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I poach the egg first, then set it aside and finally add it on top. I find it incomprehensible that so many people who are never going to make this recipe feel the need to comment on it. Nobody is interested in your ridiculous theories about why this recipe is unhealthy (really, nobody) or how you prepare your own seasonings, etc. The imitation cheese is a fantastic addition, and I now always add it when I have some. I also add extra salty soy sauce and the whole evil death-bringing flavor packet. YUM.
After reading through all of the reader comments, I was curious as to what made Chef Chois’s version of ramen so exceptional that the Times would publish it, even though many of their recommendations for alternative preparation methods sounded delicious. We prepared it without deviation. It was WONDERFUL. The egg was softly cooked and the butter and cheese were melted in the broth, leaving the noodles with a light coating. I got the feeling that I was savoring a dish with a rich cheese-omelet flavor. We will absolutely make this again.
Okay. Love ramen, I was like, “nah” when I saw this a while back. American cheese? Hardly cooked egg? But tonight, I tried it. Oh, my God. The ingredient in “American cheese,” which isn’t actually cheese, melts in an instant, giving the broth the lovely, rich, thickened texture of actual ramen shop noodle broth. I dont know how it works and I dont care. Never eating instant ramen any other way again.
Decades ago, I taught Red Cross swimming lessons. Early morning sessions at our poor unheated community public pool. A version of this was my breakfast. I quickly found that a large number of my pupils did not have a hot breakfast. I prepared half a slice of cheese and one ramen packet with egg for each student, using reusable bowls. I transported it all in a cooler. Don’t be so quick to judge! You better believe it made a difference in these kids’ lives!
Excellent feedback, Jen! Focus on the published dish rather than the one you created. Making notes and adjusting after trying the original recipe should become second nature. It’s also hilarious when someone rates a recipe a 5-star. I’m curious to know how it tastes because it seems appetizing. Comment after you make it.
Good grief. Food shaming gets old. Where does the recipe suggest it’s healthy? Throw some kale in the bowl to rescue it.
Since my friend, an Army veteran who was stationed in Korea, showed me how to do this, I’ve been making it. He used the zippy hot Korean Ramen. Delicious! I find it amusing that people continue to denigrate processed cheese. For heaven’s sake, relax! Everything has its place at the table, including American cheese! Ask any chef, and they will tell you that their mother’s mac and cheese was the best, and she always used Velveeta!
A NYT-approved recipe that combines American cheese with ramen is too hard to resist! It must be hilarious or ridiculously good, but it will be a success either way. Result: a delicious and comforting dinner for a lonely night when the ramen-sneering crowd isn’t around. I covered the pan once I had added the egg. Egg turned out perfectly poached. And it’s true that the cheese-like substance slices emulsify into the soup—a little miracle. Uncomplicated, yummy.
At about $. 33 a pack in certain shops, ramen is the impoverished’s comfort food. Many times for breakfast, lunch, and dinner, people without other options have been satisfied by ramen. For many years, I have encouraged my patients to add a beaten egg, any leftover chicken or other protein, and any vegetable to make a reasonably nutritious meal. I work as a nurse in a large public hospital. Frankly, cheese never occurred to me but then, why not?.
The flavor packet is mostly salt, so throw it away. Use your own home made broth and spices. I like to add minced ginger and thinly sliced garlic. In addition, I enjoy adding any green veggies I happen to have on hand, such as bok choy, spinach, scallions, napa cabbage, bean sprouts, or pea pods. Yummy and turns a snack into a meal.
I don’t usually have American cheese, but last night I had everything I needed for this (it was leftover from a burger night), and more importantly, there was no boyfriend home to criticize my dinner selections. I followed the instructions, and holy cow, this was amazing! It was ridiculously, goopy good! To add a little sour snap, I also added some Franks hot sauce. However, I have to admit that it’s hilarious how much the “ewww, don’t use the flavor packet; add lots of vegetables!” crowd doesn’t get it.
