20 Delicious Homemade Ramen Noodle Recipes Easy to Make

Venture into the world of homemade ramen with our roundup of 20 delicious recipes that promise to transform your kitchen into a cozy noodle haven. Whether you’re craving a quick weeknight dinner or a comforting bowl to unwind, these easy-to-make ramen dishes are sure to delight. Dive in and discover your next favorite meal!

Spicy Miso Ramen with Soft-Boiled Eggs

Preparing a bowl of Spicy Miso Ramen with Soft-Boiled Eggs is easier than you think, and it’s a perfect way to bring the authentic flavors of Japan into your kitchen. Let’s break down the process into simple, manageable steps to ensure your ramen turns out delicious every time.

Ingredients

• 4 cups chicken broth
• 2 tbsp miso paste
• 1 tbsp soy sauce
• 1 tsp chili oil
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 2 servings ramen noodles
• 2 eggs
• 2 green onions, sliced
• 1 cup spinach

Instructions

1. In a large pot, bring the chicken broth to a boil over medium-high heat.
2. Reduce the heat to medium and whisk in the miso paste until fully dissolved.
3. Add the soy sauce, chili oil, minced garlic, and grated ginger to the pot. Stir well and let it simmer for 5 minutes to blend the flavors.
4. While the broth simmers, bring a separate pot of water to a boil for the eggs. Once boiling, carefully add the eggs and cook for 6 minutes for a soft-boiled consistency.
5. After 6 minutes, transfer the eggs to an ice bath to stop the cooking process. Peel them once cooled.
6. In the same pot used for the eggs, cook the ramen noodles according to the package instructions, usually about 3 minutes.
7. Divide the cooked noodles between two bowls. Ladle the hot broth over the noodles.
8. Add the spinach to the broth in the bowls; the residual heat will wilt it perfectly.
9. Cut the soft-boiled eggs in half and place them on top of the ramen.
10. Garnish with sliced green onions before serving.

Enjoy the rich, umami-packed broth with the creamy yolk of the soft-boiled eggs adding a luxurious texture. For an extra kick, drizzle with additional chili oil or serve with a side of pickled vegetables to cut through the richness.

Shoyu Ramen with Chashu Pork

Here’s how to craft a comforting bowl of Shoyu Ramen with Chashu Pork, perfect for those looking to dive into homemade ramen. Start by gathering your ingredients and follow these steps to bring this flavorful dish to life.

Ingredients

• 4 cups chicken broth
• 2 cups water
• 1/4 cup soy sauce
• 2 tbsp mirin
• 1 tbsp sugar
• 2 cloves garlic, minced
• 1 inch ginger, sliced
• 2 servings ramen noodles
• 2 eggs
• 1/2 lb chashu pork, sliced
• 2 green onions, chopped
• 1 sheet nori, cut into strips

Instructions

1. In a large pot, combine chicken broth, water, soy sauce, mirin, sugar, garlic, and ginger. Bring to a boil over high heat, then reduce to a simmer for 10 minutes to infuse flavors.
2. While the broth simmers, boil ramen noodles according to package instructions, usually for about 3-4 minutes, then drain and set aside. Tip: Rinse noodles under cold water to stop the cooking process and prevent them from becoming mushy.
3. In a separate pot, boil eggs for 6 minutes for a soft-boiled texture, then plunge into ice water to cool before peeling. Tip: For easier peeling, start with eggs at room temperature.
4. Heat chashu pork slices in a pan over medium heat for 2-3 minutes on each side until slightly crispy.
5. Divide the cooked noodles between two bowls. Pour the hot broth over the noodles, ensuring each bowl gets an equal amount of garlic and ginger slices.
6. Top each bowl with sliced chashu pork, halved soft-boiled eggs, chopped green onions, and nori strips. Tip: Arrange toppings aesthetically for an Instagram-worthy presentation.

Best enjoyed immediately, this Shoyu Ramen boasts a rich, savory broth with tender noodles and melt-in-your-mouth chashu pork. For an extra kick, add a drizzle of chili oil or a sprinkle of sesame seeds before serving.

Vegetarian Ramen with Mushrooms and Spinach

Now, let’s dive into creating a comforting bowl of vegetarian ramen that’s packed with umami flavors from mushrooms and the freshness of spinach. This recipe is perfect for beginners, guiding you through each step to ensure a delicious outcome.

