This modern take on instant ramen transforms a humble package into something restaurant-worthy. I developed this method to maximize flavor while keeping the process effortless and fast.
The secret lies in a few strategic upgrades: soft-boiled eggs, fresh aromatics, and a touch of butter for richness. These small additions elevate the dish without complicating the cooking.
What you get is a bowl of noodles with silky broth, tenderramen, and a perfectly jammy egg—all ready in under 15 minutes. It is the ideal solution for busy weeknights.
This version proves that great food doesn’t need a long ingredient list or complicated steps. Here’s how to make it.
Ingredients for Kylie Jenner Ramen Recipe with Egg
A few strategic upgrades turn simple ramen into a restaurant-worthy bowl in minutes.
| Ingredient | Amount | Notes |
|---|---|---|
| Instant Ramen Noodles 🍜 | 2 packages | Discard seasoning packets or save for other uses |
| Large Eggs 🥚 | 2 whole | Room temperature preferred for even cooking |
| Unsalted Butter 🧈 | 2 tbsp | For silky broth enrichment |
| Garlic Cloves 🧄 | 4 cloves | Minced for aromatic base |
| Fresh Ginger Root 🌿 | 1 piece | About 1-inch, grated for depth |
| Green Onions 🧅 | 4 whole | Thinly sliced, white and green parts separated |
| Low-Sodium Soy Sauce 🫒 | 3 tbsp | For umami seasoning |
| Sesame Oil 🫒 | 1 tsp | Toasted variety for nutty aroma |
| Red Pepper Flakes 🌶️ | ½ tsp | Adjust for spice preference |
| White Miso Paste 🥣 | 1 tbsp | Optional for extra depth |
| Fresh Cilantro 🌿 | ¼ cup | Roughly chopped for garnish |
| Sriracha Sauce 🔥 | 1 tbsp | For serving, optional heat |
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The eggs are non-negotiable here. Fresh, large eggs give you that perfect jammy center—older eggs peel easier (that’s the trade-off). Trader Joe’s or Costco have great organic options if you’re restocking. For the noodles, any instant ramen brand works, but I prefer the slightly thicker ones. The miso paste is optional but adds serious depth (look for it in the refrigerated section at Whole Foods).
No miso? A splash of fish sauce works in a pinch (but keep it vegan-friendly if needed). Swap green onions for chives if that’s what you’ve got. The butter is key for that silky texture—don’t skip it. If you’re avoiding dairy, coconut oil adds richness without the same flavor. Sriracha can be any hot sauce, or skip it entirely. The ginger and garlic? Fresh only—no powders here.
Everything comes together fast, so prep all ingredients before starting. Leftovers? Not ideal—the noodles soak up the broth. If you must, store components separately and reheat gently. The eggs keep peeled in water for 2 days, but the noodles are best fresh. Double the recipe if cooking for a crowd.
Why You’ll Love This Recipe
- 20-Minute Meal: I can go from hungry to full in the time it takes to watch a sitcom, just boiling noodles and frying an egg.
- Butter & Garlic Magic: The butter toasts the garlic and ginger into a rich, fragrant base that makes the cheap ramen taste like a bowl from a real noodle shop.
- Late-Night Savior: It’s my go-to after a long day when I need something warm, filling, and ready before the takeout guy even answers.
- Pantry Champion: All the ingredients live in my cupboard or fridge door, so I never have to add “ramen fixings” to the shopping list.
Step-by-Step Instructions for Celebrity-Style Noodles With Egg
Here’s the method that turns basic ramen into something extraordinary.
Step 1: Prepare the Aromatic Base
Mince the 4 cloves Garlic Cloves and grate about 1-inch of the Fresh Ginger Root. Thinly slice the 4 whole Green Onions, keeping white and green parts separate. This trio forms the flavor foundation of your broth.
Heat a saucepan over medium heat and add the 2 tbsp Unsalted Butter. When it melts and starts to foam, add the minced garlic and grated ginger. Sauté for 1-2 minutes until fragrant but not browned—you want to develop the flavors without burning them.
Add the white parts of the green onions and cook for another 30 seconds. This builds layers of aroma that will infuse into your broth. The mixture should smell incredibly inviting at this point.
Step 2: Build the Umami-Rich Broth
Add the 2 packages Instant Ramen Noodles (discard seasoning packets) to the saucepan along with 4 cups of water. Stir in the 3 tbsp Low-Sodium Soy Sauce, 1 tsp Sesame Oil, and 1 tbsp White Miso Paste. The miso adds a deep, savory complexity that’s the secret to this dish.
