Additions to Ramen Soup

I add this recipe for every college student that I know and love, for now and in the future.  The recipe appeared in the New York Times from Roy Choi, who insists that these variations take ramen from the ordinary to the Korean American sublime--and having tried it, I can't help but agree with him.  This is one of the best tasting fast food options that is readily available in everyone's pantry. 

Here is his basic recipe.  Pay particular note to the egg poaching technique.

1 pack ramen noodles with flavor packet--omit oil packet if it is an option, add hot pepper packet adjusted to
                  

1 large egg

1/2 teaspoon butter

1 slice American cheese

1/4 teaspoon toasted sesame seeds

1/2 scallion, thinly sliced              

1.

Bring 2 1/2 cups of water to a boil in a small saucepan. Add the noodles and cook for 2 minutes. Add the flavor packet, stir, and continue to cook for another 30 seconds.

2.

Remove the pan from the heat and carefully add the egg. Do not stir; pull the noodles over the egg and let sit for one minute to poach.

3.

Carefully transfer everything to a serving bowl, add the butter, cheese and sesame seeds and mix. Garnish with the scallions if desired

The other options are to add addition chopped fresh herbs, left over vegetable side dishes that might work with the soup, and thinly sliced meat.  Choi's point is that the butter and the cheese make the noodles all the more interestingly flavored, and he is right about that.  I buy the ramen that have not been flash fried, which take a bit longer to cook, but have significantly less fat calories.