Ingredients
Scale
- 2 packs ramen noodles
- 4 cups chicken or vegetable broth
- 2 tablespoons Korean gochujang (red pepper paste)
- 1/2 cup heavy cream
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 2 soft-boiled eggs
- Green onions for garnish
- Sesame seeds for garnish
Instructions
- Cook ramen noodles according to package instructions. Drain and set aside.
- In a large pot, combine broth, gochujang, soy sauce, and sesame oil. Bring to a simmer.
- Stir in heavy cream until well combined and heated through.
- Add cooked noodles to the broth and toss gently to coat.
- Serve topped with halved soft-boiled eggs, green onions, and sesame seeds.
Notes
- Adjust spice level by adding more or less gochujang.
- Use dairy or coconut milk for a vegan version of the creamy broth.
- Prepare eggs ahead of time for quick assembly.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Korean
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 550 Kcal
- Sugar: 6g
- Sodium: 1200mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 78g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 150mg