[intro-text size=”25px”]Happy Birthday Momofuku Ando! Where would the world be without instant ramen noodles? I’ve been eating—no; inhaling ramen noodles since as far back as I can remember. [/intro-text]When I was younger, my parents discovered that I had an extremely selective appetite as well as a severe peanut allergy. My mom was out of sorts, wondering what she could supplement as a go-to meal since the traditional PBJ was a no-go. My grandma suggested to try ramen noodles, because, “Everybody likes ramen.” Sure enough I fell in love, and have been teased about my obsession ever since.

During my college years I ate ramen out of a microwave for breakfast, lunch, and dinner. The present from my best friend on my 21st birthday wasn’t a case of beer, it was a book called 101 Ways to Eat Ramen Noodles. And today, I woke up to texts from two different friends who were making sure that I knew it was Momofuku’s birthday. It’s safe to say I’m a certified ramen-head.

The best part about my extensive ramen obsession is that over the years I have experimented around enough to the point where I have several recipes for ramen, it’s so easy to add in a few ingredients and come up different versions of the original! I’ve eaten bacon-egg-and-cheese ramen, ramen stir-fry, ramen spaghetti, kimchi ramen, you name it, and I’ve probably had it.

In honor of his 105th birthday, here’s a recipe for my all-time favorite way to eat ramen: spicy style with scallions, mushrooms, and a 6-minute egg![Best_Wordpress_Gallery id=”3″ gal_title=”Ramen”]

Spicy Ramen Noodles:


  • 1 Ramen package (chicken flavor)
  • 1 Tablespoon of Asian chili powder
  • 1/4 Cup chopped scallions
  • 1/2 Cup shitake mushrooms
  • 1 Egg


  1. Bring 2 cups of water to a rapid boil in a small pot. Grab another medium sized pot and bring another 2 1/2 cups of water to a boil.
  2. Place the egg into the small pot of boiling water and set the timer for 6 minutes. Be sure to take it out after exactly 6 minutes so that it will cook properly. (Timing is crucial; it’s called a 6-minute egg for a reason!)
  3. While your egg is cooking, add your ramen noodles, chicken seasoning packet, chili powder, scallions, and shitake mushrooms to the medium sized pot of boiling water. Turn down the flame so that there is a low boil, and stir. Let the noodles and veggies cook for 4-5 minutes.
  4. When your egg is done, run it under cold water for 2 minutes. Peel it, then cut in half—the same way you would if you were going to make it into a deviled egg.
  5. Pour the finished ramen into a bowl and carefully set the egg halves on top. They will float! Enjoy



  • In order to help your egg peel easier you can add a teaspoon of baking soda once you place the egg in the boiling water.
  • Meat can also be added to this dish; I used lamb riblets, but you can use poached chicken, pork belly, or beef.[/well]
  • Contributing Writer for Pressure Life & Blogger/Owner of Foods of Jane

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