Caramelized Onion Coconut Ramen

Ingredients

For the caramelized onion coconut broth

2 medium onions, thinly sliced

1 tbsp butter

1–2 tsp chili oil, or to taste

1 tbsp soy sauce

½–¾ cup coconut milk

½–1 cup water or ramen cooking water

For the creamy ramen base

1 medium–large egg yolk

I used 2 because my eggs were small

1–1½ tbsp Kewpie mayo or any good-quality egg mayo

1–2 tsp chili oil

1 tbsp good-quality peanut butter

1–2 tsp soy sauce

Seasoning, to taste

1 tsp Buldak cheese seasoning,

rice vinegar

For the tofu & toppings

Crumbled tofu

Oil

Salt

Fresh chilies

Ramen noodles

Jammy eggs

Spring onions

White and black sesame seeds

Directions

Caramelize the onions:

Heat butter in a pan and add the sliced onions. Cook over medium-low heat until they soften, release their moisture and begin to shrink and turn golden brown.

Add chili oil and continue cooking until the onions are deeply golden and caramelized.

Add soy sauce, then pour in the coconut milk and water/ramen cooking water. Mix well and keep the broth hot.

Make the creamy base:

In a large bowl, add the egg yolk, Kewpie mayo, chili oil, peanut butter, soy sauce and your seasoning. Add the Buldak cheese seasoning . Mix everything until smooth.

Add the hot broth:

Pour the warm caramelized onion coconut broth into the egg-yolk mixture while continuously whisking. Do not put the bowl back on the heat or simmer it. The heat from the broth gently cooks and emulsifies the yolk, creating a silky, creamy broth.

Add your cooked ramen noodles and mix everything together until the noodles are beautifully coated in the creamy broth.

For the crispy tofu:

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

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

And you’re done. 🤌🏼🍜