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Cheap and Easy

Levelled-up ramen

Turn your instant ramen packets into an easy, cheesy dish.

Prep Time

5 mins

Cook Time

5 mins

Total Time

10 mins, with jammy eggs prepared ahead of time

Equipment

  • Covered dish or mixing bowl, big enough to fit ramen
  • Measuring spoons and cups
  • Small bowl
  • Small and medium saucepan

Ingredients

Jammy soy eggs
  • 2 large eggs 
  • 1 ¼ cups (310 ml) water, plus more for boiling 
  • ½ cup (125 ml) light soy sauce 
  • 2 tbsp (30 ml) mirin 
  • 1 tbsp (15 ml) unseasoned rice wine vinegar 
  • 2 cloves peeled garlic, smashed with the back of a knife 
Cheesy ramen
  • 1 x 5oz (140 g) packet basic instant ramen (the kind with a single seasoning packet)
  • ¾ cup +1 tbsp (195 ml) milk, divided
  • 1 ½ tsp (7.5 ml) cornstarch
  • 2 tbsp (30 ml) cream cheese
  • ¾ cup (180 ml) shredded cheese (mozzarella, cheddar, jack)
  • ½ seasoning packet reserved for ramen package
Optional garnishes/mix-ins
  • Kimchi
  • Green onions
  • Sweetcorn niblets
  • Chili crisp
  • Furikake or sliced nori

Directions

Make ahead jammy soy eggs
  1. In a medium-sized pot bring to a boil enough water to cover eggs. When boiling, gently lower eggs and cook for 7 minutes. Transfer to a bowl under cold running water for a couple minutes until cooled enough to handle. Set aside in a Mason jar or small sealable container.  
  2. In a small sauce pan, combine  1 ¼ (310 ml) water, soy sauce, mirin, rice wine vinegar and smashed garlic and bring to a boil. Reduce heat and simmer for 5 minutes. Cool slightly and pour over jammy eggs. Let sit at room temperature for one hour, then refrigerate. Eggs can stay in the marinade up to 2 days, depending on your taste, then removed from marinade and stored in an airtight container for up to 3 more days.

Cheesy ramen

  1. Gather your ingredients
  2. Place noodles in a dish and pour in enough boiling water to cover. Cover and let sit a few minutes until noodles are softened and can be easily separated, about one minute less than ramen package instructions.
  3. In a small bowl, dissolve cornstarch in 1 tbsp (15ml) cold milk. Set aside
  4. In a small pot, over medium heat, bring milk to a simmer, whisk in cornstarch mixture and stir until thickened. Remove from heat and stir in shredded cheese, cream cheese and reserved seasoning from ramen package until melted.
  5. Strain ramen noodles and add to cheese sauce, mixing well.
  6. Transfer to a serving bowl along with jammy Soy Eggs and garnish as desired.

Watch the recipe in action below!