So I know I’m really late in the game with this one. Ramen buns exploded on the food scene quite some time ago. I just never got around to making them, which is rather shocking considering how much I go on and on about ramen in general. You think I would have jumped at the opportunity to bastardize the ramen noodle much sooner.
In addition to never making them I’ve never tried them either. Mainly because I don’t go out to eat that often, but also because—prior to my recent move—I wasn’t near any place that offered them. It’s all very terrible and shocking I’m sure.
This brings me to a particularly windy morning last week when I had my heart set on some avocado toast. Toast and avocado will never go out of style, I hope. Not that it would matter, I’d still eat it at least once or twice a week. You can be as minimal or extravagant as you’d like with toppings. I hade eggs, tomato, and some marinated artichoke hearts; a winning combination from where I was standing.
Plus, a nice photo of breakfast toast is always a crowd pleaser. I set about gathering ingredients when I realized—with a panicked survey of the kitchen—I’d run out of bread. Now I live right by a Vons and it would have been easy to run out and remedy this issue. But on this blustery day I was tired, feeling a little sick, and…haha ok I was actually just feeling very lethargic and lazy.
What to do? What to do? I began rummaging through cupboards looking for breakfast alternatives. Breakfast rice? Hmm is that a thing? Breakfast ramen? Yeah I’ve made that before—that’s when it hit me. Ramen buns! People make buns out of ramen. Buns are bread. Bread can be toasted. Ramen is toast! It was a very scientific conclusion.
Then I got really excited! Mulling over the prospect of ramen breakfast toast I switched up my topping ideas. I decided to do a soft-boiled egg, some spicy nori, and a pico de gallo flavored with fresh ginger and soy sauce. If only I’d had some pork belly lying around… Making the “toast” is easy. I used one egg per package of ramen. Let the noodles chill in ramekins for thirty minutes, fried them in a little oil, and assemble.
These were far better than I expected! I was anticipating a slightly gimmicky dish that was fun and entertaining but not something I’d eat very often. I. Was. Wrong. If you are into noodles and toast and food in general this is for you! And don’t let my toppings limit you. You could be far more creative and yield even more exciting results!
Leave a comment below if you have some more inspired topping combos for me to try out next time!
- 2 packets instant ramen
- 4 eggs
- Vegetable oil for frying
- 1 cup diced tomato
- 1 small jalapeno, minced
- ¼ cup diced red onion
- 1-2 Tbsp. sweet soy sauce*
- 1 tsp. fresh grated ginger
- 1 lime
- 1 avocado
- Chili flakes, optional
- Sriracha, optional
- Make the Ramen “Toast”
- Cook ramen noodles according to package instructions. Drain and rinse with cool water for about 15 seconds.
- Whisk together two eggs with a little salt and carefully mix in noodles.
- Divide noodles evenly into 4 ramekins or bowls. Use plastic wrap to press noodles into bottom of the bowls and help hold shape.
- Refrigerate for at least 30 minutes.
- Make the Soft-boiled Eggs
- Bring a pot of water to a rolling boil then reduce to a gentle simmer.
- Carefully add in 2 eggs, one at a time, with a slotted spoon.
- Cook for about 6.5 minutes for a soft, runny yolk and set white. Use a timer!
- This takes practice to get right and sometimes you may find you need to adjust your cooking time to get it just right. I would recommend cooking a few extra eggs at different increments just to test it out.
- Remove eggs with spoon and place into an ice bath to stop cooping process. Carefully peel and set aside until ready to use.
- Prep your Toppings
- Combine tomato, onion, jalapeno, ginger, and juice from half a lime in a bowl.
- Add in 1 Tbsp. of sweet soy sauce and taste test before adding more. Not all soy sauce is created equal, some are saltier than others.
- Mix to combine and set aside.
- Slice avocado however you see fit and use the other half of the lime to prevent it from turning brown.
- Cook “Toast” and Assemble
- In a large non-stick pan heat a thin layer of vegetable oil over medium heat.
- Carefully plop noodle “toast” out into pan. I’d do one at a time.
- Cook for about 3 minutes on each side or until lightly crisp and golden.
- Top each toast with nori, ¼ of the avocado slices, ¼ cup pico de gallo, and ½ of a soft boiled egg.
- Serve with chili flakes or Sriracha and enjoy!