The only extra toppings are egg and green onion. Use 1 egg per package of ramen (or 1 egg for every 2 packages). Slice the green onion into 1/2-inch pieces.

A small pot with two handles gives the right vibe. A dull gold aluminum pot is even more authentic, but personally, I prefer using something other than aluminum.

Following the package instructions, bring 2 1/3 cups water (about 550 ml) to a boil. Add the dried vegetable flakes first.

Once it’s boiling hard, add the soup powder. The broth will bubble up quickly.

Add the noodles and cook for about 4 minutes. Keep the heat high so it stays at a rolling boil—this is the key!

After about 4 minutes, add the green onion, stir a little, and once it’s bubbling again, add the egg. Crack the egg directly into the pot.

Stir the egg with chopsticks, and once it’s mixed to your liking, it’s done!

Serve straight from the pot into bowls or with a spoon.