Caramelized Onion Coconut Ramen

For the caramelized onion coconut broth

• 2 medium onions, thinly sliced
• 1 tbsp butter
• 1-2 tsp chili oil, or to taste
• 1 tbsp soy sauce
• 1/2-3/4 cup coconut milk
• 1/2-1 cup water or ramen cooking water

For the creamy ramen base

• 1 medium-large egg yolk (use 2 if your eggs are small)
• 1-1 1/2 tbsp Kewpie mayo (or any good-quality egg mayo)
• 1-2 tsp chili oil
• 1 tbsp good-quality peanut butter
• 1-2 tsp soy sauce
• Seasoning, to taste
• 1 tsp Buldak cheese seasoning
• Rice vinegar

For the tofu & toppings

• Crumbled tofu
• Oil
• Salt
• Fresh chilies
• Ramen noodles
• Jammy eggs
• Spring onions
• White and black sesame seeds

Directions

• Caramelize the onions: heat butter in a pan and add the sliced onions. Cook over medium-low until they soften, release their moisture, and turn golden brown.
• Add chili oil and continue cooking until the onions are deeply golden and caramelized.
• Add soy sauce, then pour in the coconut milk and water/ramen cooking water. Mix well and keep the broth hot.
• Make the creamy base: in a large bowl, combine the egg yolk, Kewpie mayo, chili oil, peanut butter, soy sauce, seasoning, and Buldak cheese seasoning. Mix until smooth.
• Pour the warm broth into the egg-yolk mixture while whisking continuously. Do not return the bowl to heat; the heat from the broth gently cooks and emulsifies the yolk into a silky, creamy broth.
• Add the cooked ramen noodles and toss until well coated in the creamy broth.
• For the crispy tofu: saute crumbled tofu in a little oil with salt and fresh chilies until slightly crispy and crumbly.
• Top the ramen with crispy tofu, jammy eggs, spring onions, and white and black sesame seeds.

Spicy. From Khouban on Instagram.