Perfect Instant Ramen
Updated Nov. 25, 2024
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1pack ramen noodles with flavor packet
- 1large egg
- ½teaspoon butter
- 2slices American cheese
- ¼teaspoon toasted sesame seeds
- ½scallion, green part only, thinly sliced on the bias, optional
Nutritional analysis per serving (1 servings)
607 calories; 32 grams fat; 16 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 56 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 24 grams protein; 2059 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Bring 2½ cups of water to a boil in a small saucepan. Add the noodles and cook for 2 minutes. Add the flavor packet, stir, and continue to cook for another 30 seconds.
- Step 2
Remove the pan from the heat and carefully add the egg. Do not stir; pull the noodles over the egg and let sit for one minute to poach.
- Step 3
Carefully transfer everything to a serving bowl, add the butter, cheese and sesame seeds and mix. Garnish with the scallions if desired.
Private Notes
Comments
I looked through all the readers' notes, and while many of their suggestions for other ways to prepare ramen sounded amazing, I wanted to know what was so remarkable about Chef Choi's version that the Times would share it. We prepared it without deviation. It was WONDERFUL. The broth soft-cooked the egg and melted the butter and cheese, which lightly coated the noodles. The impression I had was that of enjoying a rich cheese-omelet-flavored dish. We will absolutely make this again.
Okay. I love ramen and saw this a while ago and was: naw. American cheese? Hardly cooked egg? But tonight, I tried it. Oh, my God. Whatever is in "American cheese," -- it's not cheese -- melts instantly and alchemically gives the broth the lovely thickened rich texture of real ramen shop noodle broth. I don't know how it works and I don't care. Never eating instant ramen any other way again.
Decades ago, I taught Red Cross swimming lessons. Early morning sessions at our poor unheated community public pool. A version of this was my breakfast. I soon realized many of my students lacked a warm breakfast. I cooked one ramen packet w/egg and half a slice of cheese per student, each in a recyclable bowl. I transported it all in a cooler. You’d better believe it made a difference in these kids lives! Don’t be so quick to judgment.
I had grand plans of a "real" dinner but arrived home exhausted. Made as directed with Sapporo Ichiban ramen pack. Tasted when done and decided to add a sprinke of furikake and some Momofuku chili crisp. Excellent. Can't believe I have had this saved in my recipe box for over 5 years and only just made it (I don't usually keep American cheese)! I will now be keeping American cheese in my fridge solely for this recipe.
It’s so good. I only use one slice of cheese (I rip into small pieces to make it melt faster) and next time I will reduce to 2 cups of water only. I make this about once a month and I love it every time. I am not even a ramen lover - but this hits the spot when I am cold, tired and hungry.
I love this comfort meal. Half the seasoning packet and 1 slice of American is enough sodium for me, especially if I want to garnish with chili crisp or furikake. Also if I’m going to bother slicing a scallion, I’m gonna use the whole thing. I just throw the white parts in with the noodles and the green parts on top at the end. I reduce the water a bit like all the other commenters.