Caramelized Onion Coconut Ramen

Creamy, spicy, nutty ramen with jammy caramelized onions, coconut milk and crispy tofu.

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

• 1/2 - 3/4 cup coconut milk

• 1/2 - 1 cup water or ramen cooking water

For the creamy ramen base

• 1 large egg yolk

• 1 - 1 1/2 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:

1. 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.

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

3. 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:

1. 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:

1. 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.

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

For the crispy tofu:

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

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