Dive into a world of deliciousness with these 10 irresistible ramen recipes you absolutely have to try. From classic tonkotsu ramen and spicy miso ramen to unique and flavorful creations, this collection of ramen recipes will satisfy every craving. Whether you’re a seasoned ramen enthusiast or just beginning your noodle journey, these easy-to-follow recipes will guide you to ramen perfection. Get ready to slurp your way through a symphony of flavors and textures with these must-try ramen dishes.
Elevated Ramen with Chicken, Mushrooms, and Egg
This recipe transforms ordinary ramen into a flavorful and satisfying meal. We’ll use a blend of ramen flavors, fresh chicken, mushrooms, and a perfectly cooked egg to create a dish that’s far from basic.
Ingredients
- 6 packages Ramen (chili, creamy chicken, shrimp)
- 2 chicken breasts
- 8 oz mixed mushrooms
- 1 bunch scallions, chopped
- 2 Tbsp Kinder’s Red Jalepeno Garlic Seasoning
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp sriracha powder
- 2 Tbsp sesame oil
- 4 Tbsp Olive oil
- Sesame seeds for garnish
- 6 eggs, soft boiled and peeled (or hard boiled)
Instructions
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Bring a large pot of water to a rolling boil. Open the ramen packages and set aside the seasoning packets. You’ll only need 3 packets (we recommend 1 chili and 2 creamy chicken).
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While the water heats, place the chicken breasts on a cutting board. Cover with plastic wrap and pound to a uniform thickness of about 1/2 inch. Season both sides with Kinder’s Red Jalepeno Garlic Seasoning, sriracha powder, and garlic powder to your taste.
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Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken and cook for 5-6 minutes per side. Remove from skillet and let rest on a cutting board.
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If using mushrooms: While the chicken cooks, sauté mushrooms in butter in a separate skillet. Set aside.
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Add the ramen noodles to the boiling water and cook until al dente. Drain, reserving some of the cooking water.
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Return the noodles to the pot. Add the sesame oil, 3 selected seasoning packets, remaining Red Jalepeno Garlic Seasoning, and chili powder. Stir well to combine. If the noodles seem dry, add a little of the reserved cooking water until you reach the desired consistency.
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Slice the rested chicken into strips. Halve the boiled eggs and season with salt and pepper.
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Divide the ramen among bowls. Top with chicken strips, sautéed mushrooms, 2 egg halves, chopped scallions, and sesame seeds. Serve immediately.
Quick & Easy Egg Ramen
This recipe provides a simple and satisfying way to elevate your instant ramen with minimal effort. Using just a few ingredients, you can create a flavorful and protein-packed meal in minutes. This is a perfect quick lunch or dinner option for busy weeknights.
Ingredients
- 1 pack instant ramen
- 5 cherry tomatoes
- 1 egg
Instructions
- Fry the egg: Fry an egg to your liking (sunny-side up, over easy, or hard-boiled) and set it aside.
- Cook the ramen: Prepare the ramen according to the package directions. Add the cherry tomatoes to the broth during the last minute or two of cooking.
- Assemble: Once the ramen is cooked, carefully place the fried egg on top of the noodles.
Enjoy your delicious and easy egg ramen!
Crunchy Tuna Ramen Bowl
This recipe transforms ordinary ramen into a flavorful and textured dish featuring crunchy noodles, savory tuna, and a hint of garlic.
Ingredients
- Ramen Noodles: 1/4 to 1 pack
- Walnuts: 1/2 cup (halved or chopped)
- Mushroom: 1, sliced
- Celery: 1 tablespoon, chopped
- Margarine: 1 tablespoon + 1 teaspoon
- Canned Tuna: 1 can
- Garlic Powder or Salt: A sprinkle
- Sea Salt: 2-4 crystals
- Swiss Cheese: A few slices (optional, for a cheesy layer)
- Olive Oil: For pan-frying
Instructions
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Prepare the Crunch: Crush ramen noodles and dry fry them in a pan until lightly browned. Set aside. Dry fry walnuts until fragrant and lightly toasted. Set aside.
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Sauté Vegetables: Sauté sliced mushrooms and chopped celery in 1 tablespoon of margarine until softened. Set aside.
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Cook Ramen: Boil water and cook ramen noodles according to package directions (without the seasoning packet). Drain the noodles and lightly pan-fry them in olive oil until slightly browned, ensuring they stay separated and don’t clump.
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Prepare Tuna & Cheese (Optional): Open and flake the canned tuna. If using cheese, fry small pieces of Swiss cheese in a pan over low heat until melted and lightly browned. Tear into smaller pieces and set aside.
