15 Irresistible Ramen Recipes to Warm Your Soul

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 15 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 full of flavor. 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

In a large pot saute mushrooms and carrot in olive oil for 5 minutes or until they start to soften. Add garlic and cook stirring for 30 seconds. Add broth, ginger, soy sauce, and sesame oil. Cover and bring to a boil.
Once boiling add noodles and shrimp. Cover and boil for 3 minutes. Serve topped with chopped green onions and cilantro if desired.

2. Homemade Shoyu Ramen Noodles (Soy Sauce Flavored Chuka Soba)

Shoyu ramen is an absolute classic, and with this recipe, you will be able to make it totally from scratch! Made with chewy ramen noodles served in a chicken and dashi-based broth, flavored with soy sauce, and garnished with quintessential ramen toppings, you can enjoy authentic Japanese ramen in the comfort of your own home!

Ingredients

▢2 portions ramen noodles

Broth

▢1000 ml water
▢3 chicken wings
▢10 g dried sardines (niboshi) niboshi
▢15 g bonito flakes katsuobushi
▢10 g dried kelp (kombu) kombu
▢20 g ginger root
▢2 cloves garlic
▢50 g Japanese leeks (naganegi) green part

Tare

▢½ tbsp lard
▢50 g chicken skin
▢100 ml water
▢50 ml soy sauce
▢1 tbsp mirin
▢1 tbsp sake
▢½ tsp sugar
▢1 pinch salt

Topping suggestions

▢ramen egg or soft boiled eggs
▢seasoned bamboo shoots (menma) menma
▢narutomaki fish cake narutomaki
▢sushi nori seaweed nori
▢finely chopped green onions

Instructions

Broth

Pour 1000 ml water into a large pot and add 10 g dried kelp (kombu) and 10 g dried sardines (niboshi), soak for 30 minutes. After 30 minutes, place the pot on the stove and heat on medium. Heat to almost boiling.
Once it’s almost boiling, turn the heat down to simmer and add 3 chicken wings, 15 g bonito flakes, 20 g ginger root, 2 cloves garlic and 50 g Japanese leeks (naganegi). Simmer for 30 minutes. (While it’s simmering you can work on the tare steps below.)
When 30 minutes have passed, pour the broth through a sieve lined with kitchen paper.
The completed broth should be golden and clear.

Tare

Heat a small sauce pan on low/med-low and add ½ tbsp lard. Once it’s melted, add 50 g chicken skin.
Fry the chicken skin until crispy/browned on both sides and the fat has rendered out, this typically takes about 10 mins.
Remove chicken skin (you can eat it or use it as topping), then add 100 ml water, 50 ml soy sauce, 1 tbsp sake, 1 tbsp mirin, ½ tsp sugar and 1 pinch salt to the pan. Simmer for 15 mins.
Divide into two bowls or allow to cool and store in the fridge until you are ready to use it.

Assembly

Cook 2 portions ramen noodles according to the instructions on the packaging.
Add half of the tare to each of the two bowls. (If you increase the recipe, divide accordingly.)
Add 300ml of hot broth to each bowl and mix.
Drain the water from the cooked ramen noodles and place an equal portion in each bowl.
Add the toppings of your choice.
Enjoy!

3. Spicy Ramen Bowl

This Spicy Ramen Bowl is the ultimate comfort food in a bowl. Loaded with veggies and turmeric, broth and plenty of YUM! It’s easy, quick and super satisfying!

Ingredients

2 Tablespoons oil Sesame oil or Peanut oil or Neutral oil
2 tablespoons ginger paste fresh ginger minced
2 tablespoons garlic paste fresh garlic minced
3 tablespoons turmeric paste fresh turmeric root, minced or 1 teaspoon of turmeric powder
1 cup mushrooms sliced
2 cups broccoli florets, cut up
1/2 cup corn kernels
1 tsp chili flakes optional
12 ounces Ramen noodles
3 cups water
1/4 cup bone broth powder good quality, organic broth

Garnish

4 tbs scallions chopped
1/2 cup cilantro leaves
2 limes chopped
4 tbs green chillies

Instructions

Heat the oil in a large wok over high heat and add in the remaining ingredients (except for noodles , water and broth) and sauté well for 2 minutes.Add in the ramen, water and broth and bring to a boil. Once it boils, cover the wok and lower the heat to medium low. Let the ramen cook for 7-10 minutes. Then serve the ramen bowls with the garnishes!

