You have to work fast so as not to scramble the egg - you’re basically tempering the egg with this process. Use the chopsticks or fork to quickly combine/cook the slurry into a base sauce. After the noodles have cooked for about two minutes, pour about one-half cup of the ramen noodle water into the slurry in the bowl.Use chopsticks or a fork to blend the mix together until well emulsified. In the meantime, add the mayo, seasoning pack, egg, and garlic to a waiting bowl.Add the ramen and boiling water to a small pot and boil for about one minute.You go from the above to this below as the first step. This might be the hardest visual to get past.

1 pack of instant ramen w/seasoning pack.This is adding minced garlic and egg with that mayo and creating a slurry of sorts to really transform your seasoning packet into something totally different. It’s more than just adding some kewpie mayo though (again, adding fat seems like a no-brainer). This seems to be one of the more popular “hacks” all over social media at the moment. Yes, there are add-ons as part of that, but this is about elevation and not just addition. So I searched for “hacks” that actually changed the texture and structure of the dish. A quick note, a lot of the “hacks” out there are simply “add some leftover meat and herbs to your bowl of ramen.” And, sure, that’s fine but I needed to go deeper than just pairing last night’s leftover roast chicken breast or an egg with my noodle and season packs. So, I scoured the internet and social media and found five “hacks” that felt intriguing enough to actually try. I was lucky enough to live with someone who could really work some magic with a simple pack of IndoMie, and I carry that knowledge with me to this day (more on that later). But I really upped my ramen game after living in Indonesia for a year. I’ve been adding American cheese, leftover meats, and onions or garlic to my instant ramen since the 1990s. When the assignment to prepare and stress test ramen hacks came across my desk, I got pretty excited. And while cracking open a bag, pouring everything into a bowl, and covering that bowl with boiling water is the easiest way to prepare the dish, there are about a million things you can do to jazz it up - whether you’re in the dorm or your own kitted-out kitchen. Eventually, the price dropped to pennies and instant ramen (often simply called “Top Ramen” in the US, because that’s the most ubiquitous brand or Maggi Noodles in the UK for the same reason) became the cornerstone of kitchens large and small from Jakarta to Juneau. The modern iteration of the dish - created by legendary food inventor Momofuku Ando in Japan - was initially a luxury item, being way more expensive than fresh noodles back in the 1950s. Instant ramen is a staple in homes all over the world.