Noodle and egg muffins with Japanese flavors, ideal for breakfast, snacking, or entertaining.
# Components:
→ Ramen Base
01 - 1 package instant ramen noodles (about 3 oz, discard seasoning packet)
02 - 2 tablespoons soy sauce
03 - 1 teaspoon sesame oil
04 - 1 teaspoon mirin (optional)
05 - 1/2 teaspoon sugar
06 - 1 green onion, thinly sliced
→ Egg Mixture
07 - 4 large eggs
08 - 1/3 cup whole milk
09 - 1/4 teaspoon 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 cheese (optional, mozzarella or mild cheddar)
# Method:
01 - Preheat the oven to 350°F. Lightly grease a standard 6-cup muffin tin or line with silicone muffin cups.
02 - Boil the ramen noodles according to package instructions, omitting the seasoning packet. Drain well and briefly rinse under cold water.
03 - In a bowl, combine soy sauce, sesame oil, mirin if using, sugar, and green onion. Toss the cooked noodles with this mixture until coated evenly.
04 - Divide the seasoned noodles evenly into the muffin cups, pressing gently to form nests.
05 - In a separate mixing bowl, whisk eggs, milk, salt, and white pepper together until completely blended.
06 - Evenly pour the egg mixture over the noodles in each muffin cup.
07 - Top each muffin with sesame seeds, nori flakes, and shredded cheese as preferred.
08 - Transfer muffin tin to the oven and bake for 18 to 20 minutes, or until eggs are firm and lightly golden.
09 - Let muffins rest for 5 minutes before removing from the tin. Serve warm or at room temperature.
