Some nights, nothing beats a hot bowl of ramen. Whether it’s after a long day, a late-night study session, or just one of those “I don’t feel like cooking” evenings, this 10-minute instant ramen is my lifesaver. It’s cheap, quick, and endlessly customizable — but best of all, it tastes like the good stuff you’d pay $20 for at a restaurant.
This one’s extra special to me. When my son headed off to college, I sent him off with a box of ramen, a jar of kimchi, and a little note with this recipe. He laughed, but these days, it’s one of his go-to meals when he needs something warm, filling, and ridiculously easy.
Why This Recipe Is Always in My Back Pocket
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Fast – Truly ready in under 10 minutes, start to finish.
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Budget-friendly – Most of the ingredients are pantry staples you probably already have.
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Filling and protein-packed – Between the egg and tuna, it’s a hearty meal that keeps you satisfied.
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Flexible – You can make it as simple or as loaded as you like with whatever veggies or proteins you’ve got lying around.
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Restaurant-level flavor – Adjust the toppings and seasonings to your taste and you’ll forget it started as an instant packet.
Ingredients You’ll Need
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Instant ramen – I usually grab Shin Ramyun for its chew and spice, but any brand works.
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Green onion – Adds freshness and crunch.
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Canned albacore tuna (in olive oil) – The richness pairs beautifully with the spicy broth and bumps up the protein.
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Egg – A soft-cooked egg makes the broth creamy and filling.
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Kimchi – For tangy, spicy depth and gut-healthy probiotics.
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Sesame oil and sesame seeds – Optional, but they add that nutty, toasted flavor that makes the bowl feel special.
Easy Swaps and Add-Ins
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Protein swaps: Try leftover chicken, tofu, ground pork, shrimp, or even a slice of leftover steak.
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Veggie boosts: Toss in spinach, bok choy, frozen corn, or mushrooms for extra texture and nutrition.
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Flavor twists: A spoonful of miso paste or a drizzle of chili oil can completely change the vibe of your bowl.
How to Make Instant Ramen in 10 Minutes
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Boil the broth – Add water to a saucepan, bring it to a boil, and mix in the seasoning packet.
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Add tuna – Stir in the canned tuna for richness.
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Cook the noodles – Drop in the noodles, submerging them and loosening them with chopsticks.
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Add the extras – After a couple of minutes, add the kimchi and carefully crack in an egg. Let it gently poach in the broth.
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Finish and serve – Right before serving, drizzle sesame oil over the top, garnish with green onions and sesame seeds, and enjoy.
Tips for a Perfect Bowl Every Time
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Measure your water. Too much dilutes the broth; too little makes it salty.
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Use a timer. For the perfect chewy noodles, don’t guess — mushy noodles are a tragedy.
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Don’t stir the egg. Letting it poach undisturbed gives you that perfect jammy yolk.
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Layer flavors. A little extra soy sauce or a dash of chili flakes can take the broth up a notch.
What to Serve on the Side
If you want to turn this into a meal, pair your ramen with quick sides like:
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Chilled tofu with soy and scallions
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A simple cucumber salad
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A pack of crispy seaweed snacks
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A small bowl of steamed rice to soak up any leftover broth
Storing and Reheating
This dish is best eaten fresh, but if you have leftover broth and noodles, store them separately to avoid soggy pasta. Reheat the broth until steaming, then add fresh noodles or reheat the old ones briefly in the broth to warm them up.
FAQs
Can I make this less spicy?
Absolutely. Use a milder ramen packet or just add half the seasoning packet to start. You can always add more later.
What if I don’t like tuna?
No problem — leave it out or swap it for tofu, shredded chicken, or a handful of frozen shrimp.
Can I make this vegetarian?
Yes! Use vegetable broth or a veggie-based ramen packet and top with tofu, mushrooms, or extra greens.
How do I get the egg perfectly soft?
Crack the egg in during the last two minutes of cooking and don’t stir it. The gentle heat will set the white while keeping the yolk creamy.
Can I make it in a dorm without a stove?
Definitely. Use an electric kettle or a small electric cooker. As long as you can boil water, you can make this ramen.
10-Minute Instant Ramen
Turn a simple packet of ramen into a comforting, protein-packed meal in just 10 minutes!
Ingredients
- 1 green onion, thinly sliced
- 1 package instant ramen (with seasoning packet; Korean brands like Shin Ramyun work great)
- 2 cups water (about 500 ml)
- ¼ of a 5-oz can albacore tuna (optional; or swap in tofu, chicken, pork, beef, or shrimp)
- 2 tbsp kimchi, chopped (plus extra for topping, optional)
- 1 large egg
- ½ tbsp toasted sesame oil
- ½ tsp toasted white sesame seeds (optional)
Instructions
- Slice the green onion diagonally and set aside for garnish.
- In a small saucepan or electric pot, bring the water to a boil. Once boiling, stir in the seasoning packet from the ramen.
- If using tuna, drain it and add to the pot, stirring to combine. For other proteins like tofu or ground meat, quickly cook them in the pot before adding the water to build extra flavor.
- Add the ramen noodles and cook for about 5 minutes, gently stirring and flipping them as they soften. Reduce the heat slightly once the soup is at a strong boil.
- About halfway through cooking, stir in the kimchi. Crack the egg directly over the noodles and let it poach in the simmering broth for 2–3 minutes until cooked to your liking.
- Finish by drizzling in the sesame oil and stirring gently. Transfer the noodles and broth into a serving bowl.
- Top with sliced green onion, sesame seeds, and extra kimchi for serving. Enjoy immediately while it’s hot and fresh—this is a dish best eaten right away!
Nutrition Information
Yield
1Serving Size
1Amount Per Serving Calories 575Total Fat 28gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 16gCholesterol 201mgSodium 1953mgCarbohydrates 55gFiber 4gSugar 2gProtein 25g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
This 10-minute instant ramen isn’t just a quick dinner — it’s comfort in a bowl. It’s what I make when I need something warm and easy, and it’s what my son makes when dorm life gets hectic. With a few pantry staples and a little creativity, a humble packet of noodles turns into a meal that tastes like a hug.
