10+ Ramen Recipes to Warm Your Soul and Savor Every Bite

Ramen’s that perfect bowl for when you crave warmth and comfort. It’s got a flavorful broth, chewy noodles, and toppings that hit just right.

Want to make ramen at home? There are tons of ways to tweak it—use what you have, or just follow your cravings.

You’ll find a bunch of ramen recipes here, all pretty doable and using ingredients you can actually get. Whether you’re in a hurry or feeling ambitious, there’s something for your mood and your pantry.

1) Classic Chicken Ramen with Soy-Marinated Eggs

Let’s start simple—classic chicken ramen. Build your base with chicken broth, garlic, ginger, and scallions. That combo fills the kitchen with a cozy aroma.

Soy-marinated eggs? Game changer. Soft-boil them, let them soak in soy sauce, and you’ll get that sweet-salty pop. Runny yolks are the goal, trust me.

Marinate your chicken in soy sauce, then cook and slice it. The meat turns out juicy and full of flavor.

Pile everything into a bowl—noodles, broth, chicken, eggs, scallions. Simple, but so satisfying.

Ingredients

• 6 cups chicken broth
• 2 garlic cloves, sliced
• 1-inch piece fresh ginger, sliced
• 3 scallions, chopped
• 4 eggs
• ½ cup soy sauce
• 2 tablespoons mirin (optional)
• 2 chicken breasts
• Ramen noodles

Cooking Instructions

1. Bring chicken broth, garlic, ginger, and scallions to a boil. Simmer gently.
2. Soft boil eggs for 7 minutes, cool in ice water, peel, and marinate in soy sauce and mirin for 2 hours.
3. Marinate chicken in soy sauce for 15 minutes, then cook until done. Slice it up.
4. Cook noodles as the package says.
5. Assemble: noodles, broth, chicken, halved eggs, scallions.

Need more egg tips? Here’s a marinated soft-boiled egg recipe.

2) Spicy Miso Ramen with Shiitake Mushrooms and Corn

Spicy miso ramen is for those days you want a little kick. Shiitake mushrooms bring that earthy depth, while corn keeps it sweet and crunchy.

This one’s ready in under 40 minutes. It’s a lifesaver when you want something bold and hot but don’t have forever.

The broth gets its creamy, umami punch from miso paste and chili. Top it with green onions, maybe some crispy mushrooms if you’re feeling fancy.

Ingredients

• 4 cups vegetable broth
• 2 tablespoons spicy miso paste
• 100g shiitake mushrooms, sliced
• 1/2 cup corn kernels
• 2 servings ramen noodles
• 1 tablespoon soy sauce
• 2 green onions, sliced
• 1 teaspoon chili paste (adjust to taste)

Cooking Instructions

1. Heat broth in a pot over medium.
2. Stir in miso, soy sauce, and chili paste until smooth.
3. Add mushrooms and corn. Cook for 5-7 minutes.
4. Cook noodles separately.
5. Put noodles in bowls and pour over the hot broth with mushrooms and corn.
6. Top with green onions. Eat while it’s steaming.

3) Quick Homemade Ramen with Garlic and Ginger Broth

Craving ramen but short on time? This garlic and ginger broth is your friend.

Start by heating sesame oil. Toss in grated garlic and ginger—your kitchen will smell amazing.

Pour in chicken or veggie broth. Let it simmer so the flavors come together.

Add noodles, plus any veggies or protein you want. It’s easy to riff on.

Using fresh garlic and ginger makes the broth bright and lively. It’s quick, tasty, and totally customizable.

Ingredients

• 1 tablespoon sesame oil
• 3 teaspoons grated ginger
• 4 teaspoons grated garlic
• 4 cups chicken or vegetable broth
• Ramen noodles
• Optional: vegetables, cooked meat, or tofu

Cooking Instructions

1. Heat sesame oil in a pot.
2. Add garlic and ginger, cook for 1-2 minutes.
3. Pour in broth and bring to a simmer.
4. Toss in noodles and cook as directed.
5. Add veggies or protein, heat through.
6. Serve it up hot.

Want to dig deeper? Check out this Quick Homemade Ramen Recipe.

4) Slow-Cooker Chicken Laksa Noodle Soup

Slow-cooker chicken laksa is pure comfort. Chicken simmers in a coconut curry broth, turning tender and rich.

The coconut milk is creamy, and the spices make it interesting. Noodles soak up all that flavor.

Toss in dumplings or veggies if you want more texture. The slow cooker does most of the work—just set it and forget it.