Ingredients

• 4 cups vegetable broth
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 4 oz shiitake mushrooms, sliced
• 2 cups fresh spinach
• 2 servings ramen noodles
• 2 soft-boiled eggs, halved
• 1 green onion, sliced

Instructions

1. In a large pot, heat 1 tbsp sesame oil over medium heat until shimmering.
2. Add 2 cloves minced garlic and 1 inch grated ginger, sautéing for 1 minute until fragrant.
3. Stir in 4 oz sliced shiitake mushrooms, cooking for 5 minutes until they begin to soften.
4. Pour in 4 cups vegetable broth and 2 tbsp soy sauce, bringing the mixture to a boil.
5. Reduce heat to a simmer and add 2 servings ramen noodles, cooking for 3 minutes or until al dente.
6. Gently fold in 2 cups fresh spinach, allowing it to wilt for 1 minute.
7. Divide the ramen between two bowls, topping each with 1 halved soft-boiled egg and sliced green onion.

Here, the ramen boasts a rich broth with earthy mushrooms and vibrant spinach, offering a satisfying chew from the noodles. For an extra touch, drizzle with chili oil or sprinkle with sesame seeds before serving.

Tonkotsu Ramen with Rich Pork Broth

Creating the perfect bowl of Tonkotsu Ramen starts with a rich, flavorful pork broth that simmers to perfection. Follow these steps to craft a dish that’s both comforting and complex in flavor.

Ingredients

• 2 lbs pork bones
• 1 gallon water
• 1 tbsp salt
• 2 tbsp vegetable oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 inch ginger, sliced
• 2 tbsp soy sauce
• 1 tbsp mirin
• 4 servings ramen noodles
• 4 soft-boiled eggs
• 2 green onions, sliced
• 1 sheet nori, cut into strips

Instructions

1. Preheat your oven to 400°F. Place the pork bones on a baking sheet and roast for 30 minutes until browned.
2. In a large pot, bring the water to a boil. Add the roasted pork bones and reduce heat to a simmer. Skim off any foam that rises to the top.
3. Simmer the broth for 12 hours, ensuring the water level stays above the bones. Add more water if necessary.
4. Heat the vegetable oil in a pan over medium heat. Add the onion, garlic, and ginger, cooking until softened, about 5 minutes.
5. Add the soy sauce and mirin to the pan, stirring to combine. Pour this mixture into the broth.
6. Continue to simmer the broth for another hour, then strain through a fine mesh sieve. Discard the solids.
7. Cook the ramen noodles according to package instructions. Drain and divide among bowls.
8. Ladle the hot broth over the noodles. Top with soft-boiled eggs, green onions, and nori strips.

Rich and creamy, the broth coats each strand of noodle, offering a depth of flavor that’s both savory and slightly sweet. Serve with extra nori on the side for an added umami crunch.

Curry Ramen with Chicken and Vegetables

Now, let’s dive into creating a comforting bowl of Curry Ramen with Chicken and Vegetables, perfect for any day of the week. This dish combines the rich flavors of curry with the heartiness of ramen, making it a satisfying meal that’s easier to make than you might think.

Ingredients

• 2 tbsp vegetable oil
• 1 lb chicken breast, sliced into thin strips
• 1 cup carrots, julienned
• 1 cup bell peppers, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 4 cups chicken broth
• 2 tbsp curry powder
• 1 tbsp soy sauce
• 8 oz ramen noodles
• 2 green onions, sliced

Instructions

1. Heat 2 tbsp vegetable oil in a large pot over medium-high heat until shimmering.
2. Add 1 lb chicken breast strips to the pot, cooking for 5-7 minutes until no longer pink. Tip: Don’t overcrowd the pot to ensure even cooking.
3. Stir in 1 cup carrots and 1 cup bell peppers, cooking for 3-4 minutes until slightly softened.
4. Add 2 cloves minced garlic and 1 tbsp grated ginger, stirring for 1 minute until fragrant. Tip: Keep the heat medium to prevent burning the garlic.
5. Pour in 4 cups chicken broth, bringing the mixture to a boil.
6. Whisk in 2 tbsp curry powder and 1 tbsp soy sauce, reducing the heat to simmer for 10 minutes.
7. Add 8 oz ramen noodles to the pot, cooking for 3-4 minutes until tender. Tip: Stir occasionally to prevent the noodles from sticking together.
8. Garnish with 2 sliced green onions before serving.

