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Heat olive oil in a small pot over medium heat. Add the 3 fresh basil leaves and sauté briefly, about 30 seconds, until fragrant.

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.

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.

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.

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.

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.

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.

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.

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!


Heat olive oil in a small pot over medium heat. Add the 3 fresh basil leaves and sauté briefly, about 30 seconds, until fragrant.

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.

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.

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.

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.

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.

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.

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.

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!
