Main ingredients 🥩
Spicy ramenKetchupAnchovy sauceOnionEggGreen chili pepperVinegar
Solo Cooking God Hong Kong-Style Tomato Hangover Ramen
A Hong Kong-style hangover ramen that replaces tomato with a combination of ketchup, anchovy sauce, and vinegar for a sweet-and-sour depth of umami flavor.
🙋 Recommended for
- ⭐ Those looking to try something unique and creative instead of regular ramen
- ⭐ People seeking an unusual hangover meal that’s smooth on the stomach yet bold and tangy
Ingredients needed 🛒1 servings
- Spicy ramen 1 pack
- Ketchup 1 large spoon
- Anchovy sauce 0.5 large spoon
- Onion 1/4 piece
- Egg 1 piece
- Green chili pepper 1 piece
- Vinegar 1 large spoon
- Pepper to taste
- Water 3 paper cups
Recipe 🍳
- Pour 3 paper cups of water into a pot and bring to a boil.
- Add all the solid and powder soup packets from the ramen, then stir in 1 large spoon of ketchup.
- For deeper flavor and umami richness, add 0.5 large spoon of anchovy sauce.
- Once the broth starts bubbling vigorously, add the ramen noodles and 1/4 of a thinly sliced onion.
- When the noodles reach your desired texture, remove them and the onion first and set aside in a bowl.
- In the remaining broth, gently swirl in 1 egg and add 1 chopped green chili pepper.
- Once the egg becomes soft and fluffy, pour the hot broth over the noodles in the bowl.
- Finally, sprinkle 1 large spoon of vinegar and pepper to taste for a bright, refreshing finish.
- In a pot, combine water, soup packets, 1 large spoon of ketchup, and 0.5 large spoon of anchovy sauce; bring the broth to a boil.
- Add noodles and sliced onion, cook until done, then remove noodles first and set aside.
- Add egg and green chili pepper to the remaining broth, cook through, then pour over the noodles and add vinegar and pepper.
Cooking tips 💡
- Even without real tomatoes, ketchup delivers the signature sweet-and-sour umami flavor that blends perfectly into the broth.
- Add vinegar just before turning off the heat or at the very end to preserve its fresh tanginess and clean aroma.
- Removing the noodles first before adding the egg prevents the noodles from overcooking and ensures a neater, more attractive egg shape.
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