Tomato Ramen with Parmesan Egg Yolk

Ingredients

• 2 packs Shin instant ramen noodles (Each pack ~85 g; use fresh or instant ramen)
• 1 tablespoon Olive oil (Extra‑virgin for best flavor)
• 1 tablespoon Butter (optional) (Adds silkiness at the end)
• 2 pieces Egg yolks (Large eggs, separated from whites)
• 2 pieces Egg whites (Large eggs, separated from yolks)
• 2 tablespoons Parmesan cheese, grated (Freshly grated for best texture)
• 4 leaves Fresh basil leaves (Chopped; adds bright aroma)
• 1 teaspoon Ketchup (Adds subtle tomato sweetness)
• 1 clove Garlic (Minced)
• 1 teaspoon Palm oil (optional) (Finishing drizzle for extra aroma)
• 1 packet Ramen seasoning packet (From the Shin ramen pack)
• 4 cups Water (Boiling)

Instructions

1. Separate eggs

   Crack two large eggs and separate the yolks from the whites into two clean bowls. Set the whites aside for later and keep the yolks in a small bowl.

   Time: PT5M

2. Combine yolks and cheese

   Add 2 Tbsp grated Parmesan to the yolks and whisk until smooth and slightly thickened.

   Time: PT2M

3. Build the flavor base

   Heat 1 Tbsp olive oil (and 1 Tbsp butter if using) in the saucepan over medium heat. Add the ramen seasoning packet, 1 tsp ketchup, minced garlic, and the chopped basil leaves. Fry, stirring constantly, for about 2–3 minutes until fragrant.

   Time: PT3M

   Temperature: medium heat

4. Add water and bring to boil

   Pour 4 cups of pre‑boiled water into the pot. Increase heat and bring the mixture to a gentle boil.

   Time: PT2M

   Temperature: boiling

5. Cook the ramen noodles

   Add the two packs of ramen noodles to the boiling broth. Cook for 2 minutes, stirring occasionally, until the noodles are just tender but still firm to the bite.

   Time: PT2M

   Temperature: boiling

6. Add egg whites

   Stir in the reserved egg whites. Let them cook gently for about 1 minute; they will set into silky ribbons.

   Time: PT1M

   Temperature: simmer

7. Temper and incorporate yolk mixture

   Ladle a spoonful of the hot broth into the yolk‑Parmesan bowl, whisk quickly to raise the temperature, then slowly pour the tempered mixture back into the pot while stirring continuously. This creates a creamy, non‑curdled broth.

   Time: PT3M

   Temperature: simmer

8. Finish and serve

   Turn off the heat. Drizzle a little extra olive oil (or a pat of butter) over the soup, garnish with remaining fresh basil leaves and, if desired, a drizzle of palm oil. Serve immediately while hot.

   Time: PT1M

Nutrition Facts

Calories

450

Protein

15 g

Carbohydrates

55 g

Fat

15 g

Fiber

2 g