Bring a small pot of water to a boil. Gently lower in the egg and cook for 6–7 minutes. Transfer to an ice bath to cool, peel, and halve later.

In a medium saucepan, bring 2 cups of water to a rolling boil. Add the instant ramen noodles and cook for 2–3 minutes until just tender.

Reduce the heat to low. Add unsalted butter, soy sauce, garlic powder, onion powder, and the seasoning packet if desired. Stir gently to combine.

Slowly stir in the whole milk and let it simmer on low heat for 1–2 minutes.

Transfer the ramen and broth to a serving bowl. Top with the halved soft-boiled egg, green onions, sesame seeds, and nori if using.

Serve hot and enjoy immediately.