This speedy recipe for cheesy ramen with egg comes together in 20 minutes and is the perfect comfort food. Ramen with cheese to the rescue – it works every time!
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Why we love this recipe
I firmly believe that we all secretly love ramen. Some of us (raises hand!) love it not so secretly, partly because it brings back warm fuzzy memories of those heady post-college days when we were young and crazy and ramen was all we could afford, and partly because it tastes so dang good.
SO dang good that it’s hard to believe that anything could make its naughty taste better. But you know what can? Melted cheese, a little butter and a poached egg. THAT’S what can.
It comes together so easily, and is the perfect comfort food for whatever you need comforting for…or if you just want to luxuriate in the deliciousness that is cheesy ramen.
With the extra added delight of an egg that poaches right there in the buttery, silky, cheesy broth.
Ingredients you need
Ingredient notes and substitutions
- Ramen: You can find these packaged wavy Japanese noodles in the soup aisle of your grocery store. They come with a little flavor packet inside…I usually use the chicken flavored ramen for this recipe, but you can pick whatever flavor you like best.
- Scallion: Totally optional. I love the sassy hit of flavor it adds, but if you are making this for someone who is under the weather, leaving the scallion out will give it a gentler taste.
See the recipe card for full information on ingredients and quantities and nutritional information.
How to make this recipe
STEP 1: Get yourself a 3 ounce package of ramen and cook it up according to the directions on the package (and yes, add in that flavor packet!).
STEP 2: Now turn the heat to medium, add two slices of torn up American cheese and a tablespoon of butter and stir it around until everything is melted.
STEP 3: Next, turn the heat complete off, crack an egg into this glorious mixture and drape the noodles over the top of it, and let it poach itself in the broth – I cover the pot and let it sit for about 4 minutes.
Pro Tip: Poaching the egg for four minutes will give it a nice soft-boiled-like texture. If you like your egg firmer, leave it in for another minute or two. Or, you can crack it in and whisk it around so that you get wisps of egg throughout your soup, just like in egg drop soup.
STEP 5: If you want a little sassy spice with your cheesy ramen,sprinkle on some chopped scallions and some pepper.
And then you break the egg with your spoon so it melts into the broth. And then you eat it. And then you start thinking about how soon you can make it again and again.
Recipe FAQ
Nope! I usually use chicken flavored, but shrimp or beef is a-ok.
Then you can absolutely leave out the egg. We love the protein and eggy deliciousness, but we are mainly here for the cheese and the ramen, tbh!
Honestly, American (or the same amount of chopped up Velveeta) is your best bet here, because of their amazing melting powers. I promise it will taste great!
Pop your question in the comments section below and I will answer pronto!
Want to round out your meal?
I totally understand if all you want is this bowl of ramen heaven and nothing else, but if you are craving a little something extra, we love some butter biscuits on the side.
And to continue the comfort food theme, maybe some rice pudding for dessert!
Other ramen recipes we love!
Looking for more comfort food inspiration? Here is our complete collection of comfort food recipes!
Could you leave us some stars?
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section.
Cheesy Ramen with Egg
It’s amazing what some cheese and a poached egg can do for a humble package of ramen. Comfort food to the max!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: Serves 1, can be increased over and over and over again.
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Ingredients
- 1 three ounce package ramen (any flavor), with the flavor packet
- 2 slices American cheese, torn into quarters
- 1 tablespoon butter
- 1 egg
- 1 scallion, chopped
- Freshly ground pepper
Instructions
- Cook ramen according to package directions, including adding the flavor packet.
- Turn the heat to medium, add cheese and butter and stir until cheese has melted.
- Crack egg into a small bowl. Turn the heat off completely, pull the noodles to the side, gently pour in the egg, and then ever-so-gently drape the noodles over the egg. Cover and let it sit for 4 minutes.
- Pour the whole thing into a large soup bowl. Sprinkle with scallions and fresh pepper, gently break the egg yolk so it melts into the broth, and eat it up. Feel much better.
Notes
-
- Ramen: You can find these packaged wavy Japanese noodles in the soup aisle of your grocery store. They come with a little flavor packet inside…I usually use the chicken flavored ramen for this recipe, but you can pick whatever flavor you like best.
-
- Scallion: Totally optional. I love the sassy hit of flavor it adds, but if you are making this for someone who is under the weather, leaving the scallion out will give it a gentler taste.
Adapted just a teeny bit from this glorious recipe in the New York Times.
Narc says
Recipe credit should go to New York Times…https://cooking.nytimes.com/recipes/1016583-perfect-instant-ramen
Yep! We link to the original right under the recipe. Thanks for checking in!
Winifred says
This recipe was so perfect after a long day of work. Minimum cooking effort for maximum result and taste. Exactly what I needed!!
Hurray! Here’s to comfort food!
Cassie says
Wow! First timer here. Will never eat top ramen plain ever again after trying this recipe. Yum!
Hi Cassie and welcome! And I know EXACTLY what you mean…once you go cheesy ramen you can never go back! :)
Katie says
Thanks for posting this clasic. It hits the spot and there are times that this is all the energy i can sumon up to cook.
You are so welcome Katie – I know just how you feel! :)
Chris says
Well you got the recipe right but american ramen is so bland. To really see what this can do pick up some Shin Ramyun imported from Korea.
Chris! I will definitely look for that – thanks for the recommendation! :)
ZackWilson says
It’s about the cheesy egg ramen. I did it and is the egg supposed to be cooked because I still have clear egg in the mix.
Hi there! The egg should be cooked until the white is solid, so you just need to leave it in there for a little more time. Hope you like it!
armymum says
LOL!!!! & here I thought I was the only one that did the torn up cheese in the ramen thing!!!
Although I usually put in cut up hot dogs and corn instead of the egg… this just might be dinner tommorrow…. (could have used it last night!)
Hot dogs! I love it.
Debbie says
never thought of dot dogs in the soup , a must try .
I know – a great idea!
Marianne Byrum says
Hi Kate! Another hit out of the park! Thank you. So yummy!
Hi Marianne! And thanks – I think I might need to make this again on this gloomy first day of October… :)