Benjamin takes a hefty risk making his own version of ramen for the Ramen King himself, Adam. The dish is quite literally a melting pot as Benjamin incorporates flavours not normally seen in the Japanese dish.






Skill level

Average: 4.6 (28 votes)


  • 1 free-range egg, at room temperature
  • 100 g packet Nissin demae ramen noodles with sesame oil
  • 2 tbsp frozen peas
  • 2 tbsp kimchi 
  • 70 g silken tofu
  • 1 spring onion, thinly sliced
  • 1 tbs fried shallots
  • 1 tbsp chilli oil

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Bring a small saucepan of water to the boil. Once boiling, add the egg and boil for exactly 7 minutes. Remove from the water, refresh in iced water, then peel and set aside.
  2. While the egg is cooking, add the ramen noodles to the same pan and cook according to the packet instructions. Just before the noodles are ready, add the frozen peas.  Once ready, place the noodles, peas and soup into a bowl, top with the egg, kimchi, tofu, spring onion, fried shallots, a drizzle of chilli oil and whatever else you fancy!


Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Adam Liaw.