When I was little, we lived next door to a Chinese family, and that’s when I draw the line at American cheese! My instructors showed me how to make ramen by draining the cooked noodles (do not add flavor packet at this point) and placing them in a hot pan with a small amount of oil (optional). Add as much or as little of the flavor packet as you like, sauté them for a few minutes with your preferred additions, and then savor. The flavor is greatly improved by draining the water and firming the noodles in the oil.
I honestly didn’t think I would make this dish again until I took two bites, and we were both smitten with the surprising flavors! I don’t make ramen very often, so I usually go for it unless I have a packet of something in the freezer to add flavor, so I’m not sure why all the fuss is about the seasoning packet. Go for it, its not going to kill you. And this dish is worth it! Thanks.
Shredded chedar works also
Got a cold? You need this. Cold outside? You need this. Have you been drinking or feeling hopeless about your life? This is something you need.
This was just as good as I thought it would be when I came across the recipe six years ago. Do it! Your taste buds will thank you.
I did exactly as instructed, but the egg remained hard for a while. What did I do wrong?.
Made with vegetable Mr. Noodles, I let the egg poach for a longer amount of time because I didn’t want it to be too runny, and I used just two cups of water (per Mr. Noodles’ instructions). I also added some chili crisp paste. That meant that the noodles continued to cook and the cheese melted a little bit, but it was still very tasty! I’ll make the necessary adjustments in the future by taking the noodles off the heat and adding the egg and cheese much earlier .
Really? Toss that “flavor packet”; it contains so much sodium that it will kill you. Forget about the cheese and butter and opt for something nutritious instead. Grab some spices, some dehydrated veggies, some water, and some Ramen noodles to make a nutritious but not unhealthy lunch.
The first time I made this, I followed the recipe exactly and was delighted with how easy it was to put together using ingredients I usually had on hand. It also had a comforting taste. For a hint of spring, I added pea shoots when I made it for the sixth time this winter. I also tried it without the chicken and with a packet of Koyo Lemongrass Ginger ramen. Although it’s not what we would typically expect from a NYT recipe, you can still personalize it and make it your own by using what you already have. Cheap, filling, and cozy on a cold winter night.
It IS the perfect instant ramen. Just follow the directions.
For about thirty years, I have been creating my own version of this. I usually add leftover chicken that I have on hand, along with additional cheeses (mostly grated Parmigiano Reggiano) and extra cheese. A ton of scallions is essential. I recently added sauteed mushrooms. I usually use between 1. 5.
Flavor good but too soupy with 2. 5 cups water. Try removing some water before adding flavor packet.
If your store sells sliced cheddar cheese with jalapeño, add it to this recipe if you like a little kick.
When I first made this, I was extremely tired of cooking at home with Covid. One co-diner loved it, the other didn’t. So it didn’t get made again for 2 years. After a northeast snowstorm, I was feeling a little punk, so I took the Koko ginger lemongrass ramen packet and did this. I microwaved it for 30 seconds because I felt the egg was a little underdone and the broth wasn’t hot enough. Added scallion, sesame, spinach and sriracha. So comforting. Yes, American cheese. Live a little. This goes on WFH lunch rotationI.
For those on a tight budget or who simply don’t feel like cooking, this is a ridiculously tasty treat and filling dinner. A fall & winter staple in New England.
To everyone mocking American cheese without ever tasting it—I know it seems weird, too, but I decided to give it a shot and followed the recipe exactly. I intentionally got the cheapest ramen I could find. smashed the Kraft singles into tiny fragments and deposited them into the bowl. They quickly melted, and the broth transformed into something delicious when it was stirred. You wouldn’t know this contained Kraft singles if you ate it without knowing what ingredients were in it.
Since we no longer reside in the United States, we are unable to obtain the so-called “fake cheese.” However, we follow the rest of the recipe, and this makes a quick, enjoyable lunch. Even without the cheese, it’s rich and buttery.
I used rice vermicelli noodles to make this because I’m a gluten-free girl. Since I didn’t have a flavor pack, I made the right amount of broth for the noodles by using some stock concentrate. Otherwise, I adhered to the recipe. Delicious and so comforting!Private notes are only visible to you.
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3. Peel the Eggs
Peel the eggs as soon as they’re cool enough to handle.
