Viral Creamy Tomato Ramen
Viral Creamy Tomato Ramen
Ingredients
For the Ramen
- 1/4 cup fresh basil leaves, torn
- 2 tablespoons olive oil
- 2 packets instant ramen noodles, Jin Ramen Mild or similar
- 2 ramen seasoning packets, from instant ramen
- 1/2 cup ketchup
- 3 cups water
- 2 eggs, separated
- 1/2 cup Parmesan cheese, shaved or grated, plus more for garnish
- 1 tablespoon butter, for garnish
Instructions
- 1
Place the torn fresh basil leaves into a medium-sized pot. Drizzle generously with 2 tablespoons of olive oil.
⏱️ 2 min
- 2
Add the contents of both instant ramen seasoning packets to the pot. Stir briefly to combine with the basil and olive oil.
⏱️ 1 min
- 3
Squeeze the ketchup into the pot. Stir well to create a thick, reddish-brown base. Cook over medium heat for 1-2 minutes, stirring constantly.
⏱️ 2 min
- 4
Pour 3 cups of water into the pot and bring the mixture to a rolling boil.
⏱️ 5 min
- 5
While the broth is heating, crack and separate the two eggs. Place the egg yolks into a small bowl and the egg whites into another small bowl. Add 1/2 cup of shaved or grated Parmesan cheese to the egg yolks and stir vigorously until well combined, resembling a carbonara mixture.
⏱️ 3 min
- 6
Once the broth is boiling, add the instant ramen noodles to the pot. Immediately pour the separated egg whites directly into the simmering broth.
⏱️ 2 min
- 7
Scoop a spoonful of the hot ramen broth from the pot and add it to the egg yolk and cheese mixture. Stir well to temper the yolks and further combine the ingredients.
⏱️ 1 min
- 8
Pour the tempered egg yolk and cheese mixture back into the ramen pot. Stir the entire dish thoroughly until creamy and well combined. Cook for an additional 1-2 minutes, or until the noodles are tender.
⏱️ 2 min
- 9
Remove the ramen from the heat. Drizzle with a final touch of olive oil. Top with 1 tablespoon of butter and a sprinkle of additional shaved Parmesan cheese before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
For the Ramen
- 1/4 cup fresh basil leaves, torn
- 2 tablespoons olive oil
- 2 packets instant ramen noodles, Jin Ramen Mild or similar
- 2 ramen seasoning packets, from instant ramen
- 1/2 cup ketchup
- 3 cups water
- 2 eggs, separated
- 1/2 cup Parmesan cheese, shaved or grated, plus more for garnish
- 1 tablespoon butter, for garnish
Instructions
- 1
Place the torn fresh basil leaves into a medium-sized pot. Drizzle generously with 2 tablespoons of olive oil.
⏱️ 2 min - 2
Add the contents of both instant ramen seasoning packets to the pot. Stir briefly to combine with the basil and olive oil.
⏱️ 1 min - 3
Squeeze the ketchup into the pot. Stir well to create a thick, reddish-brown base. Cook over medium heat for 1-2 minutes, stirring constantly.
⏱️ 2 min - 4
Pour 3 cups of water into the pot and bring the mixture to a rolling boil.
⏱️ 5 min - 5
While the broth is heating, crack and separate the two eggs. Place the egg yolks into a small bowl and the egg whites into another small bowl. Add 1/2 cup of shaved or grated Parmesan cheese to the egg yolks and stir vigorously until well combined, resembling a carbonara mixture.
⏱️ 3 min - 6
Once the broth is boiling, add the instant ramen noodles to the pot. Immediately pour the separated egg whites directly into the simmering broth.
⏱️ 2 min - 7
Scoop a spoonful of the hot ramen broth from the pot and add it to the egg yolk and cheese mixture. Stir well to temper the yolks and further combine the ingredients.
⏱️ 1 min - 8
Pour the tempered egg yolk and cheese mixture back into the ramen pot. Stir the entire dish thoroughly until creamy and well combined. Cook for an additional 1-2 minutes, or until the noodles are tender.
⏱️ 2 min - 9
Remove the ramen from the heat. Drizzle with a final touch of olive oil. Top with 1 tablespoon of butter and a sprinkle of additional shaved Parmesan cheese before serving.
⏱️ 1 min