If you’re anything like me, you’ve had those evenings where you’re too tired to cook something elaborate, but your cravings are still very real. That’s where this creamy Kujirai ramen comes in — a quick fix that feels like a cozy hug in a bowl. We’re talking about springy ramen noodles simmered in a shallow, flavorful broth, finished with melty cheese, a runny egg, garlic, and green onions. And the best part? It’s ready in under 10 minutes with ingredients you probably already have.
I first stumbled upon this hack while doom-scrolling food videos late one night, and it immediately had my attention. Since then, I’ve made it during rainy afternoons, lazy work-from-home lunches, and those hunger-pangs-at-midnight kind of nights. It never disappoints.
A Little Backstory on Kujirai Ramen
This isn’t your average instant noodle recipe. Kujirai-style ramen actually comes from a Japanese comic (yes, really!), where the character made ramen using less water than usual, letting the seasoning and noodles cook down into a creamy, concentrated base. That little trick went viral — and for good reason.
You don’t need anything fancy. A packet of instant noodles, a slice or two of cheese, garlic, green onions, and an egg. That’s it. But together? Pure magic.
What You’ll Need (and Some Easy Swaps)
Here’s what I usually throw together:
- Instant ramen (soup-based): I love using spicy ones like Shin Ramen or Jin Ramen for that kick, but any ramen with a seasoning packet will do. If you’ve only got mild ones on hand, toss in a bit of chili oil or crushed red pepper.
- Garlic: A couple of fresh cloves bring warmth and depth to the broth. I’ve used garlic powder in a pinch — still tasty.
- Water: Use just enough to cover the noodles — not too much. The goal is a thick, saucy base.
- Egg: This part is just fun. Crack one right into the middle while the noodles are cooking. I like my yolk a little runny, but go how you like it.
- Cheese slices: American-style slices like Kraft work great, but I’ve also used mozzarella or cheddar. It gets creamy and gooey — don’t skip this.
- Green onions: A fresh pop at the end. I’ll sometimes swap this with chopped chives or even a sprinkle of fried onions if that’s all I have.
My Tips for Making It Just Right
I’ve made this ramen more times than I can count, and here’s what I’ve learned along the way:
- Have everything prepped before you start. This dish moves fast. Chop your green onions and peel your garlic first, because once the noodles go in, there’s no time to fumble.
- Use low to medium heat. Too high and your broth will dry out before the noodles are cooked. We want just enough water to stay behind and turn creamy with the cheese.
- Add the cheese at the end. I used to toss it in too early and ended up with burnt cheese stuck to the pan. Now I wait until the egg white is set, then lay the cheese on top and watch it melt beautifully.
Step-by-Step: How I Make Kujirai Ramen at Home
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In a wide, shallow pan, I pour in a bit of cold water — just enough to barely cover the ramen — and stir in the seasoning packet, garlic, and any veggie flakes that came with the noodles.
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I bring it to a gentle simmer on low-medium heat. You want steam, not a full boil.
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Drop in the ramen brick. I flip it after 20–30 seconds on each side and gently loosen the strands with chopsticks.
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Once they’re soft, I make a little nest in the middle and crack an egg into it. I don’t touch it until the whites are opaque.
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Then, I lay on the cheese and sprinkle in the green onions. Let it sit for another minute so everything melts and mingles.
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Give it a light stir — and that’s it.
It’s rich, savory, cheesy, and just a little spicy — exactly what I want when I need comfort food fast.
Can You Save It for Later?
Honestly, this one’s best when it’s fresh. That soft, slurpy texture doesn’t hold up well once it’s been in the fridge. But if I ever have leftovers (rare), I’ll store them in a sealed container for up to 2 days. Just splash a little water in before microwaving or reheating in a pan — it helps loosen up the sauce.
Would I freeze it? No — the noodles get soggy and lose their bite. Make it fresh. You won’t regret it.
What to Serve With It (If You Want to Make It a Meal)
On its own, this ramen totally hits the spot. But if you’re feeling extra or sharing with someone:
- A small bowl of kimchi on the side is perfect.
- Add leftover roast chicken, tofu, or even some stir-fried spam if you want to bulk it up.
- A side of pickled cucumber or Korean-style spinach salad works great to cut the richness.
- I’ve even served it alongside miso soup for a cozy combo meal.
FAQs I Get From Friends (and Instagram DMs)
Can I make this ahead of time?
I wouldn’t recommend it unless you’re storing the sauce and noodles separately. But honestly, it comes together so quickly, it’s just easier to make fresh.
Can I microwave it instead of using a pan?
Yep. I’ve done that in my dorm days. Use a big microwave-safe bowl and cover it with plastic wrap (poke a few holes). Follow the same steps, just nuke the noodles and seasoning first, then crack in the egg, cook again, and top with cheese and green onions.
Is more cheese better?
Tempting, I know. But more than 2 slices for one ramen pack makes the whole thing too gloopy. I stick with one, maybe two.
Kujirai Ramen - New Shin Ramen
If you’re craving something warm, cheesy, and satisfying in just a few minutes, this quick Kujirai Ramen is the fix. With silky instant noodles, melty cheese, a soft egg center, and a hint of garlic, this Japanese ramen hack is the ultimate cozy meal—perfect for late nights or lazy lunch days.
Ingredients
- 9.3 fl oz cold water
- ½ packet soup seasoning (from your instant ramen pack)
- 1 serving spicy instant ramen (like Shin or Jin Ramen)
- 1 garlic clove, finely minced
- 1 packet dried vegetable flakes (optional)
- 1 large egg
- 2 slices cheese (American, cheddar, Swiss, or mozzarella)
- 1 tablespoon chopped green onion
Instructions
- Start by pouring the cold water into a wide, shallow pan. Add the soup seasoning, minced garlic, and vegetable flakes if using. Set the pan over medium-low heat and let it come to a gentle simmer—keeping the heat low helps preserve the broth.
- Once the broth is simmering, place the ramen block into the pan. Let each side soften for 20 to 30 seconds before gently loosening the noodles with chopsticks or tongs.
- Use the chopsticks to nudge the noodles aside and create a little well in the center. Crack in the egg and let it poach gently—you're looking for whites that turn opaque while the yolk stays soft.
- Next, place the cheese slices directly on top of the noodles, letting the steam melt them down. Sprinkle over the chopped green onions and give everything one last minute on the heat.
- Once the cheese is melted and the egg is set to your liking, give it all a gentle stir and dig in while it’s hot and creamy.
Nutrition Information
Yield
1Serving Size
1Amount Per Serving Calories 777Total Fat 39gSaturated Fat 19gTrans Fat 1gUnsaturated Fat 16gCholesterol 246mgSodium 2910mgCarbohydrates 72gFiber 8gSugar 4gProtein 33g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Kujirai ramen is one of those recipes that proves you don’t need a long ingredient list or fancy techniques to eat something delicious and comforting. It’s fast, budget-friendly, and super flexible — whether you’re a student, a tired parent, or just someone who wants something good without fuss.
It’s the kind of dish I keep in my back pocket, and I hope you’ll try it and make it your own.
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