I like the easy-made ramen… Sapporo Ichiban, Myojo, Top Ramen, Shin Ramen, Cup O’ Noodle… You name it, I’ve probably tried it. I usually just add the hot water, let it cook, and eat, but I decided to try to stir things up a bit.
I’ve seen people add eggs to the broth to make it creamier, as well as cheese, so I decided to try both! I made two, one for me and my dad, and we found it super, super filling. I couldn’t even finish, but it was so good, I didn’t want to stop eating!
So each ramen will have 2 eggs, one for the broth, and one for on top, and I decided to add veggies to my otherwise kinda unhealthy ramen to make me feel better about myself. 😛 You can always add in extra things, but don’t go overboard! Like I said, this rich, creamy ramen recipe will be pretty filling.
When the noodles are done, take them out and add the cheese… And then add the egg! This way, the heat from the freshly made over easy egg and warm noodles will melt the cheese.
After rehydrating the shiitake mushroom and boiling both veggies in the broth for a little bit, you can either just dump it on your bowl (if you don’t care much for presentation), or take them out and line them around your egg.
- 1 ramen noodle packet
- ½ T butter
- 2 eggs
- 1 slice cheddar cheese (or any cheese you prefer)
- 3 shiitake mushrooms, sliced and hydrated
- ¼ c napa cabbage, sliced
- Cook ramen noodle according to directions. When the noodles are almost done, add in the butter and 1 egg; stir to incorporate.
- While waiting for ramen noodle to cook, make over easy egg. Set aside.
- Put in noodles in a bowl; set aside. Add slice of cheese on top. Add finished over easy egg on top.
- Add in napa cabbage and mushrooms in broth; simmer for 5 minutes. Take out cabbage and mushroom and line around noodles.
- Ladle broth into bowl.
(Show some love, and follow/like Mensore Girl on Facebook, Tumblr, Twitter, and Instagram!)