12 Japanese Ramen Recipes for a Warm & Comforting Bowl

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If you’re craving a warm and comforting bowl of ramen, you’ve got plenty of options! Classic Shoyu Ramen offers a soy-rich broth, while Creamy Tonkotsu brings that indulgent pork essence. Want some spice? Spicy Miso Ramen packs a flavorful punch. Don’t forget the lighter Vegetarian Shio Ramen or the protein-filled Chicken Ramen with Chili Oil. For something unique, try a Cold Ramen Salad or a Ramen Burger twist. Keep exploring to uncover even more delicious ramen recipes!

Classic Shoyu Ramen

Classic Shoyu Ramen is a flavorful and comforting Japanese noodle soup that’s perfect for a cozy night in. Rooted in Japanese culinary traditions, this ramen features a rich, soy-based broth paired with tender noodles and a variety of fresh toppings that elevate the dish. The umami flavors of the shoyu (soy sauce) blend beautifully with the savory broth, creating a dish that warms both the body and soul.

To create the perfect bowl of shoyu ramen, it’s crucial to balance the ingredients thoughtfully. The choice of toppings—from marinated eggs to crispy nori—adds layers of texture and taste to the dish. The traditional preparation of shoyu ramen involves simmering the broth for hours, allowing all the flavors to meld together. While you can prepare the components from scratch, this recipe streamlines the process for a quicker, yet still delectable, homemade ramen experience.

• 4 cups chicken or pork broth
• 2 tablespoons soy sauce (shoyu)
• 1 tablespoon miso paste (optional)
• 200g ramen noodles
• 2 green onions, sliced
• 2 soft boiled eggs, halved
• 100g sliced chashu pork (or any cooked pork)
• 1 sheet nori, cut into strips
• 1 teaspoon sesame oil
• Bean sprouts, for garnish

In a pot, bring the chicken or pork broth to a gentle simmer over medium heat, then stir in the soy sauce and optional miso paste. Cook the ramen noodles separately according to package instructions, then drain and set aside.

Once the broth is well combined and heated through, add the cooked noodles to the pot, allowing them to soak up the flavors. Serve the ramen in bowls, topping each serving with sliced chashu pork, soft boiled eggs, green onions, a drizzle of sesame oil, nori strips, and a handful of bean sprouts.

When making shoyu ramen, don’t hesitate to customize your toppings to suit your preferences. For extra flavor, you can add garlic, ginger, or even a dash of chili oil to the broth.

Creamy Tonkotsu Ramen

Tonkotsu ramen is a rich and flavorful dish that originates from Fukuoka, on the island of Kyushu in Japan. What sets tonkotsu ramen apart from other varieties is its creamy, opaque broth made from pork bones that are simmered for hours, extracting their flavor and gelatin to create a luscious finish.

While this may seem challenging, making tonkotsu ramen at home can be a rewarding culinary adventure, allowing you to customize it to your taste with toppings such as soft-boiled eggs, green onions, and slices of pork belly.

To achieve that signature creaminess, it’s important to start with quality pork bones, and the process usually takes quite some time, but the flavorful results are worth every minute. Serve your tonkotsu ramen in traditional bowls and remember to take some time to savor the complex layers of flavor in each spoonful. This dish captures the essence of comfort food, bringing warmth and satisfaction with every slurp of noodles.

• 2 lbs pork bones (neck bones and trotters recommended)
• 1 onion, halved
• 1 head of garlic, halved
• 2 inches ginger, sliced
• 4 green onions
• 4 cups water
• 2 tbsp soy sauce
• 1 tbsp mirin
• Ramen noodles (fresh or dried)
• Soft-boiled eggs (optional)
• Nori (seaweed)
• Chashu pork (braised pork belly)
• Bean sprouts (for garnish)
• Chopped green onion (for garnish)

Begin by rinsing the pork bones under cold water to remove any impurities. In a large pot, combine the pork bones, onion, garlic, ginger, green onions, and water.

Bring to a boil, then reduce the heat and simmer uncovered for at least 12 hours, adding water as needed to keep the bones submerged. Once the broth is rich and creamy, strain it, discarding the solids. Return the broth to the pot, then stir in soy sauce and mirin for seasoning.

Meanwhile, cook the ramen noodles according to package instructions, and assemble your bowls by placing noodles in a bowl, ladling the hot broth over them, and topping with slices of chashu pork, soft-boiled eggs, bean sprouts, and chopped green onions.

