Prep 5 mins
Cook 15 mins
This is the way Ramen Noodles are traditionally cooked in Korea. "Ra-myeon" noodles are a Korean food.
- Peel and cut potato into small 1/4" (1cm) cubes.
- Place potatoes in water amount as directed on ramen noodle package (plus about 25% more).
- Add seasoning package to water.
- Bring to a boil until potatoes are tender.
- Add green onion and noodles, simmer until noodles are cooked.
- Stir noodles constantly while slowly pouring eggs into noodle mixture, continue stirring.
- Remove from heat immediately once egg is cooked.
This was how my Korean mother made ramen for us when I was growing up (but without the potato). It makes the ramen a lot more filling... kind of like an egg drop soup. If it ends up really milky, you probably put in the egg too quickly or the soup was not hot enough to cook it almost instantly. Make sure the broth is boiling hot and pour in stops and starts to give the egg a chance to cook. I also try to push the noodles to one side to I can pour the egg in clumps.
This was a nice way to spruce up ramen, but I don't think it needs the potato. The potato was pretty much mush by the time it was done. If you use the potato I would add the ramen and onions when the potato is still just a little firm, so the potato doesn't overcook. And you must add the egg very slowly, in small dollops, while the broth is boiling.