Instant Cheese Ramen Bowl (Print)

Comforting bowl with creamy cheese sauce, noodles, and a softly cooked egg in rich broth.

# Ingredients:

→ Noodles

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

→ 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 ground 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

# Instructions:

01 - Bring 1 cup of water to a rolling boil in a medium saucepan.
02 - Add the instant ramen noodles and cook for 2 minutes, stirring occasionally to separate.
03 - Pour in the whole milk, then add shredded cheddar and cream cheese. Stir continuously until cheeses fully melt and mixture becomes creamy.
04 - Incorporate garlic powder, onion powder, black pepper, chili flakes if using, and half the ramen seasoning packet. Stir well to evenly combine flavors.
05 - Crack the egg directly into the simmering soup. Cover and cook for 2 to 3 minutes for a soft-poached texture or until desired doneness is reached.
06 - Transfer the noodle soup to a serving bowl. Gently swirl the poached egg if preferred or leave whole. Top with chopped green onion and toasted sesame seeds before serving.

# Pro Tips:

01 -
  • It transforms plain instant noodles into something indulgent without any fancy ingredients.
  • The creamy cheese sauce clings to every strand, making each bite rich and comforting.
  • You can have a hot, satisfying meal on the table in just 15 minutes.
  • The soft egg yolk swirls into the broth like liquid gold.
02 -
  • Stir the cheese in slowly and keep the heat medium-low once you add the milk, or the cheese can seize up and turn grainy.
  • Do not skip the cream cheese. It is what makes the sauce silky instead of stringy.
  • Cover the pan when poaching the egg so the top cooks evenly without flipping.
03 -
  • Stir in a small knob of butter right before serving for an even richer, glossier finish.
  • Use low heat once the cheese goes in. High heat will make the sauce break and turn oily.
  • Crack the egg into a small bowl first, then slide it into the broth. This gives you more control and prevents broken yolks.
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