Ramen egg: A ramen egg recipe from the Lad Bible

Ramen is one of my favorite meals, and I’ve made lots of them in the past.

My husband and I often make ramen in the same pot and I love that it’s so easy to do in the slow cooker.

But I’ve never made a ramen sauce.

But the Lad’s Ramen Egg is one I’ve had a lot of requests for.

This ramen is a very spicy miso broth with lots of veggies, egg, and a spicy egg. 

I also used a lot more noodles than usual, so I also used one that’s really short and easy to chop up. 

You can easily use this ramen to make noodles for ramen bowls and a noodle soup.

The broth is rich and the eggs are just right.

If you’ve never had ramen before, don’t worry; you won’t regret it. 

This recipe is based on my Lad Bible ramen recipe.

It uses the same recipe, so there’s no real difference between the two. 

If you’re looking for more ramen recipes, check out my ramen soup recipe. 

The noodles can be easily doubled.

If the broth is too thick, you can use smaller noodles.

I like the broth to be a little thicker than the broth, but it’s not necessary.

The noodles can also be frozen for up to 2 months, and thawed in the microwave. 

Ingredients for the Ramen Eggs:For the noodles:For a soup: 2 tablespoons olive oil, plus extra for sprinklingOnions, chopped 1 medium onion, minced1 tablespoon minced garlic, minced2 teaspoons minced ginger, minced 1 teaspoon minced cumin, minced (or more to taste)2 tablespoons fresh chopped cilantro, chopped, plus more for garnish1 large egg yolk, at room temperatureFor the ramen:1 tablespoon vegetable oil for frying, plus 1 teaspoon salt and pepper1 tablespoon tamari, plus some to tasteFor serving: 8 ounces (2.4 ounces) noodles, roughly divided1 teaspoon chili powder, plus about 2 teaspoons more for flavor1 cup chicken broth (I use the same brand as my Lad’s ramen broth, so it should taste similar)2 cups miso, plus the broth for the noodles and noodles’ noodles, plus a little extra for garnishing For serving noodles: 1 cup water1 cup soy sauce1 tablespoon sugarFor serving broth: 5 cups water1 teaspoon salt1 teaspoon black pepper, or more to season Directions:Preheat the oven to 400 degrees F. Mix the egg yolks and soy sauce until creamy, about 3 minutes. 

Add the egg whites, the spices, and the tamari and tamari sauce. 

Place the noodles in a large bowl and toss well. 

Cover the bowl with a damp cloth and place it in the oven for about 30 minutes, or until the noodles are done. 

Remove from the oven, stir in the chicken broth, and let sit for 15 minutes to allow the egg white mixture to solidify. 

When the noodles have finished cooking, drain them well and set aside. 

For the soup:In a large soup pot, heat the oil.

Add the onion and cook until the onion is soft, about 4 to 5 minutes.

Add minced garlic and ginger, cook until fragrant, about a minute.

Add cumin and cilantro and cook for another minute. 

In a separate pot, whisk the soy sauce, sugar, and salt until smooth.

Add in the noodles, bring to a boil, and simmer for about 1 minute.

Add in the egg, simmer for 5 minutes, then add in the broth. 

Turn the heat up to high and add in more soy sauce if needed. 

Allow the soup to simmer until the water is reduced by half, about 10 minutes.

When the water has reduced to 2 cups, add the broth and whisk in the tamarelli to combine. 

Stir in the sesame oil, the water, and any additional seasonings to taste. 

After the soup is finished simmering, add in a few dashes of chili powder. 

Toss the noodles around a little bit so that the broth comes together. 

Spoon the noodles into bowls and garnish with some chopped cinchona. 

Serve hot. 

Nutrition information per serving:  8 ounces: 250 calories, 18g fat (6g saturated fat), 41g protein, 1g carbohydrate, 2g fiber, 3g sugar(protein: 28g, fat: 18g, carbs: 2g, fiber: 1g)

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