Go Back

Chris Cockren
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Breakfast, Main
Servings 2 large bowls


  • 2 tablespoons unsalted butter
  • ½ yellow onion minced
  • 2 cloves garlic grated
  • 1 " piece peeled fresh ginger grated
  • 2 tablespoons all-purpose flour
  • cups vegetable stock
  • cups whole milk
  • 1 cup shredded cheddar cheese
  • 1 cup shredded American cheese
  • Kosher salt
  • 2 packages instant ramen flavor packets discarded
  • 6 slices thick-cut bacon cooked and chopped
  • 2 soft-boiled eggs sliced in half*
  • 4 scallions chopped


  • Heat butter in a small stockpot over medium heat. Add onion, season with Kosher salt, and cook for 4-5 minutes or until softened, stirring occasionally. Add garlic and ginger and cook for 1 minute, stirring constantly. Stir in flour, then whisk in vegetable stock and whole milk until well-combined and no flour clumps remain. Simmer until slightly thickened, about 20 minutes. Remove from heat, and stir in cheeses until fully melted. Season with Kosher salt to taste.
  • Meanwhile, cook ramen noodles according to package directions, being careful not to overcook.
  • Divide broth and noodles between two bowls. Top each bowl with chopped bacon, soft-boiled eggs, and scallions. Devour immediately.


*for easy soft-boiled eggs, bring a pot of water to a boil. Lower heat to a rapid simmer, and carefully lower eggs in water. Cook for 7 minutes exactly, then place eggs immediately in an ice bath to stop cooking for 5 minutes. Carefully peel and slice in half.