Recipes

The Everything Bagel Seasoning Ramen Is Everything

Butter. Soy sauce. Garlic. Another viral ramen recipe for the win.

By Danielle LapierrePublished May 11, 2021

2021 has become the year of viral instant ramen hacks. This one seemed unusual at first but is actually quite delicious. Now comes another: instant noodles bathed in a rich sauce made with butter, soy sauce, garlic, red pepper flakes, brown sugar, and egg. But the star? Everything bagel seasoning.

Yes, that’s right. It’s not just for your avocado toast.

It started on TikTok, when user @westnest4 filmed herself making her husband’s lunch. There were mixed reactions: Some people predictably freaked out, while others claimed that this woman changed their lives.

As they say, don’t knock it till you try it. So I did.

After setting aside my drained and cooked noodles, I started the sauce. There wasn’t any guidance with how much soy sauce to add. So after melting a tablespoon of butter, I (carefully) measured about ¼ cup. Next I added a tablespoon of minced garlic, ¼ cup of brown sugar, red pepper flakes to taste, and stirred to combine.

After tossing in the noodles, I cracked an egg into the pan and stirred until it was cooked. Like the mayo ramen trick, it made the dish richer and more luxurious.

Then I gave a sprinkling of everything bagel seasoning. From start to finish, the whole process took 10 minutes.

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The finished ramen was pretty salty, but it tasted great and had a lot of dimension. I appreciated the punchiness of the garlic that came through, and the brown sugar sweetened the dish. But the egg was essential in thickening the sauce and giving it viscosity and body.

The bagel seasoning was a great addition, and I don’t understand why it was so contentious. It adds some crunch, and I’m always game for a texture change.

All in all, this is a quick and easy way to dress up your instant ramen, and it tastes better than what you’d get from the seasoning packet. Plus, I’m always looking for more excuses to use my everything bagel seasoning.

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