Unbelievably, this Curry Ramen with Chicken and Vegetables offers a creamy texture with a spicy kick, perfect for those chilly evenings. Serve it with a side of pickled vegetables for an extra crunch and tang.

Seafood Ramen with Shrimp and Mussels

Gathering the freshest ingredients is the first step to creating a delicious Seafood Ramen with Shrimp and Mussels. This dish combines the rich flavors of the sea with the comforting warmth of ramen, perfect for any season.

Ingredients

• 4 cups chicken broth
• 2 cups water
• 1 tbsp soy sauce
• 1 tbsp mirin
• 1 tsp sesame oil
• 2 cloves garlic, minced
• 1 inch ginger, sliced
• 2 packs ramen noodles
• 1/2 lb shrimp, peeled and deveined
• 1/2 lb mussels, cleaned
• 2 green onions, sliced
• 1 soft-boiled egg, halved
• 1 sheet nori, cut into strips

Instructions

1. In a large pot, combine chicken broth, water, soy sauce, mirin, sesame oil, garlic, and ginger. Bring to a boil over medium-high heat.
2. Reduce heat to low and simmer for 10 minutes to infuse the flavors.
3. Add ramen noodles to the pot and cook for 3 minutes, stirring occasionally to prevent sticking.
4. Increase heat to medium and add shrimp and mussels. Cook for 5 minutes or until shrimp are pink and mussels have opened.
5. Discard any mussels that do not open during cooking.
6. Divide the ramen and seafood between two bowls. Garnish with green onions, soft-boiled egg, and nori strips.

Mouthwatering and aromatic, this Seafood Ramen boasts a perfect balance of textures, from the tender shrimp and mussels to the chewy noodles. Serve it with a side of chili oil for an extra kick of heat.

Kimchi Ramen with Spicy Fermented Cabbage

Here’s how to bring a bowl of comforting Kimchi Ramen with Spicy Fermented Cabbage to your table, perfect for those chilly evenings or when you’re craving something with a bit of a kick.

Ingredients

• 2 cups chicken broth
• 1 cup water
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 cup kimchi, chopped
• 2 packs ramen noodles
• 1 tbsp gochujang (Korean chili paste)
• 2 green onions, sliced
• 1 egg
• 1 tsp sugar

Instructions

1. In a medium pot, combine 2 cups chicken broth, 1 cup water, 1 tbsp soy sauce, and 1 tsp sesame oil. Bring to a boil over high heat.
2. Add 1 cup chopped kimchi and 1 tbsp gochujang to the pot. Reduce heat to medium and simmer for 5 minutes to infuse the flavors.
3. While the broth simmers, cook 2 packs ramen noodles according to package instructions, omitting any seasoning packets. Drain and set aside.
4. In a small bowl, whisk 1 egg with 1 tsp sugar. Slowly pour into the simmering broth, stirring constantly to create egg ribbons.
5. Divide the cooked noodles between two bowls. Ladle the hot broth over the noodles.
6. Garnish with sliced green onions before serving.

Combining the tangy crunch of kimchi with the rich, spicy broth, this ramen offers a delightful contrast in textures. For an extra layer of flavor, top with a soft-boiled egg or a sprinkle of sesame seeds.

Black Garlic Ramen with Roasted Pork Belly

Gathering the right ingredients and tools is the first step to creating this umami-packed Black Garlic Ramen with Roasted Pork Belly. Let’s dive into the process, ensuring each step is clear and manageable, even for beginners.

Ingredients

• 1 lb pork belly
• 2 tbsp black garlic paste
• 4 cups chicken broth
• 2 packs ramen noodles
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 2 green onions, sliced
• 1 soft-boiled egg
• 1 tbsp vegetable oil

Instructions

1. Preheat your oven to 375°F.
2. Rub the pork belly with 1 tbsp of black garlic paste and place it on a baking sheet.
3. Roast the pork belly in the oven for 45 minutes, or until the skin is crispy and the meat is tender.
4. While the pork belly is roasting, heat the chicken broth in a large pot over medium heat until it simmers.
5. Add the remaining black garlic paste and soy sauce to the broth, stirring to combine.
6. Cook the ramen noodles according to the package instructions, then drain and set aside.
7. Heat the vegetable oil in a pan over medium heat and sauté the green onions for 1 minute.
8. Slice the roasted pork belly into thin pieces.
9. Divide the cooked noodles between two bowls, then ladle the broth over them.
10. Top each bowl with sliced pork belly, sautéed green onions, and a soft-boiled egg.
11. Drizzle with sesame oil before serving.

