Instant Cheese Ramen Bowl (Printable Version)

A comforting bowl featuring creamy cheese sauce, tender noodles, and a perfectly cooked egg.

# Ingredient List:

→ 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 (1.4 oz) 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

# Directions:

01 - Bring 1 cup of water to a rolling boil in a medium saucepan.
02 - Add ramen noodles to boiling water and cook for 2 minutes, stirring occasionally to separate.
03 - Pour in the milk, then stir in shredded cheese and cream cheese until melted and the broth becomes creamy.
04 - Incorporate garlic powder, onion powder, black pepper, optional chili flakes, and half of the ramen seasoning packet; stir to evenly combine.
05 - Crack egg directly into simmering broth, cover the saucepan, and cook for 2–3 minutes or until the egg reaches desired doneness.
06 - Transfer contents to a serving bowl, gently swirl or leave the egg whole as preferred, then garnish with chopped green onion and toasted sesame seeds.

# Expert Tips:

01 -
  • It's ready in 15 minutes but tastes like you spent hours simmering something special.
  • The creamy cheese sauce transforms a basic ramen into comfort food that actually feels indulgent.
  • One bowl, minimal cleanup, and you'll feel genuinely satisfied instead of just full.
02 -
  • If your sauce breaks and looks grainy instead of smooth, you added the cheese too fast or the heat was too high—next time, stir constantly and keep the heat at medium or lower.
  • The egg cooks in residual heat, so don't wait for the white to look completely opaque in the pan; it'll finish setting in the hot broth after you cover it.
  • Cream cheese is non-negotiable here—it's what keeps the sauce from becoming separated or curdled when the egg and milk meet.
03 -
  • Make sure your pan is deep enough that the broth won't boil over when you add the milk—a medium saucepan works better than a small one.
  • If you're cooking for someone else, slightly undercook the egg in the pan and let the residual heat finish it in the bowl; it gives you a bigger window and less chance of overcooking it.
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