I could eat a bowl of ramen every day, especially after a long day of work and wrangling kids. Here are 16 recipes that are better than the boring, cheap packets you find in the store, and these actually come together quickly. So, grab your fork and let's get eating!
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1) Spicy Miso Ramen with Pork Belly
This is the bowl that makes me feel as if I've actually gone out to dinner all while staying in my sweatpants.
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Spicy Miso Ramen with Pork Belly
Rich and spicy miso broth poured over chewy noodles and melt-in-your-mouth crispy seared pork belly.
Ingredients
Method
- Sear the pork belly slices in a hot pot until deeply browned and crisp on the edges, then set aside.
- In the same pot, saute the garlic and ginger in sesame oil until fragrant.
- Whisk in the miso paste and chili bean paste, then pour in the chicken broth and simmer 15 minutes.
- Cook the ramen noodles separately according to the package, then drain.
- Divide noodles among bowls, ladle the hot broth over, and top with pork belly and green onion.
Notes
Whisk the miso into a little warm broth first so it dissolves smoothly instead of clumping.
2) Garlic Shrimp Ramen Stir-Fry
Every time this garlicky stir-fry hits the spot when I want ramen but not soup.
Garlic Shrimp Ramen Stir-Fry
Juicy garlic shrimp combined with bouncy noodles in a shiny, delicious pan sauce.
Ingredients
Method
- Cook the ramen noodles until just tender, drain, and set aside.
- Heat the oil in a large skillet and saute the garlic until golden and fragrant.
- Add the shrimp and cook until pink and curled, about 3 minutes.
- Toss in the snap peas, soy sauce, and oyster sauce and stir-fry 2 minutes.
- Add the noodles and toss everything together until glossy and coated, then sprinkle with sesame seeds.
Notes
Don't overcook the shrimp; pull them the second they turn opaque or they go rubbery.
3) Vegan Tofu and Mushroom Ramen
Here's proof that you can make a cozy and delicious meatless bowl.
Ingredients
Method
- Pan-fry the tofu cubes in oil until golden and crisp on all sides, then set aside.
- In a pot, saute the mushrooms, garlic, and ginger until softened and fragrant.
- Pour in the vegetable broth and soy sauce and simmer 15 minutes.
- Stir the spinach into the broth until just wilted.
- Cook the noodles separately, divide into bowls, ladle over the broth and mushrooms, and top with crispy tofu.
Notes
Press the tofu for 10 minutes first so it crisps up instead of steaming.
4) Chicken Curry Ramen
Here is the outcome when Curry Night and Comfort Soup Night become romantically involved.
Chicken Curry Ramen
A creamy mildly spiced curry broth with shredded chicken and noodles.
Ingredients
Method
- Saute the onion and garlic in oil until soft, then stir in the curry powder until fragrant.
- Add the chicken thighs and brown lightly on both sides.
- Pour in the chicken broth and coconut milk, then simmer until the chicken is cooked through, about 15 minutes.
- Remove the chicken, shred it, and return it to the pot with the lime juice.
- Cook the noodles separately, divide into bowls, and ladle the curry broth and chicken over the top.
Notes
A squeeze of lime right at the end keeps the coconut curry from tasting flat.
5) Beef and Broccoli Ramen Bowl
All the tastes of your beloved takeout combined with noodles in a single pan.
Beef and Broccoli Ramen Bowl
Thinly sliced beef and crunchy broccoli in a sweet and sticky sauce served over ramen.
Ingredients
Method
- Whisk the soy sauce, brown sugar, and cornstarch together with a splash of water to make the sauce.
- Cook the ramen noodles, drain, and set aside.
- Sear the sliced beef in hot oil until browned, then remove from the pan.
- Stir-fry the broccoli and garlic until crisp-tender, then return the beef to the pan.
- Pour in the sauce and noodles and toss until everything is glossy and coated.