Key to this dish is the contrast between the rich, savory broth and the crispy, fatty pork belly. For an extra touch of elegance, garnish with nori strips or a sprinkle of sesame seeds.

Vegan Ramen with Tofu and Seaweed

Kickstart your culinary journey with this comforting bowl of Vegan Ramen with Tofu and Seaweed, a dish that marries simplicity with depth of flavor. Perfect for beginners, this recipe guides you through each step to ensure a delicious outcome.

Ingredients

• 4 cups vegetable broth
• 2 cups water
• 8 oz firm tofu, cubed
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 2 packs ramen noodles
• 1 sheet nori seaweed, cut into strips
• 2 green onions, sliced

Instructions

1. In a large pot, heat 1 tbsp sesame oil over medium heat. Add the minced garlic and grated ginger, sautéing for 1 minute until fragrant.
2. Pour in 4 cups vegetable broth and 2 cups water, bringing the mixture to a boil. Tip: For a richer flavor, let the broth simmer for an additional 5 minutes before adding other ingredients.
3. Add 8 oz cubed tofu to the pot, cooking for 3 minutes to allow it to absorb the broth’s flavors.
4. Stir in 2 tbsp soy sauce, adjusting the heat to maintain a gentle simmer.
5. Add 2 packs ramen noodles to the pot, cooking for 4 minutes or until al dente. Tip: Stir occasionally to prevent noodles from sticking together.
6. Divide the ramen into bowls, topping each with nori seaweed strips and sliced green onions. Tip: For an extra crunch, lightly toast the nori strips before adding them to the ramen.

Vibrant and satisfying, this Vegan Ramen with Tofu and Seaweed offers a delightful contrast of textures, from the silky noodles to the crispy seaweed. Serve it with a side of pickled vegetables for an added tangy twist.

Chicken Paitan Ramen with Creamy Broth

Gathering around a bowl of Chicken Paitan Ramen with its luxuriously creamy broth is like wrapping yourself in a warm, flavorful hug. This dish, with its rich layers of taste and texture, is surprisingly approachable for beginners willing to follow each step carefully.

Ingredients

• 2 lbs chicken bones
• 1 gallon water
• 1 onion, roughly chopped
• 4 cloves garlic, smashed
• 1 inch ginger, sliced
• 2 tbsp vegetable oil
• 1 lb chicken breast, thinly sliced
• 4 servings ramen noodles
• 4 soft-boiled eggs
• 2 green onions, sliced
• 1 tbsp soy sauce
• 1 tsp salt

Instructions

1. In a large pot, heat 2 tbsp vegetable oil over medium heat. Add 1 roughly chopped onion, 4 smashed garlic cloves, and 1 inch sliced ginger. Sauté for 5 minutes until fragrant.
2. Add 2 lbs chicken bones to the pot. Pour in 1 gallon water. Bring to a boil, then reduce heat to low. Simmer for 6 hours, skimming off any foam that rises to the top. Tip: A slow simmer extracts maximum flavor without clouding the broth.
3. Strain the broth through a fine mesh sieve into a clean pot. Discard the solids. You should have about 8 cups of rich, creamy broth.
4. Season the broth with 1 tbsp soy sauce and 1 tsp salt. Keep warm over low heat.
5. In a separate pot, cook 4 servings ramen noodles according to package instructions. Drain and divide among 4 bowls.
6. Top each bowl with thinly sliced chicken breast, 1 soft-boiled egg, and sliced green onions. Ladle the hot broth over the toppings. Tip: The residual heat will gently cook the chicken slices to perfection.
7. Serve immediately. Tip: For an extra layer of flavor, drizzle with a bit of chili oil or sesame oil before serving.

Delight in the silky texture of the broth, which clings beautifully to the noodles, offering a perfect balance of richness and depth. The tender chicken and creamy yolk from the soft-boiled egg add luxurious contrasts, making each bite a discovery of flavors.

Shio Ramen with Light Salted Broth

Delving into the art of making Shio Ramen with Light Salted Broth is a journey worth taking for any home cook looking to expand their culinary horizons. This dish, with its delicate balance of flavors, is a testament to the beauty of simplicity in Japanese cuisine.

