Momofuku Ando gave the world one of its most convenient and least expensive foods when he created instant ramen. A raw egg offers protein, flavor and a rich, satiny texture that kicks this instant noodle soup up a sophisticated notch. Sprinkle chopped scallions and toasted sesame seeds on top and you’ve got a simple, quick and elegant meal in less than 10 minutes -- for just pennies a bowl.
Step 1
Fill a pot with enough water to cover the uncooked noodles, plus about 2 inches extra. Bring the water to a boil.
Step 2
Stir in the contents of the seasoning packet, making sure that it dissolves rather than clumping.
Step 3
Add the ramen noodles, breaking them up as they soften. Cook the noodles for half the time specified on the ramen package, which is usually three to five minutes.
Step 4
Crack an egg into a small bowl. Leave it whole for a poached egg, or beat it for more of an egg-drop soup effect.
Step 5
Pour a whole egg into the ramen soup without stirring it. Swirl the noodles and water with a wooden spoon and add the beaten egg to get silky egg-drop ribbons of egg.
Step 6
Cover the pot and remove it from the heat. Let the ramen and egg sit for about three minutes or until the egg is heated through. A whole egg will take slightly longer than a beaten one, but either requires at least three minutes.
- Discard the seasoning packet and substitute rice wine vinegar, soy sauce and Chinese five-spice or ginger for a dish that is lower in sodium.
- Do not boil the egg in the ramen if you prefer the yolk runny.
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