Instant Cheese Ramen Bowl (Print Version)

Creamy cheddar sauce and a soft-poached egg elevate flavorful instant noodles in a comforting bowl.

# What You'll Need:

→ Noodles

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

→ Cheese & Cream Mixture

02 - 1/2 cup whole milk (120 ml)
03 - 1/3 cup shredded cheddar cheese (1.4 ounces)
04 - 1 tablespoon cream cheese

→ Egg

05 - 1 large egg

→ Broth & Seasonings

06 - 1 cup water (240 ml)
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 rolling boil in a medium saucepan.
02 - Add the instant ramen noodles and cook for 2 minutes, stirring occasionally to separate noodles.
03 - Pour in the whole milk, then add shredded cheddar cheese and cream cheese. Stir until fully melted and the sauce is creamy.
04 - Incorporate garlic powder, onion powder, black pepper, chili flakes if used, and half of the ramen seasoning packet. Stir to blend evenly.
05 - Crack the egg directly into the simmering broth. Cover the pan and cook for 2 to 3 minutes for a soft-poached texture or longer to desired firmness.
06 - Transfer the contents to a serving bowl. Gently swirl the poached egg to incorporate or leave intact. Top with chopped green onions and toasted sesame seeds. Serve immediately.

# Expert Advice:

01 -
  • It transforms boring instant noodles into something that actually feels like a meal you chose, not one you had to settle for.
  • The creamy cheese sauce clings to every strand of noodle, making each bite ridiculously satisfying.
  • You can have this on the table in fifteen minutes without dirtying half your kitchen.
  • The egg adds richness and makes it feel like real food, not just a snack.
02 -
  • Don't let the broth come to a hard boil after adding the cheese or it can break and turn grainy instead of creamy.
  • Stir the cheese in slowly and keep the heat medium-low once the milk is added—it makes all the difference in getting a smooth sauce.
  • If you crack the egg too hard or drop it from too high, it can break apart in the broth, so lower it in gently with a spoon.
03 -
  • Use a lid that fits snugly when poaching the egg so the steam cooks the top evenly without having to flip it.
  • Stir the noodles right after adding them to the boiling water so they separate cleanly and cook evenly.
  • Taste the broth before adding the full half packet of seasoning—some brands are saltier than others, and you can always add more but you can't take it back.
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