When preparing tonkotsu ramen, remember that patience is key. The longer you simmer the bones, the richer and creamier your broth will be.

It’s also beneficial to prepare your toppings in advance, as they add texture and flavor to the dish. Experimenting with additional toppings such as mushrooms, corn, or spicy oil can personalize your ramen experience, making it a delightful showcase of your culinary creativity.

Enjoy the process and savor the delicious result!

Spicy Miso Ramen

Spicy Miso Ramen is a flavor-packed noodle dish that beautifully marries the umami richness of miso with a fiery kick, making it a favorite among ramen lovers. This dish typically features a hearty broth with layers of complex flavor, complemented by fresh vegetables, savory proteins, and ramen noodles. If you’re looking to spice up your meal routine, this comforting bowl of ramen will both warm your heart and awaken your taste buds.

Making Spicy Miso Ramen at home might seem intimidating, but it’s quite simple and well worth the effort. With just a few key ingredients and some basic techniques, you can create a delicious, satisfying meal that’s perfect for any day of the week. Personalize your ramen by adjusting the level of spiciness and adding your favorite toppings to create a comforting bowl just for you or your family.

Ingredients:

• 4 cups chicken or vegetable broth
• 2 tablespoons miso paste (red or white)
• 1-2 tablespoons chili paste or sauce (adjust for spice preference)
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 servings of ramen noodles
• 1 cup sliced shiitake mushrooms
• 1 cup fresh spinach
• 2 green onions, sliced
• 2 soft-boiled eggs (optional)
• Sesame seeds for garnish
• Nori (seaweed) sheets, cut into strips (optional)

In a large pot, combine the chicken or vegetable broth, miso paste, chili paste, soy sauce, and sesame oil. Heat over medium until the miso is fully dissolved and the broth is hot.

While the broth is warming, cook the ramen noodles according to package instructions, then drain and set aside. Add the sliced mushrooms to the broth and simmer for 5-7 minutes, then stir in the fresh spinach and green onions just before serving.

Divide the cooked ramen noodles between bowls and ladle the hot broth and vegetables over them. Top with soft-boiled eggs, sesame seeds, and nori strips if desired.

For the best flavor, consider making broth from scratch using bones or a combination of vegetables. You can also experiment with different types of miso and chili pastes to find your perfect balance of flavor and heat.

Slicing the vegetables thinly will allow them to cook quickly and add a beautiful texture to your ramen. Finally, feel free to add any additional proteins, such as grilled chicken or tofu, for an extra boost!

Vegetarian Shio Ramen

Vegetarian Shio Ramen is a delightful and lighter twist on the traditional ramen dish, offering a unique flavor profile that focuses on the harmonious blend of fresh vegetables and savory ingredients. Unlike the rich, hearty broths often associated with ramen, the shio (salt) style emphasizes the purity of the broth, ensuring that the umami of the vegetable ingredients shines through. This vegetarian version isn’t only comforting and satisfying, but it also brings a revitalizing touch, making it perfect for any season.

To begin your culinary adventure, you’ll want to gather your favorite seasonal vegetables to enhance the flavor of your broth. From vibrant greens like bok choy or spinach to earthy mushrooms such as shiitake or enoki, the choices are abundant.

Combine these with essential aromatics such as garlic, ginger, and green onions to create a fragrant base. The simplicity of the shio ramen will allow these natural flavors to come alive, ensuring your dish is both nutritious and downright delicious.

Ingredients:

• 4 cups vegetable broth
• 2 tablespoons soy sauce
• 1 tablespoon miso paste (white or yellow)
• 1 tablespoon sesame oil
• 1 inch piece of ginger, sliced
• 3 cloves garlic, crushed
• 2 green onions, chopped
• 4 oz. ramen noodles (fresh or dried)
• 1 cup bok choy, chopped
• 1 cup shiitake mushrooms, sliced
• 1 carrot, thinly sliced
• 2 tablespoons corn kernels
• Sea salt, to taste
• Nori sheets, for garnish
• Soft-boiled eggs (optional, omit for vegan)

Start by heating the sesame oil in a large pot over medium heat. Add the ginger, garlic, and half of the green onions, sautéing until fragrant.

Pour in the vegetable broth and bring to a gentle simmer. Stir in the soy sauce and miso paste, ensuring it fully dissolves in the broth. Add the bok choy, mushrooms, carrot, and corn, allowing the mixture to tenderize for about 5-7 minutes.

