By ramen I mean Shin Ramyun, of course, though this would probably work with another brand. This ultimate ramen was inspired by a similar recipe in the highly recommended Koreatown cookbook. The egg and cheese combine to create a savory custard that floats among the noodles like a mermaid in a forest of seaweed. Serves one, luxuriously.
1 package Shin Ramyun or other instant ramen
2 c water
1 large egg
1/4 c shaved or grated cheddar cheese
1 green onion, including some of the green part, sliced into rings (optional)
Method: Add flavoring packages to water in a small saucepan and bring to the boil. Add the noodles, cover, and cook just to the point where the noodles are soft enough to manipulate–1 to 2 minutes. Transfer to a ceramic bowl, which you will use for serving. (It should be high rather than wide, like my example.) Mix in the optional onion rings. Make a well in the middle of the ramen and crack the egg into it, taking care not to break the yolk. Surround with a ring of shaved or grated cheese. COVER (in case the egg explodes in the microwave) and microwave 2 minutes on high, until cheese is melted and noodles are cooked through but not flabby. Serve at once with fork, spoon and chopsticks so the lucky diner can mix and eat the ingredients to her/his preference.
*As a side project, I did a taste test of regular vs black Shin. A four-pack of regular is $4.99 at my market vs $7.99 for the black, so this is not a trivial matter. Interestingly, all my tasters had already done this test for themselves and distinguished the two preps correctly. The Black, which has an extra packet (of mushrooms) and claims beef in its soup base, definitely has an edge in flavor complexity. The regular is one-dimensional and a bit spicier. But for this recipe, in which the ramen and broth are merely a backdrop for the egg/cheese custard, either one will do.