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 poach the egg first, set it aside and add on top at the very end. I do NOT understand why so many people feel compelled to comment on this recipe when they are never going to make it. No one cares about your inane opinions about why this is not a healthy recipe (seriously, NO ONE) and how you make your own seasonings etc. The fake cheese is a great addition and when I have some, I now always add it. I also add the entire evil death-bringing flavour packet, plus extra salt-ridden soy sauce. YUM
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.
This seems to be a variation of the growing trend in Korean food to westernize American food and reminds me of the popular corn cheese. Along those lines, I’d recommend adding some fiber o the dish with corn kernels. Growing up i added frozen veggies to my instant ramen, any combination of diced carrots, peas, and or corn.
Pretty meh. Baffled by the praise.
Made it once again tonight. Lovely,as always. This time though, I had a box of frozen broccoli and cheese sauce instead of the usual cheese slice. Microwaved the cheese and broccoli while the rest cooked. Poured in over the poaching egg and it was magical. Also, broccoli, so it was healthy.
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