13+ Ramen Soup Recipes Cozy And Nourishing

It’s true what they say—some days, only a steaming bowl of ramen will do. I remember coming home from a cold, drizzly soccer game as a kid, my socks soggy and my cheeks stinging, with nothing on my mind but the promise of something soul-warming. My folks would fill the kitchen with the scent of simmering broth, and the comfort I felt gathering around those big bowls still lingers. Ramen isn’t just an easy dinner or quick fix—it’s the kind of meal that says, “You’re home now.” That’s why I keep these 13+ ramen soup recipes cozy and nourishing close at hand, ready to rescue any weeknight or make a Saturday lunch feel special.

1. Classic Shoyu Ramen

Why You’ll Love It:

There’s something grounding about the familiar flavors of soy and savory chicken broth in a classic shoyu ramen. This is my go-to for family nights when everyone wants their own toppings—easy to personalize and always hits the spot.

Serving size: Serves 4

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hours

Ingredients Needed:

• 6 cups low-sodium chicken broth
• 1 tablespoon soy sauce
• 2 tablespoons mirin
• 2 teaspoons sesame oil
• 12 oz fresh or dried ramen noodles
• 4 marinated soft-boiled eggs, halved
• 8 oz pork belly, thinly sliced and cooked
• 4 cups baby spinach, wilted
• 2 scallions, sliced
• 1 nori sheet, cut into squares
• Optional: toasted sesame seeds

How to Make It:

1. In a large pot, combine chicken broth, soy sauce, mirin, and sesame oil. Bring to a gentle simmer.
2. Cook ramen noodles according to package directions, drain, and divide among bowls.
3. Ladle broth over noodles.
4. Top with pork belly, spinach, egg, scallions, and nori. Sprinkle with sesame seeds if desired.

Optional Enhancers (choose 2):

Flavor Boost: Add a drizzle of chili oil for gentle heat.

Meal Prep Tip: You can prep marinated eggs and cooked pork belly up to 2 days in advance.

2. Miso Veggie Ramen

Why You’ll Love It:

This miso-based ramen is my favorite when I’m craving something both hearty and plant-based. It’s stocked with mushrooms and greens, and the broth’s depth makes you forget it’s vegetarian.

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Ingredients Needed:

• 6 cups vegetable broth
• 3 tablespoons white miso paste
• 1 tablespoon soy sauce
• 1 tablespoon grated fresh ginger
• 2 garlic cloves, minced
• 12 oz ramen noodles
• 8 oz shiitake mushrooms, sliced
• 4 baby bok choy, halved
• 1 cup shredded carrots
• 2 green onions, sliced

How to Make It:

1. Sauté garlic and ginger in a large pot with a splash of oil until fragrant.
2. Add mushrooms and cook until soft.
3. Pour in vegetable broth and bring to simmer.
4. Whisk in miso and soy sauce, simmer 5 minutes.
5. Cook noodles separately, then add to bowls.
6. Pour broth and veggies over noodles, top with bok choy, carrots, and green onions.

Swap This With That: Try kale or spinach if you can’t find bok choy.

Flavor Boost: Stir in a teaspoon of chili-garlic paste before serving.

3. Spicy Kimchi Ramen

Why You’ll Love It:

This is my rainy day pick when I need something punchy. Kimchi’s bold flavor and a hint of chili wake up the senses, making every spoonful addictive. It’s extra good with a runny egg.

Serving size: Serves 2

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients Needed:

• 3 cups chicken or vegetable broth
• 1 cup chopped kimchi
• 1 tablespoon gochujang
• 1 teaspoon soy sauce
• 2 servings ramen noodles
• 2 eggs
• 1 green onion, sliced
• 1 teaspoon toasted sesame seeds

How to Make It:

1. Heat broth, kimchi, gochujang, and soy sauce in a saucepan. Simmer 10 minutes.
2. Cook ramen noodles and add to bowls.
3. Carefully crack an egg into simmering broth and poach for 3 minutes.
4. Pour broth and egg over noodles, garnish with green onion and sesame seeds.

Meal Prep Tip: Keep kimchi and broth base separate for quick assembly all week.

Serving Idea: Top with shredded rotisserie chicken for more protein.

4. Chicken & Corn Ramen

Why You’ll Love It:

A hit with kids and adults—this sweet-and-savory chicken ramen gets extra comfort points from juicy corn and tender shredded chicken. It’s my secret for turning leftover rotisserie chicken into something everyone craves.