Notes
Slice the beef against the grain for the most tender bite.
6) Kimchi Ramen with Soft Boiled Egg
With a tangy and spicy flavor, and finished with a jammy egg, this bowl awakens your entire face!
Kimchi Ramen with Soft Boiled Egg
A perfectly jammy soft-boiled egg is the crown to a punchy kimchi broth with slurpy noodles.
Ingredients
Method
- Soft-boil the eggs for 6.5 minutes, then transfer to an ice bath and peel.
- Saute the garlic and kimchi in sesame oil until fragrant and slightly caramelized.
- Stir in the gochujang, then pour in the broth and simmer 10 minutes.
- Cook the noodles separately and divide among bowls.
- Ladle the kimchi broth over the noodles, halve the eggs, and place on top with green onion.
Notes
Use well-fermented kimchi for the deepest, tangiest broth.
7) Lime and Ginger Ramen with Shrimp
It will be a light and bright option for when heavy soup just feels like too much.
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Lime and Ginger Ramen with Shrimp
The shrimp and noodles in this fragrant ginger-lime broth dish are tender and delicious.
Ingredients
Method
- Simmer the broth with the grated ginger for 10 minutes to infuse.
- Stir in the fish sauce and lime juice.
- Add the shrimp and cook until pink and curled, about 3 minutes.
- Cook the noodles separately and divide among bowls.
- Ladle the broth and shrimp over the noodles and finish with cilantro and lime wedges.
Notes
Add the lime juice off the heat so it stays bright instead of turning bitter.
8) Thai Red Curry Ramen Noodles
Creamy and aromatic with the perfect amount of spice to make dinner feel exciting!
Thai Red Curry Ramen Noodles
Creamy red curry coconut broth with noodles and crunchy peppers.
Ingredients
Method
- Fry the red curry paste in a dry pot for a minute until fragrant.
- Stir in the coconut milk and broth, then add the brown sugar.
- Add the sliced bell pepper and simmer 8 minutes until just tender.
- Stir in the lime juice off the heat.
- Cook the noodles separately, divide into bowls, ladle the curry broth over, and top with torn basil.
Notes
Bloom the curry paste in the hot pot first for a much deeper flavor.
9) Teriyaki Chicken Ramen
My kids actually cheer for dinner when I make sweet and sticky teriyaki chicken over noodles.
Teriyaki Chicken Ramen
Teriyaki chicken glazed and served over tender ramen noodles with a light savory broth.
Ingredients
Method
- Saute the sliced chicken in oil until cooked through and lightly browned.
- Pour in the teriyaki sauce and toss until the chicken is sticky and glazed, then set aside.
- Warm the chicken broth in a separate pot and add the shredded carrots.
- Cook the noodles separately and divide among bowls.
- Ladle the warm broth over the noodles, top with teriyaki chicken, green onion, and sesame seeds.
Notes
Let the chicken caramelize undisturbed for a minute to get those sticky glazed edges.
10) Sriracha Beef Ramen Bowl
For the nights you want your food to have some battle back.
Sriracha Beef Ramen Bowl
Sizzling beef and slurpable noodles enhanced with bold broth and sriracha.
Ingredients
Method
- Sear the sliced sirloin in hot oil until browned, then remove and set aside.
- Saute the garlic in the same pot until fragrant.
- Stir in the sriracha and soy sauce, then pour in the beef broth and simmer 10 minutes.
- Cook the noodles separately and divide among bowls.
- Ladle the spicy broth over the noodles and top with the seared beef and green onion.
Notes
Start with 1 tablespoon of sriracha and add more to taste so it doesn't overwhelm.
11) Lemon Grass and Coconut Ramen
Soothing and fragrant, it's the bowl I turn to when I need something a bit restorative.
Lemon Grass and Coconut Ramen
Coconut broth enchanting lemongrass and ginger scents combined with delicate noodles.
