I think this has to be the most requested recipe on my instastories! I didn’t even manage to take a good photo of my ramen because I didn’t think it would be this popular! So the picture up here is a screenshot from my stories! We leave for Singapore next week and i’m not even going to bring my laptop with me so figured I’d better write it up today, also that I don’t forget what I put in it because I did make this up as I went! In general, i would say to taste as you go and adjust your seasonings based on your personal taste. It should be mostly salty with a hint of sweetness.

What you will need:

A packet of fresh ramen noodles ( you can find it in the fresh noodle section at any asian grocer in the US, or a specialty japanese store if in other parts of the world)

5 cloves of garlic, chopped

2 inch knob of ginger, grated

1/3 lb ground pork

3 tbsp miso paste

2 tbsp thai spicy shrimp based chilli paste ( main ingredients in the paste should be shrimp, chillis, onion, garlic )

1 tbsp sesame oil

6 cups to 8 cups chicken stock ( eyeball it )

1.5 tbsp sugar

1 tbsp sake

1 tsp salt


  • Ramen egg
  • Corn kernels
  • green onion/scallion (Chopped)
  • nori (seaweed)
  • Pickled red ginger


In a soup pot, on medium heat, add 1 tbsp sesame oil, chopped garlic, grated ginger and ground pork. stir fry til cooked and fragrant. add miso paste and chilli paste. stir til mixed well. add chicken stock and seasonings. Simmer for 20 to 30mins.

To make ramen egg:

add room temperature eggs to a pot of already boiling water. turn on timer to 7mins. Lower heat to medium or where water is not bubbling and more still so that the eggs are not bouncing around. When the timer is up, remove eggs from the pot and let sit in shell for 5minutes. Very gently remove the shell.

In a separate zip lock bag, add 2 tbsp soya sauce, 2 tbsp mirin, 1/2 tbsp sugar, and a splash of water ( taste seasoning and add more water to dilute if necessary – but remember it’s a marinade so it has to be strong enough in flavor) – add eggs to the bag and marinade for at least 2 hours, ideally 4 to 5 hours or overnight.