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Assemble the Bowl: If using cheese, spread the melted cheese on the bottom of the bowl. Layer the crunchy ramen noodles over the cheese. Flake some tuna over the crunch. Add the sautéed mushrooms and celery. Top with remaining tuna flakes and the pan-fried ramen noodles.
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Finishing Touch: In a pan, melt 1 teaspoon of margarine. Add a sprinkle of garlic powder or salt (choose one) and a few crystals of sea salt. Pour this mixture over the assembled ramen bowl, allowing it to seep through the layers.
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Serve: Optionally flip the bowl onto a plate for a visually appealing presentation. Garnish as desired and serve immediately.
Delicious Homemade Tan Tan Ramen
This recipe guides you through making a flavorful and satisfying bowl of Tan Tan Ramen. From preparing the broth to assembling the final dish, each step is explained clearly to ensure ramen perfection.
Ingredients
- Egg noodles
- Fried garlic
- Fried egg (sunny-side up)
- Carrot
- Chinese broccoli
- Sesame oil
- Pork bone broth
- Salt & pepper
- 1 pinch of sugar (to taste)
- Fried pork belly
- Chopped green onion
- Pickled ginger
- Dried seaweed
Instructions
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Cook the carrot and Chinese broccoli in boiling water until tender-crisp. Set aside in a ramen bowl.
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Cook the egg noodles according to package directions. Add the cooked noodles to the ramen bowl with the Chinese broccoli and carrot.
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Bring the pork bone broth to a boil. Season with sesame oil, salt, pepper, and a pinch of sugar to taste. Pour the hot broth over the noodles and vegetables in the bowl.
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Garnish the ramen with chopped green onion, fried garlic, the fried egg, chopped dried seaweed, and pickled ginger.
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Serve immediately and enjoy your delicious Tan Tan Ramen while it’s hot!
Easy & Customizable Dorm Room Ramen
This recipe elevates basic instant ramen into a satisfying and customizable meal perfect for college students. It utilizes simple ingredients commonly found in a dorm room or easily accessible.
Ingredients
- 1 pack of your favorite instant ramen
- 1 egg
- Hot dog(s) (1 or more, to your liking)
- Seasonings of your choice
- 1 tablespoon cream cheese
- Shredded cheese (optional)
- Soy sauce
- Oyster sauce
- Sesame oil
- Hoisin sauce
- 1/2 cup water
Instructions
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In a pot, combine the soy sauce, oyster sauce, hoisin sauce, sesame oil, your chosen seasonings, and 1/2 cup of water. Bring the mixture to a boil.
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Once boiling, add the instant ramen noodles. Slice the hot dog(s) and add them to the pot.
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When the liquid has reduced by about half, crack the egg into the pot. For a soupier ramen, cook the egg until soft. For a less brothy ramen, allow the liquid to cook down further.
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Finally, if desired, top with shredded cheese and serve.
Easy Homemade Chicken Ramen
This recipe provides a quick and satisfying way to enjoy a flavorful bowl of chicken ramen at home. Using readily available ingredients and simple steps, you can create a comforting meal in minutes.
Ingredients
- Oil (e.g., vegetable, canola)
- Frozen mixed peppers and onions
- Shredded carrots
- Frozen ginger cube (or freshly grated ginger)
- Fresh spinach
- Chicken broth
- Sriracha (for heat, adjust to taste)
- Soy sauce
- Frozen Thai wheat noodles (or other noodles of your choice)
Instructions
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In a pan, heat the oil over medium heat. Add the frozen peppers and onions, shredded carrots, and frozen ginger cube. Sauté until the vegetables are softened.
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Once the vegetables are sautéed, pour in the chicken broth. Add sriracha and soy sauce to taste. Stir well and bring the broth to a boil.
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Add the frozen Thai wheat noodles to the boiling broth. Cook according to the package directions until the noodles are tender.
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Add the fresh spinach to the ramen, stir until wilted, and serve immediately.
Homemade Ramen From Scratch
This recipe guides you through making authentic ramen from the very beginning, starting with crafting a rich broth from bones and flour and ending with fresh, homemade noodles.
