Make Cheap Ramen Luxurious
Make CHEAP Ramen LUXURIOUS is a easy Japanese recipe that serves 1. 540 calories per serving. Recipe by emmymade on YouTube.
Prep: 5 min | Cook: 6 min | Total: 16 min
Cost: $37.46 total, $37.46 per serving
Ingredients
- 1 package Sapporo Ichiban Miso Ramen (includes noodle block and seasoning packet)
- 500 ml Water (for boiling noodles)
- 1 tablespoon Kewpie Mayonnaise (Japanese mayo adds umami and creaminess)
- 1 Large Egg (raw, creates silky broth)
- 1 clove Fresh Garlic (finely grated with microplane)
- 1 stalk Green Onion (sliced thin for garnish)
Instructions
Boil Water
Fill a pot with 500 ml of water and bring to a rolling boil over high heat.
Time: PT2M
Temperature: 100°C
Cook Noodles
Add the ramen noodle block and the included soup base and spice packets to the boiling water. Stir and cook for exactly 3 minutes until the noodles are tender.
Time: PT3M
Prepare Egg‑Mayo‑Garlic Mix
While the noodles are cooking, crack the egg into a bowl, add 1 Tbsp Kewpie mayo, grate the garlic using a microplane, and whisk together, adding a splash of the hot broth to temper the egg.
Time: PT2M
Combine and Garnish
Remove the pot from heat. Stir the egg‑mayo‑garlic mixture into the hot broth until it becomes creamy and slightly thickened. Transfer to a serving bowl and top with sliced green onion.
Time: PT1M
Serve
Enjoy your luxurious instant ramen right away.
Time: PT0M
Nutrition Facts
- Calories
- 540
- Protein
- 12g
- Carbohydrates
- 60g
- Fat
- 22g
- Fiber
- 2g
Dietary info: Not vegan, Contains gluten, Contains egg
Allergens: Egg, Wheat, Soy (mayonnaise)
Ingredient Substitutions
- Instead of Sapporo Ichiban Miso Ramen: any instant miso ramen, other instant ramen flavors
- Instead of Water: broth for richer flavor
- Instead of Kewpie Mayonnaise: regular mayonnaise, Japanese mayo alternative
- Instead of Large Egg: egg yolk only, soft boiled egg
- Instead of Fresh Garlic: garlic powder (1/8 tsp)
- Instead of Green Onion: chives, scallions
Equipment Needed
- Pot
- Whisk (optional)
- Microplane Grater (optional)
- Measuring Spoon
- Bowl
- Knife
Critical Steps — Do Not Skip
- Cooking noodles for exactly 3 minutes to achieve proper texture.
- Whisking the egg‑mayo‑garlic mixture with hot broth to prevent curdling.
- Adding Kewpie mayo and fresh garlic for a rich, creamy broth.
Chef Tips from the Video
- Kewpie mayo provides a subtle umami boost that regular mayo lacks.
- Finely grated fresh garlic releases more flavor than minced garlic.
- Add the green onion at the very end to keep its fresh crunch and color.
- If you prefer a richer broth, add a drizzle of sesame oil just before serving.
Troubleshooting
Broth is too thin.
Stir in an extra half tablespoon of mayo or a splash of milk to thicken the broth.
Egg curdles into bits.
Temper the egg by whisking in a small amount of hot broth before adding the rest, and mix off the heat.
Storage
Refrigerator: Store leftovers in an airtight container for up to 24 hours; reheat gently on the stove or in microwave.
Freezer: Not recommended to freeze due to egg texture changes.
Room temperature: Consume within 2 hours of cooking; do not leave at room temperature longer.
Make-Ahead Tips
- Grate the garlic and slice the green onion ahead of time and store in the fridge.
- Measure out the mayo into a small dish for quick access.
- You can pre‑boil the noodles and reheat with the broth, but texture may be slightly softer.
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 Japan. It quickly became a staple for students and busy workers, symbolizing convenience and ingenuity in Japanese food culture.
What are traditional regional variations of ramen in Japan and how does this Sapporo Ichiban miso version fit in?
Japan has many regional ramen styles, such as Sapporo miso ramen, Hakata tonkotsu, and Tokyo shoyu. The Sapporo Ichiban miso flavor reflects the hearty, miso‑based broth typical of Hokkaido’s cold climate, offering a rich, savory base for upgrades.
How is instant ramen traditionally served in Japan?
In Japan, instant ramen is usually prepared with the included seasoning, topped with sliced green onions, and sometimes a boiled egg or nori. It is eaten hot, directly from the bowl, as a quick snack or light meal.
What occasions or celebrations is instant ramen associated with in Japanese pop culture?
Instant ramen appears in Japanese pop culture as a comfort food for late‑night study sessions, dorm life, and budget‑friendly gatherings. It’s also featured in anime and dramas as a symbol of youthful hustle.
What makes this luxurious instant ramen hack special in the context of Japanese convenience food?
The hack adds Kewpie mayo, raw egg, and fresh garlic, turning a plain, salty broth into a creamy, umami‑rich soup that mimics higher‑end ramen toppings while keeping the cost under a few dollars.
What are authentic traditional ingredients for Japanese miso ramen broth versus acceptable substitutes in this recipe?
Traditional miso ramen broth uses miso paste, pork or chicken stock, and aromatics like ginger and garlic. In this quick hack, the instant miso packet provides the base, while Kewpie mayo and fresh garlic act as rich, umami‑boosting substitutes.
What other Japanese dishes pair well with this upgraded instant ramen?
Serve the ramen alongside a simple cucumber sunomono salad, gyoza dumplings, or a side of pickled daikon to balance the richness of the broth.
What are the most common mistakes to avoid when making this luxurious instant ramen hack?
Common mistakes include overcooking the noodles (they become mushy), adding the egg mixture while the broth is boiling (causes curdling), and using too much mayo which can make the broth greasy. Follow the timing and tempering steps carefully.
Why does this recipe use raw egg and Kewpie mayo instead of a cooked egg or regular mayonnaise?
The raw egg, when tempered with hot broth, creates a silky emulsion that coats the noodles, while Kewpie mayo adds a subtle umami and buttery richness that regular mayo lacks. Cooking the egg fully would lose that creamy texture.
What does the YouTube channel emmymade specialize in?
The YouTube channel emmymade, hosted by Emmy, focuses on fun, approachable cooking hacks, budget-friendly meals, and lifestyle content, often featuring quick recipes that elevate everyday pantry staples.
How does the YouTube channel emmymade's approach to Japanese-inspired cooking differ from other cooking channels?
emmymade blends personal storytelling with practical, low‑cost hacks, emphasizing taste upgrades using readily available ingredients, whereas many other channels may focus on authentic technique or elaborate presentations.
Last updated: September 2, 2026
