Mushroom-Cheese Ramen Noodles

Three ingredients, one pot, zero skill required. Ramen noodles cooked on the stovetop get stirred with cream of mushroom soup, then topped with grated cheese that melts under a covered lid into a gooey, creamy blanket. This is dorm room cooking that actually tastes like a real meal.

Adding the mushroom soup in the last few minutes of cooking lets it heat through and mix evenly into the noodles without scorching on the bottom. The noodle starch helps the soup cling to every strand instead of pooling at the bottom of the pot.

Don’t stir the cheese in. Just pile it on top and cover. The steam melts it into a stretchy layer you break into when you serve.

Kitchen Tips

• Use the seasoning packet from the ramen or skip it. The mushroom soup and cheese bring plenty of salt and flavor on their own.
• Grate the cheese yourself for a smoother melt. Pre-shredded cheese has anti-caking agents that can make it grainy.
• Keep the heat low when adding the soup. High heat makes cream-based soups separate and turn oily.
• Serve straight from the pot while the cheese is still melty and stretchy.