Ramen recipes are the ultimate comfort food! You can make a rich, creamy ramen broth or a light and fresh noodle bowl, ramen soup, ramen offers something for everyone.
This collection of 5 top ramen recipes spans flavors and techniques from traditional Japanese styles to inventive fusions, all designed to take your noodle game to the next level.
In this roundup, we’ll explore classics like shoyu and miso ramen, which pay homage to the art of Japanese ramen-making, alongside fusion recipes that bring international flavors to the table, such as Korean kimchi ramen or Thai-inspired coconut curry ramen.
Some of these bowls come together in under 20 minutes, perfect for weeknight dinners, while others may take a bit longer to create the depth of flavor typical of a slow-simmered broth—ideal for weekend cooking projects.
You’ll also find recipes tailored for every dietary preference, including vegan, gluten-free, and low-carb options, chicken so everyone can join in on the ramen fun.
Along with each recipe, you’ll get tips on choosing the best noodles, essential toppings, and hacks for achieving that perfect umami punch.
We’ll explore the ingredients like miso paste, soy sauce, chili oil, and much more to give your ramen that authentic, crave-worthy taste.
What is a Ramen?
Ramen is a Japanese noodle soup dish consisting of Chinese-style wheat noodles served in a flavorful broth. It’s typically garnished with ingredients like soft-boiled eggs, green onions, nori (seaweed), and bamboo shoots.
The beauty of ramen lies in its rich, customizable flavors, achieved by combining different broths, noodles, and toppings to suit any preference.
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1. Easy Shrimp Ramen Soup Recipe
This Easy Shrimp Ramen Soup Recipe is so much better than that packet of noodles! Packed with vegetables, shrimp, and spices, it’s flavorful. This is one of the best shrimp ramen recipes you’ll ever taste!
Ingredients
- 1-2 tablespoons olive oil
- 8 ounces (230g) sliced mushrooms (I like baby portobello)
- 1 large carrot, grated
- 4 cloves garlic, minced
- 4 cups (946ml) low sodium broth/stock of choice
- 1 tablespoon freshly grated ginger
- 1 teaspoon low sodium soy sauce
- 1 teaspoon sesame oil
- 2 (3 ounce) (85g) packages ramen noodles (discard seasoning packet)
- 1 pound (450g) medium/large raw shrimp (thawed, cleaned, and peeled)
- Chopped green onions and cilantro for garnish, optional
Instructions
- Sauté the Vegetables:
- In a large pot, heat the olive oil over medium heat. Add the sliced mushrooms and grated carrot. Sauté for about 5 minutes or until they start to soften.
- Add the minced garlic and cook for 30 seconds, stirring constantly.
- Add Broth and Seasonings:
- Pour in the low-sodium broth, then add the grated ginger, soy sauce, and sesame oil. Stir to combine and bring the mixture to a boil.
- Cook Noodles and Shrimp:
- Once the broth is boiling, add the ramen noodles and raw shrimp to the pot. Cover and boil for about 3 minutes, or until the shrimp are cooked through and the noodles are tender.
- Serve:
- If desired, ladle the soup into bowls and garnish with chopped green onions and cilantro. Enjoy your homemade shrimp ramen soup!
Chef’s Notes
- Feel free to customize this recipe by adding additional vegetables like bok choy or spinach.
- For a spicier kick, consider adding sriracha or red pepper flakes to taste.
- This soup is quick to prepare, making it a perfect weeknight meal ready in about 20 minutes!
Nutritional Information (per serving)
- Calories: Approximately 219 kcal
- Protein: ~30g
- Carbohydrates: ~8g
- Fat: ~8g
2. Savory and Sweet Glazed Chicken Ramen
This Savory and Sweet Glazed Chicken Ramen is a twist on traditional ramen, combining tender chicken thighs with a rich, flavorful broth.
Infused with shiitake mushrooms and fresh spinach, this dish brings together an array of textures and tastes that are sure to satisfy your cravings.