Meanwhile, cook the ramen noodles according to the package instructions. Once the noodles are ready, split them into serving bowls, ladle the hot broth and vegetables over the noodles, and garnish with the remaining green onions and nori sheets.

When making Vegetarian Shio Ramen, feel free to get creative with your vegetable choices and toppings. You can add bean sprouts, radishes, or even tofu for additional protein.

Adjust the seasoning according to your preference; adding a splash of extra soy sauce or a sprinkle of sea salt can enhance the umami factor.

Don’t forget, presentation matters! A beautifully arranged bowl will elevate your ramen experience, so take your time crafting the perfect dish.

Chicken Ramen With Chili Oil

Japanese ramen is a beloved dish renowned for its complex flavors and comforting qualities. Among the myriad of ramen variants, Chicken Ramen with Chili Oil stands out, combining tender chicken, rich broth, and a delightful kick from homemade chili oil. This dish is perfect for a cozy night in or impressing guests with your culinary skills.

To make this Chicken Ramen a truly satisfying meal, it’s essential to focus on the broth’s nourishing qualities. A well-crafted broth forms the backbone of any ramen dish, and in this recipe, we’ll use chicken to create a flavorful base. Accompanied by fresh toppings, this ramen won’t only be aromatic but also visually appealing.

Ingredients:

• 4 cups chicken broth
• 2 boneless, skinless chicken breasts
• 2 packs of ramen noodles
• 2 tablespoons soy sauce
• 1 tablespoon miso paste
• 1 tablespoon sesame oil
• 2 green onions, sliced
• 2 boiled eggs, halved
• Handful of spinach leaves
• Chili oil (to taste)
• Salt and pepper to taste

Start by cooking the chicken breasts in the chicken broth over medium heat, allowing them to simmer for about 15-20 minutes until fully cooked. Remove the chicken, shred it into bite-sized pieces, and return it to the broth along with soy sauce, miso paste, and sesame oil.

Meanwhile, boil the ramen noodles according to package instructions, then drain and set aside. To serve, place a portion of noodles in a bowl, ladle the hot broth and chicken over the noodles, and garnish with green onions, boiled eggs, spinach, and chili oil as desired.

When making Chicken Ramen with Chili Oil, feel free to customize the toppings to suit your taste. You can add mushrooms, bamboo shoots, or corn for extra texture and flavor.

Also, adjust the amount of chili oil based on your spice tolerance, and consider letting the broth simmer longer for enhanced depth. Enjoy the experience of creating a warm, hearty bowl of ramen that speaks to both tradition and personal flair!

Seafood Ramen With Dashi Broth

Seafood ramen with dashi broth is a delightful culinary experience that showcases the umami-rich flavors of Japanese cuisine. This dish combines the heartiness of ramen noodles with a fragrant and savory broth made from dashi, a Japanese stock traditionally brewed from kelp and bonito flakes. Topped with an assortment of fresh seafood and garnished with green onions and seaweed, this ramen isn’t only visually appealing but also offers a symphony of textures and tastes in every slurp.

Preparing this seafood ramen might seem intimidating at first, but with the right ingredients and techniques, you’ll find it easier than expected. The dashi broth serves as the heart of this recipe, infusing the dish with layers of flavor. Whether you’re enjoying a cozy meal at home or impressing guests with your culinary skills, this recipe is sure to captivate the taste buds of anyone who tries it.

Ingredients:

• 4 cups dashi broth (homemade or store-bought)
• 200g ramen noodles
• 200g shrimp, peeled and deveined
• 200g scallops, cleaned
• 200g squid, cleaned and sliced
• 1 tablespoon soy sauce
• 1 teaspoon mirin
• 2 green onions, sliced
• 1 sheet nori (dried seaweed), cut into strips
• Sesame seeds, for garnish

Cook the ramen noodles according to package instructions and set aside. In a large pot, heat the dashi broth over medium heat, stirring in the soy sauce and mirin. Add in the seafood, starting with the shrimp, followed by the scallops and squid. Simmer gently for about 3-5 minutes, or until the seafood is cooked through.

Once done, divide the ramen noodles into bowls and pour the hot dashi broth with seafood over the noodles. Garnish with sliced green onions and nori strips, and sprinkle sesame seeds on top before serving.