Ingredients

• 1 lb chicken thighs
• 1 can coconut milk
• 4 cups chicken broth
• 2 tbsp laksa paste or curry paste
• 200g noodles (rice noodles work well)
• Fresh herbs (cilantro or basil)
• 1 cup dumplings or vegetables (optional)

Cooking Instructions

1. Put chicken, broth, and laksa paste in your slow cooker.
2. Cook on low for 6 hours or high for 3.
3. Stir in coconut milk and noodles.
4. Cook 15 minutes more until noodles are soft.
5. Add herbs and dumplings or veggies before serving.

5) Taiwanese Beef Noodle Soup

Taiwanese beef noodle soup is all about that deep, spiced broth and melt-in-your-mouth beef. You’ll need to cook the beef low and slow—worth it, trust me.

Star anise and cinnamon make the broth special. Toss in some bok choy for freshness.

Noodles soak up the broth, making each bite extra savory. Use an Instant Pot if you’re in a hurry, or let it simmer on the stove.

Ingredients

• 2.5 pounds boneless beef shank
• 3 slices ginger
• 6 cloves garlic
• 1 yellow onion
• 4 star anise
• 1 Chinese cinnamon stick
• 3 bay leaves
• 1 tbsp fennel seeds
• 1 tbsp cumin seeds
• 1 tsp coriander seeds
• Bok choy
• Fresh noodles
• Chinese rice wine

Cooking Instructions

1. Brown beef shank in a pot.
2. Add ginger, garlic, onion, cook until fragrant.
3. Add spices and some Chinese rice wine.
4. Pour in water to cover, bring to a boil.
5. Simmer for 2-3 hours until beef is super tender.
6. Boil noodles separately.
7. Toss bok choy into the broth to cook for 2 minutes.
8. Serve beef, broth, bok choy, and noodles in bowls—hot, of course.

6) Spicy Teriyaki Ramen with Angus NY Strip Steak

Craving something with a little steakhouse flair? This spicy teriyaki ramen brings together juicy Angus NY strip steak and a bold, savory broth.

Sear the steak until it’s just how you like it. Mushrooms and onions get browned for extra depth.

Toss your cooked noodles in the spicy teriyaki sauce. Add steak and veggies on top.

It’s quick but feels special—perfect for a night when you want to impress yourself (or someone else).

Ingredients

• 8 oz Angus NY strip steak
• 2 packs instant ramen noodles
• 1 cup mushrooms, sliced
• 1 small onion, sliced
• 2 tbsp teriyaki sauce
• 1 tsp chili flakes
• 2 cups chicken broth
• 1 tsp garlic, minced
• Olive oil for cooking

Cooking Instructions

1. Heat oil in a pan.
2. Sear steak 3-4 minutes per side, then let it rest.
3. Cook mushrooms and onions in the same pan.
4. Add garlic, teriyaki sauce, chili flakes, and broth. Simmer 3 minutes.
5. Cook noodles, drain them.
6. Toss noodles in the sauce.
7. Slice steak and lay it on top. Serve warm.

7) Easy Vegan Ramen with Sesame Oil and Tofu

Vegan ramen can be just as rich and satisfying. Start by frying tofu until it’s golden and crisp—don’t skip this step.

The broth’s simple: miso paste, soy sauce, and a good splash of sesame oil for that nutty aroma. Mushrooms and greens give it color and nutrition.

Once the noodles are cooked, pile everything in a bowl. It’s warm, filling, and honestly, you’ll barely miss the meat.

Ingredients

• 14 oz firm tofu, pressed and cubed
• 2 tablespoons sesame oil
• 4 cups vegetable broth
• 2 tablespoons miso paste
• 2 tablespoons soy sauce
• 3 cloves garlic, minced
• 1 cup sliced mushrooms
• 1 cup chopped greens (spinach or bok choy)
• 4 servings ramen noodles

Cooking Instructions

1. Heat 1 tablespoon sesame oil in a skillet.
2. Fry tofu until crispy all over. Set aside.
3. In a pot, heat the rest of the sesame oil.
4. Add garlic and mushrooms, cook 3 minutes.
5. Stir in broth, miso, and soy sauce. Simmer 10 minutes.
6. Cook noodles.
7. Add greens and tofu to the broth, cook 2 minutes more.
8. Serve noodles in bowls, pour over broth and toppings.

Want more vegan ramen ideas? Here’s a favorite vegan tofu ramen.