4. Shio Ramen

Shio ramen is noodle dish beloved by so many generations! It has deliciously light flavors so even after eating this ramen, you don’t feel like you ate too much food. You can make Shio Ramen so easily at home.

Ingredients

▢1 pack ramen noodle to buy
▢water for boiling

Ingredients for soup

▢500 ml water
▢2 1/2 teaspoon torigara soup base
▢1/4 teaspoon salt
▢1/2 teaspoon sesame oil

Topping

▢Chashu
▢scallion (green onion)
▢Menma
▢Nitamago
▢nori (dry seaweed)

Instructions

Make noodle

Make the noodles first! This step depends on which noodle you use. I use this type. I boiled 1000ml water (or enough water to cover the noodle), add enough for 1 person and cook for 4 minutes. Drain water.

Let’s cook shio ramen soup!

In a pot, add water, torigara soup base, and salt. Turn the heat to medium and bring it to a boil.
After boiling, add sesame oil to finish. Stir once and turn the heat off.

Let’s make shio ramen!

In a deep bowl, add the noodle then soup. Add your choice of topping!

5. Creamy Vegan Sesame Ramen

A delicious Vegan Creamy Sesame Ramen recipe from Melissa Copeland of the fantastic vegan food blog The Stingy Vegan, a review of her inspiring new cookbook 30-Minute Frugal Vegan Recipes.

Ingredients

2¼ cups 535 ml vegetable stock
1 tbsp 15 ml oil, for pan
½ 14-oz [400-g] block firm or extra-firm smoked or plain tofu, cut into rectangles about ⅜” (1 cm) thick
Pinch of salt
8 button mushrooms sliced
3 tbsp 45 g tahini
2 tbsp 30 ml soy sauce
1 tbsp 15 ml sriracha
2 tsp 10 ml rice vinegar
3 oz 85 g broccoli florets
2 3-oz [85-g] packages uncooked ramen noodles, seasoning packet discarded
1 green onion sliced
Optional: more sriracha to serve sesame seeds for garnish

Instructions

In a small saucepan, place the stock over low heat just to warm it up. Don’t bring to a simmer—you just want to heat it, not reduce it. Also bring a medium saucepan of water to a boil.
In a medium skillet, heat the oil over medium-high heat. Add the tofu and fry until golden brown, then flip and fry on the other side until golden brown, about 5 minutes. Transfer to a plate and sprinkle with a pinch of salt.
Now, add the mushrooms in a single layer to the skillet and fry, undisturbed, until brown on the first side, about 2 minutes. Stir and fry on the other side until browned, 1 to 2 minutes more. Transfer to the plate with the tofu.
Meanwhile, in a bowl, combine the tahini, soy sauce, sriracha and vinegar. Mix well.
By now, your water should be boiling. Add the broccoli and simmer for a couple of minutes, or until tender and bright green. Use a slotted spoon to transfer the broccoli to a plate and add the ramen noodles to the pot. Simmer until tender, according to the package instructions. Drain.
Divide the tahini mixture between 2 large bowls. Ladle in the hot stock and stir to combine. Divide the noodles, tofu, mushrooms and broccoli between the bowls and sprinkle with some sliced green onion and sesame seeds, if using.
Serve with the bottle of sriracha on the side for those who like it especially spicy.

6. Kimchi Ramen

Quick and easy, this kimchi ramen recipe is something anyone can make in just 15 minutes! Chewy noodles soaked in kimchi-flavored savory broth and topped with mushrooms and poached egg for a hearty meal.

