Maruchan Nights: Best toppings for a bowl of Creamy Chicken

Yes, I still have Ramen noodles for dinner sometimes. Because my life isn’t as glamorous as I’d like some of you to think it is, and because Ramen is one of my favorite nearly pre-made meals.

So, while most people I know switched on the semfinale of “Game of Thrones” Season 3 tonight, I got to cookin’. I haven’t had a bowl of Ramen noodles in a few months, because friends and family have made it unnecessary, but tonight I’m home alone and had a pack of my favorite flavor: Creamy Chicken.

I’ve tried lots of add-ons with my Ramen soup. Parmesan cheese is a good one, but not tonight. But I can’t resist cracking an egg in there and pretending I’m having a bastardized form of egg-drop soup. And, because I’ve been feeling sassy, I also went with cayenne pepper. (Red happens to be my favorite color.) I’ve determined these are the best toppings for this soup.

It was a hearty, grin-inducing bowl of chow. Here’s how I made it:

One of the most important steps is to crack the noodle brick before opening the bag. This prevents the need for ohashi (chopsticks) and makes it easier to ration the soup if you’re serving more than one person. Everyone gets a good noodle-broth ratio.

I add just enough water to cover the noodles — it seems inappropriate to call this “pasta” — and set a burner to high or medium-high to boil. Then I wait.

Cooking Creamy Chicken Ramen noodle

To get the right consistency, wait around for as long as it takes you to go into the bedroom to read a text from your idiot boyfriend, not answer it, forget to grab matches for that candle you were going to light because the apartment still smells like chicken from yesterday’s meal, return for those matches but unsuccessfully light a votive candle because you haven’t unpacked your nice aromatics yet, and return to the kitchen.

Stir occasionally, by the way. It should be ready now. Grab a big bowl and pour your almost-soup. Add the seasoning packet.

Typically, I drop the egg while the soup’s still in the pot, but this time I forgot. I tried getting the egg white to cook enough for me to see it by just stirring it in the bowl, but that didn’t work. Back to the pot. (Glad I hadn’t compulsively washed and stored it away already.)

Creamy Chicken Ramen noodle with raw egg

Stir so the egg cooks thoroughly. Remember that consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have a medical condition.

Then, add this much powdered cayenne.

Creamy Chicken Ramen noodles with cayenne

Stir some more, until it pleases you. My dish turned into a chunky, creamy mush. It was just what I needed after a long week. I paired it with a beer I love, but that should have probably been drunk with something more closely resembling nourishment. Still, this was the highlight of my day. Hope you enjoy, too.

But be careful: You could burn yourself.