Instant Noodle Ramen
Quick, simple, and so tasty you’ll want seconds! Instant Noodle Ramen shows how instant noodles can be upgraded into a rich soup. A poached egg and simple fermented cheese add fullness, while spring onion and hot pepper make the flavor brighter.
Updated : 02 February, 2026
Easy
About 20 min.
Ingredients
80 grams
Instant Chinese noodles
300 milliliters
Water
1
Eggs
20 grams
Hard cheese
2 grams
Green onion
to taste
Hot chili pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make instant noodle ramen with cheese? Prepare the ingredients. As the soup base, you can use not only the original instant noodles but any other instant noodles as well. The flavor doesn’t matter - choose any.
Step 2
Wash and dry the spring onions. Slice the green tops into small pieces. Also slice a little hot red chili into rings. Add it to taste if you like it spicy.
Step 3
Slice the cheese into thin sheets - this is easy to do with a grater that has a slicing slot. Choose a cheese with a bold, tangy flavor to make the soup more interesting (use a simple fermented cheese if preferred).
Step 4
Place a saucepan of water over medium heat. The amount of water can vary depending on how thick you want the soup. Bring the water to a boil. Add the dry instant noodles and any seasoning packets that came with them. You may skip the packets, but then season the noodles to taste.
Step 5
Simmer the noodles for 3 minutes at a gentle boil. Then carefully separate the noodles and pour in a raw egg. Crack the egg into a small bowl first.
Step 6
Keep the soup on the heat for about 1 more minute. The egg white should set, while the yolk stays runny.
Step 7
Pour the ramen into a bowl, carefully holding the egg in place. Put the cheese slices on top. Cut the egg so the yolk runs into the broth. Add the sliced spring onion and chili. Serve. Enjoy your meal!
Author note
Share the recipe
