I boil the noodles first and drain with cold water.
Time saving tip #1: I wash the egg and boil it along with the noodles. Drop the egg(s) into the water pot while the water temperature is still luke warm, if you put the egg in while the water is too hot it'll crack the egg's shell. Wait until the water boils for 3-5 minutes, put the dried instant ramen noodles to the water pot to cook another 3-4 minutes. I am particular about my noodles, I like my ramens neither overcooked nor undercook. I find with this brand, boiling for 3-4 minutes and letting it sit another 30 seconds would do it :-) Drain the noodles with cold water, and put aside into a serving bowl.
Then I boil a second pot of water for the actual soup broth.
Time saving tip #2: while waiting for this water pot to boild, I peel the eggs, prep the green onion, tofu (or whatever else that I find in my fridge that would go nicely with my quick meal). In this session, I have 1/2 can of whole kernel corn left over, so I add some into my soup.
Then I'd drop the tofu and vegetables into the pot and let it cook for 1-2 minutes before adding the favor pack (I usually use only 1/2 pack, and add a little bit of salt or soysauce into the soup if needed). Let the soup boils up again, then pour over the ramen.....and voilla !!!
Happy slurping !!!
