Fusion muffins with ramen noodles and eggs offer a tasty, portable snack for brunch, breakfast, or parties.
# Ingredients:
→ Ramen Base
01 - 1 package instant ramen noodles (approximately 3 ounces, seasoning packet discarded)
02 - 2 tablespoons soy sauce
03 - 1 teaspoon sesame oil
04 - 1 teaspoon mirin (optional)
05 - 1/2 teaspoon granulated sugar
06 - 1 medium green onion, thinly sliced
→ Egg Mixture
07 - 4 large eggs
08 - 1/3 cup whole milk
09 - 1/4 teaspoon kosher salt
10 - 1/4 teaspoon ground white pepper
→ Toppings
11 - 1 tablespoon toasted sesame seeds
12 - 1 tablespoon nori flakes or finely chopped seaweed
13 - 1/4 cup shredded mozzarella or mild cheddar cheese (optional)
# Directions:
01 - Preheat oven to 350°F (175°C). Lightly grease a standard 6-cup muffin tin or line with silicone muffin cups.
02 - Place ramen noodles in a saucepan with boiling water and cook according to package instructions, omitting the seasoning packet. Drain thoroughly and rinse under cold water to stop cooking.
03 - In a mixing bowl, combine soy sauce, sesame oil, mirin (if using), sugar, and sliced green onion. Toss drained noodles in the mixture until evenly coated.
04 - Divide the seasoned noodles evenly between the muffin cups, gently pressing into each cup so the noodles form a base.
05 - In a separate bowl, vigorously whisk together eggs, whole milk, salt, and ground white pepper until uniformly blended.
06 - Pour equal portions of the egg mixture over the noodles in each muffin cup. Sprinkle with toasted sesame seeds, nori flakes, and cheese if desired.
07 - Place muffin tin in the oven and bake for 18 to 20 minutes, or until eggs are set and surface is lightly golden.
08 - Allow muffins to cool in the tin for 5 minutes before gently removing. Serve warm or at room temperature.
