Three Upgraded Instant Ramen Recipes
Three Upgraded Instant Ramen Recipes is a easy Japanese‑American Fusion recipe that serves 1. 460 calories per serving. Recipe by Joe Oxley on YouTube.
Prep: 10 min | Cook: 12 min | Total: 27 min
Cost: $1.37 total, $1.37 per serving
Ingredients
- 1 package Instant Ramen Noodles (includes seasoning packet; use whole packet for each variation)
- 1 tablespoon Mayonnaise (for creamy broth in Variation 1)
- 1 Egg Yolk (separate from white; use in Variation 1)
- 1 tablespoon Neutral Oil (e.g., vegetable oil; for sauté in Variation 2)
- 1 clove Garlic (minced; for Variation 2)
- 2 Scallion Whites (white part only, thinly sliced; for Variation 2)
- 1 teaspoon Rice Vinegar (adds sour note in Variation 2)
- 1 cup Chicken Broth (low‑sodium; base for Variation 3)
- 1 teaspoon Cornstarch (mixed with water to slurry; for thickening in Variation 3)
- 1 Egg (whisked; ribbons in Variation 3)
- 2 cups Water (for boiling noodles; not counted as cost)
Instructions
Creamy Mayo‑Egg Sauce (Variation 1)
In a small bowl combine the ramen seasoning packet, 1 tablespoon mayonnaise, and the egg yolk. Whisk until smooth.
Time: PT2M
Cook Noodles (All Variations)
Bring 2 cups water to a rolling boil in the saucepan. Add the ramen noodles and cook for 3 minutes, stirring occasionally.
Time: PT3M
Temperature: 100°C
Finish Creamy Ramen (Variation 1)
Reserve ¼ cup of the cooking water, then drain the noodles. Stir the reserved water into the mayo‑egg sauce, then return the noodles and toss to coat.
Time: PT2M
Serve Creamy Ramen (Variation 1)
Transfer the coated noodles to a bowl and enjoy immediately.
Time: PT1M
Sauté Garlic & Scallion (Variation 2)
Heat 1 tablespoon neutral oil in the saucepan over medium‑high heat. Add the minced garlic and sliced scallion whites; sauté for 30 seconds until fragrant.
Time: PT30S
Add Seasoning & Vinegar (Variation 2)
Add the ramen seasoning packet and 1 teaspoon rice vinegar to the pan. Stir for 1 minute to combine.
Time: PT1M
Toss Noodles (Variation 2)
Add the cooked noodles to the pan and toss quickly to coat with the spicy‑sour mixture.
Time: PT1M
Serve Spicy Garlic‑Scallion Ramen (Variation 2)
Plate the noodles and serve while hot.
Time: PT1M
Simmer Chicken Broth (Variation 3)
Return the saucepan to the stove, add 1 cup chicken broth and bring to a gentle simmer.
Time: PT3M
Prepare Cornstarch Slurry (Variation 3)
In a small cup mix 1 teaspoon cornstarch with 2 tablespoons cold water until smooth.
Time: PT1M
Thicken Broth (Variation 3)
Slowly drizzle the cornstarch slurry into the simmering broth while stirring continuously until the broth thickens slightly.
Time: PT1M
Create Egg Ribbons (Variation 3)
Whisk the whole egg in a bowl. While the broth is still simmering, slowly pour the whisked egg in a thin stream, stirring gently to form lacy ribbons.
Time: PT1M
Add Noodles & Seasoning (Variation 3)
Add the cooked noodles and the ramen seasoning packet to the broth. Cook for an additional 2 minutes, allowing the noodles to absorb the flavors.
Time: PT2M
Serve Egg‑Drop Ramen (Variation 3)
Ladle the soup into a bowl, ensuring each serving gets plenty of egg ribbons, then enjoy.
Time: PT1M
Nutrition Facts
- Calories
- 460
- Protein
- 12g
- Carbohydrates
- 55g
- Fat
- 18g
- Fiber
- 2g
Dietary info: Contains gluten, Contains soy, Contains eggs, Not vegan, Not vegetarian
Allergens: Eggs, Wheat, Soy, Dairy (mayonnaise)
Ingredient Substitutions
- Instead of Instant Ramen Noodles: any instant noodle brand
- Instead of Mayonnaise: Greek yogurt
- Instead of Egg Yolk: 2 tbsp egg substitute
- Instead of Neutral Oil: canola oil
- Instead of Garlic: garlic powder 1/4 tsp
- Instead of Scallion Whites: green onion tops
- Instead of Rice Vinegar: apple cider vinegar
- Instead of Chicken Broth: vegetable broth
- Instead of Cornstarch: arrowroot powder
- Instead of Egg: egg substitute
Equipment Needed
- Medium Saucepan
- Whisk
- Measuring Spoons
- Cutting Board (optional)
- Knife (optional)
- Ladle or Large Spoon (optional)
Critical Steps — Do Not Skip
- Whisk mayo and egg yolk thoroughly to avoid curdling (Variation 1).
