20 Delicious Ramen Noodle Soup Recipes Easy to Make

Soup season is upon us, and what better way to warm up than with a steaming bowl of ramen noodle soup? Whether you’re craving something quick for a weeknight dinner or a cozy comfort food fix, our roundup of 20 delicious recipes has got you covered. Easy to make and packed with flavor, these dishes will turn your kitchen into a ramen haven. Let’s dive in!

Spicy Miso Ramen

Radiating warmth and complexity, Spicy Miso Ramen is a bowl of comfort that marries the umami depth of miso with a fiery kick, perfect for those evenings when only something soul-satisfying will do.

Ingredients

• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 large onion, thinly sliced (sweet varieties like Vidalia work wonders here)
• 3 cloves garlic, minced (freshly minced releases the best aroma)
• 1 tbsp ginger, grated (keep the peel on for extra zing)
• 2 tbsp red miso paste (the heart of the dish, choose a quality brand)
• 1 tbsp gochujang (Korean chili paste for that spicy depth)
• 4 cups chicken broth (homemade elevates the dish, but store-bought works in a pinch)
• 2 cups water (filtered ensures the cleanest taste)
• 9 oz fresh ramen noodles (look for the springy, yellow kind)
• 2 soft-boiled eggs (I prefer room temp eggs here for even cooking)
• 1 cup bean sprouts (for a refreshing crunch)
• 2 green onions, sliced (the green parts add a pop of color)
• 1 tsp sesame oil (a drizzle at the end ties everything together)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the onion, garlic, and ginger, sautéing until the onion is translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Whisk in the miso paste and gochujang until fully incorporated, about 30 seconds, to unlock their flavors.
4. Pour in the chicken broth and water, bringing the mixture to a boil over high heat, then reduce to a simmer for 10 minutes to meld the flavors.
5. Meanwhile, cook the ramen noodles according to package instructions, usually 3-4 minutes in boiling water, then drain and rinse under cold water to stop the cooking.
6. Divide the noodles between two bowls, ladling the hot broth over them.
7. Top each bowl with a soft-boiled egg, halved, bean sprouts, green onions, and a drizzle of sesame oil.

Velvety broth clings to each strand of noodle, while the soft-boiled egg adds a creamy contrast. Serve with a side of pickled vegetables for an extra tangy bite that cuts through the richness.

Chicken Teriyaki Ramen

Yearning for a dish that marries the comfort of ramen with the bold flavors of teriyaki? This Chicken Teriyaki Ramen is a symphony of savory, sweet, and umami, perfect for those evenings when only a bowl of steaming, flavorful noodles will do.

Ingredients

• 2 boneless, skinless chicken breasts (I find organic, free-range chicken elevates the dish)
• 1/4 cup soy sauce (opt for low-sodium to control the saltiness)
• 2 tbsp honey (local honey adds a lovely floral note)
• 1 tbsp mirin (a splash of this sweet rice wine is non-negotiable for authenticity)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 1 tsp grated ginger (keep a knob in the freezer for easy grating)
• 2 packs ramen noodles (discard the seasoning packets—homemade broth is key)
• 4 cups chicken broth (homemade or a high-quality store-bought version)
• 2 soft-boiled eggs (I prefer room temp eggs here for even cooking)
• 2 green onions, thinly sliced (for a crisp, fresh finish)
• 1 tbsp sesame oil (toasted sesame oil is my go-to for depth of flavor)

Instructions

1. In a bowl, whisk together soy sauce, honey, mirin, garlic, and ginger to create the teriyaki marinade.
2. Add chicken breasts to the marinade, ensuring they’re fully coated. Let marinate for at least 30 minutes in the fridge—overnight for deeper flavor.
3. Preheat your grill or skillet to medium-high heat (about 375°F). Grill chicken for 6-7 minutes per side, or until internal temperature reaches 165°F.
4. While chicken cooks, bring chicken broth to a boil in a separate pot. Add ramen noodles and cook for 3 minutes, or until al dente.
5. Slice the grilled chicken into thin strips. Divide noodles and broth between bowls, top with chicken slices, soft-boiled eggs, and green onions.
6. Drizzle with sesame oil just before serving to enhance the aroma and flavor.

Final thoughts: The silky noodles and rich broth are perfectly complemented by the sweet and savory chicken, while the soft-boiled eggs add a creamy texture. For an extra touch of elegance, serve with a side of pickled vegetables to cut through the richness.

Beef and Mushroom Ramen

Venturing into the realm of comforting yet sophisticated bowls, this Beef and Mushroom Ramen combines rich, umami-packed flavors with tender noodles for a truly indulgent experience. Perfect for those chilly evenings or when you’re craving something deeply satisfying, this dish is a testament to the beauty of simple ingredients coming together in harmony.