When making seafood ramen, guarantee that your seafood is as fresh as possible for the best flavor. You can customize the dish by adding other ingredients such as bok choy, mushrooms, or even a soft-boiled egg for added richness. If you’re preparing dashi from scratch, remember to let the kombu soak in the cold water for extra depth of flavor before heating.

Adjust the seasoning to your taste, and don’t hesitate to explore different types of seafood based on availability and preference!

Vegan Ramen With Tofu and Greens

Vegan ramen with tofu and greens is a delightful and nourishing dish that brings together a variety of textures and flavors. This recipe highlights the art of combining robust vegetable broth, silky tofu, and vibrant greens, making it a harmonious meal that’s both satisfying and healthy. Perfect as a weeknight dinner, this vegan version of ramen will warm your soul without the use of any animal products.

To start, you’ll want to choose a good quality ramen noodle, which can be found at most grocery stores. The rich umami flavor of the broth will be enhanced by simple ingredients like mushrooms, garlic, and ginger, which are staples in traditional ramen dishes. Customize your ramen by adding your favorite vegetables, making it as colorful and nutritional as you desire.

Ingredients:

• 6 cups vegetable broth
• 2 packs of ramen noodles (vegan)
• 1 block of firm tofu, drained and pressed
• 2 tablespoons soy sauce
• 1 tablespoon miso paste
• 1 tablespoon sesame oil
• 1 cup sliced mushrooms (shiitake or button)
• 2 cloves garlic, minced
• 1-inch piece of fresh ginger, grated
• 2 cups fresh spinach
• 1 cup bok choy, chopped
• 2 green onions, sliced
• Sesame seeds for garnish

Cut the firm tofu into bite-sized cubes and pan-fry them in sesame oil until golden brown on all sides. In a separate pot, sauté the minced garlic, ginger, and sliced mushrooms until fragrant. Pour in the vegetable broth, soy sauce, and miso paste, stirring until combined. Bring the broth to a simmer and add the ramen noodles, cooking them according to package instructions.

Once the noodles are nearly done, stir in the spinach and bok choy. After a few minutes, remove the pot from heat and serve the soup with fried tofu cubes on top, garnished with sliced green onions and sesame seeds.

When preparing this vegan ramen, feel free to experiment with different types of greens or mushrooms based on what you have on hand. To deepen the flavor of the broth, you can add a splash of rice vinegar or a dash of chili oil for some heat. Additionally, if you prefer a richer broth, let it simmer for longer, allowing all the flavors to meld beautifully, or even consider making your own vegetable broth ahead of time. Enjoy your culinary adventure!

Curried Ramen With Coconut Milk

Curried ramen with coconut milk offers a delightful twist on traditional ramen noodles, combining the rich flavors of curry with the creamy texture of coconut milk. This dish not only fills your belly but also warms your soul with its aromatic spices and comforting broth.

Perfect for a cozy dinner, it can be made in under an hour, making it an ideal option for busy weeknights or a simple weekend treat.

The unique union of flavors in this curried ramen is sure to impress your family and friends. Using easily accessible ingredients, you can customize spice levels to suit your own palate, whether you prefer a mild undertone or an assertively spicy kick.

Whether you’re a seasoned cook or a culinary novice, this recipe is straightforward and satisfying, ensuring a delicious meal every time.

• 2 packs of ramen noodles
• 1 tablespoon coconut oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon turmeric
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1 cup baby spinach
• 1 cup cherry tomatoes, halved
• Salt and pepper to taste
• Fresh cilantro for garnish

In a large pot, heat the coconut oil over medium heat and sauté the diced onion until translucent, about 3-5 minutes. Add minced garlic and grated ginger, cooking until fragrant.

Stir in the curry powder and turmeric, letting the spices bloom for about a minute. Pour in the vegetable broth and coconut milk, stirring to combine. Bring the mixture to a gentle simmer, then add the ramen noodles.

Cook according to package instructions (usually around 3-4 minutes), adding baby spinach and cherry tomatoes in the last minute of cooking. Season with salt and pepper to taste before serving.

When making curried ramen with coconut milk, be sure to adjust the spice levels based on your preference. Adding a squeeze of lime juice before serving can brighten the flavors, and garnishing with fresh cilantro adds a revitalizing touch.

For an extra protein boost, consider adding cooked chicken, shrimp, or tofu. This is a versatile dish, so feel free to incorporate your favorite vegetables or garnishes to make it truly your own!

