Sesame Chili Egg Ramen
Craving a flavorful bowl of ramen? You're in luck! This non-traditional Sesame Chili Egg Ramen has spicy, creamy goodness and rich umami flavors from sautéed mushrooms, white miso, tahini, and gochujang. Topped with a crispy fried egg, scallions, sesame seeds, and cilantro, it's pure comfort in a bowl!
Servings: 2
Calories: 438kcal
Equipment
- Chopsticks
- Cast Iron Skillet
- Saucepan
Ingredients
For the soup
- 1 tablespoon unsalted butter
- 1 tablespoon vegetable oil (or any neutral oil)
- 1 medium shallot thinly minced
- 1 white of spring onion thinly minced
- 1 inch fresh ginger grated or thinly minced (or 1 tablespoon of frozen minced ginger)
- 1 cup mushroom or mushroom mix (I used chestnut mushrooms and white slime ji mushrooms), sliced
- 2 teaspoons garlic powder
- 4 cups boiling water
- 2 tablespoons white miso paste
- 2 teaspoons gochujang
- 1 tablespoon tahini
- 1 ½ teaspoons kosher salt
- 3 ounces udon noodles
For the toppings
- 2 free-range eggs
- pepper to sprinkle on top of the fried eggs
- sesame oil drizzle ¼ teaspoon on top of each bowl
- green of a spring onion thinly chopped
- sesame seeds sprinkle ½ teaspoon on top of each bowl
- 1 generous handful cilantro to sprinkle on top of the hot soup (adjust according to taste)
Instructions
- In a pot, heat the vegetable oil and unsalted butter.
- Add the mushrooms and sauté until slightly golden, about 5 minutes.
- Add the minced shallot, the minced white spring onion part, and the grated ginger. Cook until soft, about 3 minutes.
- Add the garlic powder and sea salt and stir for one more minute.
- Add 4 cups (1 liter) of water, white miso paste, gochujang, and tahini. Bring to a boil then simmer gently over medium heat for 10 minutes with a lid on. Taste the broth to adjust saltiness if need be.
- Cook the udon noodles according to the package instructions.
- Meanwhile, fry two eggs in a non-stick frying pan or a skillet. Season with sea salt and pepper.
- When the udon noodles are cooked, transfer an equal amount into two bowls and ladle the broth on top.
- Add the fried eggs and sprinkle the green of the spring onion, sesame seeds, and cilantro.
- Finish by drizzling ¼ teaspoon of toasted sesame oil and serve immediately.
- Enjoy with a glass of chilled off-dry Riesling!
Notes
The saltiness of the broth is crucial to enhance all the flavors of the ingredients. Do not hesitate to taste and adjust the salt accordingly!
I recommend cooking the noodles separately instead of directly in the broth. Cooking the noodles directly in the broth will soak up too much broth, resulting in an unbalanced noodle/broth ratio.
Cracking the egg into a small bowl before pouring it into the skillet is a good way to avoid oil splatters (as well as eggshell accidents. Yes, I have been there too..!)
2 minutes is the ideal cooking time to keep the yolk of the fried eggs runny. If you prefer a more firm yolk, cook the eggs for another minute and you should be good to go.
Nutrition
Calories: 438kcal | Carbohydrates: 43g | Protein: 18g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 179mg | Sodium: 2963mg | Potassium: 415mg | Fiber: 5g | Sugar: 8g | Vitamin A: 536IU | Vitamin C: 5mg | Calcium: 62mg | Iron: 2mg