Ingredients

• 8 oz beef sirloin, thinly sliced (freezing for 20 minutes makes slicing easier)
• 4 cups beef broth (homemade or store-bought, but low-sodium is my preference for better control over seasoning)
• 2 tbsp soy sauce (I swear by the depth of flavor in naturally brewed varieties)
• 1 tbsp mirin (a splash adds a subtle sweetness that balances the savory notes)
• 1 tbsp sesame oil (toasted, for that nutty aroma)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 1 inch ginger, grated (keep the peel on for extra zing)
• 4 oz shiitake mushrooms, sliced (their meaty texture is unbeatable)
• 2 packs ramen noodles (discard the seasoning packets—we’re making our own magic here)
• 2 soft-boiled eggs (room temperature eggs prevent cracking when boiling)
• 2 green onions, thinly sliced (for a fresh, crisp finish)

Instructions

1. In a large pot, heat the sesame oil over medium heat until shimmering, about 1 minute.
2. Add the minced garlic and grated ginger, sautéing until fragrant, roughly 30 seconds, to unlock their flavors.
3. Introduce the sliced shiitake mushrooms to the pot, stirring occasionally until they begin to soften, about 3 minutes.
4. Pour in the beef broth, soy sauce, and mirin, bringing the mixture to a gentle boil over high heat.
5. Reduce the heat to low, allowing the broth to simmer uncovered for 10 minutes, which concentrates the flavors.
6. Meanwhile, in a separate pot, cook the ramen noodles according to package instructions, then drain and divide between two bowls.
7. Add the thinly sliced beef to the simmering broth, cooking just until the beef loses its pinkness, about 2 minutes, to ensure tenderness.
8. Ladle the hot broth and beef over the noodles, topping each bowl with a soft-boiled egg halved and a sprinkle of green onions.

Now, the moment of truth: the first slurp. Notice how the silky noodles intertwine with the robust broth, while the soft-boiled egg adds a creamy contrast. For an extra layer of texture, a sprinkle of crispy fried onions or a dash of chili oil can elevate this dish to new heights.

Vegetable Curry Ramen

Flavorful and comforting, this Vegetable Curry Ramen is a vibrant bowl of goodness that marries the aromatic spices of curry with the soul-soothing warmth of ramen. Perfect for those evenings when you crave something both nourishing and exciting, it’s a dish that promises to delight your senses.

Ingredients

• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 medium onion, thinly sliced (I love the sweetness it adds when caramelized)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 1 tbsp curry powder (opt for a high-quality brand for deeper flavor)
• 4 cups vegetable broth (homemade or store-bought, but low-sodium is best)
• 1 cup coconut milk (full-fat for that creamy texture we all love)
• 2 packs ramen noodles (discard the seasoning packets)
• 1 cup mixed vegetables (I use bell peppers and carrots for crunch and color)
• Salt to taste (start with a pinch and adjust as needed)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the onion and garlic, sautéing until the onion is translucent and slightly caramelized, about 5 minutes. Tip: Stir occasionally to prevent burning.
3. Sprinkle the curry powder over the onions and garlic, stirring constantly for 30 seconds to toast the spices and release their aromas.
4. Pour in the vegetable broth and coconut milk, bringing the mixture to a gentle boil over medium-high heat.
5. Once boiling, reduce the heat to low and simmer for 10 minutes to allow the flavors to meld. Tip: Skim off any foam that rises to the top for a clearer broth.
6. Add the ramen noodles and mixed vegetables to the pot, cooking for 3 minutes or until the noodles are tender but still have a bit of bite. Tip: Stir occasionally to ensure even cooking.
7. Season with salt to taste, then remove from heat.

Best enjoyed immediately, this Vegetable Curry Ramen boasts a silky broth with layers of spice and sweetness, complemented by the tender noodles and crisp vegetables. For an extra touch of elegance, garnish with fresh cilantro or a squeeze of lime to brighten the flavors.

Shoyu Ramen with Soft Boiled Egg

Perfectly balanced and deeply flavorful, Shoyu Ramen with Soft Boiled Egg is a dish that marries the richness of soy sauce with the delicate texture of noodles and the creamy center of a perfectly cooked egg. This recipe is a testament to the beauty of simplicity, where each ingredient shines in harmony.

Ingredients

• 4 cups chicken broth (homemade or store-bought, but the richer, the better)
• 2 tbsp soy sauce (I swear by the depth of flavor in Kikkoman)
• 1 tbsp mirin (a sweet touch that balances the soy)
• 2 cloves garlic, minced (fresh is non-negotiable here)
• 1 inch ginger, sliced (peeled for a cleaner taste)
• 2 servings ramen noodles (sun-dried for that authentic chew)
• 2 eggs (room temperature eggs cook more evenly)
• 2 green onions, thinly sliced (for a crisp, fresh finish)
• 1 tsp sesame oil (toasted, for that nutty aroma)

Instructions

1. In a medium pot, combine chicken broth, soy sauce, mirin, garlic, and ginger. Bring to a simmer over medium heat, then reduce to low and let it steep for 10 minutes to infuse the flavors.
2. While the broth simmers, bring a separate pot of water to a boil for the eggs. Gently lower the eggs into the boiling water and cook for exactly 6 minutes for a soft-boiled consistency.
3. Immediately transfer the eggs to an ice bath to stop the cooking process. Let them sit for 5 minutes before peeling.
4. In the same pot of boiling water, cook the ramen noodles according to package instructions, usually about 3 minutes, until al dente.
5. Drain the noodles and divide them between two bowls. Pour the hot broth over the noodles, straining out the garlic and ginger.
6. Halve the soft-boiled eggs and place them on top of the noodles. Garnish with green onions and a drizzle of sesame oil.

Final touches bring this dish to life: the broth is a savory umami bomb, the noodles have the perfect bite, and the egg adds a luxurious creaminess. Serve it with a side of pickled ginger for an extra zing that cuts through the richness.

