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Ingredients

Ramen

  • 2 servings Signature Shoyu Ramen

Soup

  • 2 packets SignatureShoyu Ramen Soup Base
  • 1 cup Hot Water

Toppings

  • 2 BoiledEggs
  • 1 tbsp Sweet Relish
  • 1 tbsp Mayonnaise
  • Salt & Pepper by preference
  • Paprika by preference
  • 1 slice Chashu (Braised Pork)
  • 2 Mini Sausages
  • 6 slices Kamaboko (Fishcake)
  • Edamame (Soybean) by preference

Instructions

  • Make boiled eggs and cut the eggs vertically. Separate the egg yok in a small bowl and mix with sweet relish, mayonnaise, salt, and pepper. Fill the empty part of the eggs with the mixture. The deviled eggs are ready!
  • Cut the chashu, sausages, and kamaboko into small bite sized slices. Shell the edamame and set aside.
  • Boil plenty of water in a pot and follow the package instructions to cook the ramen noodles. Once the noodles are cooked, drain well. Prepare the soup by mixing the soup base and hot water in a bowl. Add in the noodles and let it sit for about 3 minutes to soak in the flavor. Using a strainer, drain well.
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  • Thinly apply butter inside the round egg tart mold, and coat with flour. Place the ramen noodle from step 2 and shape with the mold. Gently push down the noodles so that it is thin and shaped with enough space to decorate the center with toppings.
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  • In a 350F (180C) pre-heated oven, bake the noodles for approximately 30 minutes (The time depends on the type of oven).
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  • Remove the tart mold from the oven and let it cool. Remove the noodles from the tart mold, and the ramen nest is ready!
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  • Once the ramen nest is cooled down, decorate with deviled egg, chashu or sausage, kamaboko, and edamame. Enjoy!