Boil the water: Bring 2 to 2½ cups of water to a boil in a small pot. If you like a richer broth, use less water; for a lighter soup, use more.

Sauté aromatics (optional but great): In the pot, melt 1 tablespoon butter or heat 1 teaspoon oil, then add garlic and the white parts of the scallions. Cook 30–45 seconds until fragrant.

Add broth base: Pour in water (if you sautéed aromatics) and the seasoning packet. Add 1 teaspoon soy sauce and a pinch of sugar if your packet is very spicy or salty. Stir to dissolve.

Drop in noodles and veggies: Add the ramyeon block and quick-cooking veggies like mushrooms, corn, spinach, or napa cabbage. Cook 2–3 minutes, loosening the noodles with chopsticks.

Choose your egg style: Soft-boiled: Boil an egg separately for 6–7 minutes, peel, and halve over the finished bowl.

Poached: Crack an egg straight into the simmering broth during the last minute. Don’t stir; cook to your preferred doneness.

Egg drop: Beat 1 egg with a pinch of salt. Swirl the soup gently and pour in the egg in a thin stream for silky ribbons.

Creamy upgrade (optional): Stir in 1 slice American cheese, 2 tablespoons milk/cream, or 1 tablespoon mayo. This mellows heat and adds body.

Heat and spice: Add ½–1 teaspoon gochujang or a drizzle of chili oil if you want more depth and kick.

Finish with aroma: Turn off the heat. Stir in 1 teaspoon sesame oil. Top with scallion greens, sesame seeds, and nori.

Taste and adjust: Add a splash of soy if you want saltier, a squeeze of lime or rice vinegar if you want brighter, or a pinch of sugar if it’s too sharp.

Serve immediately: Ramyeon is best hot and slightly springy. Eat right away for perfect texture.