Instant ramen with soft egg (Print Version)

Creamy instant noodles topped with a silky egg, butter, and fresh scallions for a quick warm meal.

# What You'll Need:

→ Instant Noodles

01 - 1 package instant ramen noodles (any flavor)

→ Broth & Flavor

02 - 2 cups water
03 - 1 seasoning packet from ramen noodles
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 Make It:

01 - Bring 2 cups of water to a rolling boil in a small saucepan.
02 - Add instant ramen noodles and cook for 2 to 3 minutes according to package instructions.
03 - Lower heat to a gentle simmer. Crack the egg directly into the 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 of unsalted butter until fully melted and combined.
05 - Transfer noodles and broth to a serving bowl. Garnish with sliced scallions and optionally add chili flakes or soy sauce to taste. Serve immediately.

# Additional Tips::

01 -
  • A silky soft egg transforms instant ramen from basic survival food into something you actually crave.
  • The entire meal comes together in ten minutes, perfect for when hunger hits harder than you expected.
  • Butter melting into hot broth creates this creamy richness that makes the dish feel indulgent without any fuss.
02 -
  • The egg is the star here, and everything depends on that gentle simmer at the end—vigorous boiling will scramble it instead of poaching it, which I learned the hard way on my second attempt.
  • Room temperature eggs poach more evenly than cold ones straight from the fridge, and the butter really does need to be unsalted so you're in control of the salt level and it tastes like butter, not a salty slick.
03 -
  • Add a splash of soy sauce or fish sauce to the broth at the very end—it deepens everything and makes people ask what you did differently.
  • If you're worried about the egg, remember that a room temperature egg in simmering (not boiling) water will poach perfectly in about ninety seconds, giving you that runny yolk every single time.
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