14+ Ramen Recipes Full Of Cozy, Slurp-Worthy Flavor

There’s something about a bowl of ramen that just feels like home—even if you never grew up eating it. I remember one rainy afternoon when the power blinked out, and all I could find in my pantry was a crumpled pack of instant noodles. I tossed in some stray veggies and a soft-boiled egg, and it became the coziest, most satisfying meal of the week. Whether you’re starting with a humble soup base or making broth from scratch, these 14+ ramen recipes full of cozy, slurp-worthy flavor are about that same everyday magic: making something warm and wonderful out of what you have.

1. Homemade Chicken Shoyu Ramen

Why You’ll Love It:

This is your go-to ramen when you want classic comfort, but still crave that savory, from-scratch taste. The soy sauce broth is rich and a little salty, with tender chicken and a soft-boiled egg. I whip this up on quiet Sundays when meal prep is on my mind or after a chilly walk when dinner needs to warm everyone right up.

Serving size: Serves 4

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hours

Ingredients Needed:

• 6 cups chicken broth
• 2 tablespoons soy sauce
• 1 tablespoon mirin
• 2 garlic cloves, minced
• 1-inch piece ginger, sliced
• 2 boneless, skinless chicken breasts
• 14 ounces ramen noodles
• 4 eggs
• 2 cups baby spinach
• 2 green onions, thinly sliced
• 1 tablespoon sesame oil

How to Make It:

1. In a pot, bring chicken broth, soy sauce, mirin, garlic, and ginger to a simmer.
2. Add chicken breasts, cover, and poach gently for 15 minutes. Remove chicken, let cool, and slice.
3. Meanwhile, bring water to a boil and cook eggs for 7 minutes. Transfer to ice water, peel, and cut in half.
4. Cook ramen noodles according to package directions, drain, and toss with sesame oil.
5. Blanch spinach briefly in hot water, then drain.
6. Divide noodles among 4 bowls. Pour hot broth over noodles, top with chicken, spinach, egg halves, and scatter green onions.

Optional Enhancer (Flavor Boost): Drizzle each bowl with chili oil for a spicy kick.

2. Miso Tofu Ramen

Why You’ll Love It:

A perfect meatless option that still packs a ton of umami flavor. The white miso base is creamy and just a bit earthy, while cubes of crispy tofu add a filling heft. I find this is a weeknight winner when I want to get vegetables and protein in a single bowl.

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Ingredients Needed:

• 6 cups vegetable broth
• 3 tablespoons white miso paste
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 12 ounces firm tofu, cubed
• 1 cup shiitake mushrooms, sliced
• 2 carrots, shredded
• 14 ounces ramen noodles
• 2 green onions, thinly sliced
• 1 tablespoon black sesame seeds

How to Make It:

1. Heat 1/2 tablespoon sesame oil in a skillet. Pan-fry tofu until all sides are golden, about 8 minutes. Set aside.
2. In a pot, sauté mushrooms in remaining sesame oil for 3 minutes.
3. Stir in broth, bring to a simmer, then whisk in miso paste and soy sauce.
4. Cook noodles separately as per package, then divide into bowls.
5. Ladle miso broth over noodles, top with tofu, mushrooms, carrots, green onions, and black sesame seeds.

Optional Enhancer (Swap This With That): Use tempeh instead of tofu or kale instead of spinach for more texture.

3. Spicy Kimchi Pork Ramen

Why You’ll Love It:

A little spicy, a little tangy, and incredibly satisfying thanks to the kimchi and tender pork. This is the bowl I crave when nothing else will do. Perfect for late-night comfort or as a bold alternative to takeout.