8) Creamy Tonkotsu-Style Ramen

If you want to make creamy Tonkotsu ramen, you’ll need to simmer pork bones for ages—seriously, a long time. As the bones break down, the collagen turns the broth rich and almost milky.

I’d go with pork neck bones and pork belly. They give the best flavor and that signature silky texture.

Start by boiling the bones hard for a bit, then drop it to a gentle simmer. You’ll need about 12 to 14 hours for the magic to happen.

Keep skimming off the foam and bits that float up. That way, your broth stays rich but doesn’t get cloudy.

If you’re craving even more creaminess, try blending some pork fat with chicken stock. Pour that into the broth, and it gets extra luscious.

Ladle the hot broth over noodles, add sliced pork, a soft-boiled egg, and whatever toppings you love.

Ingredients

• 4 pounds pork neck bones
• 1 pound pork belly
• 1 onion, halved
• 1 head garlic, halved
• 2-inch piece ginger
• 8 cups water
• Pork fat chunks (optional)
• Chicken stock (optional)

Cooking Instructions

1. Rinse the pork bones and pork belly really well.
2. Boil them in water for 10 minutes, then drain and rinse everything again.
3. Put the bones, pork belly, onion, garlic, ginger, and 8 cups of water in a big pot.
4. Bring it to a rolling boil, then lower the heat and let it simmer gently. Cook for 12 to 14 hours, skimming off foam as you go.
5. If you want, blend pork fat with chicken stock until smooth, then stir that into the broth for extra creaminess.
6. Strain the broth through a fine sieve. Serve it hot with noodles and your favorite toppings.

9) Immune-Boosting Chicken Noodle Soup

Sometimes you just want a bowl of something warm and simple. This chicken noodle soup totally fits the bill.

Ginger, turmeric, and lemon bring a bright flavor and might even help your immune system a bit. The broth feels soothing and keeps you hydrated, which is always a plus.

You can whip this up in about half an hour, which is great when you’re tired or in a hurry. Bone broth gives it a richer flavor and a bit more nutrition.

Tweak the spices if you like things bolder or milder. It’s a gentle, nourishing soup—perfect for cold days or when you’re feeling under the weather.

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon turmeric powder
• 6 cups bone broth or chicken broth
• 2 cups cooked shredded chicken
• 2 carrots, sliced
• 1 cup celery, chopped
• 1 cup egg noodles
• Juice of 1 lemon
• Salt and pepper to taste

Cooking Instructions

1. Heat olive oil in a large pot over medium.
2. Toss in the onion and garlic, and cook until they’re soft.
3. Add the ginger and turmeric, then stir for about a minute.
4. Pour in the broth and bring it to a boil.
5. Add carrots and celery, and let it simmer for 10 minutes.
6. Drop in the noodles and cooked chicken, then cook until the noodles are tender.
7. Take the pot off the heat and stir in the lemon juice.
8. Season with salt and pepper. Serve it warm and enjoy.

10) Ramen Noodle Salad with Crisp Romaine Hearts

This ramen noodle salad packs a satisfying crunch and bursts with fresh flavors. Crisp romaine hearts make the whole thing feel cool and refreshing.

Toasted ramen noodles bring that extra bit of crunch—honestly, it’s kind of addictive. Toss in broccoli florets and slivered almonds for more texture and a little nutritional boost.

Usually, I go with a sweet and tangy vinaigrette to tie everything together. It’s honestly pretty quick to make, so you can whip it up for lunch or as a side dish without much fuss.

Want to change things up? Try tossing in sunflower seeds or walnuts for a different vibe.

Ingredients:

• 2 romaine hearts, chopped
• 1 cup broccoli florets
• 1/2 cup slivered almonds
• 1 package ramen noodles, uncooked and crushed
• 1/4 cup sunflower seeds
• 1/3 cup rice vinegar
• 2 tablespoons sugar
• 1/4 cup vegetable oil
• Salt and pepper to taste

Cooking Instructions:

1. Chop romaine hearts and broccoli into bite-sized pieces.
2. Crush uncooked ramen noodles into small pieces.
3. Toast almonds and sunflower seeds in a dry pan over medium heat for 3-5 minutes until lightly browned.
4. Mix rice vinegar, sugar, vegetable oil, salt, and pepper in a small bowl to make the dressing.
5. Toss romaine, broccoli, nuts, seeds, and ramen noodles in a large bowl.
6. Pour dressing over the salad and mix gently.
7. Serve right away so the noodles stay crunchy.