leung focuses on simple, budget‑friendly Asian‑inspired meals, often highlighting quick techniques that require minimal ingredients and equipment for home cooks.
How does the YouTube channel Clement Leung's approach to Japanese cooking differ from other cooking channels?
Clement Leung emphasizes ultra‑quick, one‑pot solutions and often strips recipes down to a single core ingredient, whereas many other channels showcase more elaborate preparations and multiple components.
Last updated: August 21, 2026
