Elevated instant noodles with fresh garlic, scallions, and a soft-boiled egg.
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Bring 2.5 cups of water to a boil in a small pot.
Carefully lower the egg into the boiling water and cook for exactly 6 minutes and 30 seconds for a jammy yolk.
Remove the egg and place it in an ice bath immediately; peel once cooled and set aside.
In the same boiling water (or fresh water if preferred), add the noodle brick, vegetable flake packet, and soup base powder.
Stir in the minced garlic, butter, and gochugaru to deepen the broth flavor while the noodles cook for 4 minutes.
Once the noodles are al dente, turn off the heat and stir in the sesame oil.
Pour the noodles and broth into a bowl, then top with the cheese slice, sliced green onions, and sesame seeds.
Slice the soft-boiled egg in half and place it on top before serving hot.
