# What you need:
→ Ramen Base
01 - 1 package instant ramen noodles (about 3 oz, discard seasoning packet)
02 - 2 tablespoons soy sauce
03 - 1 teaspoon sesame oil
04 - 1 teaspoon mirin (optional)
05 - 1/2 teaspoon sugar
06 - 1 green onion, thinly sliced
→ Egg Mixture
07 - 4 large eggs
08 - 1/3 cup whole milk
09 - 1/4 teaspoon salt
10 - 1/4 teaspoon ground white pepper
→ Toppings
11 - 1 tablespoon toasted sesame seeds
12 - 1 tablespoon nori flakes or finely chopped seaweed
13 - 1/4 cup shredded cheese (optional, use mozzarella or mild cheddar)
# How to Make It:
01 - Set oven to 350°F (175°C). Lightly grease a standard 6-cup muffin tin or line with silicone muffin cups.
02 - Boil noodles according to package directions without the seasoning packet. Drain and rinse under cold water.
03 - Mix soy sauce, sesame oil, mirin, sugar, and green onion in a bowl. Toss noodles in seasoning until evenly coated.
04 - Divide seasoned noodles among muffin cups, pressing gently to form a nest in each cup.
05 - In another bowl, whisk eggs, milk, salt, and ground white pepper until smooth.
06 - Pour egg mixture evenly over noodles in each muffin cup.
07 - Top each muffin with sesame seeds, nori flakes, and cheese if desired.
08 - Bake for 18–20 minutes until the eggs are set and tops are lightly golden.
09 - Let muffins cool in tin for 5 minutes before unmolding. Serve warm or at room temperature.
