Ramen with Egg and Cheese
This is shorter and sweeter than I intended to be tonight, but I need to share my new favourite thing before too much time passes and I forget – it’s instant ramen with a bit of butter, egg poached right in the broth, and melty cheese. Cheese (the processed, wrapped in plastic kind) is a Korean thing, and far more delicious than it sounds – unless you think it sounds delicious, in which case you’re bang-on.
LA food truck chef Roy Choi shared his recipe for doctored-up ramen with the New York Times last year – it’s his staple, his grilled cheese, his bowl of cereal. And although packaged ramen has never particularly been my thing, it kind of is now – I want to go out and stay out late and have too many gin and tonics just so I can come home and make a bowl of this – I imagine it tastes even better at two in the morning. The processed cheese melts into the hot broth, making it a sort of cross between ramen and mac & cheese. Of course as with any noodle bowl, feel free to add any other additions you like – bits of veggies or roast chicken or pork – and spice it up with a squirt of Sriracha.
Just don’t forget the cheese.
Chef Roy Choi’s Perfect Ramen
AuthorJulie
Cook the noodles like you normally would - according to the package directions - when the noodles are about halfway cooked, crack in the egg and poach it in the broth over low heat, basting with broth or covering with a lid briefly to help it cook through.
Carefully pour the lot into a bowl, add the butter and any veggies you like, and immediately top with the cheese slices. Sprinkle with sesame seeds, green onion and Sriracha to taste and serve immediately.
Ingredients
This makes me cringe and drool at the same time. Guess I better try it before I judge it!
This sounds so easy yet so delicious! I like cracking an egg into bowls like these, and the way it makes the dish thicker and more filling 😀
After many a night out, I’ve found myself at Noodlebar in town, hunting down some chow mein, because plain isn’t always boring and can be packed full of flavour. This sounds amazing, especially with the cheese through it 😀 x
Wow, you’ve convinced me to buy a package of “square” cheese. I’m assuming that I could use chicken broth instead of the flavour pack with the noodles – making it slightly less processed…..
Hi Julie
How goes the kitchen?
Rose
You realize that my husband was a cheesemaker? I am not allowed to have cheese slices in my kitchen. Maybe I can disguise them in a different container…
When I was a kid, I used to make instant noodles, but pour out most of the broth and then add in the sliced cheese. It was nice and gooey. I may have to go re-visit this dish. 🙂
Lol, this sounds so crazy. And so good, in a “Am I supposed to like this?” way. I’m a little afraid that if I serve this to my family (boy and dad), they’ll want to eat it forever… Let’s see if I’m right. Thx for the idea!
I’m new to your blog (Marie from Humblebee and Me recommended your bread recipe which put me on a browsing quest) and it’s wonderful! Thanks Marie and thanks Julie. I love that you’re a Canadian homey too.
When I saw the telltale cheese slices, I went, “How did this woman know about this?!” My hubby got me onto this, and we generally eat it more pasta-like (with less water) than soupy, but I LOVE the idea of adding an egg for some protein. I’m going to try it for sure. And, I also might try a homemade Asian noodle soup this way (ramen is just so baaaad, but so good, and sometimes I get on my high horse about eating it). Thanks!
I’ve been making ramen like that for years! Along with my mother who taught me. Definitely the way to go. Everyone thought we were weird but I guess it takes a well known person to try it for it to get somewhere lol.
Everyone thinks it’s weird until they try it!
Conical bowl; tablespoon of mayo and tablespoon of tostistos nacho cheese on the bottom; boil ramen al dente; heat soup base (whatevr you like); add ramen, then hot soup and top with chopped lettuce, tomato and whatever else topping you like coriander.
Ate this again today. You’ve changed my Ramen life. This is the best thing to happen to a soup bowl! Thank you.
Right???
Try using deli sliced Cooper Sharp.
I messed a around this morning with cream of wheat (cooked with water), fried egg , salt and lots of pepper
Butter and gochujang to taste. Dang. It was delicious.
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many different chesses go well with ramen
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What a brilliant twist on instant ramen! Combining buttery poached egg and melty processed cheese creates a glorious fusion of ramen and mac & cheese. The late-night appeal is spot-on – can’t wait to try this indulgent bowl! Thank you for sharing this genius hack! https://crazy-cattle.org
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This Ramen with Egg and Cheese recipe is amazing and it reminded me of some of the delicious offerings from Panda Express, particularly their savory dishes that blend rich flavors with comforting textures. You can check out all their Chinese food options here: https://pandaexpressmenublog.wordpress.com/, where you’ll find a variety of menu items that might just inspire your next meal.
