Chef Esther's Tomato Ramen
Chef Esther's Tomato Ramen
Ingredients
For the Ramen Base
- 1 packet instant ramen, Ottogi Jin Ramen Spicy
- 1 tablespoon olive oil, as needed
- 3 fresh basil leaves, for sautéing
- 1 dehydrated vegetable packet, from instant ramen
- 1 soup powder packet, from instant ramen
- 1/2 cup tomato sauce
- 2 cups water
- 1 garlic, clove, freshly grated
- 1 tablespoon butter, a pat
For the Egg & Cheese Mixture
- 1 egg, separated into yolk and white
- 1/2 cup Parmigiano Reggiano cheese, freshly grated, divided
For Garnish
- 1 fresh basil leaf
- 1 tablespoon Parmigiano Reggiano cheese, freshly grated, as needed
Instructions
- 1
Heat olive oil in a small pot over medium heat. Add the 3 fresh basil leaves and sauté briefly, about 30 seconds, until fragrant.
⏱️ 1 min
- 2
Open the instant ramen packets. Add the dehydrated vegetable packet and the soup powder packet to the pot. Fry them with the basil and olive oil for 1 minute, stirring constantly, to build flavor.
⏱️ 1 min
- 3
Stir in the tomato sauce and let it simmer for 1 minute. Then, add the 2 cups of water to the pot to create the broth. Bring the broth to a gentle simmer.
⏱️ 3 min
- 4
While the broth simmers, separate the egg, placing the yolk in one small bowl and the white in another. Grate 1/4 cup of fresh Parmigiano Reggiano cheese into the egg yolk. Mix thoroughly with chopsticks or a fork until well combined and creamy.
⏱️ 3 min
- 5
Once the broth is simmering, add the instant ramen noodles to the pot. Cook the noodles according to package directions, typically 3-4 minutes, until they are almost al dente, ensuring they are not overcooked.
⏱️ 4 min
- 6
Lower the heat to low. Ladle about 1/4 cup of the hot ramen broth into the egg yolk and cheese mixture, stirring vigorously to temper the yolk and prevent it from curdling when added to the main pot.
⏱️ 1 min
- 7
Add the separated egg white directly into the ramen pot and stir it gently to mix it in. Allow it to cook and set for about 1 minute.
⏱️ 1 min
- 8
Once the egg white is set, pour the tempered egg yolk and cheese mixture into the ramen. Grate the 1 clove of fresh garlic directly into the pot. Add the remaining 1/4 cup of freshly grated Parmigiano Reggiano cheese, followed by the pat of butter and the fresh basil leaf for garnish.
⏱️ 2 min
- 9
Stir all the ingredients together until the butter and cheese have melted and are well incorporated, creating a creamy, rich sauce. Serve immediately and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chef Esther's Tomato Ramen
Ingredients
For the Ramen Base
- 1 packet instant ramen, Ottogi Jin Ramen Spicy
- 1 tablespoon olive oil, as needed
- 3 fresh basil leaves, for sautéing
- 1 dehydrated vegetable packet, from instant ramen
- 1 soup powder packet, from instant ramen
- 1/2 cup tomato sauce
- 2 cups water
- 1 garlic, clove, freshly grated
- 1 tablespoon butter, a pat
For the Egg & Cheese Mixture
- 1 egg, separated into yolk and white
- 1/2 cup Parmigiano Reggiano cheese, freshly grated, divided
For Garnish
- 1 fresh basil leaf
- 1 tablespoon Parmigiano Reggiano cheese, freshly grated, as needed
Instructions
- 1
Heat olive oil in a small pot over medium heat. Add the 3 fresh basil leaves and sauté briefly, about 30 seconds, until fragrant.
⏱️ 1 min - 2
Open the instant ramen packets. Add the dehydrated vegetable packet and the soup powder packet to the pot. Fry them with the basil and olive oil for 1 minute, stirring constantly, to build flavor.
⏱️ 1 min - 3
Stir in the tomato sauce and let it simmer for 1 minute. Then, add the 2 cups of water to the pot to create the broth. Bring the broth to a gentle simmer.
⏱️ 3 min - 4
While the broth simmers, separate the egg, placing the yolk in one small bowl and the white in another. Grate 1/4 cup of fresh Parmigiano Reggiano cheese into the egg yolk. Mix thoroughly with chopsticks or a fork until well combined and creamy.
⏱️ 3 min - 5
Once the broth is simmering, add the instant ramen noodles to the pot. Cook the noodles according to package directions, typically 3-4 minutes, until they are almost al dente, ensuring they are not overcooked.
⏱️ 4 min - 6
Lower the heat to low. Ladle about 1/4 cup of the hot ramen broth into the egg yolk and cheese mixture, stirring vigorously to temper the yolk and prevent it from curdling when added to the main pot.
⏱️ 1 min - 7
Add the separated egg white directly into the ramen pot and stir it gently to mix it in. Allow it to cook and set for about 1 minute.
⏱️ 1 min - 8
Once the egg white is set, pour the tempered egg yolk and cheese mixture into the ramen. Grate the 1 clove of fresh garlic directly into the pot. Add the remaining 1/4 cup of freshly grated Parmigiano Reggiano cheese, followed by the pat of butter and the fresh basil leaf for garnish.
⏱️ 2 min - 9
Stir all the ingredients together until the butter and cheese have melted and are well incorporated, creating a creamy, rich sauce. Serve immediately and enjoy!
⏱️ 1 min