Spicy Umami Egg Yolk Ramen with Sautéed Mushrooms and Tomatoes
Ingredients
- 1/4 cup Kewpie mayonnaise
- 2 large egg yolks, divided (1 for mixing, 1 for the topping)
- 1/8 teaspoon monosodium glutamate (MSG)
- 1 tablespoon proprietary spice blend
- 2 medium tomatoes, diced
- 8 ounces mushrooms, sliced
- 1/4 cup Parmesan cheese, grated
- 4 cups ramen broth
- Salt, to taste
- Pepper, to taste
Instructions
1. Prepare the Mushrooms and Tomatoes:
- In a medium-sized skillet over medium heat, add a drizzle of oil.
- Add the sliced mushrooms and sauté for about 5 minutes, stirring occasionally until they are golden brown.
- Add the diced tomatoes to the pan, and cook for an additional 3-4 minutes until they soften. Season with a pinch of salt and a dash of pepper. Remove from heat and set aside.
2. Make the Creamy Egg Yolk Mixture:
- In a small mixing bowl, combine 1 egg yolk, Kewpie mayonnaise, MSG, and the proprietary spice blend.
- Stir vigorously until the mixture is smooth and well incorporated.
3. Prepare the Ramen Broth:
- In a large saucepan, bring the ramen broth to a gentle simmer over medium heat.
- Once simmering, reduce the heat to low and whisk in the creamy egg yolk mixture. Ensure continuous stirring to prevent curdling, allowing it to incorporate fully for about 2 minutes.
4. Assemble the Dish:
- Add the sautéed mushrooms and tomatoes to the ramen broth mixture, stirring gently to combine.
- Cook on low heat for an additional 5 minutes, allowing all flavors to meld together.
5. Finish and Serve:
- Once the broth is done, ladle it into four bowls.
- Top each bowl with the remaining raw egg yolk, allowing each diner to mix it into their bowl before eating for added richness.
- Sprinkle with grated Parmesan cheese.
- Serve immediately for a warm, comforting lunch.
Preparation & Cooking Times
- Preparation: PT10M
10 minutes
- Cooking: PT20M
20 minutes
Total Time
- PT30M
30 minutes
Type of Dish
- Lunch
Keywords
- Ramen
- Umami
- Egg yolk
- Kewpie mayonnaise
- Mushrooms
- Tomatoes
- Parmesan cheese
- Gourmet lunch
- MSG
- Spice blend
Recipe Yield
- Serves 4 adults
Calories
- Total: 1120 calories
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