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Ramen Frittata
A baked frittata with ramen noodles woven through, loaded with vegetables and topped with melted cheese.
Noodles baked in egg—Golden lid, soft savory heart—Fork dives through the warmth
Ingredients
- 4 cups vegetable broth (preferably low-sodium)
- 1/2 block (about 6 oz) soft or silken tofu, blended until smooth
- 2 large egg yolks
- 1 tablespoon soy sauce
- 1/2 teaspoon freshly ground black pepper (plus extra for finishing)
- 4 portions ramen noodles (seasoning packets discarded)
- 2 green onions, thinly sliced (plus extra for topping)
- 1/4 cup grated Parmesan cheese (optional, plus more for serving)
- Kosher salt, to taste
Preparation
- Blend soft tofu with egg yolks, soy sauce, and black pepper until very smooth and creamy; set aside.
- Bring vegetable broth to a gentle simmer in a pot.
- Cook ramen noodles according to package instructions; drain and return to the pot off the heat.
- Pour the tofu-carbonara mixture over hot noodles and toss vigorously, letting residual heat thicken the sauce (do not scramble eggs).
- Adjust seasoning with salt and more black pepper, then divide among bowls.
- Top with green onions, Parmesan if using, and your choice of toppings: crispy shiitake bits, roasted tomatoes, fresh peas, fried sage, toasted breadcrumbs, lemon zest, and extra black pepper.