Ingredients
Ramen Broth:
- 10 chicken thigh bones
- 1 pig thigh bone
- 2 T ginger
- 2 carrots
- 1 onion
- 100 g leftover vegetables
Ramen Noodles:
- 200 g bread flour
- 105 g room temperature water
- 1 t salt
- 1/8 t baking soda
Japanese Chashu (Pork Belly):
- 500 g boneless pork chop
- 400 ml water
- 150 ml rice cooking wine
- 150 ml mirin (or 112.5ml rice wine and 37.5g sugar)
- 150 ml soy sauce
- 2 T sugar
- 2 green onions
- 2 cloves garlic
- 1 T ginger
- 1/2 onion
Optional Toppings:
- Chopped green onion
- Jew’s ear mushrooms
- Pickled bamboo shoots
Instructions
Making the Ramen Broth:
- Initial Bone Cleaning: In a large pot, place the chicken and pork bones and cover with water (approximately 3 times the volume of the bones). Simmer for 4 hours, refreshing the water at least twice to remove impurities.
- First Boil: After 4 hours, refresh the water again and add the ginger. Boil over medium heat, skimming off any foam that rises to the surface.
- Bone Cleaning: Remove the bones from the pot, wash them thoroughly, and return them to the clean pot.
- Second Boil: Add water (3 times the volume of the bones) to the pot and boil for 4 hours over medium-high heat, partially covered. Stir every 30 minutes and replenish the water to the original level every 2 hours. Continue skimming off foam.
- Third Boil (Final Stage): Fill the pot with water one last time. Add the carrots, onion, and leftover vegetables. Boil over high heat until the broth reaches your desired thickness (approximately 12 hours). Continue stirring and skimming.
Making the Chashu (Pork Belly):
- Sear the Pork: Sear the pork chop on all sides over high heat until golden brown.
- Braise the Pork: Combine the chashu sauce ingredients (water, rice wine, mirin/sugar, soy sauce, sugar, green onions, garlic, ginger, and onion) in a pot and bring to a boil over medium-low heat. Add the seared pork, reduce heat to low, cover, and simmer for 2 hours. Turn off the heat and leave the pork in the covered pot to absorb the flavors.
Making the Ramen Noodles:
- Mix the Dough: Combine the flour, water, salt, and baking soda to form a dough.
- Knead and Rest: Knead the dough and let it rest for 1 hour.
- Roll and Cut: Roll the dough into a rectangle, fold it into thirds, and repeat this process 6-8 times. Roll the dough into a large rectangle and cut into thin noodles. Dust with flour to prevent sticking.
- Cook the Noodles: Boil the noodles in water until they float to the surface.
Assembling the Ramen:
- Place the cooked noodles in a bowl.
- Ladle the hot ramen broth over the noodles.
- Add slices of chashu and your desired toppings.
Spicy Ramen Noodle Soup
This recipe provides a quick and easy way to make a flavorful and spicy ramen noodle soup. It uses readily available ingredients and can be customized to your preferred level of heat.
Ingredients
Broth:
- 5 cups chicken broth
- 1 (4 oz) package Ramen noodles (discard seasoning packet)
- 1 jalapeño pepper, sliced
- 3 cloves garlic, minced
- 1 tsp soy sauce
- 1 tbsp Sriracha (or to taste)
- 1 tsp chili flakes
- 1 tsp gochujang (Korean chili paste)
- 1 tbsp sweet chili sauce
Toppings/Garnish:
- 2 soft boiled eggs
- Sliced green onion
- Chopped parsley
- Extra chili flakes (optional)
Instructions
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In a pot over medium heat, combine the chicken broth, sliced jalapeños, minced garlic, soy sauce, Sriracha, chili flakes, and gochujang. Stir well and simmer for about 10 minutes to allow the flavors to meld.
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Add the ramen noodles (discard the seasoning packet) and cook for approximately 5 minutes, or until the noodles are tender. Stir occasionally to prevent sticking.
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Remove the pot from the heat and serve the soup hot. Top with soft-boiled eggs, sliced green onion, and chopped parsley, if desired. For those who prefer extra heat, add more chili flakes.
Easy Cheesy Beef Ramen with Leftover Pot Roast
This recipe transforms leftover pot roast into a comforting and flavorful ramen bowl. It’s quick, easy, and a great way to avoid food waste. The melted American cheese creates a creamy, cheesy broth that perfectly complements the rich pot roast and savory ramen noodles.
This recipe requires just a few simple ingredients, including leftover pot roast, beef-flavored ramen, and American cheese. You can also customize your bowl by adding frozen vegetables like corn, carrots, and peas. A touch of butter enhances the richness, and hot sauce adds a kick if you like.
