Instant Cheese Ramen Bowl (Print View)

Rich instant ramen with creamy cheese sauce and a perfectly cooked egg, blending Asian flavors and cheesy comfort.

# Components:

→ Noodles

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

→ 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 ramen seasoning packet, 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.
02 - Add instant ramen noodles and cook for 2 minutes, stirring occasionally.
03 - Pour in whole milk, then add shredded cheddar and cream cheese; stir until fully melted and creamy.
04 - Incorporate garlic powder, onion powder, black pepper, chili flakes if using, and half the ramen seasoning; mix well.
05 - Crack the egg directly into simmering soup, cover, and cook for 2–3 minutes for a soft-poached texture or until desired doneness.
06 - Ladle contents into a bowl; gently swirl the egg to combine or leave intact as preferred.
07 - Sprinkle chopped green onion and toasted sesame seeds atop; serve immediately.

# Expert Advice:

01 -
  • It turns plain instant noodles into something surprisingly luxurious without any fancy ingredients.
  • The creamy cheese broth clings to every noodle and the soft egg adds richness you didnt know you needed.
  • You can make it in one pot in under fifteen minutes, even on your most exhausted day.
02 -
  • Dont let the broth boil hard after adding the cheese or it can break and turn grainy instead of smooth.
  • If you use the full seasoning packet, the dish will be way too salty, so stick to half or less.
  • Crack the egg gently and lower the heat before poaching so it cooks evenly without bouncing around.
03 -
  • Use a lid when poaching the egg so the steam cooks the top without flipping it.
  • Stir the cheese in off the heat for a few seconds if the broth is bubbling too hard, it will melt more smoothly.
  • Taste the broth before adding any seasoning packet, you might not need it at all depending on your cheese.
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