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Ingredients Needed:

• 6 cups chicken broth
• 2 tablespoons gochujang (Korean chili paste)
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1/2 pound pork shoulder, thinly sliced
• 1 cup kimchi, chopped
• 14 ounces ramen noodles
• 2 green onions, sliced
• 1 jalapeño, sliced
• 1 lime, cut into wedges
• 1 teaspoon chili flakes

How to Make It:

1. In a pot, heat sesame oil, then sear pork strips until browned.
2. Stir in gochujang and soy sauce, then add broth and simmer 20 minutes.
3. Add kimchi to the broth and simmer 5 minutes more.
4. Cook ramen noodles and divide between bowls.
5. Pour spicy broth over noodles, then add pork, extra kimchi, green onions, jalapeño, and chili flakes. Serve with lime.

Optional Enhancer (Flavor Boost): Top with a spoonful of toasted sesame seeds for crunch.

4. Simple Instant Ramen Upgrade

Why You’ll Love It:

Sometimes quick and satisfying is the goal. This take uses your favorite instant pack but gets zhuzhed up with a runny egg, fresh greens, and a dollop of sriracha. Great for solo dinners or when you need lunch in under 15 minutes.

Serving size: Serves 1

Prep Time: 2 minutes

Cook Time: 8 minutes

Total Time: 10 minutes

Ingredients Needed:

• 1 pack instant ramen
• 1 large egg
• 1 cup baby spinach
• 1 teaspoon sriracha
• 2 cups water
• 1 green onion, sliced

How to Make It:

1. Bring water to a boil in a small pot.
2. Add noodles and seasoning packet, cook for 2 minutes.
3. Stir in spinach, then crack egg directly into the pot. Simmer gently for 3 minutes.
4. Transfer to a bowl, add sriracha and sliced green onion.

Optional Enhancer (Meal Prep Tip): Leftover veggies like mushrooms or broccoli can be tossed in before serving.

5. Garlic Sesame Beef Ramen

Why You’ll Love It:

When I want something hearty and a little fancy without taking forever, this beef ramen does the trick. The garlic-sesame flavors are bold, and thin strips of steak cook quickly. It’s my weeknight “treat yourself” dinner.

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Ingredients Needed:

• 6 cups beef broth
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 3 cloves garlic, minced
• 1/2 pound sirloin steak, very thinly sliced
• 1 red bell pepper, thinly sliced
• 14 ounces ramen noodles
• 1 tablespoon white sesame seeds
• 2 green onions, sliced

How to Make It:

1. Sauté garlic in sesame oil in a pot for 1 minutes.
2. Add beef and stir fry for 2-3 minutes. Remove beef and set aside.
3. Add bell pepper and cook 2 more minutes.
4. Pour in broth and soy sauce, simmer gently.
5. Return beef to pot, remove from heat.
6. Meanwhile, boil noodles, drain, and divide among bowls.
7. Ladle broth and toppings over noodles, sprinkle with sesame seeds and green onions.

Optional Enhancer (Common Mistake to Avoid): Avoid overcooking the steak; add it last so it’s tender, not tough.

6. Vegan Coconut Curry Ramen

Why You’ll Love It:

Warm, creamy, and aromatic—this coconut curry version feels special yet easy. I reach for this on busy weeknights or when vegan friends visit. The velvety broth and roasted tofu never disappoint.

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Ingredients Needed:

• 4 cups vegetable broth
• 1 can (14 ounces) coconut milk
• 2 tablespoons yellow curry paste
• 2 teaspoons soy sauce
• 12 ounces extra-firm tofu, cubed
• 2 tablespoons oil
• 8 ounces rice ramen noodles
• 1 red bell pepper, julienned
• 1/2 cup cilantro, chopped
• 1 lime, cut into wedges

How to Make It:

1. Toss tofu cubes with 1 tablespoon oil and bake at 400°F for 15 minutes.
2. In a pot, heat remaining oil, add curry paste, sauté 2 minutes.
3. Pour in broth and coconut milk, bring to a low simmer.
4. Add soy sauce and cooked tofu.
5. Cook noodles per package, drain, and place in bowls.
6. Ladle curry broth, then top with pepper strips, cilantro, and lime.

Optional Enhancer (Swap This With That): Try chickpeas or edamame instead of tofu for a twist.