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Ingredients Needed:

• 5 cups chicken broth
• 2 tablespoons soy sauce
• 2 teaspoons ginger, grated
• 12 oz ramen noodles
• 2 cups cooked shredded chicken
• 1 1/2 cups corn kernels
• 1/4 cup chopped cilantro
• 1 lime, cut in wedges

How to Make It:

1. Simmer chicken broth, soy sauce, and ginger in a large pot.
2. Add chicken and corn, cook 5 minutes to heat through.
3. Prepare noodles and divide into bowls.
4. Ladle hot broth, chicken, and corn over noodles.
5. Top with cilantro and serve with lime wedges.

Best Pairings: Try with a crisp cucumber salad or simple steamed edamame.

5. Creamy Sesame Ramen

Why You’ll Love It:

Creamy tahini takes this ramen to the next level—comforting, nutty, and deeply satisfying. I love this recipe when I want something a little richer without using heavy cream.

Serving size: Serves 2

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients Needed:

• 3 cups vegetable broth
• 2 tablespoons tahini
• 1 tablespoon soy sauce
• 1/2 teaspoon toasted sesame oil
• 2 servings ramen noodles
• 4 oz mushrooms, sliced
• 1 cup baby spinach
• 2 soft-boiled eggs
• 1 teaspoon chili oil

How to Make It:

1. Whisk tahini, soy sauce, and sesame oil into hot broth until creamy.
2. Sauté mushrooms in a pan, then add to broth with spinach to wilt.
3. Cook noodles separately; place in serving bowls.
4. Ladle over creamy broth, top with eggs, and finish with chili oil.

Common Mistake to Avoid: Don’t add tahini directly to boiling broth—it can separate. Whisk in just before serving.

6. Pork Tonkotsu Ramen (Shortcut Version)

Why You’ll Love It:

This tonkotsu-inspired ramen gives you rich, silky pork flavor in much less time—no all-day simmering needed. Perfect for a special night when you crave something restaurant-style but fast.

Serving size: Serves 4

Prep Time: 25 minutes

Cook Time: 50 minutes

Total Time: 1 hours 15 minutes

Ingredients Needed:

• 6 cups pork broth (store-bought or homemade)
• 2 tablespoons soy sauce
• 1 tablespoon mirin
• 4 servings ramen noodles
• 8 oz char siu pork, sliced
• 1/2 cup bamboo shoots
• 1/4 cup pickled ginger
• 2 scallions, sliced
• 4 marinated soft-boiled eggs

How to Make It:

1. Heat pork broth with soy sauce and mirin, simmer gently.
2. Cook and drain ramen noodles.
3. Arrange noodles in bowls, pour over broth.
4. Add pork slices, bamboo shoots, pickled ginger, scallions, and half an egg.

Flavor Boost: Add a spoonful of garlic oil for extra umami.

7. Ginger-Garlic Tofu Ramen

Why You’ll Love It:

A cozy, plant-focused favorite, this ramen is full of ginger warmth and silky cubes of tofu that soak up the savory broth. It’s my lazy weekend comfort food—gentle, restorative, and simple.

Serving size: Serves 3

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Ingredients Needed:

• 4 cups vegetable broth
• 2 tablespoons soy sauce
• 1 tablespoon grated ginger
• 2 garlic cloves, minced
• 9 oz ramen noodles
• 7 oz firm tofu, cubed
• 1 carrot, julienned
• 1 cup snap peas
• 2 green onions, sliced
• 2 tablespoons neutral oil

How to Make It:

1. Sauté ginger and garlic in oil. Add broth and soy sauce; bring to simmer.
2. Fry tofu in a skillet until golden.
3. Blanch carrots and snap peas in broth for 2 minutes.
4. Cook ramen noodles, then divide into bowls.
5. Assemble: Add tofu, veggies, and ladle over broth. Sprinkle onions on top.

Serving Idea: Serve with a side of steamed edamame for more protein.

8. Spicy Peanut Butter Ramen

Why You’ll Love It:

Rich, a bit spicy, and plenty of fun, peanut butter gives this ramen a creamy twist with a gentle kick—ideal for cozy evenings when you want something out of the ordinary.

