Instant ramen with soft egg

# 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 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 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, following package guidelines.

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 the egg white is firm but the yolk remains soft.

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

05 - Ladle noodles and broth into a serving bowl. Top with sliced scallions and add optional chili flakes or soy sauce as desired. Serve immediately.

# Expert Tips:

01 -

It takes the same 10 minutes as regular ramen but tastes like you actually tried.
An egg cooked this way becomes silky without any of the fuss of poaching.
The butter rounds out sharp flavors and makes the whole bowl feel more substantial.

02 -

The yolk will keep cooking even after you stop heating it, so if you like it truly runny, pull the pan off the heat just slightly earlier than you think you should.
Stirring after the egg is in will break the white and you'll end up with scrambled egg soup—I learned this very publicly the first time I made this for people.

03 -

Keep a small stick of butter and a carton of eggs in your kitchen at all times—this meal has saved me on nights when the fridge is basically empty.
If your water is still boiling hard when you crack the egg in, the white will scramble into the broth instead of staying together, so that gentle heat reduction really is non-negotiable.