Caramelized Onion Coconut Ramen
Caramelized Onion Coconut Ramen
Ingredients
For the Caramelized Onion Coconut Broth
- 2 onions, medium, thinly sliced
- 1 tablespoon butter
- 1 teaspoon chili oil, to 2 teaspoons, or to taste
- 1 tablespoon soy sauce
- 1/2 cup coconut milk, to 3/4 cup
- 1/2 cup water, to 1 cup, or ramen cooking water
For the Creamy Ramen Base
- 1 egg yolk, medium-large
- 1 tablespoon Kewpie mayo, to 1 1/2 tablespoons, or good-quality egg mayo
- 1 teaspoon chili oil, to 2 teaspoons
- 1 tablespoon peanut butter, good-quality
- 1 teaspoon soy sauce, to 2 teaspoons
- seasoning, to taste (e.g., pinch of salt, pepper, garlic powder)
- 1 teaspoon Buldak cheese seasoning
- rice vinegar, to taste
For the Tofu & Toppings
- 14 ounces firm tofu, crumbled
- 2 tablespoons oil, for sautéing
- salt, to taste
- 1 fresh chilies, thinly sliced, or to taste
- 4 packages ramen noodles, instant or fresh
- 4 jammy eggs, halved
- 2 spring onions, thinly sliced
- 1 teaspoon white sesame seeds
- 1 teaspoon black sesame seeds
Instructions
- 1
Caramelize the onions: In a large skillet or Dutch oven, melt the butter over medium-low heat. Add the thinly sliced onions and cook, stirring occasionally, until they soften, release their moisture, and begin to shrink and turn golden brown, about 15-20 minutes.
⏱️ 20 min
- 2
Add 1 to 2 teaspoons of chili oil to the onions and continue cooking, stirring frequently, until the onions are deeply golden and jammy, about another 10-15 minutes. This slow cooking is key for flavor.
⏱️ 15 min
- 3
Stir in 1 tablespoon of soy sauce, then pour in the coconut milk and water (or ramen cooking water if you're cooking noodles simultaneously). Mix well and bring the broth to a gentle simmer. Keep the broth hot over low heat.
⏱️ 5 min
- 4
While the broth simmers, prepare the creamy ramen base. In a large heatproof bowl, combine the egg yolk, Kewpie mayo, 1 to 2 teaspoons chili oil, peanut butter, 1 to 2 teaspoons soy sauce, your desired seasoning, and the Buldak cheese seasoning. Whisk everything together until the mixture is completely smooth and well combined.
⏱️ 5 min
- 5
Cook the ramen noodles according to package directions. If using instant ramen, discard the seasoning packet or save for another use.
⏱️ 5 min
- 6
Gradually pour the hot caramelized onion coconut broth into the egg-yolk mixture in the bowl while continuously whisking. It is crucial not to put the bowl back on the heat or simmer it. The heat from the broth will gently cook and emulsify the yolk, creating a silky, creamy broth. Taste and adjust seasoning, adding a splash of rice vinegar if desired for brightness.
⏱️ 3 min
- 7
For the crispy tofu: Heat 2 tablespoons of oil in a separate pan over medium-high heat. Add the crumbled tofu, a pinch of salt, and sliced fresh chilies. Sauté, breaking up any large clumps, until the tofu is golden brown and slightly crispy, about 8-10 minutes.
⏱️ 10 min
- 8
Add the cooked ramen noodles directly into the large bowl with the creamy broth. Toss everything together until the noodles are beautifully coated in the rich, creamy broth.
⏱️ 2 min
- 9
Divide the ramen into serving bowls. Top each bowl generously with the crispy tofu, halved jammy eggs, sliced spring onions, and a sprinkle of white and black sesame seeds. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Caramelized Onion Coconut Ramen
For the Caramelized Onion Coconut Broth
- 2 onions, medium, thinly sliced
- 1 tablespoon butter
- 1 teaspoon chili oil, to 2 teaspoons, or to taste
- 1 tablespoon soy sauce
- 1/2 cup coconut milk, to 3/4 cup
- 1/2 cup water, to 1 cup, or ramen cooking water
For the Creamy Ramen Base
- 1 egg yolk, medium-large
- 1 tablespoon Kewpie mayo, to 1 1/2 tablespoons, or good-quality egg mayo
- 1 teaspoon chili oil, to 2 teaspoons
- 1 tablespoon peanut butter, good-quality
- 1 teaspoon soy sauce, to 2 teaspoons
- seasoning, to taste (e.g., pinch of salt, pepper, garlic powder)
- 1 teaspoon Buldak cheese seasoning
- rice vinegar, to taste
For the Tofu & Toppings
- 14 ounces firm tofu, crumbled
- 2 tablespoons oil, for sautéing
- salt, to taste
- 1 fresh chilies, thinly sliced, or to taste
- 4 packages ramen noodles, instant or fresh
- 4 jammy eggs, halved
- 2 spring onions, thinly sliced
- 1 teaspoon white sesame seeds
- 1 teaspoon black sesame seeds
Instructions
- 1
Caramelize the onions: In a large skillet or Dutch oven, melt the butter over medium-low heat. Add the thinly sliced onions and cook, stirring occasionally, until they soften, release their moisture, and begin to shrink and turn golden brown, about 15-20 minutes.
⏱️ 20 min - 2
Add 1 to 2 teaspoons of chili oil to the onions and continue cooking, stirring frequently, until the onions are deeply golden and jammy, about another 10-15 minutes. This slow cooking is key for flavor.
⏱️ 15 min - 3
Stir in 1 tablespoon of soy sauce, then pour in the coconut milk and water (or ramen cooking water if you're cooking noodles simultaneously). Mix well and bring the broth to a gentle simmer. Keep the broth hot over low heat.
⏱️ 5 min - 4
While the broth simmers, prepare the creamy ramen base. In a large heatproof bowl, combine the egg yolk, Kewpie mayo, 1 to 2 teaspoons chili oil, peanut butter, 1 to 2 teaspoons soy sauce, your desired seasoning, and the Buldak cheese seasoning. Whisk everything together until the mixture is completely smooth and well combined.
⏱️ 5 min - 5
Cook the ramen noodles according to package directions. If using instant ramen, discard the seasoning packet or save for another use.
⏱️ 5 min - 6
Gradually pour the hot caramelized onion coconut broth into the egg-yolk mixture in the bowl while continuously whisking. It is crucial not to put the bowl back on the heat or simmer it. The heat from the broth will gently cook and emulsify the yolk, creating a silky, creamy broth. Taste and adjust seasoning, adding a splash of rice vinegar if desired for brightness.
⏱️ 3 min - 7
For the crispy tofu: Heat 2 tablespoons of oil in a separate pan over medium-high heat. Add the crumbled tofu, a pinch of salt, and sliced fresh chilies. Sauté, breaking up any large clumps, until the tofu is golden brown and slightly crispy, about 8-10 minutes.
⏱️ 10 min - 8
Add the cooked ramen noodles directly into the large bowl with the creamy broth. Toss everything together until the noodles are beautifully coated in the rich, creamy broth.
⏱️ 2 min - 9
Divide the ramen into serving bowls. Top each bowl generously with the crispy tofu, halved jammy eggs, sliced spring onions, and a sprinkle of white and black sesame seeds. Serve immediately.
⏱️ 5 min