Description
A quick, budget-friendly ramen upgrade that transforms instant noodles into a comforting meal using a perfectly soft-boiled egg and a splash of milk or soy sauce.
Ingredients
Scale
- 1–2 packs instant ramen noodles
- 2 large eggs
- 4 cups water
- 2–3 tablespoons milk or cream
- 1 teaspoon soy sauce (optional)
- Ice water for ice bath
Instructions
- Fill a saucepan with 4 cups of water and bring to a rolling boil over high heat.
- Gently lower the eggs into the boiling water using a slotted spoon.
- Reduce heat to medium and set a timer for 6.5 minutes for soft-boiled eggs.
- When 3 minutes remain on the egg timer, add the ramen noodles and flavor packet to the same pot.
- While noodles cook, prepare a bowl with cold water and ice cubes.
- Once the timer goes off, remove eggs from boiling water and plunge them into the ice bath for 2 minutes.
- Drain the pot, leaving about 1/2 cup of broth.
- Stir in milk or cream and soy sauce to create a creamy broth.
- Peel the cooled eggs under running water, slice in half lengthwise, and place on top of the noodles.
- Serve immediately.
Notes
Use eggs that are 3-5 days old for easier peeling. Do not skip the ice bath to ensure the yolk remains runny. Control sodium by using half the flavor packet or omitting it entirely.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 2
- Sodium: 1000
- Fat: 13.5
- Saturated Fat: 4
- Carbohydrates: 45
- Fiber: 2
- Protein: 15
Keywords: college ramen, dorm cooking, budget meals, soft-boiled egg, instant noodles, quick dinner, student recipes