Ingredients
- 1 tbsp beef bouillon
- 1 tsp miso paste
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp white pepper
- 1/4 tsp cayenne
- 1/2 tsp ginger
- 1 tbsp soy sauce
- 2 tbsp kewpie mayo
- 1 egg yolk
- 1 1/2 cups beef stock
- 85g ramen noodles
Garnish:
- 7 minute egg
- scallions, finely minced
- leftover rotisserie chicken, shredded
- chili crisp
- fried shallots
Directions
- Whisk together the bouillon cube, miso, garlic powder, onion powder, pepper, cayenne, ginger, soy, mayo, and yolk in a bowl.
- Bring the stock up to a gentle boil, then reduce to a simmer.
- Slowly drizzle the hot stock into the mixture (being mindful to temper the yolk gradually) whisking to combine into a rich, creamy ramen broth.
- Cook the noodles as per package instructions then add to the bowl.
- Garnish with the soft egg (cut in half), scallions, leftover chicken, chili crisp, and shallots. Enjoy!