Instant Cheese Ramen Bowl (Printable)

A creamy cheese sauce blends with noodles and a delicately cooked egg for a rich, comforting meal.

# What You 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 black pepper
10 - 1/4 teaspoon chili flakes (optional)
11 - 1/2 ramen seasoning packet, to taste

→ Garnish

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

# How-To:

01 - Bring 1 cup of water to a boil in a medium saucepan.
02 - Add the instant ramen noodles and cook for 2 minutes, stirring occasionally.
03 - Pour in whole milk, then add shredded cheddar cheese and cream cheese. Stir continuously until cheeses melt and form a creamy mixture.
04 - Incorporate garlic powder, onion powder, black pepper, optional chili flakes, and half of the ramen seasoning packet. Stir thoroughly to combine.
05 - Crack the egg directly into the simmering broth, cover saucepan, and cook for 2 to 3 minutes for a soft-poached egg or until desired doneness.
06 - Transfer contents to a serving bowl. Gently swirl to mix the egg or leave whole, based on preference.
07 - Top with chopped green onion and toasted sesame seeds before serving immediately.

# Expert Advice:

01 -
  • Ready in 15 minutes but tastes like you actually tried, which matters when you're cooking for yourself.
  • The cheese transforms instant ramen from forgettable to genuinely craveable, using ingredients you probably already have.
  • That creamy, umami-forward bowl is the kind of thing that makes a rough day feel slightly more manageable.
02 -
  • The egg is not optional—that soft yolk breaking into the creamy broth is what makes this feel luxurious instead of just heavy.
  • If your cheese sauce breaks or looks grainy, you added it to water that was too hot; keep the heat moderate and stir constantly to avoid scrambling the dairy.
03 -
  • Keep your heat moderate when adding cheese—high heat and dairy don't mix well, and you'll end up with a grainy sauce that breaks apart.
  • If you want extra richness without changing the whole recipe, a knob of butter swirled in at the very end adds shine and another layer of flavor.
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