Instant Ramen Soft Egg

# Components:

→ Instant Noodles

01 - 1 package instant ramen noodles (any flavor)

→ Broth & Flavor

02 - 2 cups water

03 - 1 ramen seasoning packet (from package)

04 - 1 tablespoon unsalted butter

→ Add-Ins

05 - 1 large egg

06 - 1 scallion, thinly sliced

→ Optional

07 - Chili flakes or chili oil, to taste

08 - Soy sauce, to taste

# Directions:

01 - Bring 2 cups of water to a rolling boil in a small saucepan.

02 - Add ramen noodles and cook according to package instructions, about 2 to 3 minutes.

03 - When noodles are nearly cooked, reduce heat to low. Crack the egg directly into the simmering broth without stirring. Cover and cook for 1 to 2 minutes until egg white is set and yolk remains soft.

04 - Stir in the seasoning packet and 1 tablespoon unsalted butter until melted and fully incorporated.

05 - Transfer noodles and broth to a bowl. Top with sliced scallions and add chili flakes or soy sauce to taste. Serve immediately.

# Expert Advice:

01 -

A soft-cooked egg transforms boring ramen into something creamy and luxurious without any fancy technique.
It's genuinely faster than ordering takeout and costs about the same as a coffee.
This works at midnight, on a Tuesday, or whenever you need comfort in a bowl.

02 -

The heat level matters more than you'd think—if the water is boiling too hard when you add the egg, the whites will shred instead of setting into that silky texture.
Unsalted butter is worth seeking out here because the seasoning packet is already salty enough, and salted butter can push it over the edge into too-much.

03 -

Use a smaller saucepan rather than a large pot because the concentrated broth flavor is what makes this sing—more surface area means diluted taste.
If you find yourself making this more than twice a week like I do, buy eggs and instant ramen in bulk and accept that this is now your comfort food formula.