Ingredients
Method
- Simmer the broth with the bruised lemongrass and ginger for 15 minutes to infuse.
- Strain out the lemongrass and ginger, then stir in the coconut milk and fish sauce.
- Simmer gently for another 5 minutes.
- Stir in the lime juice off the heat.
- Cook the noodles separately, divide into bowls, ladle the broth over, and finish with cilantro.
Notes
Bruise the lemongrass with the back of a knife to release the most fragrance.
12) Peanut Butter Ramen Sauce
Instead of soup, you can pour this dangerously good peanut sauce over the noodles.
Peanut Butter Ramen Sauce
A rich and nutty peanut sauce that coats every noodle in the bowl.
Ingredients
Method
- Whisk the peanut butter, soy sauce, rice vinegar, honey, and garlic together in a bowl.
- Thin the sauce with warm water until it's pourable and smooth.
- Cook the ramen noodles, drain, and reserve a splash of the cooking water.
- Toss the hot noodles with the peanut sauce, adding pasta water as needed to loosen.
- Divide into bowls and top with chopped peanuts.
Notes
Use natural peanut butter for the smoothest sauce; add a pinch of chili flakes for heat.
13) Pork and Napa Cabbage Ramen
Humble ingredients, really soul-warming results — this one tastes like a hug.
Pork and Napa Cabbage Ramen
Delicious pork broth filled with soft Napa cabbage and slippery noodles.
Ingredients
Method
- Brown the ground pork in sesame oil, breaking it into crumbles.
- Add the garlic and ginger and saute until fragrant.
- Pour in the broth and soy sauce, then add the napa cabbage and simmer 12 minutes.
- Cook the noodles separately and divide among bowls.
- Ladle the pork and cabbage broth over the noodles and serve hot.
Notes
Napa cabbage softens fast, so add it toward the end to keep a little texture.
14) Honey Soy Ramen with Chicken
This dinner is guaranteed to give you a clean bowl. It has the flavor profile of sweet and savory and is a perfect harmonic example of each blended together.
Honey Soy Ramen with Chicken
Glossy honey soy chicken served on noodles with a delicate and soothing broth.
Ingredients
Method
- Saute the sliced chicken in oil with the garlic until cooked through.
- Stir in the honey and 2 tablespoons of the soy sauce and toss until glazed, then set aside.
- Heat the broth with the remaining soy sauce and the snow peas until the peas are bright.
- Cook the noodles separately and divide among bowls.
- Ladle the broth and snow peas over the noodles and top with the honey-soy chicken.
Notes
Watch the honey glaze closely; it can scorch quickly once it thickens.
15) Hoisin Duck Ramen
It's a little fancy and a little indulgent, but totally worth the time for a special night in.
Ingredients
Method
- Score the duck skin and sear skin-side down until crisp and the fat renders, then flip and finish cooking.
- Brush the duck with hoisin sauce, then rest it before slicing.
- Simmer the broth with soy sauce, ginger, and star anise for 15 minutes, then remove the star anise.
- Cook the noodles separately and divide among bowls.
- Ladle the broth over the noodles and fan the sliced hoisin duck on top with green onion.
Notes
Start the duck skin-side down in a cold pan so the fat renders slowly and crisps up.
16) Roasted Veggie Ramen Delight
Broth becomes something truly exceptional with the addition of caramelized roasted vegetables.
Roasted Veggie Ramen Delight
A comfortable dish of noodles and topped with sweet, smoky roasted veggies.
Ingredients
Method
- Toss the squash, zucchini, and red onion with olive oil and roast at 425F until caramelized, about 25 minutes.
- Whisk the miso paste and soy sauce into the warm vegetable broth and simmer 10 minutes.
- Cook the noodles separately and divide among bowls.
- Ladle the miso broth over the noodles.
- Pile the roasted vegetables on top and serve warm.
Notes
Spread the veggies in a single layer so they roast and caramelize instead of steaming.