Instant Ramen with Egg

# What You Need:

→ Instant Noodles

01 - 1 package instant ramen noodles (any flavor)

→ Broth & Flavor

02 - 2 cups water

03 - 1 seasoning packet (from noodle 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

# How to Cook:

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

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

03 - Lower heat to low, then crack the egg directly into the simmering broth without stirring. Cover and cook for 1 to 2 minutes until the 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 into a serving bowl. Garnish with sliced scallions and add chili flakes or soy sauce if desired. Serve immediately.

# Expert Advice:

01 -

A soft egg yolk that breaks into the broth like liquid gold, turning everything creamy without any cream.
Ready in ten minutes but tastes like you actually cared, which somehow matters when you're hungry.
It's the rare upgrade that costs almost nothing extra and makes you wonder why you didn't think of it sooner.

02 -

Don't stir the egg once it hits the broth—the gentle heat sets the white while keeping the yolk tender, and any disturbance ruins that texture.
The butter is not optional; it's what transforms this from ramen-with-an-egg into something that tastes intentional and cared for.

03 -

If you want a firmer egg, cover the pan and cook for three to four minutes instead of one to two, but understand you're trading that beautiful runny yolk for stability.
Add the butter while the broth is still hot enough to melt it completely—if you wait too long, you'll have little globules instead of silky emulsion.