Serving size: Serves 4

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients Needed:

• 6 cups vegetable broth
• 1/4 cup creamy peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon sriracha
• 12 oz ramen noodles
• 2 cups broccoli florets, steamed
• 1 carrot, shredded
• 1/4 cup roasted peanuts
• 1 lime, cut in wedges

How to Make It:

1. Whisk peanut butter, soy sauce, and sriracha into warm broth over low heat.
2. Cook ramen noodles, then divide into bowls.
3. Pour hot peanut broth over noodles.
4. Top with broccoli, carrots, roasted peanuts, and lime.

Swap This With That: Cashew butter works well if you’re out of peanut butter.

9. Simple Shrimp & Spinach Ramen

Why You’ll Love It:

Fast, fresh, and just a bit luxurious—juicy shrimp and vibrant greens mean you never miss takeout. Works beautifully for a quick date-night dinner.

Serving size: Serves 2

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients Needed:

• 3 cups chicken or seafood broth
• 1 tablespoon soy sauce
• 2 teaspoons rice vinegar
• 2 servings ramen noodles
• 8 oz large shrimp, peeled and deveined
• 2 cups baby spinach
• 1 lemon, cut in wedges
• 1/2 teaspoon black pepper

How to Make It:

1. Bring broth, soy sauce, and vinegar to simmer in a pot.
2. Add shrimp, cook until pink (2–3 minutes). Remove and set aside.
3. Blanch spinach briefly in broth, remove.
4. Cook noodles, drain and divide into bowls.
5. Pour over broth, add shrimp, spinach, lemon, and black pepper.

Flavor Boost: Add a splash of chili-garlic sauce for zing.

10. Turkey Curry Ramen

Why You’ll Love It:

When you’ve got leftover turkey (especially after the holidays), this curry-flavored ramen is magic. It’s hearty, comforting, and a little different from your usual bowl.

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Ingredients Needed:

• 6 cups chicken or turkey broth
• 1 tablespoon yellow curry paste
• 2 teaspoons soy sauce
• 12 oz ramen noodles
• 2 cups shredded cooked turkey
• 1 cup baby corn
• 3 scallions, chopped
• 1/4 cup fresh basil, torn

How to Make It:

1. Simmer broth with curry paste and soy sauce until fragrant.
2. Cook noodles and divide into bowls.
3. Add turkey and baby corn to broth, heat through.
4. Pour broth and toppings over noodles, finish with scallions and basil.

Meal Prep Tip: You can freeze cooled curry broth for future quick dinners.

11. Beef & Ginger Ramen

Why You’ll Love It:

Thin-sliced beef, loads of ginger, and a savory broth—this one reminds me of those late evenings when all I want is a cozy dinner for two in under an hour.

Serving size: Serves 2

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients Needed:

• 3 cups beef broth
• 1 tablespoon soy sauce
• 1 tablespoon grated ginger
• 2 servings ramen noodles
• 8 oz sirloin steak, thinly sliced
• 1 cup snow peas
• 1 red chili, sliced
• 2 tablespoons cilantro, chopped

How to Make It:

1. Simmer beef broth, soy sauce, and ginger together.
2. Sear steak strips in a skillet, set aside.
3. Blanch snow peas in broth.
4. Cook noodles, divide into bowls; pour over broth and add steak, peas, and chili.
5. Sprinkle with cilantro.

Best Pairings: Serve with pickled cucumber salad and steamed rice buns.

12. Cozy Roasted Garlic-Mushroom Ramen

Why You’ll Love It:

On days when you want deep umami flavor, roasted garlic and mushrooms meld into a broth you’ll want to drink down to the last drop. This is pure cozy-in-a-bowl realness.

Serving size: Serves 3

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Ingredients Needed:

• 5 cups mushroom or vegetable broth
• 2 heads garlic
• 8 oz cremini mushrooms, sliced
• 1 tablespoon olive oil
• 9 oz ramen noodles
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste

How to Make It:

1. Slice tops off garlic heads, drizzle with oil, wrap in foil, and roast at 400°F for 35 minutes.
2. Sauté mushrooms until golden.
3. Add broth to pot, squeeze in roasted garlic, and whisk until dissolved.
4. Add mushrooms, simmer 5 minutes.
5. Cook noodles, assemble in bowls, and ladle over broth. Top with parsley.

Flavor Boost: Add a splash of soy sauce for extra depth.