Ingredients

• 4 cups chicken broth
• 2 cups water
• 1 tbsp salt
• 1 tsp soy sauce
• 2 cloves garlic, minced
• 1 inch ginger, sliced
• 2 green onions, chopped
• 2 servings ramen noodles
• 2 soft-boiled eggs
• 1 sheet nori, cut into strips
• 1/2 cup bamboo shoots, sliced

Instructions

1. In a large pot, combine 4 cups chicken broth and 2 cups water over medium heat.
2. Add 1 tbsp salt, 1 tsp soy sauce, 2 cloves minced garlic, and 1 inch sliced ginger to the pot. Stir gently to combine.
3. Bring the mixture to a simmer, then reduce the heat to low. Let it simmer for 10 minutes to infuse the flavors, skimming off any foam that rises to the surface.
4. While the broth simmers, cook 2 servings ramen noodles according to package instructions, then drain and set aside.
5. Prepare 2 soft-boiled eggs by boiling them for 6 minutes, then cooling in ice water before peeling.
6. Strain the broth to remove the garlic and ginger, then return it to the pot.
7. Divide the cooked noodles between two bowls. Pour the hot broth over the noodles.
8. Garnish each bowl with chopped green onions, sliced bamboo shoots, nori strips, and a soft-boiled egg halved.

Yielded with a light, savory broth and perfectly cooked noodles, this Shio Ramen is a comforting bowl that’s both nourishing and elegant. For an extra touch, serve with a side of pickled ginger to cut through the richness.

Beef Ramen with Soy-Marinated Beef

Just imagine a bowl of steaming, flavorful ramen topped with tender, soy-marinated beef slices that melt in your mouth. This Beef Ramen with Soy-Marinated Beef is a perfect blend of rich flavors and comforting textures, ideal for any day of the week.

Ingredients

• 1 lb beef sirloin, thinly sliced
• 1/2 cup soy sauce
• 2 tbsp brown sugar
• 1 tbsp sesame oil
• 4 cups beef broth
• 2 packs ramen noodles
• 2 green onions, sliced
• 1 tsp garlic, minced
• 1 tsp ginger, minced
• 1 tbsp vegetable oil

Instructions

1. In a bowl, combine 1/2 cup soy sauce, 2 tbsp brown sugar, 1 tbsp sesame oil, 1 tsp minced garlic, and 1 tsp minced ginger to create the marinade.
2. Add 1 lb thinly sliced beef sirloin to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
3. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Remove beef from marinade, reserving the marinade, and cook for 2-3 minutes per side until browned. Tip: Do not overcrowd the skillet to ensure even cooking.
4. In a separate pot, bring 4 cups beef broth to a boil. Add the reserved marinade and stir to combine.
5. Add 2 packs ramen noodles to the boiling broth. Cook for 3 minutes, or until noodles are tender. Tip: Stir occasionally to prevent noodles from sticking together.
6. Divide the cooked noodles and broth into bowls. Top with the cooked beef slices and garnish with 2 sliced green onions. Tip: For an extra kick, add a sprinkle of red pepper flakes before serving.

Hearty and satisfying, this Beef Ramen with Soy-Marinated Beef offers a delightful contrast between the savory broth and the sweet, umami-rich beef. Serve it with a side of pickled vegetables for an added crunch and tang.

Tan Tan Ramen with Spicy Ground Pork

Today, we’re diving into the comforting world of Tan Tan Ramen with Spicy Ground Pork, a dish that marries the richness of sesame and the heat of chili oil in a savory broth. This recipe is perfect for those chilly evenings when you crave something hearty yet straightforward to prepare.

Ingredients

• 1 tbsp sesame oil
• 1 lb ground pork
• 2 tbsp chili oil
• 1 tbsp soy sauce
• 1 tsp sugar
• 4 cups chicken broth
• 2 servings ramen noodles
• 2 tbsp tahini
• 1 clove garlic, minced
• 1 green onion, sliced

Instructions

1. Heat 1 tbsp sesame oil in a large pot over medium heat until shimmering.
2. Add 1 lb ground pork to the pot, breaking it apart with a spoon, and cook until no pink remains, about 5 minutes.
3. Stir in 2 tbsp chili oil, 1 tbsp soy sauce, and 1 tsp sugar, cooking for another 2 minutes to blend the flavors.
4. Pour in 4 cups chicken broth and bring to a simmer, then reduce heat to low and let it cook for 10 minutes to infuse the broth with the pork flavors.
5. While the broth simmers, cook 2 servings ramen noodles according to package instructions, then drain and set aside.
6. Whisk 2 tbsp tahini and 1 clove minced garlic into the broth until fully incorporated.
7. Divide the cooked noodles between two bowls, ladle the broth and pork mixture over the noodles, and garnish with sliced green onion.

