Preparation

Late-night studying requires serious sustenance, and this mug ramen elevates the dorm staple into something genuinely nourishing. The miso paste transforms plain instant noodles into a rich, restaurant-style broth that'll make you forget you're cooking in a 12-ounce vessel.

Instructions

1. Fill your mug about two-thirds full with hot water and place it on your hot plate set to medium heat.
2. Add the miso paste, sesame oil, soy sauce, and garlic powder to the water. Stir with a fork or chopstick until the miso dissolves completely.
3. Add the dried wakame and frozen corn directly to the mug. Let simmer for 2 minutes.
4. Break the ramen noodles in half and add them to the mug. Use your utensil to submerge them as they soften, cooking for about 3 minutes.
5. Create a small well in the center of the noodles and crack the egg directly into it. Let it poach undisturbed for 2-3 minutes until the white is set but the yolk remains runny.
6. Turn off the heat and let sit for 1 minute. Top with sliced green onion if available.

Pro tip: If you prefer a fully cooked egg, stir it into the broth immediately after cracking instead of letting it poach intact. The result is a creamy, egg-drop style soup that's equally delicious.