Beef Broth Ramen With Mushrooms

Beef broth ramen with mushrooms is a hearty and comforting dish that elevates the traditional ramen experience. The rich, savory flavors of the beef broth combined with the earthy notes of mushrooms create a delicious base that perfectly complements the noodles. This recipe invites you to explore a unique twist on ramen, marrying the simplicity of noodle soup with the depth of a homemade beef broth.

Cultivating the essence of umami, using a well-prepared beef broth as the foundation is essential to achieving a satisfying bowl of ramen. The addition of mushrooms not only introduces an array of textures but also enhances the flavor profile, making each bite more complex.

Whether you’re enjoying this dish on a chilly day or simply craving something flavorful, beef broth ramen with mushrooms is sure to delight.

Ingredients:

• 4 cups beef broth
• 2 cups water
• 200g ramen noodles
• 200g shiitake mushrooms, sliced
• 100g enoki mushrooms, trimmed
• 2 cloves garlic, minced
• 1-inch piece of ginger, sliced
• 2 green onions, chopped
• 2 tbsp soy sauce
• 1 tbsp miso paste
• 1 tbsp sesame oil
• Salt and pepper to taste
• Soft-boiled eggs (optional)
• Nori sheets (optional)
• Fresh cilantro (for garnish)

In a large pot, heat sesame oil over medium heat and sauté garlic and ginger until fragrant. Add the sliced shiitake mushrooms and cook until tender. Pour in the beef broth and water, then stir in soy sauce and miso paste.

Bring the mixture to a low simmer, allowing the flavors to meld for about 15-20 minutes. Meanwhile, cook the ramen noodles according to the package directions in a separate pot. Once cooked, drain and divide the noodles into bowls.

Pour the hot broth over the noodles, add enoki mushrooms, and garnish with green onions, soft-boiled eggs, nori, and cilantro as desired.

When making beef broth ramen, consider using a combination of beef shank and bone marrow for a richer broth. If you have time, allow the broth to simmer longer for deep flavor infusion.

Feel free to adjust the level of soy sauce and miso based on your personal preference for saltiness. Additionally, topping your ramen with chili oil or sesame seeds can bring an extra layer of flavor and texture to this comforting dish.

Enjoy your homemade ramen!

Cold Ramen Salad

Cold Ramen Salad is a revitalizing and delightful dish that perfectly captures the essence of summer. Combining chilled ramen noodles with crunchy vegetables and a zesty dressing, this salad makes for a light meal or a beautiful side dish. The variety of textures and flavors in the salad creates an invigorating experience that’s sure to please anyone’s palate.

This dish not only highlights the versatility of ramen noodles, but it also allows you to get creative with your choice of vegetables and toppings. Feel free to customize the ingredients to suit your taste or what you have on hand.

Ideal for warm evenings or picnics, Cold Ramen Salad is quick to prepare and can be made in advance, letting the flavors meld together beautifully.

• 2 servings of ramen noodles
• 1 cup of shredded cabbage
• 1 medium carrot, julienned
• ½ cucumber, thinly sliced
• ½ bell pepper, thinly sliced
• 3 green onions, chopped
• ½ cup of cooked edamame (shelled)
• ½ cup of cooked chicken, shredded (optional)
• ¼ cup of soy sauce
• 2 tablespoons of rice vinegar
• 1 tablespoon of sesame oil
• 1 tablespoon of honey or sugar
• 1 teaspoon of sesame seeds
• Fresh cilantro or basil for garnish (optional)

Cook the ramen noodles according to package instructions, then drain and rinse them under cold water to stop the cooking process. In a large mixing bowl, combine the chilled noodles with the shredded cabbage, carrot, cucumber, bell pepper, green onions, edamame, and chicken (if using).

In a separate bowl, whisk together the soy sauce, rice vinegar, sesame oil, and honey until smooth. Pour the dressing over the noodle and vegetable mixture, tossing until everything is evenly coated. Sprinkle with sesame seeds and garnish with cilantro or basil before serving.

When preparing Cold Ramen Salad, remember that the key to a great dish lies in the freshness of the ingredients. Opt for seasonal vegetables for maximum flavor and crunch.

Additionally, if you’re short on time, you can use pre-cooked chicken or tofu to save time. For added spice, a dash of chili oil or sliced green chilies can be mixed into the dressing.

This salad isn’t only versatile but can also easily be made vegetarian or vegan by omitting the chicken and using alternative sweeteners for the dressing.