Garnished with a sprinkle of green onions, this Tan Tan Ramen offers a creamy texture with a spicy kick, perfect for customizing with extra chili oil for those who dare. Serve it with a side of pickled vegetables to cut through the richness.

Lemongrass Chicken Ramen with Fresh Herbs

After a long day, there’s nothing more comforting than a bowl of warm, flavorful ramen. This Lemongrass Chicken Ramen with Fresh Herbs combines the zest of lemongrass with the richness of chicken, creating a dish that’s both refreshing and satisfying.

Ingredients

• 2 cups chicken broth
• 1 tbsp lemongrass, minced
• 1 chicken breast, sliced
• 2 packs ramen noodles
• 1 tbsp soy sauce
• 1 tsp ginger, grated
• 2 cloves garlic, minced
• 1/4 cup cilantro, chopped
• 1/4 cup green onions, sliced
• 1 lime, juiced

Instructions

1. In a large pot, bring the chicken broth to a boil over medium-high heat.
2. Add the minced lemongrass, grated ginger, and minced garlic to the broth, reducing the heat to medium. Let it simmer for 5 minutes to infuse the flavors.
3. Add the sliced chicken breast to the pot. Cook for 10 minutes, or until the chicken is no longer pink inside.
4. While the chicken cooks, prepare the ramen noodles according to the package instructions, then drain and set aside.
5. Once the chicken is cooked, stir in the soy sauce and lime juice. Adjust the heat to low to keep the broth warm.
6. Divide the cooked ramen noodles between two bowls. Ladle the hot broth and chicken over the noodles.
7. Garnish each bowl with chopped cilantro and sliced green onions before serving.

Offering a perfect balance of tangy and savory, this ramen is best enjoyed immediately, with the fresh herbs adding a burst of color and flavor. For an extra kick, serve with a side of chili oil or sliced jalapeños.

Tempura Ramen with Crispy Shrimp

A delightful fusion of Japanese and American flavors, this Tempura Ramen with Crispy Shrimp combines the comforting warmth of ramen with the crunchy texture of tempura shrimp. Perfect for a cozy night in or impressing guests, this dish is easier to make than you might think.

Ingredients

• 4 cups chicken broth
• 2 packs ramen noodles
• 1 cup all-purpose flour
• 1 cup ice-cold water
• 1 egg
• 12 large shrimp, peeled and deveined
• 2 cups vegetable oil
• 2 green onions, sliced
• 1 tbsp soy sauce
• 1 tsp sesame oil

Instructions

1. Heat the chicken broth in a large pot over medium heat until it reaches a gentle simmer.
2. Add the ramen noodles to the simmering broth and cook for 3 minutes, stirring occasionally to prevent sticking.
3. While the noodles cook, prepare the tempura batter by whisking together the flour, ice-cold water, and egg in a bowl until just combined; lumps are okay.
4. Heat the vegetable oil in a deep fryer or large pot to 350°F.
5. Dip each shrimp into the tempura batter, allowing excess to drip off, then carefully lower into the hot oil.
6. Fry the shrimp for 2-3 minutes, or until golden brown and crispy, then remove and drain on paper towels.
7. Divide the cooked ramen and broth between two bowls.
8. Top each bowl with 6 crispy shrimp, sliced green onions, a drizzle of soy sauce, and sesame oil.

With its crispy shrimp and savory broth, this dish offers a satisfying contrast of textures and flavors. Serve with a side of pickled ginger for an extra zing.

Matcha Ramen with Green Tea Noodles

Out of all the innovative dishes to try this season, Matcha Ramen with Green Tea Noodles stands out for its unique blend of flavors and health benefits. This recipe will guide you through creating this vibrant dish, perfect for those looking to add a twist to their ramen game.