13. Winter Vegetable Ramen

Why You’ll Love It:

Perfect for late-season produce hauls—sweet potatoes, kale, and carrots come together in a broth that feels both light and nourishing. I make this one to use up bits left in the fridge.

Serving size: Serves 4

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Ingredients Needed:

• 6 cups vegetable broth
• 1 medium sweet potato, cubed and roasted
• 2 cups chopped kale
• 1 carrot, shaved into ribbons
• 1 cup thinly sliced radish
• 12 oz ramen noodles
• 2 tablespoons soy sauce
• 1 tablespoon olive oil

How to Make It:

1. Toss sweet potato cubes with oil, roast at 425°F for 25 minutes.
2. In a pot, heat broth with soy sauce, add kale and cook until wilted.
3. Cook noodles; divide into bowls.
4. Top with roasted sweet potatoes, carrot ribbons, and radishes. Pour over broth to finish.

Budget-Friendly Tip: Use whatever sturdy greens you have if kale is expensive.

14. Slow Cooker Pork & Cabbage Ramen

Why You’ll Love It:

This hands-off ramen is a weeknight hero. Pork shoulder simmers all day with cabbage and aromatics; by dinnertime, you just add noodles and serve.

Serving size: Serves 6

Prep Time: 15 minutes

Cook Time: 6 hours

Total Time: 6 hours 15 minutes

Ingredients Needed:

• 8 cups chicken broth
• 2 pounds boneless pork shoulder
• 3 cups shredded green cabbage
• 3 tablespoons soy sauce
• 1 tablespoon ginger, sliced
• 2 garlic cloves, smashed
• 18 oz ramen noodles
• 4 green onions, sliced

How to Make It:

1. Add broth, pork, cabbage, soy sauce, ginger, and garlic to slow cooker. Cook on low 6 hours or until pork is tender.
2. Remove pork, shred, and return to pot.
3. Cook noodles separately, add to serving bowls.
4. Ladle pork, cabbage, and hot broth over noodles. Top with green onions.

Common Mistake to Avoid: Don’t add noodles to slow cooker—they get mushy. Cook them separately.

15. Breakfast Ramen with Bacon & Egg

Why You’ll Love It:

Who says ramen isn’t for breakfast? Bacon, eggs, and a slightly creamy broth make this a weekend treat. My kids gobble it up—especially on lazy Sundays.

Serving size: Serves 2

Prep Time: 8 minutes

Cook Time: 15 minutes

Total Time: 23 minutes

Ingredients Needed:

• 3 cups chicken broth
• 1/4 cup whole milk
• 2 servings ramen noodles
• 4 strips bacon
• 2 eggs
• 4 cherry tomatoes, halved
• 2 scallions, sliced
• Black pepper

How to Make It:

1. Cook bacon in a skillet, drain on paper towels.
2. Fry eggs sunny-side up in bacon grease.
3. Heat broth with milk in a pot; do not boil.
4. Cook noodles; divide into bowls.
5. Pour over broth, top with bacon, egg, tomatoes, and scallions. Sprinkle with pepper.

Serving Idea: Makes a fun brunch paired with a citrus salad.

FAQ

Can I use instant ramen noodles for these recipes?

Absolutely. You can use the noodles from instant ramen packets—just discard the flavor packets and use your own homemade broth and toppings for a more nourishing bowl.

What’s the best way to store leftover ramen?

Store noodles and broth separately in airtight containers in the fridge. Reheat the broth and then pour it over the noodles just before serving to keep everything springy, not soggy.

Are there gluten-free options for ramen noodles?

Yes, you’ll find gluten-free ramen noodles made from rice, millet, or buckwheat in many grocery stores and online. Substitute one-for-one in any of these recipes.

Can I freeze homemade ramen soup?

You can freeze the broth and cooked proteins or vegetables, but it’s best to cook fresh noodles when ready to eat. Reheat the soup and add newly cooked noodles for best texture.

Conclusion

There’s so much comfort in a warm bowl of ramen—no matter what your mood, the changing seasons, or what’s left in the fridge. These 13+ ramen soup recipes cozy and nourishing have something for everyone: savory, spicy, creamy, loaded with veggies or packed with protein. Don’t be afraid to customize with whatever you have or crave; ramen invites creativity. Next time you need to feed your soul or bring friends around the table, pick a recipe and know you’re crafting more than a meal—you’re nurturing a memory. Happy cooking.