7. Breakfast Ramen with Bacon and Egg

Why You’ll Love It:

Yes, ramen for breakfast is a thing—and it’s delicious. Toss in crispy bacon and a poached egg, and it becomes a soul-warming way to start the day. It’s my favorite “lazy brunch at home” treat.

Serving size: Serves 2

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients Needed:

• 4 strips bacon
• 2 eggs
• 4 ounces ramen noodles
• 3 cups chicken broth
• 1/2 teaspoon soy sauce
• pinch black pepper
• 1 green onion, sliced

How to Make It:

1. Cook bacon in skillet until crisp, drain on paper towels.
2. In a pot, heat broth and soy sauce.
3. Poach eggs in simmering water for 3 minutes, set aside.
4. Cook ramen noodles in broth, then divide into bowls.
5. Top with bacon strips, poached egg, black pepper, and green onion.

Optional Enhancer (Serving Idea): Serve with buttered toast for a cozy breakfast.

8. Shrimp and Bok Choy Ramen

Why You’ll Love It:

Seafood lovers, this one’s for you. Shrimp quickly cooks in the savory broth, and bok choy adds crunch. I pull this out for easy weeknight dinners or whenever I want something fresh but filling.

Serving size: Serves 4

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients Needed:

• 6 cups chicken or seafood broth
• 1 tablespoon soy sauce
• 12 ounces shrimp, peeled and deveined
• 2 baby bok choy, halved
• 14 ounces ramen noodles
• 1 tablespoon sesame oil
• 1/4 cup chopped cilantro
• 1 lime, cut into wedges

How to Make It:

1. Heat broth, soy sauce, and sesame oil in a pot.
2. Add bok choy, simmer 2 minutes, then add shrimp.
3. Cook until shrimp is just pink, 3–4 minutes.
4. Boil noodles per package and add to bowls.
5. Pour over hot broth, bok choy, shrimp, and finish with cilantro and lime.

Optional Enhancer (Flavor Boost): A splash of fish sauce deepens the umami flavor.

9. Roast Duck Ramen

Why You’ll Love It:

When you have leftover roast duck (or grab one from the store), this ramen tastes like a restaurant meal at home. The richness of the duck brings a little luxury to a regular weeknight.

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Ingredients Needed:

• 6 cups chicken broth
• 1 tablespoon soy sauce
• 1 tablespoon hoisin sauce
• 2 cups shredded roast duck
• 14 ounces ramen noodles
• 2 cups baby spinach
• 2 green onions, sliced

How to Make It:

1. Heat broth, soy sauce, and hoisin in a pot, bring to a simmer.
2. Add shredded duck, heat through.
3. Boil ramen noodles and split among bowls.
4. Add a handful of spinach to each bowl, top with hot broth and duck, garnish with green onions.

Optional Enhancer (Meal Prep Tip): The broth and duck can be made ahead—just reheat and assemble before serving.

10. Mushroom and Spinach Ramen

Why You’ll Love It:

Vegetarians and mushroom fans will appreciate how meaty and flavorful this feels, without any actual meat. Perfect for lunches or light dinners, especially in early fall.

Serving size: Serves 4

Prep Time: 12 minutes

Cook Time: 15 minutes

Total Time: 27 minutes

Ingredients Needed:

• 6 cups vegetable broth
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 cups assorted mushrooms, sliced
• 4 ounces baby spinach
• 14 ounces ramen noodles
• 1 tablespoon chopped parsley
• 1/2 teaspoon cracked black pepper

How to Make It:

1. Sauté mushrooms in sesame oil until browned.
2. Pour in broth and soy sauce, bring to a boil.
3. Add spinach; simmer until wilted.
4. Cook ramen, divide into bowls.
5. Pour hot mushroom broth and veggies over noodles, sprinkle with parsley and pepper.

Optional Enhancer (Best Pairings): Serve with steamed edamame or a crisp Asian cucumber salad.

11. Peanut Butter Ramen

Why You’ll Love It:

Creamy, nutty, and just a little bit sweet, this ramen is pure comfort and always gets enthusiasm from kids. It’s ready in a snap and great for weeknight “I need something different” dinners.