Tonkotsu Ramen with Pork Belly

Delightfully rich and deeply flavorful, Tonkotsu Ramen with Pork Belly is a dish that embodies comfort and sophistication in every slurp. Its creamy broth, tender noodles, and melt-in-your-mouth pork belly come together to create a bowl that’s as nourishing as it is indulgent.

Ingredients

• 1 lb pork belly, skin-on (for that perfect crispiness)
• 8 cups water (filtered makes a difference in the broth’s clarity)
• 1 lb fresh ramen noodles (dried works, but fresh elevates the dish)
• 4 large eggs (I prefer room temp for even cooking)
• 2 tbsp soy sauce (a good quality one adds depth)
• 1 tbsp mirin (for a subtle sweetness)
• 2 cloves garlic, minced (freshly minced releases more flavor)
• 1 inch ginger, sliced (peeling is optional, but I like to for a cleaner taste)
• 2 green onions, finely chopped (for a fresh finish)
• 1 tsp sesame oil (toasted, for that nutty aroma)

Instructions

1. Preheat your oven to 375°F. Place the pork belly on a baking sheet, skin side up, and roast for 45 minutes until the skin is crispy and the meat is tender.
2. While the pork roasts, bring 8 cups of filtered water to a boil in a large pot. Add the minced garlic and sliced ginger, simmering for 10 minutes to infuse the broth.
3. Add the soy sauce and mirin to the broth, stirring gently to combine. Let it simmer for another 5 minutes to meld the flavors.
4. In a separate pot, cook the ramen noodles according to package instructions, usually about 3 minutes for fresh noodles. Drain and set aside.
5. Soft boil the eggs for 6 minutes, then plunge into ice water to stop the cooking. Peel carefully to keep them intact.
6. Slice the roasted pork belly into 1/2-inch thick pieces. The skin should crackle under the knife.
7. Divide the noodles among four bowls. Ladle the hot broth over the noodles, then top with pork belly slices, halved soft-boiled eggs, and a sprinkle of green onions. Drizzle with sesame oil before serving.

The broth’s velvety texture clings to each strand of noodle, while the pork belly offers a contrast of crisp and tender. Serve with a side of pickled ginger to cut through the richness, making each bite a harmonious blend of flavors and textures.

Seafood Ramen with Shrimp and Scallops

Yield to the allure of the ocean with this exquisite Seafood Ramen, where plump shrimp and tender scallops dance in a rich, umami-packed broth, creating a symphony of flavors that’s both comforting and luxurious.

Ingredients

• 8 oz fresh shrimp, peeled and deveined (I love using wild-caught for their sweet, clean flavor)
• 8 oz fresh scallops, patted dry (dry scallops sear better, trust me)
• 4 cups chicken broth (homemade elevates the dish, but store-bought works in a pinch)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 2 cloves garlic, minced (freshly minced releases the most aroma)
• 1 tbsp ginger, grated (a microplane grater gets it super fine)
• 2 packs ramen noodles (discard the seasoning packets; we’re making our own magic)
• 2 tbsp soy sauce (low-sodium lets you control the saltiness)
• 1 tsp sesame oil (a little goes a long way for that nutty depth)
• 2 green onions, thinly sliced (for a crisp, fresh finish)
• 1 tsp red pepper flakes (adjust to taste, but a hint of heat balances the richness)

Instructions

1. Heat the extra virgin olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the minced garlic and grated ginger, sautéing until fragrant, about 30 seconds, being careful not to burn.
3. Pour in the chicken broth, bringing it to a gentle boil over medium-high heat, then reduce to a simmer for 10 minutes to meld the flavors.
4. While the broth simmers, season the shrimp and scallops lightly with salt and pepper.
5. In a separate pan, heat a drizzle of olive oil over high heat. Sear the scallops for 2 minutes per side until golden, then set aside. Repeat with the shrimp, cooking until just pink, about 1-2 minutes per side.
6. Add the ramen noodles to the simmering broth, cooking for 3 minutes until al dente.
7. Stir in the soy sauce and sesame oil, then gently fold in the seared seafood to warm through.
8. Divide the ramen into bowls, garnishing with green onions and a sprinkle of red pepper flakes for a vibrant finish.

Combining the delicate sweetness of seafood with the robust depth of the broth, this ramen offers a textural play between the silky noodles and the succulent shrimp and scallops. Serve it with a side of pickled vegetables for an added crunch and tang, transforming each bite into a memorable experience.

Kimchi Ramen with Tofu

Elevating the humble ramen to new heights, this Kimchi Ramen with Tofu combines the fiery tang of kimchi with the soothing warmth of broth, creating a dish that’s as nourishing as it is flavorful. Perfect for those chilly evenings or when you’re craving something with a bit of a kick.