- Sauté garlic and scallion whites only until fragrant, not browned (Variation 2).
- Slowly drizzle egg into simmering broth while stirring gently to create ribbons (Variation 3).
Chef Tips from the Video
- Use a high‑quality mayo for a richer, smoother broth.
- A splash of rice vinegar brightens the spicy version without making it overly sour.
- For extra depth, replace water with low‑sodium chicken broth in the creamy and spicy versions.
Troubleshooting
Broth is too thin.
Add a little more cornstarch slurry (Variation 3) or increase the amount of reserved cooking water (Variation 1).
Egg ribbons turn into scrambled bits.
Ensure the broth is at a gentle simmer, not a rolling boil, and drizzle the egg slowly while stirring gently.
Garlic becomes bitter.
Sauté garlic only 30 seconds until fragrant; remove from heat immediately if it starts to brown.
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days; reheat gently.
Freezer: Not recommended; noodles become mushy after freezing.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Measure out the seasoning packet and store in a small zip‑top bag for quick access.
- Pre‑whisk the mayo‑egg yolk mixture and keep refrigerated for up to 24 hours.
- Prepare the cornstarch slurry in advance and keep chilled.
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, representing convenience, creativity, and the ability to personalize a basic staple.
How does the creamy mayo‑egg ramen variation reflect modern Japanese‑American fusion trends?
The mayo‑egg version blends Japanese seasoning with Western condiments like mayonnaise, a common practice in Japanese‑American comfort food. This fusion creates a richer, velvety broth that appeals to both cultures' love for creamy textures.
What traditional regional variations of ramen exist in Japan that inspire the spicy garlic‑scallion version?
In Japan, regional ramen styles such as Sapporo miso ramen and Hakata tonkotsu often feature garlic, scallions, and a tangy note from vinegar or citrus. The spicy garlic‑scallion twist mirrors those bold, aromatic profiles.
On what occasions is instant ramen traditionally enjoyed in Japanese households?
Instant ramen is commonly eaten as a quick lunch, late‑night snack, or comfort food during exams and busy workdays. It’s also a go‑to meal for students and anyone needing a fast, inexpensive dinner.
What makes the egg‑drop ramen variation special within the broader ramen tradition?
Egg‑drop ramen mimics the silky texture of Chinese egg‑drop soup while using Japanese instant noodles, creating a cross‑cultural dish that highlights the versatility of ramen as a canvas for broth styles.
What are the most common mistakes to avoid when making the three upgraded instant ramen recipes?
Common errors include overcooking the noodles, burning the garlic, and adding the egg too quickly, which can cause curdling. Follow the timing cues, keep the broth at a gentle simmer, and drizzle the egg slowly for best results.
Why does this recipe use mayonnaise and egg yolk for the creamy broth instead of a traditional dairy cream?
Mayonnaise provides fat and emulsification similar to cream but is shelf‑stable and adds a subtle tang. Combined with egg yolk, it creates a rich, silky texture without the need for heavy dairy.
Can I make any of these ramen variations ahead of time and how should I store them?
You can pre‑mix the mayo‑egg sauce and the cornstarch slurry, storing each in the refrigerator for up to 24 hours. Cooked noodles should be used fresh, but leftovers can be refrigerated in an airtight container for up to 2 days and reheated gently.
What texture and appearance should I look for when creating the egg ribbons in the egg‑drop ramen?
The egg should form thin, translucent ribbons that float gently in the broth, resembling delicate strands. If the egg looks clumped or fully cooked, it was added too quickly or the broth was boiling too hard.
What does the YouTube channel Joe Oxley specialize in?
The YouTube channel Joe Oxley focuses on quick, budget‑friendly cooking hacks, often using pantry staples and convenience foods to create flavorful meals that anyone can make at home.
Last updated: August 24, 2026
