# What You'll 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)
# Method:
01 - Preheat oven to 350°F. Lightly grease a standard 6-cup muffin tin or line with silicone muffin cups.
02 - Prepare ramen noodles according to package directions, omitting the seasoning. Drain and briefly rinse with cold water.
03 - In a small bowl, blend soy sauce, sesame oil, mirin, sugar, and green onion. Toss cooked noodles in this mixture until evenly coated.
04 - Evenly distribute seasoned noodles into the muffin tin, gently pressing noodles to form nests in each cup.
05 - In another bowl, whisk eggs with milk, salt, and white pepper until well combined. Pour the mixture over noodles in each muffin cup.
06 - Sprinkle each muffin with sesame seeds, nori flakes, and cheese if desired. Bake 18 to 20 minutes, until eggs are set and tops are lightly golden.
07 - Let muffins cool for 5 minutes before removing from tin. Serve warm or at room temperature.
