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Tomato Ramen with Parmesan Egg Yolk
Recipe by wordweed
A quick, low‑fat take on Chef Esther Choice’s viral tomato ramen. Ramen noodles are simmered in a fragrant broth made from olive oil, ketchup, basil and the ramen seasoning packet, then finished with a silky Parmesan‑egg‑yolk mixture. Optional butter or palm oil adds extra richness. Ready in under 30 minutes, this pantry‑friendly dish packs creamy umami with a fresh herb finish.
MediumJapanese FusionServes 2
Printable version with shopping checklist
Source Video
11m
Prep
8m
Cook
10m
Cleanup
29m
Total
Cost Breakdown
Total cost:$4.50
Per serving:$2.25
Critical Success Points
- • Step 3 – Build the flavor base
- • Step 5 – Cook the ramen noodles
- • Step 7 – Temper and incorporate yolk mixture
Safety Warnings
- • Hot oil can splatter – keep a lid nearby.
- • Boiling water and hot broth can cause severe burns – handle with care.
- • When tempering the egg yolk mixture, add broth slowly to avoid curdling.
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