Instant cheese ramen bowl (Printable View)

Creamy cheese-infused ramen with egg and savory seasonings for a rich, comforting bowl ready in minutes.

# What You'll 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
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

# How to Make It:

01 - Bring 1 cup of water to a boil in a medium saucepan. Add the instant ramen noodles and cook for 2 minutes, stirring occasionally.
02 - Add whole milk, shredded cheddar cheese, and cream cheese to the noodles. Stir continuously until cheeses melt and the mixture becomes creamy.
03 - Incorporate garlic powder, onion powder, black pepper, chili flakes if using, and half of the ramen seasoning packet. Stir thoroughly to blend the flavors.
04 - Crack the egg directly into the simmering broth. Cover with a lid and cook for 2 to 3 minutes for a soft-poached consistency or until desired doneness.
05 - Transfer the contents to a bowl. Optionally swirl the egg to mix or leave intact. Garnish with chopped green onion and toasted sesame seeds before serving immediately.

# Expert Tips:

01 -
  • It transforms ordinary instant ramen into a creamy, restaurant-style bowl without any fancy ingredients.
  • Everything cooks in one pot, so cleanup is basically nonexistent.
  • The soft-poached egg adds richness and makes it feel like a complete meal.
  • You can customize the heat and cheese to match exactly what youre craving.
02 -
  • Stir constantly once you add the cheese or it can clump at the bottom of the pan instead of melting smoothly.
  • Dont skip the cream cheese, it makes the sauce cling to the noodles in a way shredded cheese alone cannot.
  • If the egg overcooks, the yolk wont be runny, so keep the heat low and watch the timer closely.
03 -
  • Use a lid when poaching the egg so the steam cooks the top without flipping it.
  • Grate your own cheese from a block instead of using pre-shredded, it melts smoother and tastes fresher.
  • Let the broth simmer gently after adding the cheese, boiling it hard can make the sauce grainy.
  • For extra richness, stir in a small pat of butter right before serving.
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