Roy Choi’s Doctored Instant Ramen: A Soulful Korean-American Comfort Dish

In the pantheon of accessible comfort foods, few dishes rival the emotional resonance of instant ramen. For Chef Roy Choi, whose culinary vision merges global flavors with everyday ingredients, the act of elevating instant ramen transcends mere cooking—it’s a love letter to Korean-American street food and the “straight-from-the-bag” soul food that nourishes communities. First shared with The New York Times in 2014, Choi’s recipe distills this philosophy into a deceptively simple formula: boil, poach, melt, and serve. Below, we explore the recipe, its cultural significance, and how home cooks have reimagined it.

Recipe: Roy Choi’s Doctored Instant Ramen

Ingredients (Serves 1)

• 1 packet of instant ramen noodles (Korean-style ramen recommended for authentic umami depth; adjust to taste)

• 1 large egg

• 2–3 tbsp unsalted butter

• 1–2 slices American cheese (or shredded cheddar, as suggested by reviewers)

• 1 tbsp toasted sesame seeds (optional garnish)

• 2–3 green onions, thinly sliced (optional garnish)

• Hot water (for boiling)

Step-by-Step Instructions

1. Boil Noodles: Bring 4 cups of water to a rolling boil in a small pot. Add the ramen noodles (without the seasoning packet) and cook for 3–4 minutes, following package instructions for al dente texture. Drain most of the water, leaving ~½ cup to keep noodles moist.

2. Poach the Egg: While noodles cook, carefully slide the egg into the boiling water. Poach for 1–3 minutes: 1 minute for a runny yolk, 3 minutes for a softer, set yolk (Tricia noted 3 minutes yields a “perfectly poached” egg). Transfer the egg to an ice bath to stop cooking; peel when cool.

3. Melt Butter & Cheese: Return the noodle pot to low heat. Add butter and stir until fully melted. Tear or slice the American cheese and stir into the broth to emulsify, creating a creamy base.

4. Assemble: Divide noodles into a bowl. Top with the poached egg, melted butter-cheese broth, toasted sesame seeds, and green onions (if using). Serve immediately while hot.

Reader Reviews: A Tapestry of Personalized Flavors

The recipe’s simplicity has sparked a global conversation, with home cooks defending its integrity, adapting it to personal tastes, and sharing stories of comfort. Here’s how others have embraced it:

1. Defending the Basics: American Cheese & Soul Food Roots

• Roxy Bonfire: “It’s hilarious to me that anybody is still disparaging processed cheese. Ask any chef—their mother’s mac and cheese used Velveeta! There’s a place for everything at the table! Even American Cheese!”

• Amazon Doc: “I draw the line at American cheese! My Korean neighbor taught me to drain noodles, sauté in oil, and add half the flavor packet. Removing water firms the noodles and amps up flavor.”

2. Variations: Tossing the Packet, Adding Greens

• Simone: “Toss the flavor packet—it’s mostly salt! Use homemade broth, add ginger, garlic, spinach, or bok choy. Turns a snack into a meal.”

• TwinklyTerrapin: “Used leftover American cheese + Frank’s hot sauce. The ‘don’t use the packet’ crowd misses the point—this is our comfort, not a nutrition lab.”

• cjdacook: “2 bites in, we loved it! The seasoning packet is just flavor—don’t overthink it. Go for it; it’s not going to kill you.”

3. Health & Nourishment: A Debate Over “Healthy”

• Sue T.: “Ramen is $.33 a pack—comfort for those who can’t afford more. As a nurse, I tell patients to add egg, chicken, or veggies to make it nutritious. Cheese? Why not?”

• Upsta: “Food shaming is tiresome. The recipe isn’t ‘healthy,’ but add kale to ‘rescue’ it.”

4. Cultural & Nostalgic Takes

• Tricia: “NYT-endorsed, so I tried it. Added egg for 3 minutes (not 1)—perfectly poached! Cheese emulsifies into soup: a tiny miracle.”

• Tascher: “Cold? Hungover? This is your answer. Simple, warm, and satisfying.”

5. Cheese Substitutions & Tips

• Jo: “Shredded cheddar works too.”

• TwinklyTerrapin: “No boyfriend to judge? This is the perfect ‘no-fuss’ dinner.”

Why It Works

Choi’s recipe thrives on its unapologetic simplicity—a reminder that great food doesn’t require exotic ingredients. Whether you stick to the original or riff with hot sauce, greens, or cheddar, the core idea remains: ramen, doctoring done right, is a love letter to community, comfort, and the joy of eating.

“It’s our snack, it’s our peanut butter and jelly sandwich,” Choi once said. For millions, it’s also their bowl of cereal—sweet, savory, and forever comforting.

— Adapted from The New York Times Cooking, with input from reader reviews.