Ingredients

• 2 cups of vegetable broth (homemade or store-bought, but I swear by the depth of flavor in homemade)
• 1 cup of kimchi, chopped (the more fermented, the better for that authentic punch)
• 7 oz of firm tofu, cubed (pressed for at least 15 minutes to remove excess water)
• 2 packs of ramen noodles (discard the seasoning packets; we’re making our own magic here)
• 1 tbsp of sesame oil (toasted, for that nutty aroma)
• 2 cloves of garlic, minced (because garlic makes everything better)
• 1 tbsp of gochujang (Korean chili paste, adjust according to your heat preference)
• 1 tsp of soy sauce (low sodium, to control the saltiness)
• 2 green onions, sliced (for a fresh, crisp finish)
• 1 tsp of sesame seeds (for a subtle crunch)

Instructions

1. Heat the sesame oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the minced garlic and sauté until fragrant, roughly 30 seconds, being careful not to burn it.
3. Stir in the chopped kimchi and gochujang, cooking for another 2 minutes to meld the flavors.
4. Pour in the vegetable broth and soy sauce, bringing the mixture to a gentle boil.
5. Reduce the heat to low and add the cubed tofu, simmering for 5 minutes to allow the tofu to absorb the broth’s flavors.
6. Meanwhile, cook the ramen noodles according to package instructions, then drain and set aside.
7. Divide the cooked noodles between two bowls, then ladle the hot broth and tofu over the noodles.
8. Garnish with sliced green onions and sesame seeds before serving.

Just as the first spoonful hits your palate, you’ll notice the harmonious blend of spicy, tangy, and umami flavors, with the tofu providing a soft contrast to the chewy noodles. For an extra layer of texture, top with a soft-boiled egg or a handful of crispy fried shallots.

Thai Coconut Curry Ramen

Yearning for a bowl that marries the creamy richness of Thai coconut curry with the comforting slurp of ramen? This Thai Coconut Curry Ramen is a symphony of flavors, blending aromatic spices, silky coconut milk, and chewy noodles into a dish that’s as nourishing as it is indulgent.

Ingredients

• 1 tbsp virgin coconut oil (my secret for an extra fragrant base)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 1 tbsp ginger, grated (I keep mine in the freezer for easy grating)
• 1 tbsp red curry paste (adjust according to your heat preference)
• 1 can (13.5 oz) full-fat coconut milk (shaken well before opening)
• 2 cups chicken broth (homemade elevates the dish, but store-bought works in a pinch)
• 1 tbsp fish sauce (a must for that authentic umami depth)
• 1 tsp brown sugar (balances the heat beautifully)
• 2 packs (3.5 oz each) ramen noodles (discard the seasoning packets)
• 1 cup shiitake mushrooms, sliced (their earthy flavor is irreplaceable)
• 1 lime, juiced (about 2 tbsp, for that bright finish)
• Fresh cilantro and sliced green onions for garnish (don’t skip these; they add a fresh contrast)

Instructions

1. Heat the coconut oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the garlic and ginger, sautéing until fragrant, 30 seconds, stirring constantly to prevent burning.
3. Stir in the red curry paste, cooking for another 30 seconds to release its aromas.
4. Pour in the coconut milk and chicken broth, whisking to combine. Bring to a gentle simmer.
5. Add the fish sauce and brown sugar, stirring until the sugar dissolves. Simmer for 5 minutes to meld the flavors.
6. Meanwhile, cook the ramen noodles according to package instructions, then drain and set aside. Tip: Rinse under cold water to stop the cooking and prevent sticking.
7. Add the shiitake mushrooms to the broth, simmering until just tender, about 3 minutes.
8. Divide the noodles between two bowls. Ladle the hot broth over the noodles.
9. Squeeze lime juice over each bowl, then garnish with cilantro and green onions. Tip: A drizzle of sriracha adds a nice kick for spice lovers.

Kick back with this bowl of Thai Coconut Curry Ramen, where the velvety broth clings to each strand of noodle, offering a perfect balance of spicy, sweet, and tangy. Serve it with a side of crispy spring rolls for an unforgettable meal that transports you straight to the streets of Bangkok.

Vegan Mushroom Ramen

Vegan Mushroom Ramen is a symphony of flavors, where earthy mushrooms meet rich, umami-packed broth, creating a dish that’s both comforting and sophisticated. This recipe is a testament to how plant-based ingredients can shine in a traditionally meat-centric dish.

Ingredients

• 8 oz shiitake mushrooms, sliced (their meaty texture is perfect for ramen)
• 4 cups vegetable broth (homemade or store-bought, but always low-sodium for control)
• 2 tbsp soy sauce (I swear by the depth of flavor in tamari for a gluten-free option)
• 1 tbsp sesame oil (toasted, for that nutty aroma)
• 2 cloves garlic, minced (fresh is non-negotiable here)
• 1 inch ginger, grated (it’s worth keeping a knob in the freezer for easy grating)
• 2 packs ramen noodles (discard the seasoning packets; we’re making magic from scratch)
• 2 green onions, thinly sliced (for a crisp, fresh finish)
• 1 tsp chili oil (adjust to taste, but it’s the secret to a gentle heat)

Instructions

1. In a large pot, heat the sesame oil over medium heat until shimmering, about 1 minute.
2. Add the garlic and ginger, sautéing until fragrant, 30 seconds, to unlock their flavors.
3. Toss in the shiitake mushrooms, stirring occasionally, until they’re golden and tender, about 5 minutes.
4. Pour in the vegetable broth and soy sauce, bringing the mixture to a gentle boil over high heat.
5. Reduce the heat to low, simmering the broth uncovered for 10 minutes to meld the flavors.
6. Meanwhile, cook the ramen noodles according to package instructions, then drain and rinse under cold water to stop the cooking.
7. Divide the noodles between two bowls, ladling the hot broth and mushrooms over the top.
8. Garnish with green onions and a drizzle of chili oil for that perfect finish.