The ginger-glazed chicken adds a touch of sweetness that perfectly complements the umami-rich broth, while the ramen noodles provide the perfect base for this comforting meal.
Whether you’re looking for a quick weeknight dinner or a cozy weekend treat, this ramen recipe is easy to make and packed with flavor, making it a must-try for any noodle lover!
Ingredients
For the Ramen Broth:
- 8 cups chicken broth (reduced sodium)
- 1/4 cup light soy sauce
- 1/4 cup mirin
- 2-inch piece fresh ginger peeled and roughly chopped
- 3-5 cloves garlic, roughly chopped
- 4 green onions, cut into 2-inch pieces
- 1 stalk lemongrass, trimmed and cut into 2-inch pieces (optional)
- 1/2 – 1 tsp red pepper flakes
For the Ginger Glazed Chicken:
- 4 boneless, skinless chicken thighs
- 1/2 tsp black pepper
- 2 Tbsp vegetable oil
- 3 Tbsp light soy sauce
- 1 Tbsp dark soy sauce
- 3 Tbsp light brown sugar
- 2 tsp minced ginger
- 1 tsp minced garlic
For the Ramen:
- 8 oz fresh shiitake mushrooms, halved or sliced
- 5 oz baby spinach
- 1 Tbsp sesame oil
- 12 oz ramen noodles
- 3 green onions, sliced
Instructions
1- In a large dutch oven or stockpot, combine all ramen broth ingredients. Bring to a boil, then reduce heat to medium-low and simmer for 15-20 minutes1.
2- While the broth simmers, season chicken thighs with black pepper. Heat vegetable oil in a skillet over medium-high heat and cook chicken thighs for 4-5 minutes per side, until golden brown1.
3- Whisk together the remaining glazed chicken ingredients and pour over the chicken thighs in the skillet. Cook until the mixture becomes syrupy and thick, turning chicken occasionally to glaze both sides (about 5 minutes)1.
4- Remove chicken thighs to a cutting board to rest, then slice thinly1.
5- Once the ramen broth has finished simmering, strain it through a colander into a large mixing bowl. Return the strained broth to the pot1.
6- Add mushrooms to the broth and cook for 2-3 minutes over medium heat. Add spinach and sesame oil and cook for another 3 minutes.
7- In a separate pot, boil ramen noodles for 1 minute less than package directions. Drain and divide among 4 bowls1.
8- Top the bowls with the hot ramen broth containing mushrooms and spinach, then add the sliced glazed chicken and green onions1.
9- Serve hot with any additional toppings of your choice
3. Spicy Miso Ramen
Try this Spicy Miso Ramen, a spicy dish that captures the essence of Japanese comfort food.
Spicy Miso Ramen is the perfect comfort food for anyone who loves bold, savory flavors with a kick of heat.
This Japanese dish combines rich miso broth, tender noodles, and toppings like soft-boiled eggs, green onions, and chili oil for a satisfying meal that’s easy to customize.
Whether you’re looking to warm up on a cold day or treat yourself to a flavorful bowl, this ramen recipe delivers in every bite!
Ingredients
Ramen Broth:
- 8 cups chicken or vegetable broth
- 1/4 cup white miso paste
- 2 tablespoons soy sauce
- 2-inch piece fresh ginger, minced
- 3-4 garlic cloves, minced
- 1-2 teaspoons sriracha or chili paste
- 1 tablespoon sesame oil
Ramen Components:
- 12 oz ramen noodles
- 8 oz shiitake mushrooms, sliced
- 4 cups baby spinach
- 2 green onions, thinly sliced
- 1 cup bean sprouts
Protein Option:
- 4 boneless, skinless chicken breasts
- 1 tablespoon vegetable oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
Instructions
1- Prepare the Broth:
- In a large pot, combine broth, miso paste, soy sauce, minced ginger, garlic, and sriracha.
- Bring to a simmer over medium heat, whisking to incorporate miso paste completely.
- Reduce heat and let simmer for 15-20 minutes to develop flavors.
