Instant Cheese Ramen Bowl (Printable)

A comforting bowl featuring creamy cheese sauce, tender noodles, and a soft-poached egg with aromatic spices.

# What you need:

→ 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 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 rolling boil in a medium saucepan.
02 - Add instant ramen noodles to the boiling water and cook for 2 minutes, stirring occasionally.
03 - Pour in whole milk, then add shredded cheddar cheese and cream cheese. Stir continuously until cheese melts and mixture becomes creamy.
04 - Incorporate garlic powder, onion powder, black pepper, optional chili flakes, and half of the ramen seasoning packet. Stir thoroughly to blend flavors.
05 - Crack one large egg directly into the simmering broth. Cover saucepan and cook for 2 to 3 minutes for a soft-poached egg or adjust time to preferred doneness.
06 - Transfer contents to a serving bowl. Gently swirl the egg to mix or leave whole as desired.
07 - Top with chopped green onions and toasted sesame seeds. Serve immediately.

# Expert Advice:

01 -
  • It turns a 50-cent packet of noodles into something that feels like a hug in a bowl.
  • The cheese melts into the broth and clings to every strand, making it impossibly creamy without any complicated steps.
  • You can have it on the table faster than delivery, and it tastes like you actually tried.
02 -
  • Do not let the milk boil hard after you add the cheese or it will break and turn grainy instead of creamy.
  • If you crack the egg too aggressively, it will scatter everywhere, so lower it in gently and let the heat do the work.
03 -
  • Keep the heat at a gentle simmer once the milk and cheese go in, or the dairy will split and ruin the texture.
  • If you are using mozzarella, add a pinch of salt because it is much milder than cheddar and needs the help.
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