Combining the chewy noodles with the savory broth and tender mushrooms creates a dish that’s both hearty and refined. Serve it with a side of pickled vegetables for an extra crunch and a burst of acidity.

Black Garlic Oil Ramen

Savory and rich, Black Garlic Oil Ramen is a dish that marries the deep, umami flavors of black garlic with the comforting warmth of a perfectly crafted broth. This recipe is a testament to the beauty of simple ingredients coming together to create something truly extraordinary.

Ingredients

• 2 packs of ramen noodles (I swear by the springy texture of Sun Noodle brand)
• 4 cups of chicken broth (homemade elevates the dish, but store-bought works in a pinch)
• 2 tbsp black garlic oil (the star of the show, its molasses-like sweetness is irreplaceable)
• 2 soft-boiled eggs (I prefer them just set, with a custardy yolk)
• 1 cup of sliced green onions (for a fresh, sharp contrast)
• 1 tsp sesame seeds (toasted, for a nutty crunch)

Instructions

1. Bring a large pot of water to a rolling boil for the ramen noodles.
2. While the water heats, warm the chicken broth in a separate pot over medium heat until it simmers gently.
3. Cook the ramen noodles in the boiling water for exactly 2 minutes for al dente texture, then drain.
4. Divide the cooked noodles between two bowls, then ladle the hot chicken broth over them.
5. Drizzle 1 tbsp of black garlic oil over each bowl, aiming for a dramatic swirl on the surface.
6. Halve the soft-boiled eggs and place two halves in each bowl, yolk side up.
7. Scatter sliced green onions and toasted sesame seeds over the top for color and texture.

Velvety noodles swim in a broth that’s both robust and nuanced, with the black garlic oil lending a mysterious depth. Serve this ramen with a side of pickled vegetables to cut through the richness, or enjoy it as is for a truly immersive experience.

Lemongrass Chicken Ramen

Marrying the aromatic allure of lemongrass with the comforting warmth of ramen, this Lemongrass Chicken Ramen is a symphony of flavors that promises to transport your senses straight to the bustling streets of Southeast Asia, with a twist that’s unmistakably American.

Ingredients

• 2 boneless, skinless chicken breasts (I find that organic, free-range chicken offers the best texture and flavor)
• 4 cups chicken broth (homemade is ideal, but a high-quality store-bought version works in a pinch)
• 2 packs ramen noodles (discard the seasoning packets; we’re crafting our own flavor profile here)
• 2 stalks lemongrass, bruised and chopped (the bruising releases those essential oils)
• 1 tbsp ginger, freshly grated (trust me, the pre-packaged stuff doesn’t compare)
• 2 cloves garlic, minced (because what’s ramen without garlic?)
• 1 tbsp soy sauce (I opt for low-sodium to control the saltiness)
• 1 tsp sesame oil (a little goes a long way in adding depth)
• 1 cup shiitake mushrooms, sliced (their earthy flavor complements the lemongrass beautifully)
• 2 green onions, thinly sliced (for that fresh, crisp finish)
• 1 lime, cut into wedges (because a squeeze of lime right before serving is non-negotiable)

Instructions

1. In a large pot, bring the chicken broth to a gentle boil over medium-high heat.
2. Add the bruised lemongrass, grated ginger, and minced garlic to the broth, reducing the heat to let it simmer for 10 minutes to infuse the flavors.
3. Meanwhile, season the chicken breasts lightly with salt and pepper, then add them to the simmering broth. Cook for 15 minutes, or until the chicken is thoroughly cooked through.
4. Remove the chicken from the broth and set aside to cool slightly before shredding it into bite-sized pieces.
5. While the chicken cools, add the ramen noodles to the broth and cook according to package instructions, usually about 3 minutes.
6. Stir in the soy sauce and sesame oil, then add the sliced shiitake mushrooms, cooking for an additional 2 minutes until the mushrooms are tender.
7. Divide the noodles and broth between two bowls, topping each with shredded chicken, sliced green onions, and a lime wedge on the side.

Kick back and savor the harmonious blend of tangy, savory, and aromatic notes in every slurp. The tender chicken, chewy noodles, and crunchy green onions create a textural masterpiece that’s as pleasing to the palate as it is to the eye. For an extra layer of flavor, try garnishing with a sprinkle of crushed peanuts or a drizzle of chili oil.

Spicy Tantanmen Ramen

Zesty and bold, this Spicy Tantanmen Ramen brings a fiery twist to the classic Japanese noodle soup, perfect for those who crave a dish with depth and heat. Its rich, sesame-infused broth and tender noodles create a harmonious balance that’s both comforting and exhilarating.

Ingredients

• 2 cups chicken broth (homemade adds a richer flavor)
• 1 tbsp sesame oil (I swear by Kadoya for its nutty aroma)
• 2 tbsp soy sauce (low-sodium to control the saltiness)
• 1 tbsp tahini (for that creamy, earthy undertone)
• 1 tsp chili oil (adjust based on your heat preference)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 1 tsp ginger, grated (a microplane grater works wonders here)
• 200g ramen noodles (sun-dried for extra texture)
• 1/2 lb ground pork (I find 80/20 fat ratio ideal for juiciness)
• 2 green onions, thinly sliced (for a crisp, fresh finish)
• 1 soft-boiled egg (room temp eggs peel easier)

Instructions

1. In a pot, heat sesame oil over medium heat until shimmering, about 1 minute.
2. Add minced garlic and grated ginger, sautéing until fragrant, roughly 30 seconds.
3. Introduce ground pork to the pot, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
4. Pour in chicken broth, soy sauce, tahini, and chili oil, stirring to combine. Bring to a simmer over medium heat.
5. Meanwhile, cook ramen noodles according to package instructions, usually 3-4 minutes in boiling water, then drain.
6. Divide noodles between two bowls, ladling the hot broth and pork mixture over them.
7. Garnish with sliced green onions and place a soft-boiled egg halved on top of each bowl.

