Caramelized Onion Coconut Ramen

Ingredients

• 2 Onions (medium, thinly sliced)
• 1 tbsp Butter
• 2.5 tsp Chili oil (Use 1–2 tsp for the broth, or to taste, and 1–2 tsp for the creamy base; combined range shown as 2–4 tsp total.)
• 1 tbsp Soy sauce (Use 1 tbsp for the broth and 1–2 tsp for the creamy base; combined range shown as 1 tbsp plus 1–2 tsp.)
• 0.625 cup Coconut milk (½–¾ cup)
• 0.75 cup Water or ramen cooking water (½–1 cup)
• 1 Egg yolk (1 medium–large; author used 2 when eggs were small)
• 1.25 tbsp Kewpie mayonnaise or egg mayonnaise (1–1½ tbsp; Kewpie or another good-quality egg mayonnaise)
• 1 tbsp Peanut butter (Good-quality)
• Seasoning (To taste; type not specified)
• 1 tsp Buldak cheese seasoning
• Rice vinegar (Amount not specified)
• Tofu (Crumbled; amount not specified)
• Oil (A little, for sautéing tofu)
• Salt (Amount not specified; for tofu)
• Fresh chilies (Amount not specified)
• Ramen noodles (Amount not specified; cook before adding)
• Jammy eggs (Amount not specified; for topping)
• Spring onions (Amount not specified; for topping)
• White sesame seeds (Amount not specified; for topping)
• Black sesame seeds (Amount not specified; for topping)

Steps

1. 1

   Heat the butter in a pan over medium-low heat. Add the thinly sliced onions and cook until softened, their moisture has released, and they have begun to shrink and turn golden brown.

2. 2

   Add 1–2 tsp chili oil to the onions and continue cooking until they are deeply golden and caramelized.

3. 3

   Add 1 tbsp soy sauce. Pour in the coconut milk and ½–1 cup water or ramen cooking water, mix well, and keep the broth hot.

4. 4

   In a large bowl, add the egg yolk, mayonnaise, 1–2 tsp chili oil, peanut butter, 1–2 tsp soy sauce, seasoning to taste, and the Buldak cheese seasoning. Mix until smooth. This base does not need to be cooked.

5. 5

   While continuously whisking the egg-yolk mixture, gradually pour in the hot caramelized-onion coconut broth. Do not return the bowl to the heat or simmer it; the broth's heat gently cooks and emulsifies the yolk.

6. 6

   Add the cooked ramen noodles and mix until thoroughly coated in the creamy broth.

7. 7

   Sauté the crumbled tofu in a little oil with salt and fresh chilies until slightly crispy and crumbly.

8. 8

   Top the ramen with the crispy tofu, jammy eggs, spring onions, and white and black sesame seeds. Serve.

Notes

The source gives no quantities for the tofu, oil, salt, chilies, noodles, or toppings, and lists rice vinegar without specifying when or how much to use. No serving yield is stated; two servings is an estimate. The source does not specify noodle cooking directions or time/temperature for caramelizing the onions.

Nutrition per serving

• main
• ramen
• vegetarian
• spicy
• creamy
• stovetop
• noodle soup