Ingredients
- 1 cup leftover pot roast, shredded
- 2 cups water
- 1 package beef flavored instant Ramen noodles with flavor packet
- 2 slices American cheese
- 1/2 cup frozen corn, carrots and/or peas (optional)
- 1/2 tsp butter
- Hot sauce to taste (optional)
Instructions
- Warm the shredded pot roast in the microwave for about 1 minute, or until heated through.
- Boil the water in a pot and add the ramen noodles. If using frozen vegetables, add them now. Cook for 3 minutes, or according to the package directions. Drain about half of the cooking water.
- In a serving bowl, combine the warmed pot roast, American cheese slices, butter, and the beef flavor packet from the ramen. Add the cooked noodles and the remaining cooking water to the bowl. Mix well until the cheese and butter are melted and the sauce is creamy.
- Top with hot sauce, if desired, and serve immediately.
Easy Teriyaki Flank Steak Ramen
This recipe provides a simple and satisfying way to elevate instant ramen with flavorful flank steak and a rich teriyaki glaze. It’s a quick and easy meal, perfect for a weeknight dinner.
Ingredients
- Flank Steak
- Ramen Noodles (any flavor)
- Teriyaki Sauce
- Garlic Powder
- Salt
- Pepper
Instructions
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Preheat your oven to 350°F (175°C). Season the flank steak generously with garlic powder, salt, and pepper.
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Bake the flank steak for approximately 45 minutes, or until cooked to your desired doneness. You can use a meat thermometer to check for desired internal temperature.
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While the steak is baking, cook the ramen noodles according to the package directions.
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Once the steak is cooked, let it rest for a few minutes before slicing it into bite-sized pieces.
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Drain the cooked ramen noodles. Place the noodles on a plate or in a bowl, top with the flank steak bites, and generously drizzle teriyaki sauce over everything.
History of Ramen
While often associated with Japan, ramen’s origins are a bit murky, with the most popular theory pointing to its arrival from China sometime in the late 19th or early 20th century. The exact details are debated, but it’s generally accepted that Chinese noodle dishes served as the precursor to what we know as ramen today.
Early ramen was a simple dish, often sold by street vendors and enjoyed by laborers. The noodles themselves were typically served in a broth, along with basic toppings. This early form of ramen continued to evolve, with various regions in Japan developing their own unique styles and flavors.
After World War II, the availability of cheap American wheat flour contributed to a surge in ramen’s popularity. Instant ramen, invented by Momofuku Ando in 1958, revolutionized the industry, making ramen accessible and affordable for everyone. This marked a pivotal moment, solidifying ramen’s place as a culinary staple in Japan.
From its humble beginnings as a simple noodle dish, ramen has transformed into a global phenomenon, with countless variations and a dedicated following worldwide. The continuous innovation and regional adaptations ensure that the story of ramen is still being written.
Nutritional Content and Benefits of Ramen
While ramen is undeniably delicious and offers a comforting, quick meal, it’s important to be aware of its nutritional profile. Generally, instant ramen is high in sodium, carbohydrates, and saturated fats, while being relatively low in protein, fiber, and essential vitamins and minerals. This nutritional composition varies depending on the brand and flavor.
One serving typically contains a significant portion of your daily recommended sodium intake. This high sodium content can contribute to high blood pressure and other health issues with regular consumption.
However, ramen can be a source of certain nutrients. Some varieties are fortified with iron and B vitamins. Additionally, the noodles themselves provide carbohydrates for energy. The inclusion of an egg, meat, or vegetables can significantly boost the nutritional value, adding protein, vitamins, and minerals.
To make your ramen healthier, consider choosing lower-sodium options and adding nutrient-rich toppings such as boiled eggs, leafy greens, lean meats, or tofu. These additions can help create a more balanced and nutritious meal.
Tips for Choosing Quality Noodles
The foundation of any great ramen dish lies in the noodles. Choosing the right ones can elevate your bowl from average to amazing. Look for noodles with a firm, springy texture that can hold up to the rich broth and toppings. Avoid noodles that are overly soft or mushy.
Pay attention to the ingredients. Fresh ramen noodles are ideal, but dried noodles can also be delicious. Look for those made with simple ingredients like wheat flour, salt, and kansui (alkaline water). Kansui gives ramen noodles their characteristic yellow color and chewy texture.
Consider the thickness and shape of the noodles. Thicker noodles pair well with heavier broths, while thinner noodles are better suited for lighter broths. Wavy noodles can trap more broth, while straight noodles offer a cleaner bite. Experiment to find your preference!
Finally, don’t be afraid to try different brands and varieties of noodles. Explore the options at your local Asian grocery store, or even try making your own noodles from scratch for the ultimate ramen experience.