Chasu pork, narutomaki, bean sprouts, and scallions are typical, but the ramen egg is perhaps the most-loved ramen topping.

You need a dozen large oysters and six eggs. Crack the eggs and separate the yolks from the whites, and beat separately. To ...

Salty, savory, creamy, and perfectly jammy, a ramen egg adds pleasant texture and flavor to your bowl of broth and noodles.

Run the cooked egg under cold water and peel once cool enough ... Add the flavouring to the ramen noodles and stir through. To make the oil, combine the chilli powder, flakes and sesame seeds ...

In a small pot, boil the ramen in 1/4 cup of water instead of the usual full cup. You want the noodles to be slightly undercooked and not too soupy—just soft enough to mix with the eggs. Drain any ...