Salty, savory, creamy, and perfectly jammy, a ramen egg adds pleasant texture and flavor to your bowl of broth and noodles. What takes them from simple soft-boiled eggs to ramen eggs is the ...

Leave it to Gen Z to know ramen. My oldest son has had a huge thing for inexpensive packaged ramen noodles since he was in grade school. Back then, we attempted to ditch the flavor packet and ...

I put the egg mixture aside and began the next step: boiling the water for my instant ramen. It calls for 500 milliliters, or just over 2 cups of water. When my water reached a rolling boil ...

The students prepared the fixings for a spicy pork Szechuan ramen made with turnips, scallions and soft boiled eggs; chicken fried Mofu ramen built on a type of Japanese broth, bamboo and collards; ...

Pot likker, the broth left over after cooking a pot of greens, makes a flavorful base for ramen in this recipe from chef Rasheeda Purdie. Inspired by her grandmother’s collard greens ...

I haven't seen it in many traditional Japanese ramen dishes, but it complimented the broth's natural saltiness. When I bit into the soft-boiled egg, it had a fluffy texture and a rich, yolky ...

Although ramen is usually considered a Japanese dish ... blanch the frozen soybeans in boiling water, then drain them before removing the pods.