midnight cheese ramyeon, egg on top

Ingredients · tap to check

• 1 pack Korean ramyeon (wavy noodles + soup base)
• 550 ml water
• 1 slice cheese (the melty kind)
• 1 fresh egg
• 1 green onion, sliced thin
• optional: a splash of milk for a softer, rounder broth

The Way

1. Boil the water in your smallest pot. Add the soup base first — the broth should be rolling before the noodles go in.
2. Noodles in. Lift them out of the broth with chopsticks and let them fall — three or four times. Air makes them bouncy.
3. Two minutes in, crack the egg into the center. Don't stir if you want the yolk whole.
4. Kill the heat. Lay the cheese slice over the noodles and put the lid on for 30 seconds — just long enough to go glossy.
5. Scatter the green onion. Eat it from the pot, by the window, like it's meant to be eaten.

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