Smoked Ramen and Soft-Boiled Egg Soup
A five-minute turn in a stovetop smoker gives instant ramen noodles a depth of flavor that tastes like it took hours. You start by steaming eggs in the shell, before placing them in the smoker with the noodles. Then make the instant ramen in the usual way, and serve the smoked egg on top. It’s simple, comfortingly complex, and satisfying all at once.
Special equipment: You’ll need a stovetop smoker for this recipe—our favorite is the compact and affordable model from Camerons.
This recipe was featured as part of our Beyond the Ramen Burger: 4 Amazing Ramen Transformations project.
- 2 eggs
- 1 packet instant ramen
1Steam the eggs by filling a large pot with water so that about an inch of water covers the bottom of the pot. Place the steamer insert inside of the pot and cover.
2Next, bring the water to a boil over high heat.
3Add the eggs to the basket and cover the pot.
4Steam the eggs for 6 minutes for soft boiled or 12 minute for hard.
5Rinse them under cold water until cooled, then peel carefully.
6In a stovetop smoker over smoldering maple chips, smoke the uncooked ramen and peeled, soft-boiled eggs for 5 minutes and set aside. (Note: I like to smoke a few extra blocks of uncooked noodles for a future date!)
7Boil the ramen in the usual way and make soup. Divide the noodles and broth between 2 bowls. Add a smoked egg on top of each serving.
Photos by Chris Rochelle
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