Serving size: Serves 2

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Ingredients Needed:

• 2 packs ramen noodles
• 2 tablespoons peanut butter
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon honey
• 1/4 cup hot water
• 1 red bell pepper, thinly sliced
• 2 tablespoons chopped peanuts
• 1/4 cup cilantro leaves

How to Make It:

1. Cook noodles as directed, drain.
2. In a bowl, mix peanut butter, soy sauce, vinegar, honey, and hot water until smooth.
3. Toss hot noodles with peanut sauce, divide between bowls.
4. Top with pepper strips, peanuts, and cilantro.

Optional Enhancer (Swap This With That): Make it spicy by adding chili crisp or sriracha to the peanut sauce.

12. Cold Sesame Ramen Salad

Why You’ll Love It:

A refreshing ramen twist for summer days or packed lunches. The noodles are coated in a nutty sesame dressing, with lots of crunchy veggies. I never mind leftovers of this—if there are any.

Serving size: Serves 4

Prep Time: 20 minutes

Cook Time: 7 minutes

Total Time: 27 minutes

Ingredients Needed:

• 14 ounces ramen noodles
• 3 tablespoons tahini or sesame paste
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• 2 teaspoons sesame oil
• 1 carrot, shredded
• 1 small cucumber, thinly sliced
• 2 green onions, sliced
• 2 tablespoons sesame seeds

How to Make It:

1. Cook noodles as directed, rinse with cold water, drain well.
2. In a bowl, whisk tahini, soy sauce, vinegar, sugar, and oil.
3. Toss noodles with dressing and top with carrots, cucumber, green onions, and sesame seeds.

Optional Enhancer (Meal Prep Tip): Keeps for 2 days in the fridge—toss again before serving.

13. Corn & Butter Shio Ramen

Why You’ll Love It:

Inspired by ramen shops in Hokkaido, this version is all about creamy, sweet corn and a slab of melting butter. It’s heartwarming and surprisingly kid-friendly. A favorite when you want ramen, but not too intense a broth.

Serving size: Serves 4

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients Needed:

• 6 cups chicken broth
• 2 teaspoons salt
• 14 ounces ramen noodles
• 1 can (15 ounces) sweet corn, drained
• 4 tablespoons butter
• 2 tablespoons chives, chopped

How to Make It:

1. Heat broth and salt in a large pot, bring to a gentle simmer.
2. Cook noodles, drain, and place in bowls.
3. Pour broth over noodles, top each bowl with a scoop of corn and a tablespoon of butter.
4. Sprinkle generously with chopped chives.

Optional Enhancer (Personal Note): The first time I tried corn-butter ramen was at a snowy ski lodge. It’s now my snow day “treat yourself” meal.

14. Spicy Tan Tan Ramen

Why You’ll Love It:

This is for spicy food lovers: think ramen meets Sichuan dan dan noodles. The pork is umami-rich, and the broth has a creamy chili kick. Whenever my friends come over for “instant ramen, but fancy,” this is what I serve.

Serving size: Serves 4

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Ingredients Needed:

• 6 cups chicken or vegetable broth
• 2 tablespoons tahini or peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon chili oil
• 1/2 pound ground pork
• 1 tablespoon ginger, minced
• 2 cloves garlic, minced
• 2 tablespoons miso paste
• 14 ounces ramen noodles
• 2 baby bok choy, halved and steamed
• 2 eggs, soft boiled
• 2 green onions, sliced

How to Make It:

1. Brown pork in a skillet with garlic, ginger, and miso.
2. Whisk tahini, soy sauce, chili oil together, then stir into broth in a large pot, bring to a simmer.
3. When hot, add cooked pork mixture.
4. Cook noodles separately, drain.
5. To each bowl, add noodles, lay bok choy and egg halves on top, pour over broth and pork, garnish with green onions.

Optional Enhancer (Common Mistake to Avoid): Avoid boiling the broth once tahini is in—keep to a gentle simmer for a creamy broth.

