Is The Ramen Upgrade Worth It!?
Is The Ramen Upgrade Worth It!? is a easy Japanese recipe that serves 2. 450 calories per serving. Recipe by Matthew Augusta on YouTube.
Prep: 6 min | Cook: 9 min | Total: 20 min
Cost: $1.35 total, $0.68 per serving
Ingredients
- 2 packs Instant Ramen Noodles (any flavor; keep the seasoning packets)
- 2 large Eggs (beaten)
- 2 packets Ramen Seasoning Packets (use the packets that come with the ramen packs)
- 1 clove Garlic (minced)
- 1 teaspoon Fresh Ginger (grated)
- 2 tablespoons Mayonnaise (regular mayo)
- 1 tablespoon Chili Oil (adjust to desired spice level)
- 2 stalks Green Onions (thinly sliced)
- 4 cups Water (for cooking noodles and egg)
Instructions
Prep Ingredients
Mince the garlic, grate the ginger, and slice the green onions thinly. Set aside.
Time: PT3M
Make Garlic‑Ginger Mayo
In a mixing bowl combine mayonnaise, minced garlic, grated ginger, and chili oil. Stir until smooth.
Time: PT2M
Beat the Eggs
Crack the two eggs into a small bowl and beat lightly with a fork.
Time: PT1M
Boil the Broth
Bring 4 cups of water to a rolling boil in the saucepan. Add both ramen seasoning packets and stir to dissolve.
Time: PT3M
Temperature: 100°C
Poach the Egg
Reduce heat to a gentle simmer (about 90°C) and slowly pour the beaten eggs into the broth while stirring gently to create soft ribbons.
Time: PT2M
Temperature: 90°C
Cook the Noodles
Add the instant ramen noodles to the broth and cook according to package instructions, usually 2–3 minutes, until al dente.
Time: PT3M
Temperature: 100°C
Finish the Soup
Remove the saucepan from heat. Stir in the garlic‑ginger mayo mixture until fully incorporated, then garnish with sliced green onions.
Time: PT1M
Serve
Ladle the upgraded ramen into two bowls and enjoy immediately.
Time: PT0M
Nutrition Facts
- Calories
- 450
- Protein
- 15g
- Carbohydrates
- 55g
- Fat
- 15g
- Fiber
- 2g
Dietary info: Contains gluten, Contains egg, Not vegan
Allergens: Egg, Wheat, Soy, Dairy (mayonnaise)
Ingredient Substitutions
- Instead of Instant Ramen Noodles: any other instant noodle brand
- Instead of Eggs: silken tofu for a vegan version
- Instead of Ramen Seasoning Packets: soy sauce, miso paste
- Instead of Garlic: garlic powder (¼ tsp)
- Instead of Fresh Ginger: ground ginger (¼ tsp)
- Instead of Mayonnaise: vegan mayo
- Instead of Chili Oil: sriracha, hot sauce
- Instead of Green Onions: chives
Equipment Needed
- Medium Saucepan
- Mixing Bowl
- Whisk or Fork
- Knife
- Cutting Board
- Ladle or Large Spoon (optional)
Critical Steps — Do Not Skip
- Mixing the garlic‑ginger mayo thoroughly before adding to the broth.
- Poaching the egg at a gentle simmer to avoid over‑cooking.
- Cooking the noodles just until al dente to prevent sogginess.
Chef Tips from the Video
- Add a splash of sesame oil for extra aroma.
- Top with toasted sesame seeds or nori strips for added texture.
Troubleshooting
Egg becomes rubbery or overcooked.
Keep the broth at a gentle simmer (around 90°C) and stir continuously while adding the egg. Remove from heat as soon as the egg sets.
Noodles are too soft or mushy.
Cook the noodles for the minimum time indicated on the package and test for al dente texture before removing from heat.
Broth is too salty.
Dilute with a little extra water and adjust seasoning after adding the mayo mixture.
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat gently on the stove.
Freezer: Not recommended; noodles become mushy after freezing.
Room temperature: Do not leave at room temperature for more than 1 hour due to egg safety.
Make-Ahead Tips
- Prepare the garlic‑ginger mayo mixture up to 24 hours in advance and store refrigerated.
- Pre‑slice green onions and keep them in a sealed container.
Frequently Asked Questions
What is the cultural significance and history of ramen in Japanese cuisine?
Ramen originated in China and was introduced to Japan in the early 20th century. Over time it evolved into a beloved Japanese comfort food with countless regional styles, becoming a staple of fast, affordable meals.
What are traditional regional variations of ramen in Japan?
Japan boasts many ramen styles such as Sapporo miso ramen, Hakata tonkotsu (pork‑bone) ramen, Tokyo shoyu (soy sauce) ramen, and Kitakata shio (salt) ramen, each featuring distinct broths, toppings, and noodle textures.
How is ramen traditionally served in Japan?
Ramen is typically served hot in a large bowl with broth, noodles, and toppings like sliced pork, nori, bamboo shoots, and a soft‑boiled egg. It is eaten with chopsticks for the noodles and a spoon for the broth.
What occasions or celebrations is ramen associated with in Japanese culture?
Ramen is a popular everyday meal but is also enjoyed during late‑night gatherings, university student life, and as a comforting dish after festivals or long workdays. Some ramen shops hold special “ramen festivals" to showcase unique recipes.
What makes this upgraded ramen special compared to classic instant ramen?
The addition of a garlic‑ginger mayo creates a creamy, umami‑rich broth, while the poached egg adds protein and silkiness. Chili oil provides a controlled heat level, turning a basic instant noodle into a more balanced, restaurant‑style bowl.
What are the authentic traditional ingredients for ramen broth versus acceptable substitutes?
Traditional ramen broth may use pork bones, chicken, seafood, or kombu‑dashi, seasoned with soy sauce, miso, or salt. In this quick version, the ramen seasoning packets act as a shortcut, and you can substitute soy sauce or miso paste if the packets are unavailable.
What other Japanese dishes pair well with this upgraded ramen?
Serve alongside gyoza (Japanese dumplings), a simple cucumber sunomono salad, or a side of edamame for a complete Japanese‑inspired meal.
What are the most common mistakes to avoid when making this upgraded ramen?
Common errors include letting the broth boil vigorously after adding the egg (which makes the egg rubbery), overcooking the noodles, and adding too much chili oil, which can overpower the delicate flavors.
Why does this recipe use a gentle simmer for the egg instead of a full boil?
A gentle simmer (around 90°C) cooks the egg slowly, creating soft ribbons without curdling the proteins, whereas a full boil would toughen the egg and create a grainy texture.
Can I make this upgraded ramen ahead of time and how should I store it?
Yes, you can prepare the garlic‑ginger mayo mixture and slice the green onions up to a day ahead, storing them in the refrigerator. Reheat the broth and noodles just before serving and stir in the mayo fresh.
What does the YouTube channel Matthew Augusta specialize in?
The YouTube channel Matthew Augusta focuses on quick, practical home‑cooking tutorials that upgrade everyday convenience foods with simple, flavorful twists, often using minimal equipment.
How does the YouTube channel Matthew Augusta's approach to Japanese-inspired cooking differ from other cooking channels?
Matthew Augusta emphasizes fast, budget‑friendly upgrades to pantry staples like instant ramen, blending authentic Japanese flavors with Western convenience, whereas many other channels may focus on traditional, time‑intensive recipes.
Last updated: August 29, 2026
