Ramen Korean-style

Bring a large pot of water to a boil over high heat. Peel and dice the potato into small cubes, approximately ½-inch in size.

Add the diced potato to the boiling water and cook for 5-7 minutes until just tender but still firm.

Add the ramen noodles to the potato water, breaking them apart gently with a spoon as they soften.

Stir the noodles occasionally to prevent sticking and cook until they reach the desired tenderness, about 2-3 minutes.

Slowly drizzle the beaten egg into the simmering broth while stirring gently in a circular motion to create egg ribbons.

Cook for an additional 1 minute, then remove from heat and taste for seasoning, adjusting salt or broth as desired.

Pour the ramen, broth, and potato into serving bowls. Top with sliced green onion if using.