2- Cook the Chicken:
- Season chicken breasts with salt, pepper, and garlic powder.
- Heat vegetable oil in a skillet over medium-high heat.
- Cook chicken for 6-7 minutes per side until golden and cooked through.
- Let rest for 5 minutes, then slice thinly.
3- Prepare Vegetables:
- Sauté shiitake mushrooms in a separate pan with a touch of sesame oil until lightly browned.
- Set aside and keep warm.
4- Cook Ramen Noodles:
- Boil ramen noodles according to package instructions, typically 3-4 minutes.
- Drain and rinse with cold water to stop cooking.
5- Assemble the Ramen:
- Divide noodles among four large bowls.
- Ladle hot miso broth over noodles.
- Top with sliced chicken, sautéed mushrooms, spinach, and bean sprouts.
- Garnish with sliced green onions.
6- Serve:
- Serve immediately while hot, with extra sriracha on the side for additional heat.
Chef’s Notes
- For a vegetarian version, replace chicken with firm tofu or additional mushrooms.
- Adjust the spice level by increasing or decreasing sriracha.
- Fresh ingredients are key to creating a vibrant, flavorful broth.
- Can be prepared in advance; store broth and components separately.
Nutritional Information (per serving)
- Calories: Approximately 425-450 kcal
- Protein: 35g
- Carbohydrates: 45g
- Fat: 12-15g
- Fiber: 5g
4. Marry Me Chicken Ramen
Looking for a dish that combines viral flavors with the comforting warmth of ramen?
This Marry Me Chicken Ramen is the perfect fusion! Featuring tender chicken in a rich, creamy broth infused with sun-dried tomatoes, smoked paprika, and Parmesan, it’s a meal that’s as delicious as it is easy to prepare.
Ready in just 30 minutes and made in one pan, it’s the ultimate weeknight dinner that will wow your family and friends. Topped with fresh, crunchy veggies and a hint of chili oil, this ramen is pure comfort in a bowl.
Give it a try—it might just become your go-to favorite!
Ingredients
For the Chicken:
- 2 chicken breasts
- 2 tbsp olive oil
- 50g all-purpose flour
For the Sauce:
- 3 garlic cloves, minced
- 8 sun-dried tomatoes, sliced
- ½ tbsp smoked paprika
- ½ tbsp oregano
- ½ tbsp chili flakes
- 600ml chicken stock (divided)
- 300ml single cream
- 2 tbsp grated parmesan (plus extra for garnish)
- ½ tsp ground pepper
- ½ tsp flaky salt
- ½ tsp sugar
For the Ramen:
- 200g ramen noodles
Toppings:
- Coriander (cilantro)
- Beansprouts
- Edamame beans
- Spring onions, chopped
- Chili oil
Instructions
1- Prepare the Chicken
- Coat the chicken breasts in all-purpose flour.
- Heat a saucepan over medium heat, add 2 tbsp olive oil, and sear the chicken breasts for 4 minutes per side or until golden. Remove and set aside.
2- Make the Sauce
- In the same saucepan, sauté garlic, sun-dried tomatoes, paprika, oregano, and chili flakes for 2 minutes.
- Add 300ml chicken stock and single cream, stirring well. Grate in the parmesan and mix until combined.
3- Cook the Chicken
- Place the chicken breasts back into the sauce. Cover with a lid and cook for 5 minutes. Remove the chicken, slice, and set aside.
4- Cook the Noodles
- Add the remaining 300ml chicken stock to the sauce. Season with salt, pepper, and sugar.
- Stir in the ramen noodles and cook according to package instructions.
5- Assemble the Ramen
- Divide the cooked noodles and broth between two bowls. Top with sliced chicken.
- Garnish with coriander, beansprouts, edamame, spring onions, and a drizzle of chili oil.
6- Serve
- Enjoy your Marry Me Chicken Ramen warm!
Chef’s Notes
- Chicken Alternatives: Use chicken thighs for a juicier option or tofu for a vegan version.
