Easy Ramen Recipe in Under an Hour

After nearly two years of silence, I’m back with something special—a recipe! This post is proof that good things can make it out of the group chat. The saying usually goes, “when the girls/guys make it out of the chat,” referring to how rare it can be for long-overdue meetups. But this time, it’s a recipe that made it out—a delicious one, might I add: Lisa’s Ramen.

How I needed the recipe

For my bridal shower, I asked everyone to share a recipe they love or wanted me to try. My brother’s, now fiancée (how exciting!!!), Lisa, shared her ramen recipe, and let me tell you, I was over the moon! The last time she made it, it was so good I couldn’t stop thinking about it. Naturally, I had to give it a whirl. I made a few tweaks to suit Tyler and my taste buds, but the essence of Lisa’s creation is still there. Here’s how I brought it to life…

Lisa’s Ramen Recipe (with Mel’s Twist)

Ingredients to Use

• 2 ramen packets (same or different flavors)
• 2 eggs
• 1 cup kewpie mayo
• 12 dumplings
• 1 cup brown sugar
• 1 cup soy sauce
• Optional: Kimchi seasoning mix, garlic, 1 tbsp ginger root, chili oil crunch

Screenshot the Directions

1. Soft-Boil the Eggs. Place the eggs in a pot with water and heat until boiling. Let the eggs sit in the boil for three minutes, then transfer them to a bowl of ice water to stop the cooking process.
2. Cook the Ramen. Follow the instructions on the ramen packet. While cooking, stir in ½ cup soy sauce, ½ cup brown sugar, and ½ cup water per packet.
3. Cook the Dumplings. Heat up the dumplings according to the package instructions, then set them aside for serving.
4. Make the Sauce. Whisk ½ cup kewpie mayo with ½ cup water. Peel the soft-boiled eggs, mash them, and add to the mayo mixture. Divide the sauce evenly into the ramen bowls.
5. Assemble and Add Spices. Combine the ramen and dumplings in a serving dish. Sprinkle Kimchi seasoning mix or other optional spices to taste.

Serving Notes

• Serves two people generously, or up to four if you prefer smaller portions.
• Prep and cooking took me about an hour.

The Verdict

• My Take: It was a bit soupier than I prefer (I like less liquid with my meals), but Tyler was obsessed. He even used the leftover broth as a dipping sauce for snacks!
• What I Skipped: I opted out of the garlic, ginger root, and chili oil crunch. Totally a personal preference!

A note from the Chef

Thank you. Seriously. Thank you for sticking with me through my writing hiatus and life transitions. Your support means the world. A lot has changed—I’ve officially moved to Illinois from Florida with my hubby. It’s a big shift, but one that feels right for us. While I miss my family, I’m lucky to see them often. Life is full, busy, and wonderful, and sharing moments like these with you makes it even better.

Until next time, Mel

P.S. Let me know if you try the recipe! I’d love to hear your thoughts (and see your photos!).