Soba Noodle Ramen Fusion

Soba Noodle Ramen Fusion is a delightful and invigorating twist on traditional ramen, blending the earthy flavors of buckwheat soba noodles with the rich, savory elements of classic ramen broth. This dish offers a unique texture and taste that’s both satisfying and wholesome, making it a perfect meal for any occasion.

The combination of these two types of noodles allows for a delicious absorption of flavors, while still preserving their individual characteristics.

To enhance this fusion dish, a variety of toppings can be added, including tender vegetables, protein options, and aromatic herbs. Each component brings harmony to the dish, guaranteeing that every bite is bursting with flavor. Incorporating seasonal vegetables not only adds to the nutritional value but also presents an opportunity to experiment with colors and textures, making this bowl of Soba Noodle Ramen a feast for both the eyes and the palate.

• 200g soba noodles
• 4 cups dashi broth (or chicken/vegetable broth)
• 2 tablespoons soy sauce
• 1 tablespoon mirin
• 1 teaspoon sesame oil
• 1 cup sliced mushrooms (shiitake or cremini)
• 1 cup spinach or bok choy
• 1 medium carrot, julienned
• 2 green onions, chopped
• 2 soft-boiled eggs
• Fresh cilantro or shiso leaves for garnish
• Nori sheets, cut into strips (optional)

Start by cooking the soba noodles according to the package instructions until al dente. In a separate pot, heat the dashi broth over medium heat and add the soy sauce, mirin, and sesame oil, stirring to combine.

Once warmed, add the sliced mushrooms and carrots, allowing them to simmer for about 5 minutes until tender. Add the spinach or bok choy last to retain its vibrant color and crispness. When the soba noodles are ready, drain and divide them into bowls. Ladle the warm broth and vegetables over the noodles, then top with soft-boiled eggs, green onions, and garnish with fresh herbs and nori strips.

For a successful Soba Noodle Ramen Fusion, consider providing a variety of toppings to customize each bowl according to personal preferences. You might add some grilled chicken, tofu, or crispy tempura for extra protein.

Adjust the seasoning by adding chili oil for a spicy kick or a bit more soy sauce for depth. Remember to taste the broth as it simmers; fine-tuning the flavors guarantees a perfect balance that caters to your taste buds. Enjoy the process, and don’t hesitate to experiment with different vegetables and proteins!

Ramen Burger: A Fun Twist

Ramen burgers are a playful and innovative twist on the classic burger, combining the chewy texture of ramen noodles with the juicy goodness of a beef patty. This dish isn’t only a fun way to enjoy your favorite elements of both ramen and a traditional burger but also makes for an eye-catching presentation at any meal.

Using ramen noodles as the bun, this dish is perfect for those who want to try something new and exciting while still indulging in their burger cravings.

When you make a ramen burger, the key is to achieve the perfect noodle texture. You’ll want to cook the ramen just right to maintain its integrity as a bun while guaranteeing it’s easy to handle. Pair the ramen “buns” with your favorite toppings—like lettuce, tomato, and a special sauce—transforming the traditional burger experience into a uniquely delicious treat that’s sure to impress.

Ingredients:

• 2 packs of instant ramen noodles
• 1 lb ground beef
• 1 egg
• 2 tablespoons soy sauce
• 1 tablespoon garlic powder
• Salt and pepper to taste
• Cooking oil
• Toppings of choice (lettuce, tomato, cheese, etc.)
• Sauce of choice (mayonnaise, BBQ sauce, etc.)

To create the ramen burger, cook the instant ramen noodles according to package instructions, then drain and cool. In a bowl, mix the cooled noodles with a beaten egg, soy sauce, garlic powder, salt, and pepper. Lightly grease a pan with cooking oil and shape the noodle mixture into two equal-sized “buns.”

Pan-fry these noodle cakes until they’re golden brown and crispy on both sides. Meanwhile, shape the ground beef into a patty and cook it to your desired doneness in the same pan. Assemble by placing the beef patty between the ramen buns, add your preferred toppings and sauce, and enjoy!

For the best results, verify that the ramen cakes are well-formed and pressed tightly to hold together during cooking. You can also experiment with different flavors by adding seasonings to the ramen noodles or trying a variety of proteins for the patty, such as turkey or plant-based alternatives.

Also, for a delectable crunch, consider adding crispy fried onions as a topping or a spicy mayo for an extra kick. If you’re feeling adventurous, you can even serve your ramen burger with a side of broth for dipping!