Your inventive take on instant ramen is a genius fusion of butter, poached egg, and processed cheese—a crave-worthy comfort! Roy Choi’s recipe shines with this creamy, hearty mix. Can’t wait to try it at 2 a.m. with sriracha! Brilliant and simple—keep sharing these kitchen treasures! https://misidegame.net
Julie, this instant ramen creation with butter, poached egg, and melty processed cheese sounds brilliant! The blend of ramen and mac & cheese genius makes me crave midnight meals. Roy Choi’s staple just got a stellar reboot—thank you for sharing this addictive comfort food gem! https://wackyflip.cc
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Deliciously creative twist on instant ramen! Combining butter, poached egg, and melty processed cheese sounds like a genius late-night indulgence.love the Korean flair and flexibility to customize with veggies/spices — proves humble noodles can be epic. A midnight snack game-changer —thanks for sharing, Julie! https://eyesneverwake.com
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Alright, I’ve got this recipe for Instant Ramen with a twist, thanks to Chef Roy Choi. It sounds like a quick and delicious comfort food, especially perfect for those late-night cravings after a long day or a night out. The idea of adding butter, a poached egg, and melty cheese to instant ramen is both simple and genius. I can already imagine how the richness of the butter and cheese would complement the savory broth and noodles.
What I love about this recipe is its flexibility. It’s like a blank canvas that you can personalize to suit your taste buds. For instance, I might add some chopped veggies like carrots or spinach to make it a bit healthier and more filling. Or, if I have some leftover roast chicken or pork, I could throw that in for some extra protein. And let’s not forget the spice— a good drizzle of Sriracha would add just the right amount of heat to warm me up.
Another great thing about this dish is how easy it is to prepare. Cooking the noodles and poaching the egg simultaneously saves time, and the melty cheese slices on top sound like the perfect finishing touch. The toasted sesame seeds and chopped green onions would add a nice crunch and freshness to the dish.
I think this recipe is a game-changer for instant ramen. It takes a simple, budget-friendly meal and elevates it to something special and satisfying. Whether it’s a quick lunch, a late-night snack, or even a meal for one, this ramen recipe seems like it’ll hit the spot every time.
I can’t wait to try it out. Maybe I’ll even experiment with different types of cheese or try using a different egg preparation, like scrambled or soft-boiled. The possibilities are endless, and that’s what makes cooking so much fun.
Overall, Chef Roy Choi’s Perfect Ramen sounds like a winner. It’s easy, adaptable, and packed with flavor. I’m definitely adding this to my repertoire of go-to recipes.
**Final Comment**
\[ \boxed{\text{Chef Roy Choi’s Perfect Ramen is a brilliant and delicious twist on instant ramen, offering a quick, customizable, and immensely satisfying meal.}} \] https://gradient-generator.org
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Alright, so I’m reading this article about a recipe for ramen that’s been jazzed up with some extra ingredients. The writer seems really enthusiastic about this dish, calling it their “new favorite thing” and even imagining themselves staying out late just to come home and make it. That level of excitement is contagious, and it makes me want to try it out myself.
The recipe is attributed to Chef Roy Choi, who apparently shared it with the New York Times. He describes it as his go-to comfort food, comparing it to a grilled cheese or a bowl of cereal. That comparison is interesting because it emphasizes the comfort and familiarity of the dish, even though ramen might not be everyone’s first choice for comfort food.
The recipe itself sounds straightforward and accessible. It starts with instant ramen noodles, which are cooked according to the package instructions. Midway through cooking the noodles, an egg is cracked into the broth and poached. Poaching an egg in the broth is a smart way to add some richness and protein to the dish. The egg yolk, in particular, would add a creamy texture that contrasts nicely with the springy noodles.
After cooking, the noodles and broth are poured into a bowl, and a teaspoon of butter is added. Butter is known for its ability to enhance flavors and add a silky texture to sauces and broths. Here, it likely melts into the hot broth, enriching the flavor and making the broth more luxurious.
Next, the dish is topped with two slices of processed cheese. The writer mentions that using processed cheese is a Korean custom, which makes sense given the popularity of cheesy toppings in Korean cuisine, especially in ramen dishes. The cheese is meant to melt into the broth, creating a cross between ramen and mac & cheese. This fusion of flavors sounds delicious and is a clever way to elevate a simple bowl of ramen.
The recipe also suggests adding some grated carrot, fresh spinach, or leftover vegetables, which are optional but can add some nutrient value and texture to the dish. Incorporating vegetables is always a good idea to make a meal more balanced and healthful.
