Pin this I threw this together on a rainy Wednesday when my fridge was nearly empty and my stomach was very full of opinions. One packet of ramen, a handful of cheese, and an egg later, I was staring into a bowl that smelled like comfort and tasted like I'd actually planned something. It stuck around because some nights you don't need fancy, you just need warm, creamy, and done in ten minutes.
The first time I made this for my roommate, she looked skeptical until the smell hit her. She wandered into the kitchen, spoon already in hand, and asked if I'd ordered takeout. When I told her it was just ramen and cheese, she made me write it down on a sticky note. That sticky note is still on her fridge two years later.
Ingredients
- Instant ramen noodles: The backbone of the dish. I usually toss half the seasoning packet and use the rest for control over the salt.
- Whole milk: This is what turns the broth silky instead of watery. Skim milk will leave you disappointed.
- Shredded cheddar cheese: Sharp cheddar gives it bite, but mozzarella works if you want it milder and stretchier.
- Cream cheese: Just one tablespoon makes everything cling together and taste richer than it has any right to.
- Egg: Cracked right into the pot, it poaches gently and becomes the soul of the bowl.
- Garlic powder, onion powder, black pepper: These wake up the flavor without needing to chop anything.
- Chili flakes: Optional, but they add a gentle warmth that plays well with the cheese.
- Green onion and sesame seeds: A small flourish that makes it look like you know what you are doing.
Instructions
- Boil the noodles:
- Bring a cup of water to a rolling boil in a medium saucepan, then drop in the noodles. Stir them once or twice so they don't clump, and let them cook for about two minutes until they start to soften.
- Add the creamy mixture:
- Pour in the milk, then scatter in the shredded cheese and cream cheese. Stir gently and watch the cheese melt into the liquid, turning it glossy and thick.
- Season the broth:
- Sprinkle in the garlic powder, onion powder, black pepper, chili flakes if using, and half the seasoning packet. Stir everything together and taste it.
- Poach the egg:
- Crack the egg directly into the center of the simmering soup, then cover the pan with a lid. Let it cook undisturbed for two to three minutes until the white is set but the yolk is still soft.
- Serve:
- Slide everything into a bowl, top with green onion and sesame seeds, and eat it while it is still steaming.
Pin this There was one night I made this after a long shift and sat on the floor with the bowl in my lap, too tired to even find the table. The egg broke when I stirred it, and the yolk swirled into the broth like liquid gold. I realized then that this was not just food, it was the thing that kept me upright on hard days.
How to Make It Your Own
I have tried this with Gruyere when I was feeling fancy, and it tasted like a French onion dream. Monterey Jack makes it milder and creamier, and one time I used blue cheese on a dare and it was shockingly good. You can also toss in leftover cooked chicken, a handful of spinach, or some mushrooms if you want it to feel more like a meal than a snack.
What to Do with Leftovers
Honestly, there are rarely leftovers, but if you make extra, the noodles will soak up the broth overnight and turn thick and saucy. Reheat it gently with a splash of milk to loosen it back up, and crack a fresh egg on top. It is almost better the second time, in a weird, indulgent way.
Little Things That Matter
Use a lid when you poach the egg. The steam cooks the top without flipping, and you get that perfect jammy yolk every time. If you want it spicier, drizzle in some chili oil or sriracha at the end instead of mixing it in early, so you can control the heat with every bite.
- Toast the sesame seeds in a dry pan for thirty seconds before sprinkling them on top.
- Add a small knob of butter right before serving for extra silkiness.
- Taste the broth before adding more seasoning, because the cheese and cream cheese both carry salt.
Pin this This is the kind of recipe that does not ask much from you but gives back more than it should. Make it on a night when you need something easy, warm, and yours.
Recipe FAQs
- → How is the egg cooked in this dish?
The egg is cracked directly into the simmering broth and cooked covered for 2–3 minutes to achieve a soft-poached texture.
- → Can different cheeses be used in the sauce?
Yes, cheeses like Gruyère, Monterey Jack, or mozzarella can be swapped to vary the richness and flavor of the sauce.
- → Is it possible to make this dish spicier?
Adding chili flakes during cooking or topping with sriracha or chili oil after serving will add a spicy kick.
- → What garnishes complement this noodle bowl?
Chopped green onions and toasted sesame seeds add freshness and a nutty crunch to the creamy noodles.
- → Can additional ingredients be added for more texture or protein?
Steamed vegetables or cooked chicken can be incorporated to provide extra heartiness and nutrition.