Ingredients

• 4 cups water
• 2 tbsp matcha powder
• 8 oz green tea noodles
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 4 cups vegetable broth
• 2 tbsp soy sauce
• 1 tbsp mirin
• 2 green onions, sliced
• 1 cup spinach leaves
• 1 soft-boiled egg, halved
• 1 sheet nori, cut into strips

Instructions

1. In a small bowl, whisk together 4 cups water and 2 tbsp matcha powder until fully dissolved. Set aside.
2. Bring a large pot of water to a boil. Add 8 oz green tea noodles and cook for 4 minutes, stirring occasionally. Drain and rinse under cold water. Toss with 1 tbsp sesame oil to prevent sticking.
3. In the same pot, heat 1 tbsp sesame oil over medium heat. Add 2 cloves minced garlic and 1 inch grated ginger, sautéing for 1 minute until fragrant.
4. Pour in the matcha water mixture and 4 cups vegetable broth. Bring to a simmer, then stir in 2 tbsp soy sauce and 1 tbsp mirin.
5. Divide the cooked noodles between two bowls. Ladle the hot broth over the noodles.
6. Top each bowl with 1/2 cup spinach leaves, 1 sliced green onion, 1/2 soft-boiled egg, and nori strips.
7. Serve immediately, encouraging the spinach to wilt slightly in the hot broth for optimal texture.

Silky green tea noodles and the earthy depth of matcha create a harmonious balance in this dish. For an extra touch of elegance, garnish with a sprinkle of sesame seeds or a drizzle of chili oil before serving.

Cheesy Ramen with Melted Cheddar

When you’re craving something comforting yet incredibly easy to whip up, this Cheesy Ramen with Melted Cheddar hits all the right spots. Perfect for a quick lunch or a lazy dinner, this dish combines the simplicity of instant ramen with the rich, gooey goodness of cheddar cheese.

Ingredients

• 1 package instant ramen noodles
• 1 cup water
• 1/2 cup shredded cheddar cheese
• 1 tbsp butter
• 1/4 tsp garlic powder

Instructions

1. Bring 1 cup of water to a boil in a small pot over medium-high heat.
2. Add the instant ramen noodles to the boiling water, discarding the seasoning packet or saving it for another use.
3. Cook the noodles for 3 minutes, stirring occasionally to prevent sticking.
4. Drain the noodles, reserving 2 tablespoons of the cooking water.
5. Return the noodles and the reserved water to the pot.
6. Add 1 tbsp of butter and 1/4 tsp of garlic powder to the noodles, stirring until the butter is fully melted.
7. Turn off the heat and immediately add 1/2 cup of shredded cheddar cheese, stirring until the cheese is completely melted and the noodles are evenly coated.
8. Serve hot, garnished with additional shredded cheese if desired.

You’ll love the creamy texture and the deep, cheesy flavor of this dish. For an extra kick, try adding a sprinkle of red pepper flakes or serving it with a side of crispy bacon.

Thai-Inspired Coconut Curry Ramen

Zesty flavors and aromatic spices come together in this Thai-Inspired Coconut Curry Ramen, a dish that promises to transport your taste buds straight to the streets of Bangkok. Perfect for beginners, this recipe breaks down each step to ensure a delicious outcome every time.

Ingredients

• 1 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tbsp red curry paste
• 1 can (13.5 oz) coconut milk
• 2 cups chicken broth
• 1 tbsp soy sauce
• 1 tbsp brown sugar
• 2 packs (3 oz each) ramen noodles, seasoning packets discarded
• 1 cup bok choy, chopped
• 1/2 cup carrots, julienned
• 1/2 cup red bell pepper, thinly sliced
• 1/4 cup cilantro, chopped
• 1 lime, cut into wedges

Instructions

1. Heat 1 tbsp vegetable oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add 2 cloves minced garlic and 1 tbsp grated ginger, sautéing until fragrant, about 30 seconds.
3. Stir in 1 tbsp red curry paste, cooking for another 30 seconds to release its flavors.
4. Pour in 1 can coconut milk and 2 cups chicken broth, stirring to combine. Tip: Scrape the bottom of the pot to incorporate any browned bits for added flavor.
5. Add 1 tbsp soy sauce and 1 tbsp brown sugar, stirring until the sugar dissolves.
6. Bring the mixture to a simmer, then reduce heat to low and let it cook for 10 minutes to meld the flavors.
7. Add 2 packs ramen noodles, 1 cup chopped bok choy, 1/2 cup julienned carrots, and 1/2 cup sliced red bell pepper. Cook until the noodles are tender, about 3 minutes. Tip: Avoid overcooking the vegetables to maintain their crunch.
8. Divide the ramen among bowls, garnishing with 1/4 cup chopped cilantro and lime wedges on the side. Tip: Squeeze lime juice over the ramen before eating to enhance the flavors.

