Ingredients
Units
Scale
- 2 egg yolks
- 2 tbsp mayo
- 1 tbsp White Mausu black bean rayu
- 2 tsp light soy sauce
- 1 tsp maple syrup
- 1 tbsp parmesan cheese, grated
- 1/2 tsp garlic powder
- 1/2 tsp rice vinegar
- 1 stock cube
- 1.5 L water
- 2 instant ramen cakes
- 200 g mushrooms, sliced
- 1 tbsp light soy sauce
- 30 g butter
- 2 eggs
- White Mausu black bean rayu, for serving
- scallion greens, sliced
- extra parmesan, for serving
Instructions
- Mix the egg yolks, mayo, black bean rayu, 2 teaspoons light soy sauce, maple syrup, parmesan, garlic powder, and rice vinegar until smooth.
- Heat butter in a large pan over medium heat. Fry the mushrooms for 3 to 5 minutes until golden. Add 1 tablespoon light soy sauce, cook 1 more minute, and set aside.
- Bring 1.5 liters water to a boil in a pot and add the stock cube. Soft-boil the eggs for 6 minutes. Cook the ramen for 3 minutes.
- Strain the pot, reserving the noodle water. Peel and halve the eggs.
- Divide the sauce between 2 bowls. Stir in hot broth or reserved noodle water, add the noodles, and top with mushrooms, scallion greens, extra black bean rayu, extra parmesan, and egg halves.
- Prep Time: 5 minutes
- Cook Time: 15 minutes