Bring to a gentle boil, then reduce heat to medium-low. Let it simmer for 3-4 minutes so the flavors meld together. You’ll notice the broth turning a rich, golden color as the miso dissolves completely.
Taste and adjust seasoning if needed, then stir in the 0.5 tsp Red Pepper Flakes. This gives just the right amount of heat to balance the richness of the broth.
Step 3: Cook the Noodles and Eggs
Once the broth is flavorful, add the noodles from the 2 packages Instant Ramen Noodles. Cook for 2 minutes, stirring occasionally to prevent sticking. The noodles should be just shy of fully cooked at this point.
Create two wells in the broth and crack the 2 whole Large Eggs into them. Cover the pan and cook for 4-5 minutes until the egg whites are set but yolks remain runny. The steam will help cook the tops of the eggs perfectly.
This technique gives you that beautiful poached egg effect right in your broth.
Step 4: Finish and Garnish
Ladle the noodles, broth, and eggs into two serving bowls. The eggs should be nestled among the noodles, ready to be broken into the rich broth. This creates a creamy, luxurious texture when mixed.
Garnish with the green parts of the Green Onions and the 0.25 cup Fresh Cilantro. Drizzle with 1 tbsp Sriracha Sauce if you want extra heat. The fresh herbs add a bright contrast to the rich, savory broth.
Serve immediately while hot. The combination of silky broth, tender noodles, and perfectly cooked eggs makes this dish feel indulgent yet comforting.
Pro Tips For Making Kylie Jenner Ramen Recipe With Egg
- Cook Noodles Separately: Boil the ramen noodles in plain water first, drain, then add to the butter-garlic-ginger mixture—this prevents them from turning mushy while the aromatics cook.
- Room Temp Eggs: Take the eggs out of the fridge 10 minutes before cooking so they poach evenly in the hot broth instead of cracking from the temperature shock.
- Grate the Ginger: Skip the mincing and use a microplane for the ginger—it blends better into the butter and won’t leave stringy bits in your ramen.
- Save Some Pasta Water: Keep ¼ cup of the noodle cooking water to loosen the sauce at the end; it helps the butter and seasoning cling to every strand.
Pro Cooking Tips for Perfect Results
Butter Integration
Add the 2 tbsp Unsalted Butter at the start to bloom the garlic and ginger—this infuses the fat with aroma before the broth builds. I use Kerrygold for its rich, creamy texture. The butter creates a silky emulsion in the final broth. 💛
Egg Timing
Crack the 2 whole Large Eggs into wells only after the noodles have cooked for 2 minutes. This timing ensures the whites set while yolks stay jammy. Cover the pan immediately to trap steam for even cooking.
For extra consistency, use room temperature eggs—they cook more evenly and peel cleaner if you prep ahead.
Miso Dissolving
Whisk the 1 tbsp White Miso Paste into a small amount of warm broth first to prevent clumping. I find Miso Master brand dissolves most smoothly. This step guarantees a velvety, lump-free broth every time. 🔥
Broth Simmer
Keep the broth at a gentle simmer, not a rolling boil, to avoid breaking the noodles or overcooking the eggs. Adjust the heat to medium-low once the initial boil is achieved. A heavy-bottomed pot helps maintain even temperature.
Garnish Strategy
Add the 0.25 cup Fresh Cilantro and green onion tops last—they should stay bright and crisp. Drizzle Sriracha on the side so everyone can customize their heat level. Fresh herbs make all the difference in this dish.
Nutrition Facts
Frequently Asked Questions
What if I don’t have miso paste?
No problem! Substitute with 1 tbsp soy sauce plus 1 tsp fish sauce for similar depth. Skip entirely if needed—the dish will still taste great with just the aromatic base.
Can I use pre-boiled eggs?
Yes, but soft-boil them separately for 6 minutes and add to the broth at the end. The poached-in-broth method gives better flavor infusion, though.
Why does this recipe use butter?
The 2 tbsp butter creates a silky emulsion in the broth, adding richness without heaviness. It’s the secret to that velvety texture.
How spicy is this dish?
Mild by default—the 0.5 tsp red pepper flakes add subtle heat. Adjust to taste or skip entirely. Serve with Sriracha on the side for extra kick.
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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