If you’re looking for an inexpensive ramen dish, look no further. This Big Island Kona Classic “Loko Mok” costs about $1.66 to make (in Hawaii!) so it’s a very affordable dish for those living within the continental USA!
This quick bowl keeps the ingredient list short and the comfort level high: packaged ramen, a few slices of Spam, one egg, green onion, and water. You get salty, savory broth, tender noodles, and just enough richness from the egg to make it feel like a full meal instead of a snack pretending to be dinner.
Ingredients for Big Island Kona Classic Ramen
You’ll Need:
- 1 Package Nissin brand Ramen, any flavor
- 2 to 3 slices of Spam
- 1 egg
- 1 or 2 leaves of green onion
- 2 cups water
How to Make Big Island Kona Classic Ramen
- In a small pot, add water and Ramen.
- Cook on high, bringing to a boil, then lower heat to a medium simmer.
- Add packet of seasoning in.
- Cut Spam slices into bite size pieces or strips, and add them in the pot.
- Add egg into the pot, and cook 2 minutes, or until egg is cooked to desired consistency.
- If you want the egg runny, remove it right away. If you want it cooked well, cook 2 minutes.
- When the Ramen is ready, transfer it from the pot to bowl, and cool for 3 minutes.
- Chop the green onion leaves and sprinkle on.
- Enjoy~ Kona Style!
Kona-Style Tips
Use the larger amount of Spam if you want a heartier bowl. Two slices keeps it light and inexpensive, while three slices gives the broth a saltier, meatier edge. Since Spam and ramen seasoning both bring plenty of sodium to the party, you usually won’t need anything extra.
Watch the egg closely. Dropping it straight into the simmering broth gives you the easiest version, but the texture changes fast. Pull it sooner for a softer yolk, or let it go the full 2 minutes for a firmer finish.
Green onion does more than make the bowl look decent in a photo. It cuts through the richness and adds a little fresh bite at the end, which this kind of quick comfort food really needs.
If you like creative noodle dinners, you might also enjoy Ramen Eggstravaganza! or Hawaiian Ramen noodles.
Serving Suggestions
Serve this hot, right after the 3-minute cooling time, while the noodles still have some spring and the broth stays clear and savory. One bowl makes a solid single serving for lunch or a quick no-fuss dinner.
If you want to stretch the meal, pair it with fresh fruit or a simple side of vegetables. For a bigger ramen night, add it to the lineup with Da Mainland Style Beef Ramen Noodles.
Storage and Reheating
This bowl is best eaten fresh, but you can refrigerate leftovers in a covered container for up to 3 to 4 days. That’s a practical estimate for a cooked noodle soup with meat and egg, and it lines up with USDA leftover food-safety guidance. If the egg is soft, plan on eating it sooner rather than later for the best texture.
For reheating, warm it gently on the stovetop or in the microwave until it’s piping hot. Add a small splash of water if the noodles soaked up too much broth in the refrigerator. Freezing is technically safe within that leftover window, but the noodles turn soft and tired, so this one is better made in a single serving and eaten the same day.
💸 Budget101® Price Breakdown: Big Island Kona Classic Ramen
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Not sure exactly what this batch costs you per serving? Here’s how to break down the real cost of any recipe so you know before you shop.
Frequently Asked Questions about Big Island Kona Classic Ramen
Absolutely. The recipe already allows any flavor, so beef, chicken, soy sauce, or shrimp all work. Just remember Spam brings plenty of salt on its own, so stronger seasoning packets can make the broth taste a little aggressive if you use the whole packet.
Pull it early and don’t wander off. Drop the egg into a gentle simmer, not a hard boil, and remove it as soon as the white sets if you want a softer center. Even a 30-second delay can take it from silky to chalky.
You can, and it gives you a firmer bite with browned edges. Simmering keeps the recipe fast and lets the Spam flavor the broth, but a quick pan-sear before adding it makes the texture a little more substantial.
Use a steady simmer and stop cooking as soon as the noodles are tender. Then move the ramen to a bowl instead of letting it sit in the hot pot. Instant noodles keep softening in hot broth, which is lovely if you like them that way and tragic if you don’t.
Yes, just double everything and use a slightly larger pot so the noodles have room to move. If you’re cooking two eggs in one pot, add them a few seconds apart so you can pull each one at the doneness you want instead of guessing which one belongs to who.
Chives are the easiest swap if you want that same fresh finish. A little finely sliced sweet onion will work too, but use less because raw onion hits harder than green onion and can bully the broth if you get heavy-handed.
Yes, but the texture changes. The noodles absorb broth as they sit, so store the leftovers covered in the refrigerator and expect a softer bowl the next day. Add a splash of water before reheating if it looks more like noodles wearing gravy than soup.
For most adults, this is one full serving. If you’re feeding a bigger appetite, serve fruit, vegetables, or another simple side with it so the meal feels complete without having to double the Spam and seasoning.
That’s actually smart. Cracking it into a cup first lets you slide it into the broth more neatly and catch shell pieces before they make themselves at home in dinner. It also makes it easier to place the egg where it won’t break apart right away.
Usually it’s overcooking something that only needed a minute more kindness. Boiling too hard toughens the egg, softens the noodles too much, and muddies the broth. Keep it simple, keep an eye on the pot, and this little bowl does exactly what it’s supposed to do.
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🖨️ Print-Friendly Big Island Kona Classic Ramen
Big Island Kona Classic Ramen
Ingredients
- 1 package Nissin brand ramen any flavor
- 2 to 3 slices Spam
- 1 egg
- 1 or 2 leaves green onion
- 2 cups water
Equipment
Instructions
- In a small pot, add water and ramen.
- Cook on high, bringing to a boil, then lower heat to a medium simmer.
- Add the packet of seasoning.
- Cut Spam slices into bite size pieces or strips, and add them to the pot.
- Add the egg into the pot, and cook 2 minutes, or until the egg reaches your desired consistency.
- If you want the egg runny, remove it right away. If you want it cooked well, cook 2 minutes.
- When the ramen is ready, transfer it from the pot to a bowl, and cool for 3 minutes.
- Chop the green onion leaves and sprinkle on.
- Serve hot.
Recipe Size Alteration
💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.
Notes
Cost estimate breakdown: ramen $0.73, 3 slices Spam about $0.23, 1 egg about $0.16, green onion about $0.06, water $0.00.
Prep and cook times are estimated from the stated steps.
Leftovers can be refrigerated in a covered container for 3 to 4 days. Reheat until piping hot.
Freezing is safe within the leftover window, but the noodles soften significantly after thawing.