Unbelievably satisfying, the Spicy Tantanmen Ramen offers a velvety broth that clings to each noodle, with the chili oil providing a lingering warmth. Serve it with a side of pickled vegetables to cut through the richness, elevating the dish to new heights.

Sweet Corn and Butter Ramen

Venture into a bowl of comfort with this Sweet Corn and Butter Ramen, where the sweetness of corn meets the richness of butter in a harmonious blend that’s both indulgent and comforting. Perfect for those evenings when you crave something gourmet yet effortless, this dish promises to delight your senses with its creamy texture and depth of flavor.

Ingredients

• 2 packs of ramen noodles (I always opt for the ones without the seasoning packet for a cleaner flavor profile.)
• 1 cup fresh sweet corn kernels (Frozen works in a pinch, but fresh corn brings a delightful crunch.)
• 2 tbsp unsalted butter (Salted can overpower, so unsalted is my preference here.)
• 4 cups chicken broth (Homemade elevates the dish, but a good quality store-bought version is fine.)
• 1 tbsp soy sauce (For that umami kick.)
• 1 tsp garlic powder (A quick alternative to fresh garlic, offering a subtle depth.)
• 2 green onions, thinly sliced (For a fresh, crisp finish.)
• 1 soft-boiled egg per serving (Room temperature eggs cook more evenly.)

Instructions

1. In a large pot, bring the chicken broth to a boil over high heat. This is the foundation of your ramen, so ensure it’s flavorful.
2. Add the ramen noodles to the boiling broth and cook for 3 minutes, stirring occasionally to prevent sticking. Tip: Al dente noodles provide the best texture.
3. Stir in the sweet corn kernels and cook for another 2 minutes. The corn should be tender but still have a bit of crunch.
4. Reduce the heat to low and add the butter, soy sauce, and garlic powder, stirring until the butter is fully melted and the ingredients are well combined. Tip: Melting the butter on low heat prevents separation.
5. Divide the ramen into bowls and top each with a soft-boiled egg and sliced green onions. Tip: For the perfect soft-boiled egg, cook for 6 minutes in boiling water, then plunge into ice water.

As you take your first spoonful, the creamy broth, enriched with butter and sweet corn, coats the noodles beautifully, offering a luxurious texture. The soft-boiled egg adds a velvety contrast, making each bite a delightful experience. Serve with a side of pickled vegetables for an added tangy dimension.

Chashu Pork Ramen

Amidst the bustling streets of Tokyo, Chashu Pork Ramen stands as a testament to the art of Japanese cuisine, blending rich, savory flavors with tender, melt-in-your-mouth pork. This dish, a harmonious balance of umami and comfort, invites you to savor each spoonful of its deeply flavored broth and perfectly al dente noodles.

Ingredients

• 2 lbs pork belly, rolled and tied (for that perfect, even cook)
• 1 cup soy sauce (I swear by the depth of flavor in Kikkoman)
• 1/2 cup mirin (a sweet rice wine that’s essential for authenticity)
• 1/4 cup sake (don’t skip this; it tenderizes the pork beautifully)
• 2 tbsp brown sugar (for a hint of caramelization)
• 4 cloves garlic, smashed (because more garlic is always better)
• 1 inch ginger, sliced (fresh is key here)
• 4 green onions, trimmed (for a subtle, fresh contrast)
• 4 eggs (room temperature eggs peel easier after boiling)
• 1 lb ramen noodles (fresh or dried, but always al dente)
• 4 cups chicken stock (homemade elevates the dish, but store-bought works in a pinch)

Instructions

1. Preheat your oven to 275°F, ensuring a low and slow cook for the pork belly.
2. In a large oven-safe pot, combine soy sauce, mirin, sake, brown sugar, garlic, ginger, and green onions over medium heat, stirring until the sugar dissolves.
3. Add the pork belly to the pot, ensuring it’s submerged in the liquid, then cover and transfer to the oven for 3 hours, turning the pork halfway through for even flavor absorption.
4. While the pork cooks, bring a separate pot of water to a boil for the eggs. Boil for 6 minutes for a soft, jammy yolk, then transfer to an ice bath to stop the cooking.
5. Remove the pork from the oven and let it rest for 10 minutes before slicing thinly against the grain for maximum tenderness.
6. Cook the ramen noodles according to package instructions, aiming for that perfect al dente texture.
7. Heat the chicken stock in a pot until just simmering, ready to pour over your assembled bowls.
8. Assemble each bowl with noodles, sliced pork, a halved soft-boiled egg, and ladle the hot stock over the top, garnishing with green onions if desired.

Chashu Pork Ramen is a symphony of textures, from the silky noodles to the fork-tender pork, each element bathed in a broth that’s rich with umami. Serve it with a side of pickled ginger for a bright contrast, or a sprinkle of togarashi for those who dare a bit of heat.

