Preparation

Forget everything you know about sad dorm room ramen. This is what happens when Japanese izakaya culture meets the constraints of collegiate living. The miso paste transforms the broth from one-dimensional to restaurant-worthy, while the butter adds an unexpected richness that'll make you question why you ever ate plain instant noodles.

Preparation

1. Bring 2 cups of water to a boil in your mug using your single hot plate or electric kettle.
2. While water heats, crack the egg into a small bowl and beat it lightly with a fork.
3. Once boiling, add the ramen noodles (save the seasoning packet for another use) and frozen corn to the mug. Cook for 2 minutes.
4. In a separate container, mix the miso paste with 2 tablespoons of the hot broth until dissolved, then pour back into the mug.
5. Slowly drizzle the beaten egg into the mug while stirring gently to create egg ribbons.
6. Add butter and sesame oil, stirring until melted.
7. Top with torn nori, sliced green onion, and chili oil.
8. Let sit for 1 minute before devouring.

The key here is the miso dissolution step—clumpy miso is nobody's friend. This technique ensures every spoonful carries that deep, fermented complexity that makes this feel like an actual meal rather than a midnight snack.