Creamy Quick-Fix Tonkotsu Ramen
Jammy Soft-Boiled Eggs

Create a luxuriously rich Tonkotsu-style broth in minutes using a clever mayonnaise and egg yolk hack for the ultimate quick-fix comfort bowl.

Ingredients

• 2 large eggs
• 1 pack instant ramen noodles with seasoning packet
• 1 tbsp Japanese mayonnaise
• 1 raw egg yolk
• 1 clove garlic, minced
• 1 stalk green onion, chopped
• optional black sesame seeds
• optional shredded seaweed
• to taste chili oil

Instructions

1. 1Boil the eggs

   

   Bring a pot of water to a boil. Use a mesh strainer to carefully lower two fresh eggs into the water. Let them cook for exactly six minutes to ensure the yolks remain soft and creamy while the whites are fully set.

   Tip: Using a strainer prevents the eggs from hitting the bottom of the pot and cracking when you drop them in.
2. 2Prepare the aromatic base

   

   Place a tablespoon of finely minced garlic and a handful of chopped green onions into a light-colored bowl. These aromatics provide the essential flavor punch for the ramen seasoning base.

   Tip: For the best flavor, use fresh garlic rather than the pre-minced jarred version.
3. 3Add mayonnaise for creaminess

   

   Squeeze a generous portion of mayonnaise into the bowl with the garlic and onions. The fat in the mayonnaise will help create a rich, emulsified soup base that mimics the mouthfeel of a long-simmered tonkotsu broth.

   Tip: Japanese mayonnaise is recommended for its high egg yolk content and extra umami.
4. 4Add the raw egg yolk

   

   Carefully separate a raw egg and add only the yolk into the bowl with your minced garlic, green onions, and mayonnaise. This fresh yolk is the secret to achieving that signature creamy, golden texture in your quick tonkotsu broth.

   Tip: Use a fresh high quality egg since the yolk will be mixed directly into the hot water base without further boiling.
5. 5Season the mixture

   

   Pour the contents of the instant ramen seasoning packet into the bowl over the egg yolk, mayo, and aromatics. This powder contains the concentrated salt and spices needed to flavor the entire bowl of soup.

   Tip: If you are sensitive to salt, start by adding only half the packet and adjust to taste later.
6. 6Combine into a seasoning paste

   

   Stir all the ingredients in the bowl together until they are thoroughly combined. The result should be a thick, uniform orange paste that will dissolve easily when the hot noodle water is added.

   Tip: Make sure the egg yolk is fully broken and integrated to ensure a smooth, creamy consistency in the final soup.
7. 7Shock the eggs in ice water

   

   After boiling the eggs for exactly six minutes, use a mesh strainer to lift them out and immediately plunge them into a container of ice water. This rapid cooling stops the cooking process instantly, ensuring the yolks stay perfectly soft and jammy.

   Tip: Leave the eggs in the ice bath for at least three minutes. The temperature shock also makes the shells much easier to peel.
8. 8Boil the ramen noodles

   

   Bring a fresh pot of water to a boil and drop in your block of instant ramen noodles. Cook them according to the package instructions, usually about 3 minutes, until they are tender and wavy. Avoid overcooking to maintain a nice chew.

   Tip: Gently pull the noodles apart with chopsticks or tongs as they soften to ensure they cook evenly and dont stick together.
9. 9Create the creamy broth base

   

   Take a ladle of the hot, starchy water from the noodle pot and pour it directly into your seasoning bowl. The heat from the water will slightly cook the egg yolk and melt the mayonnaise, creating a rich, emulsified soup base.

   Tip: Add the water gradually while whisking to ensure the paste dissolves completely without any lumps.
10. 10Prepare the serving bowl

    

    Once the seasoning base is fully whisked and creamy, pour the entire mixture into your large serving bowl. This becomes the flavorful foundation for your ramen, ready to receive the cooked noodles.

    Tip: Pre-warming your serving bowl with a bit of hot water before pouring in the soup base helps keep your ramen hot for longer.
11. 11Combine noodles and soup

    

    Use tongs or a noodle strainer to lift the cooked ramen out of the boiling water, shaking off the excess moisture, and place them gently into the prepared creamy soup base. Stir slightly so the noodles are well-coated and submerged.

    Tip: Work quickly so the noodles dont continue to cook in their own steam before hitting the soup.
12. 12Garnish with soft-boiled eggs

    

    Carefully place the two halves of your six-minute soft-boiled egg onto the noodles. The jammy, golden yolks will add a rich, creamy texture that perfectly complements the savory tonkotsu broth.

    Tip: To get a clean cut on the eggs, use a piece of unflavored dental floss or a very sharp knife dipped in hot water.
13. 13Add final toppings

    

    Sprinkle black sesame seeds and a generous handful of freshly chopped green onions over the center of the bowl. For added texture and flavor, include some shredded seaweed strips to complete the authentic ramen look.

    Tip: Lightly toasting the sesame seeds in a dry pan for a minute will significantly enhance their nutty aroma and crunch.
14. 14Finish with chili oil

    

    If you enjoy a bit of heat, drizzle a spoonful of vibrant red chili oil over the surface of the soup. This adds a spicy kick and a beautiful marbled look to the creamy broth, making the dish even more appetizing.

    Tip: Start with a small amount of chili oil and taste as you go. You can always add more but you cannot take it out.

Storage and Leftovers

Burn It Off

Frequently Asked Questions