Egg Drop Ramen

Amidst the bustling rhythm of modern life, there’s something profoundly comforting about a bowl of Egg Drop Ramen—a dish that marries the simplicity of ingredients with the depth of flavor, creating a symphony in a bowl that’s both nourishing and delightful.

Ingredients

• 2 cups chicken broth (homemade elevates the dish, but store-bought works in a pinch)
• 1 pack ramen noodles (discard the seasoning packet; we’re crafting our own flavors here)
• 2 large eggs (I prefer room temperature eggs here for a silkier texture)
• 1 tbsp soy sauce (a dash more if you’re like me and love a deeper umami kick)
• 1 tsp sesame oil (extra virgin olive oil is my go-to, but sesame oil adds an authentic touch)
• 1 green onion, thinly sliced (for that fresh, crisp finish)

Instructions

1. In a medium saucepan, bring the chicken broth to a gentle boil over medium-high heat.
2. Add the ramen noodles to the boiling broth, cooking for exactly 3 minutes for that perfect al dente texture.
3. While the noodles cook, whisk the eggs in a small bowl until just blended—overwhisking can make the egg drop too dense.
4. Reduce the heat to low, and slowly drizzle the whisked eggs into the broth, stirring gently with a fork to create delicate ribbons.
5. Stir in the soy sauce and sesame oil, then remove from heat to preserve the eggs’ silky texture.
6. Garnish with sliced green onions before serving.

This Egg Drop Ramen boasts a velvety broth with tender noodles and soft, cloud-like egg ribbons. For an extra layer of flavor, a sprinkle of chili flakes or a drizzle of chili oil before serving transforms it into a spicy delight.

Tom Yum Ramen

Boldly bridging the gap between Thai and Japanese cuisines, this Tom Yum Ramen is a symphony of spicy, sour, and umami flavors, enveloped in a rich, aromatic broth that promises to transport your senses straight to the streets of Bangkok with a comforting noodle twist.

Ingredients

• 4 cups chicken broth (homemade or store-bought, but the richer, the better)
• 2 cups water (filtered, to ensure the cleanest taste)
• 1 tbsp vegetable oil (my kitchen staple for its neutral flavor)
• 2 cloves garlic, minced (freshly minced releases the most potent aroma)
• 1 tbsp ginger, grated (a microplane grater works wonders here)
• 1 stalk lemongrass, bruised and cut into 2-inch pieces (the bruising releases its fragrant oils)
• 2 tbsp tom yum paste (the heart of the dish, adjust according to heat preference)
• 1 cup shiitake mushrooms, sliced (their earthy flavor is irreplaceable)
• 1 cup cherry tomatoes, halved (a burst of sweetness in every bite)
• 2 packs ramen noodles (discard the seasoning packets; we’re crafting our own masterpiece)
• 1 lime, juiced (freshly squeezed for that zesty kick)
• 1 tbsp fish sauce (a dash adds depth and authenticity)
• 1/4 cup cilantro, chopped (for that fresh, herby finish)
• 2 green onions, sliced (a crisp garnish that adds color and crunch)

Instructions

1. In a large pot over medium heat, warm the vegetable oil until shimmering, about 1 minute.
2. Add the minced garlic and grated ginger, sautéing until fragrant, approximately 30 seconds, being careful not to burn them.
3. Stir in the lemongrass pieces and tom yum paste, cooking for another minute to meld the flavors.
4. Pour in the chicken broth and water, bringing the mixture to a gentle boil over high heat.
5. Reduce the heat to medium-low, adding the shiitake mushrooms and cherry tomatoes, simmering for 10 minutes to soften the vegetables and infuse the broth.
6. Meanwhile, cook the ramen noodles according to package instructions, then drain and set aside.
7. Once the broth is flavorful and the vegetables are tender, remove the lemongrass pieces.
8. Stir in the lime juice and fish sauce, adjusting the quantities to balance the sour and salty notes to your liking.
9. Divide the cooked noodles between two bowls, ladling the hot broth and vegetables over the top.
10. Garnish with chopped cilantro and sliced green onions before serving immediately.

Silky noodles swim in a broth that’s a masterful blend of heat, tang, and umami, with each spoonful offering a new layer of flavor. Serve this vibrant bowl with a side of crispy wonton strips for an added texture contrast, or pair it with a chilled glass of lemongrass-infused tea to complement the dish’s aromatic profile.

Cheesy Ramen with Bacon

Combining the comfort of ramen with the indulgent flavors of cheese and bacon, this dish is a delightful twist on a college staple, transforming it into a gourmet experience that’s both easy to make and irresistibly delicious.

Ingredients

• 2 packs of ramen noodles (I always opt for the classic chicken flavor for its versatility)
• 4 strips of thick-cut bacon (the smokier, the better)
• 1 cup shredded sharp cheddar cheese (for that perfect melt)
• 2 tablespoons unsalted butter (I find it adds a richer flavor than salted)
• 1/2 cup whole milk (room temperature to prevent curdling)
• 1/4 teaspoon garlic powder (a little goes a long way)
• Green onions, thinly sliced (for a fresh, colorful garnish)

Instructions

1. Begin by cooking the bacon in a large skillet over medium heat until crispy, about 5 minutes per side. Transfer to a paper towel-lined plate to drain, then crumble into bite-sized pieces.
2. In the same skillet, melt the butter over low heat, then add the cooked ramen noodles (discard the seasoning packets or save for another use).
3. Pour in the milk and sprinkle the garlic powder over the noodles, stirring gently to combine. Tip: Keep the heat low to avoid scalding the milk.
4. Gradually add the shredded cheddar cheese, stirring continuously until the cheese is fully melted and the noodles are evenly coated. Tip: For extra creamy ramen, let the cheese melt slowly.
5. Remove from heat and fold in the crumbled bacon, reserving a little for garnish.
6. Serve immediately, garnished with the remaining bacon and a sprinkle of green onions. Tip: For an extra kick, a dash of hot sauce can elevate the flavors beautifully.