15. Quick Vegetable Ramen

Why You’ll Love It:

Sometimes you just need a fast, nourishing dinner. This rainbow bowl uses whatever veggies are on hand for a customizable, colorful meal. It’s my “clean out the fridge” dinner at least twice a month.

Serving size: Serves 4

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients Needed:

• 6 cups vegetable broth
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 14 ounces ramen noodles
• 1 cup broccoli florets
• 1 cup sugar snap peas
• 1 carrot, julienned
• 1 red bell pepper, chopped
• 1 tablespoon black sesame seeds

How to Make It:

1. Bring broth, soy sauce, and sesame oil to a simmer.
2. Add broccoli, peas, carrots, and bell pepper; simmer until just tender.
3. Cook noodles, drain, and divide into bowls.
4. Ladle veggie-laden broth over noodles, scatter with sesame seeds.

Optional Enhancer (Budget-Friendly Tip): Frozen vegetable blends work just as well and save money.

16. Chilled Spicy Chicken Ramen

Why You’ll Love It:

When the weather is hot, but you still crave ramen, this cold version is light but filling thanks to shredded chicken and a zippy chili dressing. Ideal picnic or summer lunch fare.

Serving size: Serves 4

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Ingredients Needed:

• 14 ounces ramen noodles
• 1 cooked chicken breast, shredded
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon chili oil
• 1 teaspoon honey
• 1 cucumber, sliced into thin ribbons
• 1 tablespoon sesame seeds
• 2 green onions, sliced

How to Make It:

1. Cook noodles, rinse with cold water and drain.
2. In a bowl, whisk soy sauce, vinegar, chili oil, and honey for dressing.
3. Toss cold noodles with shredded chicken and dressing.
4. Divide into bowls, top with cucumber ribbons, sesame seeds, and green onions.

Optional Enhancer (Best Pairings): Pairs perfectly with iced green tea or pickled vegetables.

17. Cheesy Kimchi Ramen

Why You’ll Love It:

Cheese in ramen? Absolutely—it’s that comfort food twist you didn’t know you needed. Kimchi gives heat, while melty cheese ties it all together. I make this late at night or for a decadent weekend lunch.

Serving size: Serves 2

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Ingredients Needed:

• 2 packs ramen noodles
• 1 cup kimchi, chopped
• 2 cups chicken broth
• 1 tablespoon gochujang
• 1/2 cup shredded mozzarella cheese
• 1 green onion, sliced

How to Make It:

1. Simmer broth, kimchi, and gochujang in a pot.
2. Add noodles, cook until tender.
3. Divide noodles and broth into bowls, sprinkle cheese over each.
4. Let cheese melt, then top with green onion.

Optional Enhancer (Flavor Boost): Add a fried egg on top for extra richness.

FAQ

How can I make ramen healthier?

Add more vegetables and go for lower-sodium broth. Swap in whole grain or alternative noodles, and skip deep-fried toppings if you want to lighten things up.

Can ramen recipes be prepped ahead?

Yes! Many broths and toppings can be made in advance, and noodles can be cooked and cooled. Store components separately and assemble just before serving for best texture.

What’s the best type of noodle for homemade ramen?

Fresh ramen noodles are ideal, but packaged dried noodles work well too. For gluten-free, try rice ramen or soba noodles.

How do I store leftover ramen?

Store broth and noodles separately to prevent mushiness. They’ll keep for 2–3 days in the fridge. Heat the broth separately and pour over the noodles to serve.

Conclusion

There’s a bowl of ramen for every mood, appetite, and even season—whether you want fiery, slurp-worthy spice or mellow, creamy comfort. And with these 14+ ramen recipes full of cozy, slurp-worthy flavor, you can go classic, creative, vegan, or loaded with late-night cheese and chili. Remember, ramen is really about what you have and what you love, so don’t stress about making it “authentic”—let it fit your life. Get cozy in your own kitchen, keep experimenting, and enjoy every single, flavorful slurp.