Perfect Instant Ramen
Updated Nov. 25, 2024
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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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.
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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.
This shouldn’t work but it does. I reduce the water to 2 cups and add a bit of greens (spinach, kale, bok choy) and some green veg (asparagus, snap peas, frozen peas, sautéed mushrooms) and sometimes some peanut butter. You can’t make a better lunch in the five minutes it takes to make this. Love love love it. Been making it five years now.
i was unsure how it would taste with the ramen that i buy but oh my god it was DELICIOUS!!!! HIGHLY recommend using this recipe with nissin raoh’s tonkatsu ramen. already making it again tonight… sorry to my heart!
Which ramen noodle pack did you all use? I always have a few top ramen “soy sauce flavor” but I have a suspicion it won’t taste good with “American cheese.” And what are we talking about for American cheese? Kraft individually wrapped slices?