Levelled-up ramen

5 mins

5 mins

2 large		eggs
1 1/4 cups	(125 ml)	light soy sauce
2 tbsp	(30 ml)	mirin
1 tbsp	(15 ml)	unseasoned rice wine vinegar
2 cloves		peeled garlic, smashed with the back of a knife

1 x 5 oz	(140 ml)	packet basic instant ramen (the kind with a single seasoning packet)
3/4 cup + 1 tbsp	(195 ml)	milk, divided
1 1/2 tsp	(7.5 ml)	cornstartch
2 tbsp	(30 ml)	cream cheese
3/4 cup	(180 ml)	shredded cheese (mozzarella, cheddar, jack)
1/2		seasoning packet, reserved for ramen package

In a medium-sized pot bring to a boil enough water to cover eggs. When boiling, gently lower eggs and cook for 7 minutes. Transfer to a bowl under cold running water for a couple minutes until cooled enough to handle. Set aside in a Mason jar or small sealable container.
In a small sauce pan, combine 1 ¼ (310 ml) water, soy sauce, mirin, rice wine vinegar and smashed garlic and bring to a boil. Reduce heat and simmer for 5 minutes. Cool slightly and pour over jammy eggs. Let sit at room temperature for one hour, then refrigerate. Eggs can stay in the marinade up to 2 days, depending on your taste, then removed from marinade and stored in an airtight container for up to 3 more days.

Gather your ingredients.
Place noodles in a dish and pour in enough boiling water to cover. Cover and let sit a few minutes until noodles are softened and can be easily separated, about one minute less than ramen package instructions.
In a small bowl, dissolve cornstarch in 1 tbsp (15ml) cold milk. Set aside.
In a small pot, over medium heat, bring milk to a simmer, whisk in cornstarch mixture and stir until thickened. Remove from heat and stir in shredded cheese, cream cheese and reserved seasoning from ramen package until melted.
Strain ramen noodles and add to cheese sauce, mixing well.
Transfer to a serving bowl along with jammy Soy Eggs and garnish as desired.