What’s more, this recipe for savory egg custard comes from the highest authority: Nissin, makers of Cup Noodle. Don’t worry, since this is an instant ramen-related recipe, the list of ingredients, equipment, and steps are short and simple. All you need is:
● A cup of instant ramen
● An egg
● A microwave-safe coffee mug or teacup
● Plastic wrap
Make and eat the cup of instant ramen like you ordinarily would (i.e. add boiling water, slurp up the noodles, and murmur “Oh man that’s goooood”). However, make sure to leave some broth, and if you can resist the urge to eat the shrimp, it’ll make your chawanmushi even tastier.
Once you’re done with the noodles, crack the egg and pour it into the leftover broth.
Stir the egg and broth together. We suppose you could use a whisk if you want to get fancy, but whatever chopsticks you were using to eat the ramen with should work fine too.
Pour the broth and egg (and shrimp, if you saved them) into your microwavable cup. Again, if you’re feeling classy or want your egg tart to have a super smooth texture, you can use a tea strainer, but it’s not a must.
Cover the cup with plastic wrap and pop it in the microwave. At 200 watts, two minutes and 45 seconds should do the trick, and that’s all there is to it!
The result is a soft, fluffy, and surprisingly visually appealing chawanmushi, and it tastes even better than it looks. Compared to the egg tart you might be served as part of an expensive multi-course kaiseki meal, the flavors are stronger, but this is a delicious and accessible take on the dish, with plenty of creamy, savory flavor.
Of course, if you want a milder flavor, or just for the egg to take more of a lead role in the flavor department, all you have to do is use less broth, which is easy to do by pouring however much of the liquid you want to use into your microwavable cup and then adding the egg to it. We did two Cup Noodle trials, one with about 150 milliliters (5.1 ounces) and one with 100 milliliters, and both had their own unique appeal.
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