Cheese Ramen Egg Bowl (Printable Version)

A comforting bowl blending creamy cheese sauce, tender noodles, and a soft poached egg for rich flavor.

# What You'll Need:

→ Noodles

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

→ Cheese & Cream Mixture

02 - 1/2 cup whole milk
03 - 1/3 cup shredded cheddar cheese or mozzarella
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 ground black pepper
10 - 1/4 teaspoon chili flakes, optional
11 - 1/2 seasoning packet from ramen noodles, or to taste

→ Garnish

12 - 1 tablespoon chopped green onion
13 - 1 teaspoon toasted sesame seeds

# Steps:

01 - Bring 1 cup water to a boil in a medium saucepan.
02 - Add instant ramen noodles to boiling water and cook for 2 minutes, stirring occasionally.
03 - Stir in whole milk, shredded cheese, and cream cheese until fully melted and the sauce is creamy.
04 - Add garlic powder, onion powder, black pepper, chili flakes if using, and half of the ramen seasoning packet. Stir to combine.
05 - Crack the egg into the simmering broth, cover, and cook for 2–3 minutes for soft poached or until preferred doneness.
06 - Transfer contents into a bowl. Gently swirl the egg to incorporate or keep intact as desired.
07 - Sprinkle with chopped green onion and toasted sesame seeds before serving immediately.

# Expert Advice:

01 -
  • It turns a 25-cent package of ramen into something that tastes restaurant-quality and indulgent.
  • The whole thing comes together in fifteen minutes, which means you can have warm comfort food before you've even fully processed your day.
  • Cheese and noodles are a combination that just works, and adding that poached egg makes it feel fancy without any actual effort.
02 -
  • The egg will continue cooking even after you turn off the heat, so pull it out when the white looks barely set and the yolk still jigggles—it'll be perfect by the time you sit down.
  • If your cheese isn't melting smoothly, your broth might not be hot enough; turn up the heat and stir more aggressively, and it'll come together.
  • Cream cheese sounds fancy but it's really just a texture trick that costs about twenty cents and makes the whole bowl feel silkier.
03 -
  • Keep the heat medium to medium-high while the cheese is melting so it blends smoothly into the broth instead of clumping or separating.
  • If you're nervous about poaching the egg, crack it into a small bowl first, then pour it gently into the center of the broth where it's hottest and most stable.
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