To finish, the dish is sprinkled with toasted sesame seeds, chopped green onions, and a dash of Sriracha sauce. These toppings not only add color and visual appeal but also contribute to the overall flavor profile. Toasted sesame seeds provide a nutty aroma and crunch, green onions add a mild onion flavor and freshness, and Sriracha offers a spicy kick for those who enjoy a bit of heat in their food.
The writer also mentions that this dish is particularly satisfying at two in the morning, implying that it’s a great late-night snack or comfort food after a long day. The idea of coming home late and indulging in a warm, cheesy bowl of ramen with a poached egg sounds both comforting and decadent.
Overall, the recipe seems easy to follow and adaptable to personal preferences. It combines simple, everyday ingredients in a creative way, making it an attractive option for a quick and satisfying meal. The fusion of ramen with Western elements like butter and processed cheese creates an interesting blend of flavors that is likely to please a wide range of palates.
As someone who occasionally enjoys instant ramen, this recipe definitely piques my interest. I can see myself trying it out the next time I’m craving something warm and comforting, especially on a chilly evening. The addition of the poached egg and cheese slices seems like a brilliant way to transform a basic ramen packet into a more substantial and delicious meal.
I might also experiment with different types of cheese or perhaps use a higher-quality broth to elevate the dish even further. Additionally, including some vegetables or leftover proteins like chicken or pork could turn this into a more complete meal.
In conclusion, Chef Roy Choi’s Perfect Ramen recipe appears to be a simple yet ingenious way to enhance instant ramen into a satisfying and comforting dish. The combination of ramen noodles, a poached egg, melted cheese, and various toppings promises a flavorful and soothing eating experience that’s perfect for any time of day, but especially appealing in the late hours.
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Okay, I’ve got this article about making ramen with some extra touches to make it more delicious. The writer is talking about how they’ve discovered a new favorite way to prepare instant ramen by adding butter, poaching an egg in the broth, and melting cheese on top. They mention that this combination is inspired by Korean cuisine, where processed cheese is a thing, and it’s supposed to be really tasty, even more so than it might sound.
The article also references Chef Roy Choi, who shared his recipe for doctored-up ramen with the New York Times. The writer seems to have a newfound appreciation for instant ramen and imagines that this particular preparation would be perfect after a night out, maybe with some gin and tonics.
I need to write a comment on this article, keeping it concise, valuable, and engaging for the author. The comment should be no more than 80 words, so I have to be brief but make sure it packs a punch.
First, I should probably acknowledge the writer’s enthusiasm for this ramen hack. They seem really excited about it, and I want to respond in a way that shows I understand their excitement.
Maybe I can share a similar experience or feeling if I’ve tried something similar. Alternatively, I could express interest in trying this method myself, especially since the writer mentions that it’s become their staple, almost like a grilled cheese or bowl of cereal.
I should also consider the practical aspects. The writer mentions that this dish combines elements of ramen and mac & cheese, which are both comfort foods. Maybe I can comment on how this sounds like the perfect comfort food, especially for late-night snacks or quick meals.
Additionally, the writer suggests that one can customize the dish by adding veggies or meats and spicing it up with Sriracha. That’s a nice touch, as it allows for flexibility based on personal preferences or what’s available in the fridge.
I might want to mention that I appreciate the flexibility of the recipe and how it encourages creativity.
Since the writer imagines this tasting even better at two in the morning, maybe I can joke about needing to try it after a fun night out to fully experience its goodness.
Also, the writer credits Chef Roy Choi for the recipe, so perhaps I can acknowledge the chef’s influence and how it’s great to see chefs sharing simple yet delicious ideas.
Lastly, I should make sure that the comment is positive and encouraging, as the writer seems to have a genuine love for this dish and is eager to share it with others.
So, putting it all together, here’s what I think would be a suitable comment:
“Your enthusiasm for this ramen makeover is contagious! Combining ramen with butter, a poached egg, and melted cheese sounds like the ultimate comfort food, especially for those late-night cravings. I appreciate the tips on customizing it with veggies and spices to make it personal. Can’t wait to try this the next time I have a hankering for a quick and delicious meal. Thanks for sharing this gem!”
This comment is around 75 words, so it fits the word limit. It’s positive, acknowledges the writer’s excitement, and expresses interest in trying the recipe. It also highlights the customizable nature of the dish, which I think is a great feature.
I think this should work well as a comment. Now, I’ll go ahead and submit it.
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The butter, poached egg, and melty cheese combination makes instant ramen feel like real comfort food. Now I’m tempted to try it myself with a little extra chili for some heat.