Ingredients

▢water
▢2 large eggs
▢4 cups chicken broth
▢1 cup kimchi with juice, sliced
▢2 tablespoons Korean hot pepper paste, Gochujang
▢1 teaspoon Korean chili powder , Gochugaru
▢2 packs instant ramen
▢4 oz (125g) mushrooms , white button mushroom, buna shimeji or shiitake
▢1 teaspoon sesame oil
▢salt to taste
▢2 tablespoons chopped scallion

Instructions

Bring a pot of water to a boil, then reduce to a bubbling simmer. Poach the eggs by gently dropping each one into the water and cooking for about 4–5 minutes, ensuring the water covers the eggs. Remove the eggs with a slotted spoon and set aside.
Heat the same pot and add the chicken broth. Bring it to a boil, then add the kimchi, pepper paste, chili powder, and ramen. When the ramen is about halfway cooked, add the mushrooms and sesame oil. Season with salt to taste. Transfer the noodles to two bowls and top with the poached eggs and scallions. Serve immediately.

7. Spicy Coconut Curry Ramen

Spicy coconut curry ramen with crispy shiitakes. Imagine an ultra creamy, slightly spicy broth simmered with quick-cooking ramen noodles plus all the ingredients you love in Thai food for a huge flavor punch.

Ingredients

▢3 tbsp toasted sesame oil – divided
▢3.3 ounces shiitakes – torn
▢4 garlic cloves – grated
▢1 tbsp freshly grated ginger
▢4 cups chicken broth – or vegetable
▢½ tsp ground turmeric
▢½ tsp brown sugar
▢2 tbsp low sodium soy sauce
▢1 tbsp fish sauce
▢1 tbsp sambal – or other chili paste, more or less to taste (optional)
▢2 tbsp mild red curry paste
▢1 can (14 oz/400 g) unsweetened coconut milk – full fat
▢1 tbsp lime juice
▢9 ounces instant ramen noodles
▢chili oil – for serving
▢sesame seeds – for serving
▢chopped chives – for serving
▢4 boiled eggs – cooked for 7 minutes

Instructions

Get the prep done before you start cooking: grate the garlic and ginger. Tear the shiitakes into small pieces.
Heat 1 tbsp sesame oil in a large pot over medium. Add shiitakes, and cook until they start to brown. Sprinkle with 1 tbsp sesame oil, season with salt and pepper, cook until crispy. Remove from pot.
Reduce the heat to low. Again, add 1 tbsp sesame oil, garlic and ginger. Cook until fragrant, about 1 minute. Deglaze the pot with chicken broth, stir with a wooden spoon while scraping up the brown bits on the bottom of your pot. Bring to a boil.
Add turmeric, brown sugar, soy sauce and fish sauce. Stir in red curry paste and sambal. Add coconut milk and squeeze in lime juice. When the broth starts to boil, add ramen noodles and cook for 2 minutes ( If not serving right away, cook the ramen noodles separately otherwise they’ll soak up the broth).
Serve immediately finished off with shiitakes, sesame seeds, chives and chili oil. Top with eggs, enjoy!

8. Veggie Ramen Soup

Craving oodles of noodles? Get your ramen fix with this delicious and easy-to-customize Veggie Ramen Soup recipe!

Ingredients

▢6-8 oz sliced baby portobello mushrooms or mixed fancy mushrooms
▢2 cloves garlic
▢1 jalapeño
▢4 green onion stalks scallions
▢1-2 tsp avocado oil
▢1 tsp sesame oil
▢4 cups low-sodium vegetable broth
▢1 TBSP Sriracha plus extra to taste
▢1-2 TBSP low-sodium soy sauce (season to taste)
▢4 oz uncooked ramen noodles (see notes)