- Extra Flavor: Add 1 tbsp of the sun-dried tomato oil to the sauce for added depth.
- Noodles: Use fresh or frozen ramen noodles for the best texture. If unavailable, substitute with any thin wheat noodles.
- Storage: Leftovers can be refrigerated for up to 3 days. Reheat gently with a splash of chicken stock to restore creaminess.
Nutrition Information (Per Serving)
- Calories: 1522 kcal
- Carbohydrates: 108g
- Protein: 75g
- Fat: 88g
- Saturated Fat: 42g
- Cholesterol: 324mg
- Sodium: 3492mg
- Fiber: 6g
- Sugar: 11g
5. Homemade Easy Chicken Ramen – ready in 20 mins
Craving comfort food that’s ready in no time? This Easy Chicken Ramen recipe is perfect for busy weeknights or whenever you need a quick, satisfying meal.
Using instant noodles and pre-cooked chicken, the rich, umami-packed broth comes together in just 20 minutes! Topped with soft-boiled eggs, fresh veggies, and sesame seeds, this ramen is as delicious as it is effortless.
Whether you’re new to ramen or a seasoned fan, this dish is sure to become a favorite in your recipe rotation.
Ingredients
For the Broth:
- 1 tsp sesame oil
- 2 tbsp unsalted butter
- 4 cloves garlic, minced
- 2 tsp ginger, minced
- 1.4 liters (6 cups) chicken stock (water + 4 stock cubes or homemade)
- 2 tbsp light soy sauce
- 2 tbsp dark soy sauce
- 1-2 tbsp sriracha hot sauce (adjust to taste)
- 1 tbsp Chinese rice wine or sherry
- 1 tbsp light brown sugar
- 1/4 tsp white pepper
- 3 cooked chicken breasts, shredded (340g/12 oz)
For the Noodles:
- 3 packs (70g/2.5 oz each) instant noodles (discard flavor packets)
Toppings:
- 5 spring onions (scallions), chopped
- 4 soft-boiled eggs, halved
- 1 carrot, peeled and thinly sliced
- 1 tsp black and white sesame seeds
- 2 tsp chili oil or paste (optional)
Instructions
1- Prepare the Broth
- Heat sesame oil and butter in a large saucepan over medium heat until melted.
- Add garlic and ginger, frying for 1 minute, stirring constantly to prevent burning.
2- Build the Flavor
- Stir in the chicken stock, light and dark soy sauce, sriracha, rice wine (or sherry), brown sugar, and white pepper.
- Add the shredded chicken and bring the mixture to a boil over high heat. Reduce heat and simmer for 3 minutes.
3- Cook the Noodles
- Add the noodles to the broth and cook for 3 minutes, stirring occasionally to separate them.
4- Assemble the Ramen
- Use tongs to divide the noodles evenly between four bowls. Ladle the broth and chicken over the noodles.
- Top each bowl with spring onions, carrot slices, two egg halves, and sesame seeds.
- Finish with a drizzle of chili oil or paste, if desired.
Chef’s Notes
- Soft-Boiled Egg Tips: For perfectly gooey eggs, boil room-temperature eggs for 6 minutes, then transfer to an ice bath for 5 minutes before peeling.
- Ingredient Swaps: Use rice noodles or soba noodles for a gluten-free option, or swap chicken breasts for shredded chicken thighs.
- Make-Ahead: The broth (without noodles or chicken) can be made ahead and refrigerated for up to 2 days or frozen for up to 3 months.
Nutrition (Per Serving)
- Calories: 584 kcal
- Carbohydrates: 43g
- Protein: 42g
- Fat: 26g
- Saturated Fat: 11g
- Cholesterol: 275mg
- Sodium: 3306mg
- Potassium: 527mg
- Fiber: 2g
- Sugar: 6g
- Vitamin A: 3152 IU
- Vitamin C: 7mg
- Calcium: 87mg
- Iron: 4mg