Hearty and vibrant, this ramen boasts a creamy coconut broth with a perfect balance of sweet, spicy, and tangy notes. Serve it with extra lime wedges and a sprinkle of crushed peanuts for an added crunch.

Sesame Ramen with Toasted Sesame Oil

Let’s dive into creating a comforting bowl of Sesame Ramen with Toasted Sesame Oil, perfect for any day of the week. This recipe is straightforward, ensuring even beginners can achieve delicious results with minimal fuss.

Ingredients

• 2 packs ramen noodles
• 4 cups chicken broth
• 2 tbsp toasted sesame oil
• 1 tbsp soy sauce
• 1 tsp ginger, grated
• 1 garlic clove, minced
• 2 green onions, sliced
• 1 tbsp sesame seeds
• 1 egg, soft-boiled

Instructions

1. Bring a pot of water to a boil over high heat for the ramen noodles.
2. While the water heats, combine chicken broth, toasted sesame oil, soy sauce, grated ginger, and minced garlic in a separate pot. Bring to a simmer over medium heat, then reduce to low to keep warm.
3. Add ramen noodles to the boiling water. Cook for 3 minutes, stirring occasionally to prevent sticking.
4. Drain the noodles and divide them between two bowls.
5. Ladle the warm broth over the noodles, ensuring each bowl gets an equal amount of broth and aromatics.
6. Garnish each bowl with sliced green onions, sesame seeds, and a soft-boiled egg halved.
7. Tip: For an extra layer of flavor, toast the sesame seeds in a dry pan over medium heat for 1-2 minutes before garnishing.
8. Tip: Soft-boil the egg by placing it in boiling water for 6 minutes, then transferring to an ice bath to stop the cooking process.
9. Tip: Adjust the broth’s richness by simmering it longer for a more concentrated flavor.

The sesame ramen boasts a rich, nutty flavor complemented by the creamy egg and crunchy sesame seeds. Try serving it with a side of kimchi for an added kick of flavor and texture.

Cold Ramen Salad with Peanut Dressing

When the summer heat hits, there’s nothing quite like a refreshing bowl of cold ramen salad to cool you down. This dish combines the satisfying chew of ramen noodles with a creamy, nutty peanut dressing that’s both easy to make and packed with flavor.

Ingredients

• 8 oz ramen noodles
• 1/4 cup creamy peanut butter
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp sesame oil
• 1/2 cup shredded carrots
• 1/2 cup sliced cucumbers
• 2 tbsp chopped green onions
• 1 tbsp sesame seeds

Instructions

1. Bring a large pot of water to a boil over high heat. Add the ramen noodles and cook for 3 minutes, stirring occasionally to prevent sticking.
2. While the noodles cook, prepare an ice bath in a large bowl. Drain the noodles and immediately plunge them into the ice bath to stop the cooking process. Tip: This ensures your noodles stay perfectly al dente.
3. In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, and sesame oil until smooth. Tip: If the dressing is too thick, add a teaspoon of warm water at a time until desired consistency is reached.
4. Drain the noodles from the ice bath and pat dry with a clean towel. Transfer to a large mixing bowl.
5. Add the shredded carrots, sliced cucumbers, and chopped green onions to the noodles. Pour the peanut dressing over the top and toss until everything is evenly coated. Tip: For best flavor, let the salad sit in the fridge for 30 minutes before serving.
6. Sprinkle with sesame seeds just before serving.

Here’s how the dish turns out: the noodles are springy and cool, the vegetables add a fresh crunch, and the peanut dressing brings a rich, savory-sweet depth. Try serving it in individual bowls with extra sesame seeds and a wedge of lime for a bright finish.

Conclusion

So, there you have it—20 delicious homemade ramen noodle recipes that are as easy to make as they are satisfying to eat. Whether you’re craving something classic or adventurous, this roundup has something for every home cook in North America. We’d love to hear which recipes become your favorites, so don’t forget to leave a comment and share this article on Pinterest to spread the ramen love!

Michael Johnson

Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.