Instant Cheese Ramen Bowl (Print Version)

A comforting bowl of noodles in creamy cheese sauce topped with a soft-cooked egg and savory seasonings.

# What You'll Need:

→ Noodles

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

→ Cheese & Cream Mixture

02 - ½ cup whole milk (4 fl oz)
03 - ⅓ cup shredded cheddar cheese (1.4 oz) or mozzarella
04 - 1 tablespoon cream cheese

→ Egg

05 - 1 large egg

→ Broth & Seasonings

06 - 1 cup water (8 fl oz)
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

# How to Make It:

01 - Bring 1 cup water to a rolling boil in a medium saucepan.
02 - Add ramen noodles and cook for 2 minutes, stirring occasionally.
03 - Pour in whole milk, add shredded cheese and cream cheese; stir until cheese melts and mixture becomes creamy.
04 - Incorporate garlic powder, onion powder, black pepper, optional chili flakes, and half the ramen seasoning packet. Stir well to combine.
05 - Crack egg directly into the simmering broth. Cover and cook 2–3 minutes for soft-poached, or until desired doneness.
06 - Ladle contents into a serving bowl; optionally swirl the egg or keep whole. Garnish with chopped green onion and toasted sesame seeds before serving.

# Expert Advice:

01 -
  • Ready in 15 minutes, making it perfect for nights when you need something hot and satisfying right now.
  • The cheese sauce transforms basic ramen into something that tastes like you actually put in effort.
  • It's forgiving enough to customize with whatever proteins or vegetables you have hiding in your kitchen.
02 -
  • The milk must be cold when you add it—hot milk on top of boiling water can cause splashing, plus the temperature change helps the cheese melt smoothly into the broth.
  • Don't skip stirring constantly while the cheese melts, or you'll end up with clumps instead of a cohesive sauce.
  • The egg cooks fastest when you cover the pot, so don't skip that step if you want a soft-poached yolk.
03 -
  • Toasting your own sesame seeds in a dry pan for about a minute right before you eat this makes all the difference—store-bought toasted seeds work fine, but fresh toasted tastes worlds better.
  • Keep the heat at medium once you add the milk and cheese, because high heat can break the sauce and make it look separated and sad instead of creamy and silky.
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