Adapted from the New York Times Cooking Section Recipe by Roy Choi
Added 2021; Tested 2021
Taste: ❤❤❤❤🤍
Difficulty: ❤🤍🤍🤍🤍
Not as good as authentic, freshly made ramen, but an easy recipe that elevates instant ramen soup into a hearty, filling, and delicious meal. Only takes about 5 minutes to make!
Ingredients
1 pack Maruchan Chicken Flavor Ramen Noodle Soup
1 egg
½ Tbsp butter
1 slices American cheese
½ scallion, thinly sliced
½ Tbsp toasted sesame seeds
Instructions
Bring 2 cups of water to a boil in a small saucepan. Add the noodles and cook for 3 minutes.
While ramen is cooking, slice scallions and assemble ingredients. Add butter to serving bowl.
Add the flavor packet, stir, and turn off heat (but don’t remove from burner).
Carefully add the egg into the broth without stirring. Pull the noodles over the egg and let sit for 30 seconds to poach.
Transfer ramen to serving bowl with butter. Sprinkle half the scallions, half the sesame seeds, and some Togarashi pepper onto the ramen, then place cheese on top. Garnish with remaining sesame seeds and scallions, and more Togarashi pepper as desired.
Mastering The Ways 