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Ramen Deluxe: Ramen with a Double Egg Omelette and Crispy Potatoes

Recipe by The Cozy Bowl Kitchen

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  • Total Time40 minutes
  • Yield2 bowls 1x

A clean soy and chicken ramen broth topped with a soft folded double-egg omelette and crisp pan-fried potato slices. Our home version of Ramen Deluxe at The Cozy Bowl.

Ingredients

Scale

For the crispy potatoes

  • 300 g Maris Piper potatoes, peeled and cut into 5 mm rounds
  • 1 tsp salt, for the cooking water
  • 2 tbsp vegetable oil
  • 10 g unsalted butter
  • Fine sea salt and black pepper, to season

For the broth

  • 1 tbsp toasted sesame oil
  • 2 garlic cloves, thinly sliced
  • 15 g fresh ginger, peeled and sliced
  • 800 ml good chicken stock
  • 2 tbsp light soy sauce, plus more to taste
  • 1 tbsp mirin
  • 10 g unsalted butter

For the omelette blankets

  • 4 large free-range eggs
  • 2 tbsp cold water
  • 2 pinches fine sea salt
  • 1 tsp vegetable oil, for the pan

To assemble

  • 200 g fresh ramen noodles, or 140 g dried ramen nests
  • 2 spring onions, thinly sliced
  • 1 tsp toasted sesame seeds
  • Chilli oil, to serve (optional)

Instructions

  1. Put the potato rounds in a pan of cold water with 1 tsp salt. Bring to the boil and cook for 6 minutes, until a knife tip meets only slight resistance in the centre. Drain and leave in the colander for 5 minutes to steam dry.
  2. Fill your serving bowls with boiling water to warm them and set aside.
  3. Warm the sesame oil in a saucepan over a medium heat. Add the garlic and ginger and cook for 60 to 90 seconds until fragrant but not browned. Add the stock, soy sauce and mirin, bring to a gentle simmer and cook for 10 minutes.
  4. Meanwhile, heat the vegetable oil and butter in a large frying pan over a medium-high heat. Add the dried potato slices in a single layer and fry undisturbed for 3 minutes, then turn and fry for a further 3 to 4 minutes until deep golden and crisp on both sides. Season with salt and pepper and transfer to a plate lined with kitchen paper.
  5. Bring a separate pan of unsalted water to a rolling boil. Cook the noodles according to the packet but drain 30 seconds early. Shake the colander well.
  6. Lift the ginger and garlic out of the broth and discard. Taste and add more soy sauce a teaspoon at a time if needed. Whisk in the butter off the heat.
  7. Tip the water out of the warmed bowls, divide the noodles between them and ladle the hot broth around the edges.
  8. Beat 2 eggs with 1 tbsp cold water and a pinch of salt until completely uniform. Heat a 20 cm non-stick pan over a low-medium heat with a trace of oil. Pour in the egg, tilt to cover the base and cook undisturbed for 90 seconds to 2 minutes, until the surface has just lost its wet shine. Do not flip or brown it.
  9. Slide the omelette straight onto the first bowl and fold the edges loosely over the noodles. Repeat with the remaining 2 eggs for the second bowl.
  10. Tuck the crispy potatoes into one side of each bowl so they sit half out of the broth. Scatter over the spring onions and sesame seeds, add chilli oil if you like, and serve immediately.

Notes

Make ahead: The broth can be made up to 3 days ahead and refrigerated, or frozen. The potatoes can be par-boiled and refrigerated for a day, then fried when you need them. The omelettes must be cooked to order.

The mistake to avoid: Do not submerge the potatoes in the broth. Prop them against the side of the bowl or they will turn soft within two minutes.

Variations: Scatter 30 g grated cheddar over the omelette before folding, add 2 to 3 slices of cooked chicken or beef under the blanket, or air-fry the par-boiled potatoes at 200°C for 12 to 15 minutes instead of pan-frying.

Equipment: Three pans including a 20 cm non-stick frying pan, a colander, a sharp knife, a ladle and deep serving bowls.

Allergen note: Always check the label of every ingredient you use, as recipes and allergen information can change. People with food allergies or intolerances must also consider cross-contamination.

Take particular care with the eggs, the noodles (wheat, egg), soy sauce (soya, wheat), stock (celery, wheat), butter (milk), and sesame oil and seeds (sesame). Allergen information must be confirmed by The Cozy Bowl before it is relied upon.

This is a home recipe inspired by a dish or flavour available at The Cozy Bowl. It is not the restaurant’s exact commercial recipe.

Find it online: https://thecozybowl.co.uk/ramen-deluxe-egg-omelette-potatoes/