Instructions

Measure out all ingredients and prep veggies. This dish cooks up fast!
Prep and set aside choice of toppings from the list above. For this particular ramen bowl I used a mix of jalapeno and serrano peppers, thinly sliced baby bok choy leaves, thinly sliced carrots, and soft boiled eggs topped with garlic chili oil. Choose your favorites from the list and mix and match any which way you’d like!
For spicier ramen, thinly slice jalapeño. For less spice, slice jalapeños in half, scoop out seeds and insides, then finely mince.
Peel and finely mince/press garlic.
Chop/slice green onion stalks. Separate into white and green portions.
In a large pot, bring avocado oil to medium-high heat and sauté sliced mushrooms until golden and tender. Remove and set aside some of the mushrooms for topping your ramen at the end.
Add sesame oil along with jalapeños and chopped white portions of the green onion. Save the green portion of the green onions for topping at the end. Saute for approx. 4 minutes. Add garlic and saute an additional 30 seconds or until fragrant and tender.
Add your broth, soy sauce, and Sriracha. Mix well and switch to high heat to bring broth to a boil. Once boiling reduce to low and cover.
If you prefer any of your veggie toppings softened versus raw (sliced carrots or extra jalapeños for instance) you can absolutely add them to the broth to simmer/cook until tender as well.
Bring a separate pot of water to a boil and cook ramen noodles according to package instructions. Fresh noodles will cook up fast while dried ramen noodles will take around 3-4 minutes.
Drain noodles and add to broth. Stir to mix well and remove from heat. Once cool enough to taste test, give the broth a little taste and further season as desired. A little extra Sriracha will add heat while extra soy sauce will add saltiness. For a brothier ramen bowl feel free to add an extra cup of broth and adjust seasoning to taste.
Ready to eat? Divide ramen and broth into bowls. Top with the sliced green onion tops, reserved sauteed mushrooms, and all the toppings your heart desire

9. Seafood Ramen Recipe

Get ready to dive into two classic condiments from the East and the West, miso and mustard, with this seafood ramen recipe. Bold in flavor and packed with umami, you can skip the search for a great ramen joint and enjoy it cooked in your own kitchen!

Ingredients

1 qt water
1 tbsp kosher salt, see notes 1
1 head of garlic
1 lime, sliced
1 tbsp soy sauce
16 Nantucket Bay or Cape Cod scallops, see notes 2
4 tbsp unsalted butter
1 tsp minced garlic
4 tbsp sake
5 cup(s) chicken or vegetable broth
3 tbsp miso, see notes 3
2 tsp Dijon mustard
2 tsp whole grain mustard, see notes 4
1/2 tsp sugar
2 tsp hon-dashi (instant dashi or fish-broth powder),
2 packages of fresh ramen noodles,
salt, to taste
8 tiger shrimp
1 cup(s) chopped Taiwanese or napa cabbage, see notes 7
4 sheets of nori (Japanese seaweed)
1/2 cup(s) scallions, thinly sliced

Instructions

Prepare the brine. In a bowl, whisk the salt and water into the water until dissolved.
Cut the head of the garlic in half and break it apart into pieces. Add the garlic into the brine along with the soy sauce and lime slices.
Brine the scallops. Remove the foot of each scallop. Place all the scallops into the brine and let sit for 30 mins.
Make the broth. In pot over medium heat, add the butter and the garlic. Cook the garlic until aromatic but not brown. Be careful not to burn the garlic.
Deglaze the pot with the sake and cook for 30 seconds.
Add the chicken broth, yellow miso, Dijon mustard, whole grain mustard, sugar and hon-dashi. Taste the broth and season to taste with salt.
Shave the cabbage thinly with a knife. Transfer the shaved cabbage into the pot. Bring the ramen broth to a boil and lower the heat to a simmer. Simmer for 5 minutes and turn off the heat.
Cook the ramen noodles. Fill a second pot with hot water and bring to a boil. Once the water reaches a boil, add the ramen noodles. Cook for 1–2 minutes, or according to the package’s instructions. Be careful not to overcook.
Drain the noodles in a colander in the sink. Make sure they are drained well.
Bring the broth to a boil. Add the shrimp and allow the broth to boil until the shrimp are completely pink and cooked, around 3-5 minutes.
Bring the broth down to a gentle simmer. Add the scallops to the broth and poach the scallops in the broth before serving.
Add the drained hot noodles into four warmed bowls. Add the hot broth on top of the noodles and add the shrimp, scallops and nori to each bowl. Garnish with thinly sliced scallions and serve. Enjoy!

10. Miso Tori Paitan Ramen (Creamy Chicken Broth Ramen)

A rich and creamy bowl of chicken ramen, spiked with miso and dried-fish powder.

