Instant Cheese Ramen Bowl (Printer-friendly)

Creamy cheese mingles with tender noodles and a soft-poached egg in a quick, satisfying meal.

# Ingredient List:

→ Noodles

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

→ Cheese & Cream Mixture

02 - 1/2 cup whole milk
03 - 1/3 cup shredded cheddar cheese (or mozzarella for a milder taste)
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 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 Steps:

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 strands.
03 - Pour in whole milk, then add shredded cheese and cream cheese; stir continuously until cheeses melt and the liquid becomes creamy.
04 - Incorporate garlic powder, onion powder, black pepper, optional chili flakes, and half of the reserved seasoning packet; stir well to blend flavors.
05 - Crack the egg directly into the simmering broth, cover the saucepan, and cook for 2 to 3 minutes for a soft-poached egg or longer depending on preference.
06 - Transfer contents to a serving bowl, gently swirl the egg if desired, then top with chopped green onion and toasted sesame seeds; serve immediately.

# Expert Advice:

01 -
  • Takes 15 minutes total, so it's perfect when you want something comforting without the wait.
  • The creamy cheese sauce transforms basic instant ramen into something that feels genuinely indulgent.
  • One pot, minimal cleanup, and honestly tastes like you tried harder than you actually did.
02 -
  • Add the cheese off the heat or it can separate and look grainy; keeping the pot on medium while you stir keeps everything smooth and emulsified.
  • The ramen seasoning packet is salty, so taste as you go instead of dumping it all in at once and regretting it later.
03 -
  • Shred your own cheese instead of using pre-shredded whenever you can; the anti-caking agents in bagged cheese can sometimes make the sauce slightly grainy.
  • If you mess up and your cheese breaks or gets lumpy, a splash of cold milk whisked in vigorously while off the heat can sometimes save it.
Return