Instant Cheese Ramen Bowl (Print version)

A creamy, cheesy ramen bowl enhanced with a soft-poached egg and savory seasonings for rich flavor.

# What you'll need:

→ Noodles

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

→ Cheese & Cream Mixture

02 - ½ cup whole milk
03 - ⅓ 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 - ¼ teaspoon garlic powder
08 - ¼ teaspoon onion powder
09 - ¼ teaspoon black pepper
10 - ¼ teaspoon chili flakes (optional)
11 - ½ seasoning packet from ramen or to taste

→ Garnish

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

# Directions:

01 - Bring 1 cup water to a boil in a medium saucepan.
02 - Add ramen noodles to boiling water and cook for 2 minutes, stirring occasionally.
03 - Pour in whole milk, then add shredded cheddar and cream cheese. Stir continuously until cheese melts and mixture becomes creamy.
04 - Add garlic powder, onion powder, black pepper, chili flakes if using, and half the ramen seasoning packet. Stir thoroughly to combine.
05 - Crack egg directly into simmering mixture. Cover saucepan and cook 2 to 3 minutes for soft-poached egg or longer to preference.
06 - Transfer contents to serving bowl. Optionally swirl egg gently or leave whole. Top with chopped green onion and toasted sesame seeds before serving.

# Expert Tips:

01 -
  • Ready in 15 minutes but tastes like you've been cooking all day.
  • The cheese sauce transforms basic instant noodles into something that actually feels indulgent.
  • That runny egg yolk creates its own silky sauce as it breaks into the broth.
02 -
  • Don't fully cook the noodles before adding cheese or they'll turn to mush—they keep cooking in the hot broth.
  • If your cheese breaks or looks grainy, you added it to broth that was too hot; that cream cheese is there to prevent this, but temperature control matters.
03 -
  • Grate your cheese fresh from a block right before cooking; pre-shredded cheese melts unevenly and can turn grainy.
  • Keep your eggs at room temperature—cold eggs take longer to cook and might scramble before the white sets.
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