Ingredients

For the Gyofun:

3 dried red chiles, such as árbol, Thai bird, Bangladeshi, or Kashmiri, stemmed (optional)
5g (about 1 small handful) katsuobushi shavings (Japanese smoked, dried skipjack tuna)

For the Miso Tare:

1 tablespoon (15ml) shoyu tare (from the chintan shoyu ramen recipe)
2 tablespoons (30ml) red miso paste
2 fresh red Thai bird chiles, stemmed and thinly sliced crosswise (optional)

To Serve:

4 cups (about 950ml) chicken paitan broth
2 servings ramen noodles, either store-bought or homemade
4 teaspoons (20ml) aroma oil (from the chintan shoyu ramen recipe)

To Garnish:

marinated egg (shelled and halved); and sheets of toasted nori (all optional)
2 tablespoons finely diced white onion
2 scallions, sliced crosswise as thinly as possible
Lime wedges

Instructions

For the Gyofun: Place dried chiles (if using) and katsuobushi in a pan and set over medium heat. Toast until fragrant. Using a spice grinder or mortar and pestle, grind toasted chiles and katsuobushi to a fine powder. Set aside.
For the Miso Tare: In a small bowl, stir together shoyu tare with miso paste and sliced fresh chiles (if using) until thoroughly combined. Set aside.
To Assemble the Ramen Bowls: Bring paitan broth to a boil. Bring a separate large pot of unsalted water to a boil.
Add one ladleful of boiling water to each serving bowl to warm the bowls. Place noodles in pot of boiling water, stirring vigorously to prevent clumping, and cook as directed on packaging or as directed in recipe.
Meanwhile, empty serving bowls of warming water. Place half of miso tare mixture and half of aroma oil in each bowl. Top each with 1 1/2 cups (350ml) boiling paitan broth. Using an immersion blender placed directly in each bowl, pulse the mixture 2 to 3 times, until broth is mixed and somewhat frothy. (Before beginning to assemble the bowls, it’s a good idea to fill one with an equivalent volume of water and check that the liquid won’t spill over when blended; see note for more info.) Alternatively, you can use a whisk to blend the broth, tare, and aroma oil in each bowl.
Strain cooked noodles, shaking off as much excess water as possible, and add a portion to each bowl of hot broth. Using chopsticks, lift noodles up out of the bowl and fold them over, back into the broth. Garnish with any desired toppings, such as a halved egg, and/or nori sheets. Garnish with diced white onion and sliced scallions. Add 1 teaspoon chile gyofun (or more, if you like) to each bowl. Serve immediately, with lime wedges alongside.

11. Korean Corn Cheese Ramen

You’ve seen Korean corn cheese taking over the internet, but have you tried it on your ramen? Stop what you’re doing right now, my friend.

You need Korean Corn Cheese Ramen in your life. It’s creamy and sweet and spicy all at the same time and is so ridiculously good.

Ingredients

1 package of Mike’s Mighty Good Vegetarian Vegetable Craft Ramen.Add To Cart
1 cup fresh, frozen, or canned corn kernels
1 tbsp Kewpie mayonnaise
1 tbsp sugar
1 tbsp butter
1 cup shredded mozzarella cheese
1 tablespoon sliced green onions

Instructions

Boil water in a pot or an electric kettle. Open the vegetarian ramen cup and remove the seasoning packet. Pour the boiling water into the soup cup up to the fill line and then replace the lid. Allow the noodles to steep for 3-4 minutes.
While the noodles are cooking, heat a medium saute pan over high heat on your stovetop. Add the butter to the pan and allow it to melt. Add the corn kernels to the saute pan and let them begin to caramelize for about 2 minutes.
Add the sugar, ramen seasoning packet, and mayonnaise to the pan. Stir constantly and continue to caramelize the corn until it is golden brown and aromatic.
Once the corn is caramelized, drain the cooked ramen noodles and add them to the pan. Stir well to incorporate the noodles and corn. Top the corn/noodle mixture with the cheese and put a lid on the pan. Turn the heat down to medium/low and allow the cheese to steam/melt for 1 minute.
Remove the lid and transfer the cheese corn ramen to a bowl. Top the corn/ramen mixture with the green onions and enjoy

12. Black Garlic Ramen

One of the very subtle (but very important) elements of ingredient that make ramen so delicious is the aromatic touch that puts into the broth. Aromatics could be spicy chili oil, chicken oil. The most distinctive aromatic that a lot of people at our ramen class asked for is black garlic.

