I first discovered my passion for instant ramen when I was (unsurprisingly) in college. Parked outside the student center on campus was a Korean food truck called Cha Cha. I frequented the truck at least once per week and my go-to was a big styrofoam cup of spicy instant ramyun. I would take it back to my dorm and curl up with my wooden chopsticks and whatever the YouTube algorithm served to me at that moment.
Now that I’m in my late 20s, a cup of broth with noodles and a large iced coffee from Dunkin’ is not enough to sustain me, but my love for this broke college student staple has only grown over time.
Instant ramen need not be only a struggle meal when the rent is due, though; with the help of a few pantry items and some fresh(er) ingredients, you can turn that package into a filling and balanced meal at a moment’s notice.
Choose Your Fighter
Due to global shipping and other modern marvels, countless brands offer countless flavors for just a few dollars per package. While there is certainly no shortage of options, you will likely find a much wider variety at grocery stores that specifically carry Asian ingredients and imported products, such as H Mart or Super 88. Many standard American grocery stores have also expanded their instant noodle supplies in recent years and, if all else fails, online ordering is your friend.
Most of the instant noodles I prefer come from Korean brands. Japanese brands often try to mimic restaurant-style ramen, which is understandably hard to measure up to and thus tends to be a bit disappointing if you’re comparing it to the real thing. If you’re trying a new flavor, I recommend eating it as-is first so you have a better sense of its flavor profile and what will and won’t complement it.
Foodies from all the usual suspects have their own instant ramen rankings, from Bon Appetit to Eater to Wirecutter.
Here are a few of my favorites:
Nongshim Shin Ramyun - A true classic. It’s spicy and flavorful and, according to Wikipedia, is the number one best selling brand of instant ramen in South Korea. High praise indeed.
Nongshim Neoguri Spicy Seafood - From the same brand as shin ramyun, neoguri has thicker, bouncier noodles marketed as “udon type noodles,” which are satisfyingly chewy.
Samyang Buldak - If you’ve been on the internet for a while, you may have come across the Fire Noodle Challenge. These are the noodles that are used in that challenge. Intensely spicy but with an excellent sweet and savory backbone.
If you want to try this but your spice tolerance is relatively low, a) take some Pepto-Bismol beforehand, b) use only a small amount of the sauce packet at first, c) add milk and/or cheese (American cheese is my favorite here!) to tame some of the spice.
Indomie Mi Goreng - This is a stir fry rather than a soup and quite addicting.
Top Ramen - I had to give a shoutout to this childhood classic. A frequent after-school snack for my brother and me was a packet of chicken flavored ramen, cooked precisely to package directions. It was also one of the first things I learned how to prepare myself!
Level It Up
Sometimes a package of ramen served straight up is the only thing that will do. But more often than not, I find myself getting hungry just a few hours later — or desperately needing a nap.
Over the years, I’ve honed my instant noodle game and built up an arsenal of back-pocket combinations that are satisfying and nourishing, no matter my budget or energy levels.
The following building blocks can be mixed and matched to your heart’s desire, depending on your budget, energy levels, and preferences.
Vegetables
Bean sprouts - Throw a handful in with the noodles during the last 2 minutes of cooking so they stay crisp.
Note: bean sprouts can be frozen, but the process is a bit intensive.
Green onion/scallions - Slice into thin disks, on an angle, or even shredded restaurant-style if you’re fancy.
These can also be frozen and take less effort to do so than bean sprouts.
Baby bok choi (or other leafy greens) - I cut the heads in half and char them in a separate pan flat-side down with a little drizzle of oil. They can also be added to the boiling water at any point, or steamed alongside.
Spinach - Use fresh or frozen, whatever’s on hand.
Mushrooms - Go for fresh or dried. You can sauté fresh sliced mushrooms in the pot before you add water to enrich the flavor of the broth, steep dried mushrooms for the same purpose, or sear them in a separate pan to add as a topping.
Oyster mushrooms are particularly hearty without being too earthy. Enoki and shimeji are low/no-cook and can be found at the aforementioned Asian grocery stores.
Frozen corn
Whatever else your heart desires!
Protein
Protein adds satiety and nutrition to any meal and instant ramen is an ideal base to build on.
Some options to get you started:
Tofu - I love silken tofu, especially when added to a spicy Korean ramyun as it evokes similar vibes to soondubu jjigae.
Frozen dumplings - Boil right in the broth, or prepare however you like.
Pork or bacon - Trader Joe’s sells fully cooked pork belly if you’re missing classic chashu from your at-home ramen experience.
Bacon is readily available at standard grocery stores and adds a nice rich smokiness.
I also highly recommend this slow-cooked pork from Maggie Pearson (again!). The pork is melt-in-the-mouth and extra delicious when crisped up a bit in a hot pan.
Shrimp or other seafood - I use frozen raw shrimp and add a handful to the broth at the beginning. The 3-4 minutes it takes to boil the noodles cooks the shrimp without making them tough and rubbery.
You can also sear shrimp in a separate pan with a bit of oil and garlic for an extra-special touch.
Chicken (pre-cooked or from scratch)
Eggs - Soft boiled, marinated, poached in the broth, steamed, scrambled and poured over à la egg drop soup, or fried and added on top. All are delicious.
Pro tip #1: If you keep the yolk runny, it will enrich the broth or sauce and add creaminess!
Pro tip #2: If you’re poaching the egg directly in the broth, you can add it right after you drop your noodles for a firmer texture. For a softer texture, in the last 1-2 minutes of cooking the noodles, turn the heat down to a rolling simmer rather than a boil, and then drop the egg in. The egg will continue to cook in the residual heat from the broth, so adjust accordingly.
Additional flavorings
As I mentioned in my soup post, there’s a whole world of soups out there. You don’t have to exclusively use the accompanying flavor packets that come with instant ramen; you can always use as much or as little as you prefer, or even build your own base. (Also covered in my soup guide!)
Stock cubes or other instant options are great, as are pastes like miso or gochujang. You can even add a bit of peanut butter for a nutty, creamy, pad Thai/dan dan noodle-esque situation.
Garlic, ginger, chili flakes, soy sauce, a drizzle of sesame oil, and fresh herbs can all add a boost, but if you want to keep your pantry instant-ramen ready, I highly recommend buying (or making!) some chili oil. Lao Gan Ma is the OG, but Fly By Jing’s chili crisp is also popular.
Kimchi is my personal go-to as it adds that all-important acidity, as well as some probiotics for the good ol’ gut microbiome.
Other shelf-stable additions include:
Toasted sesame seeds
Dried seaweed
Furikake
Shichimi togarashi
Bonus tip: As per my cooking for a crowd post, boiling up a big batch of noodles and offering a variety of toppings and mix-ins so diners can serve themselves may be an answer to a few of those common dinnertime complaints.
Methods
I’ve collated some creative methods of spicing up (pun very much intended) your instant ramen game. Some of these get kind of wild, so strap in.
5 Creative Ways to Cook Instant Ramen by Eric Kim from New York Times Cooking
Pro Chefs Upgrade Instant Ramen from Bon Appetit
Kujirai ramen from Future Dish
7 Cheap and Easy Ramen Noodle Hacks by Sonny Hurrell from That Dude Can Cook
7 New Ways to Enjoy Korean Ramyun and 9 New Ways To Enjoy Korean Ramyun by Aaron and Claire
5 Viral Shin Ramen Recipes and 10 Viral Shin Ramen Recipes by Future Canoe
8 Must Try Korean Instant Ramen Recipes by Seonkyoung Longest
This YouTube playlist by Beryl Shereshewsky features instant noodles from around the world!