Instant Cheese Ramen Bowl (Print View)

Tender ramen noodles smothered in creamy cheese sauce with a softly cooked egg and savory seasonings.

# Components:

→ Noodles

01 - 1 package (3 oz) instant ramen noodles, seasoning packet reserved or discarded

→ Cheese & Cream Mixture

02 - 1/2 cup whole milk
03 - 1/3 cup shredded cheddar cheese (or mozzarella for milder flavor)
04 - 1 tablespoon cream cheese

→ Egg

05 - 1 large egg

→ Broth & Seasonings

06 - 1 cup water
07 - 1/4 teaspoon garlic powder
08 - 1/4 teaspoon onion powder
09 - 1/4 teaspoon black pepper
10 - 1/4 teaspoon chili flakes (optional)
11 - 1/2 seasoning packet from the ramen noodles, or to taste

→ Garnish

12 - 1 tablespoon chopped green onion
13 - 1 teaspoon toasted sesame seeds

# Directions:

01 - Bring 1 cup of water to a boil in a medium saucepan. Add ramen noodles and cook for 2 minutes, stirring occasionally.
02 - Pour in whole milk, then add shredded cheddar and cream cheese. Stir continuously until cheeses melt and the mixture turns creamy.
03 - Incorporate garlic powder, onion powder, black pepper, chili flakes if using, and half of the ramen seasoning packet. Stir well to combine.
04 - Crack the large egg directly into the simmering soup. Cover and cook for 2 to 3 minutes until softly poached or until desired doneness.
05 - Transfer contents to a serving bowl. Optionally swirl the egg gently to combine. Garnish with chopped green onion and toasted sesame seeds. Serve immediately.

# Expert Advice:

01 -
  • It takes less time than delivery and costs about the same as a coffee.
  • The creamy cheese broth feels indulgent without any fancy technique.
  • You can customize the heat and richness to match your exact mood.
  • One pot, one bowl, and youre done with cleanup in minutes.
02 -
  • Stir gently once you add the cheeses or the cream cheese will stick to the bottom and scorch.
  • Dont skip covering the egg, the steam is what cooks the top without flipping it.
  • Taste the broth before adding the full seasoning packet, instant ramen salt can overpower the cheese.
03 -
  • Use a spider strainer or slotted spoon to lift the egg gently if youre nervous about breaking the yolk.
  • Let the cheese come to room temperature before adding it, it melts faster and smoother that way.
  • If the broth gets too thick, add a splash of water or milk and stir until it loosens up again.
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