Ingredients

4 pieces of whole fresh garlic
300 mL sesame oil

Instructions

1. Peel and smashed 4 whole garlic.
2. Finely chopped the garlic. Alternatively, you can use a garlic press.
3. Heat up one cup (300 mL) of sesame oil in a small pot or a wok.
4. Add all the garlic and lower the heat into low, simmering heat. Stir frequently with a spatula or spoon.
5. Cook the mixture for about 10 minutes until the garlic turns brown.
6. Pour about 90% of the garlic/sesame oil mixture into a sauce pan or prep bowl.
7. Bring the heat up for the remaining 10% of the garlic/sesame oil mixture for 3-4 minutes until the garlic turns black.
8. Combine the remaining mixture in the sauce pan or prep bowl.
9. Let it cool for 20-30 minutes.
10. Using a immersion blender, mix the garlic in the sesame oil.
Black garlic oil is made separately and we mix with ramen while assembling your bowl of ramen. To do so, you will put 30 mL (or 2.5 teaspoons) of black garlic in your bowl. After you add the tare and hot broth, use a whisk to mix everything together.
Finished black garlic oil can be placed in a glass jar and store in the refrigerator for 2-3 months.

13. Cold Ramen (Hiyashi Chuka)

During the summer, one of my favorite dishes that my mother would make me as a child was hiyashi chuka, or hiyashi ramen as they call it in Hokkaido. It’s full of colorful toppings and is popular with grown ups and kids both.

Ingredients

2 servings hiyashi chuka noodles (6oz each)
½ English cucumber
6 thin slices of deli ham
2 eggs, beaten
1 tbsp water
1 tsp sugar
1 tbsp vegetable oil
pickled red ginger (beni shyoga) optional

For the Soy Dressing

2 tbsp hot water
2 tbsp sugar
⅓ cup soy sauce
¼ cup rice vinegar
½ tbsp sesame oil
a few drops of chili oil, optional

Instructions

Start by making the sauce. In a mixing bowl, combine the hot water and sugar. Whisk until the sugar dissolves completely.
Add in the soy sauce, vinegar, sesame oil, and chili oil if you desire. Whisk to combine.
Cover the bowl and refrigerate until serving time.
Next, make the thin egg crepe. Whisk the eggs, sugar, and water together until well combined.
In a large nonstick frying pan, heat the vegetable oil over high heat until shimmering.
Pour in the egg mixture and quickly turn the pan to coat the bottom. Cook for 1-2 minutes until the top is set.
Once the top of the egg is set, flip it over and cook the other side for another 1 minute or so until cooked. Remove from heat and set aside to cool. Pat a paper towel on it to absorb any extra oil.
While the egg crepe is cooling, diagonally slice the cucumber so you have elongated oval slices. Then, finely julienne those oval slices to get thin strips. Set side.
Lay the ham slices so they are stacked together. Finely julienne the ham into thin strips.
Thinly slice the egg crepe into julienne slices.
Bring a pot of water to a boil. Add the hiyashi chuka noodles and separate them in the water using chopticks or tongs. Cook for 2-3 minutes until al dente. (I normally will take them off the heat in the last minute- they cook very fast!)
Drain the noodles in a colander and immediately rinse with cold running water. (Tip: I like to prepare a bowl of ice-water to dip my rinsed noodles in- totally optional but it chills them faster!)
Divide the drained noodles among serving dishes. Arrange the toppings onto each plate and garnish with the pickled ginger, if desired. Serve with the chilled dressing on the side. Enjoy!

14. Mapo Tofu Ramen Recipe

Ramen is a popular food item in multiple cuisines, such as Korean, Japanese, and Chinese. Today, I am going to cook ramen with Mapo Tofu. The spicy and savory goodness of Mapo Tofu gets better when mixed with ramen noodles. This dish is surprisingly easy to cook and comes out delicious.