With its creamy texture, smoky bacon bits, and cheesy goodness, this dish is a comforting bowl of joy. Try serving it with a side of crispy garlic bread for an extra layer of texture and flavor.

Green Curry Ramen with Chicken

Delightfully blending the aromatic spices of Thai green curry with the comforting embrace of Japanese ramen, this dish is a culinary journey worth savoring. Perfect for those evenings when you crave something both nourishing and exotic, it’s a testament to the magic that happens when cultures collide on a plate.

Ingredients

• 2 boneless, skinless chicken breasts (I find slicing them against the grain ensures tenderness)
• 4 cups chicken broth (homemade elevates the dish, but store-bought works in a pinch)
• 1 can (13.5 oz) coconut milk (full-fat for that creamy, luxurious texture)
• 2 tbsp green curry paste (adjust based on your heat preference)
• 8 oz ramen noodles (discard the seasoning packet; we’re crafting our own flavors here)
• 1 tbsp fish sauce (a splash adds depth and umami)
• 1 tbsp brown sugar (balances the heat with a touch of sweetness)
• 1 cup sliced mushrooms (cremini add an earthy note)
• 1 red bell pepper, thinly sliced (for a pop of color and crunch)
• Fresh cilantro and lime wedges for garnish (because freshness is key)

Instructions

1. In a large pot over medium heat, bring the chicken broth to a gentle simmer.
2. Add the green curry paste, stirring until fully dissolved, about 1 minute.
3. Stir in the coconut milk, fish sauce, and brown sugar, blending the flavors together.
4. Add the chicken breasts, ensuring they’re submerged, and simmer for 15 minutes or until cooked through.
5. Remove the chicken, let it rest for 5 minutes, then slice thinly against the grain.
6. While the chicken rests, add the ramen noodles to the broth, cooking for 3 minutes until al dente.
7. Stir in the mushrooms and red bell pepper, cooking for an additional 2 minutes to soften slightly.
8. Divide the noodles and broth among bowls, topping with sliced chicken.
9. Garnish with fresh cilantro and serve with lime wedges on the side.

With each spoonful, the creamy broth clings to the noodles, offering a harmony of spicy, sweet, and savory notes. Consider serving with a side of crisp, pickled vegetables for an added texture contrast that delights the palate.

Sesame Ginger Ramen with Vegetables

Elevating the humble ramen to new heights, this Sesame Ginger Ramen with Vegetables is a symphony of flavors and textures, perfect for those seeking a comforting yet sophisticated bowl. The aromatic blend of sesame and ginger, paired with crisp vegetables, transforms this dish into a nourishing masterpiece.

Ingredients

• 8 oz ramen noodles (I love the springy texture of fresh noodles, but dried works in a pinch)
• 4 cups vegetable broth (homemade lends a deeper flavor, but store-bought is fine)
• 2 tbsp sesame oil (toasted sesame oil adds a nutty depth)
• 1 tbsp grated ginger (freshly grated makes all the difference)
• 2 cloves garlic, minced (for that essential punch of flavor)
• 1 cup sliced shiitake mushrooms (their earthy taste is irreplaceable)
• 1 cup baby spinach (for a pop of color and nutrients)
• 2 tbsp soy sauce (low-sodium lets you control the saltiness)
• 1 tbsp rice vinegar (for a subtle tang)
• 1 tsp honey (just a touch to balance the flavors)
• 2 green onions, thinly sliced (for a fresh finish)
• 1 tsp sesame seeds (toasted, for garnish)

Instructions

1. In a large pot, heat the sesame oil over medium heat until shimmering, about 1 minute.
2. Add the grated ginger and minced garlic, sautéing until fragrant, 30 seconds, being careful not to burn.
3. Pour in the vegetable broth, soy sauce, rice vinegar, and honey, bringing the mixture to a gentle boil.
4. Add the ramen noodles and shiitake mushrooms, cooking according to the noodle package instructions, usually 3-4 minutes.
5. Stir in the baby spinach just until wilted, about 30 seconds, to retain its vibrant color.
6. Divide the ramen into bowls, garnishing with sliced green onions and toasted sesame seeds for an extra layer of flavor and crunch.

The noodles should be perfectly al dente, with the broth offering a harmonious balance of savory, sweet, and tangy notes. Serve with a side of chili oil for those who dare to add a spicy kick.

Conclusion

Zesty flavors await in our roundup of 20 Delicious Ramen Noodle Soup Recipes, each easy to whip up for any meal. Whether you’re craving something spicy, savory, or sweet, there’s a bowl here with your name on it. Dive in, find your favorite, and don’t forget to leave a comment sharing which recipe stole your heart. Loved what you tried? Pin this article to spread the ramen love on Pinterest!

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.