Junk Ramen
Junk Ramen
Ingredients
- 1 pound thick ramen noodles, cooked according to package directions
- 2 cups green cabbage, shredded
- 1 cup bean sprouts
- 8 ounces chashu pork, shredded or thinly sliced
- 2 cups shredded cheese, such as mozzarella or a blend
- 1/2 cup Japanese mayonnaise
- 1/2 cup fried onions, crispy
- 4 teaspoons minced garlic
- 4 large eggs, soft-boiled or poached
- 1/2 cup special soy sauce, or a mixture of soy sauce and dashi
- 1 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Divide the cooked thick ramen noodles equally among four large ramen bowls. If using a strainer basket, place the noodles into it, then transfer to the bowls.
⏱️ 3 min
- 2
Using the same strainer basket or by hand, add 1/2 cup of shredded green cabbage and 1/4 cup of bean sprouts on top of the noodles in each bowl.
⏱️ 2 min
- 3
Place 2 ounces of shredded chashu pork next to the vegetables in each bowl.
⏱️ 2 min - 4
Generously sprinkle 1/2 cup of shredded cheese over the noodles, vegetables, and chashu in each bowl.
⏱️ 2 min
- 5
Squeeze about 2 tablespoons of Japanese mayonnaise in a zig-zag pattern over the cheese and other ingredients in each bowl.
⏱️ 2 min
- 6
Carefully use a kitchen torch to burn and caramelize the cheese and mayonnaise until slightly browned and bubbly. Be mindful not to burn the other ingredients.
⏱️ 4 min
- 7
Place 2 tablespoons of crispy fried onions and 1 teaspoon of minced garlic on top of the torched ingredients in each bowl.
⏱️ 2 min
- 8
Carefully place one soft-boiled or poached egg in the center of each dish.
⏱️ 2 min
- 9
Drizzle about 2 tablespoons of special soy sauce over the egg and other ingredients in each bowl.
⏱️ 1 min
- 10
Sprinkle about 1/4 teaspoon of freshly ground black pepper over the entire dish in each bowl.
⏱️ 1 min
- 11
Serve immediately. Instruct diners to mix everything thoroughly before eating to combine all the flavors and textures.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Junk Ramen
- 1 pound thick ramen noodles, cooked according to package directions
- 2 cups green cabbage, shredded
- 1 cup bean sprouts
- 8 ounces chashu pork, shredded or thinly sliced
- 2 cups shredded cheese, such as mozzarella or a blend
- 1/2 cup Japanese mayonnaise
- 1/2 cup fried onions, crispy
- 4 teaspoons minced garlic
- 4 large eggs, soft-boiled or poached
- 1/2 cup special soy sauce, or a mixture of soy sauce and dashi
- 1 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Divide the cooked thick ramen noodles equally among four large ramen bowls. If using a strainer basket, place the noodles into it, then transfer to the bowls.
⏱️ 3 min - 2
Using the same strainer basket or by hand, add 1/2 cup of shredded green cabbage and 1/4 cup of bean sprouts on top of the noodles in each bowl.
⏱️ 2 min - 3
Place 2 ounces of shredded chashu pork next to the vegetables in each bowl.
⏱️ 2 min - 4
Generously sprinkle 1/2 cup of shredded cheese over the noodles, vegetables, and chashu in each bowl.
⏱️ 2 min - 5
Squeeze about 2 tablespoons of Japanese mayonnaise in a zig-zag pattern over the cheese and other ingredients in each bowl.
⏱️ 2 min - 6
Carefully use a kitchen torch to burn and caramelize the cheese and mayonnaise until slightly browned and bubbly. Be mindful not to burn the other ingredients.
⏱️ 4 min - 7
Place 2 tablespoons of crispy fried onions and 1 teaspoon of minced garlic on top of the torched ingredients in each bowl.
⏱️ 2 min - 8
Carefully place one soft-boiled or poached egg in the center of each dish.
⏱️ 2 min - 9
Drizzle about 2 tablespoons of special soy sauce over the egg and other ingredients in each bowl.
⏱️ 1 min - 10
Sprinkle about 1/4 teaspoon of freshly ground black pepper over the entire dish in each bowl.
⏱️ 1 min - 11
Serve immediately. Instruct diners to mix everything thoroughly before eating to combine all the flavors and textures.
⏱️ 4 min