A bowl of pho-style ramen with purple cabbage, carrots, shredded egg, and noodles in a rich broth.

Pho Ramen

By John R. Beckett

Instant ramen dressed up into something closer to pho.

Ingredients

Serves 1 to 2.

  • 1 pack ramen (or other noodles)
  • 3 cups water
  • 2 eggs, beaten
  • Cilantro, chopped
  • Chili pepper flakes
  • 1 tablespoon tsang sauce (teriyaki sauce)
  • 1 tablespoon rice vinegar
  • Ramen spice pack (soy sauce)
  • McKay's chicken seasoning
  • Cabbage, thin sliced, optional (purple is nice)
  • Carrots, sliced long or round, optional
  • Seaweed papers, sliced, optional

Method

  1. Boil the water, then turn the heat down a bit as you pour the eggs in. Keep it hot just short of boiling to cook the eggs. The trick is to have chunks of stringy egg, not diluted egg water.
  2. Add everything else, with the ramen noodles last.
  3. It's done when the ramen noodles are cooked.

Back to Recipes.