Ingredients

Main Ingredients for the Recipe

150 g Tofu
100 g Beef
½ cup Green Onion
2 tbsp Bean Paste
5 cloves Garlic
1 tbsp Cornstarch
1 tbsp Oil
110 g Ramen

Sauces and Seasonings for the Recipe

1 tsp Salt
1 tsp Sugar
1 tbsp Light Soy Sauce
1 tbsp Oyster Sauce
1 tsp Sichuan Pepper
½ tsp Red Chili Powder

Instructions

Step 1: Cut the Tofu and Blanch It

The size of the tofu cubes should be smaller than the regular Mapo Tofu recipe. Cut the tofu block into 1-inch cubes so that they are easy to eat with ramen.
Bring water to a boil in a pot and add some salt to the water. Then, blanch the tofu cubes in boiling water for about two minutes. Blanching will remove the beany smell from the tofu. Take the tofu out and let it cool down.

Step 2: Prepare the Aromatics

Peel the garlic cloves and mince them. Separate the skin of the green onion from the core. Cut the core into cubes. Then, fold the skin multiple times and slice it into shreds.

Step 3: Fry the Minced Beef

Place a frying pan over medium heat and add about 1 tbsp of oil. Throw the minced beef onto the pan and stir vigorously to spread the beef. The beef will release some moisture and you need to fry the beef until no moisture is remaining.

Step 4: Add the Bean Paste, Seasonings, and Tofu

Once the beef is almost cooked, you can add the bean paste. Two types of bean paste are commonly used, the red oil bean paste and the traditional Pixian County bean paste. I will use the traditional one.
While red oil bean paste is brewed for a few months, Pixian County bean paste is brewed for several years. So, the concentration of flavor substances is higher in this paste. As this bean paste is dry, you need to chop it with a knife before cooking.
Place a plastic wrap on the chopping board while chopping the bean paste. It will protect the chopping board.
Fry the bean paste for some time to remove its raw smell. Add all the seasonings one after another. Pour the light soy sauce and oyster sauce first. Then, put the sugar to balance the flavor.
Remember, you need to use the salt carefully. Both bean paste and light soy sauce have salt in them. You can check the sauce a bit to adjust the salt. Finally, add the blanched tofu and cook everything for a few more minutes.

Step 5: Finish the Sauce with Slurry and Green Onions

Mix the cornstarch with water. The ratio of cornstarch and water should be 1:5. You shouldn’t make the sauce too thick as it will be eaten with the ramen. Pour the slurry over the sauce and sprinkle some shredded green onions on top. The sauce will be ready in about one minute.

Step 6: Cook the Ramen Noodles

Boil water in another pot. Dump the ramen into the boiling water and cook it for about one and a half minutes. Then, quickly strain the ramen and dip it into cold water.
Step 7: Assemble the Dish
Take the cooked ramen in a serving bowl. Pour the Mapo Tofu with the sauce on top of the ramen. Sprinkle some Sichuan pepper powder and chopped green onions.
Heat about 1 tbsp of oil in a large spoon or ladle. Put 1/2 tsp of chili powder in the oil and heat it a bit. Then, pour the chili-infused oil over the ramen.

15. Sesame Garlic Ramen Noodles

Sesame garlic ramen noodles are an easy way to give packaged ramen noodles an instant upgrade! Seasoned with sesame oil, garlic, soy sauce, brown sugar, and sriracha, these noodles are a stir fried treat that will have you feeling like you’re eating at an Asian restaurant.

Ingredients

2 3 oz pkgs ramen noodles seasoning packets discarded
2 tsp sesame oil
1 tsp minced garlic
1/4 cup soy sauce
1 tsp brown sugar
2 tsp sriracha sauce

Instructions

Cook the ramen noodles per the package directions (WITHOUT the seasoning packet). Drain of water, then set aside.2 3 oz pkgs ramen noodles
Set a small skillet over medium heat and add the oil. When hot stir in the garlic and saute for 60 seconds- stirring consistently.2 tsp sesame oil,1 tsp minced garlic
Remove the skillet from heat then add the soy sauce, brown sugar, and sriracha. Whisk until evenly combined.1/4 cup soy sauce,1 tsp brown sugar,2 tsp sriracha sauce
Toss the noodles with the sauce until well coated.
Serve warm with your favorite garnish.

aliza