Ramen is a classic Japanese comfort food and a go-to for quick lunches during the week. Learn how to make a ramen egg (it’s easier than you think!) and amp up the flavor with this delightfully spicy version.
Almost every region of Japan has its own ramen specialty. Hokkaido is known for its rich miso ramen topped with sweet corn and chopped pork. Ramen in the Tokyo area is known for its curly noodles, chicken-based broth, with sliced pork, egg, and sliced scallion toppings, among other additions. The Kimchi Ramen variety in this recipe includes a packet of real kimchi. It contains small amounts of fish sauce, making the dish a great pescatarian option, as many other cup noodles are chicken or pork-based.
Ramen arrived in Japan via China, and the Chinese term “la mian” evolved into the Japanese word “ramen.” A noodle shop in Tokyo called Rai Rai Ken started serving ramen-style dishes in 1910. Instant ramen was invented in 1958 by Momofuku Ando, initially launching a chicken flavor.
Deck out your ramen in a variety of toppings. Menma (pickled bamboo shoots) are a popular option, as are fresh scallions. Shredded nori (seaweed) also makes a great light topping. While it needs to be made ahead of time, a ramen egg is the perfect way to elevate your next ramen meal. Be sure to add some extra crunch by topping your ramen with Toko Ramen Snack, noodle pieces baked into crispy crackers!
Time: 15 minutes (plus overnight soaking for ramen eggs)
Yield: 1 bowl spicy veggie ramen
- 1 pack veggie >Kimchi Ramen from Bokksu Market
- 1 tablespoon menma (bamboo shoots) from Bokksu Market
- 1 tablespoon shredded nori sheets from Bokksu Market
- 1 scallion, sliced
- 1 hot pepper, thinly sliced
- ¼ cup shiitake mushrooms (or your favorite variety), sliced or torn
- 1 tablespoon vegetable oil
- Toko Ramen Snack, to taste, from Bokksu Market
Ramen Egg Recipe
- 3 cups water
- 3 tablespoons vinegar
- ½ cup sake
- ¼ cup Mirin from Bokksu Market
- ¼ cup Kikkoman soy sauce from Bokksu Market
- ¼ cup sugar
- First, make the ramen egg. Bring 3 cups of water mixed with 3 tablespoons of vinegar to a boil over medium-high heat.
- Once boiling, carefully place 3 eggs into the water. Boil for 6½ minutes, gently rolling your eggs with a spoon or spatula to prevent the yolk from settling to one side of the egg.
Once your eggs have cooked for 6½ minutes, gently remove them from the boiling water with a slotted spoon and immediately place them in an ice bath for 15 minutes.
- Once cool, remove the egg shells, being careful to avoid tearing the egg.
- In a separate medium-sized bowl, whisk ½ cup sake, ¼ cup soy sauce, ¼ cup mirin, and ¼ cup sugar together.
- Soak eggs fully submerged in the marinade overnight. You may want to put the marinade and eggs together in a plastic ziplock bag to ensure that all surfaces of the eggs are coated.
- Make the kimchi ramen according to package instructions.
- Sauté shiitake mushrooms in 1 tablespoon of oil.
- Top ramen with sliced scallions, shiitake mushrooms, sliced pepper, shredded nori, and menma.
- Cut one of your ramen eggs in half and gently place it on the surface of your ramen.
- Garnish with a sprinkle of Toko Ramen Snack for extra texture and crunch!