Ramen

Traditional ramen broth simmers for hours. These recipes take the shortcut: store-bought broth seasoned with miso, soy, garlic and ginger, or instant noodles turned into a real meal with eggs, vegetables and protein. We cook the noodles separately and leave out most or all of the seasoning packet, so the bowls taste fresher and are less salty.

Common questions

How do you make instant ramen better?

Leave out most of the seasoning packet and build your own flavor: a spoonful of miso, soy sauce, garlic, ginger or chili crisp. Add a soft-boiled egg, some greens and leftover chicken or tofu, and finish with scallions and sesame seeds.

How long do you boil an egg for ramen?

For a jammy yolk, lower a cold egg into boiling water for 6 ½ minutes, then cool it in cold water before peeling. Seven minutes gives a slightly firmer center.

Can I use fresh ramen noodles instead of instant?

Yes. Fresh ramen from the refrigerated aisle cooks in 1 to 2 minutes and has a chewier bite. Use about 4 ounces per person.

Is ramen healthy?

Plain instant ramen is mostly refined noodles and salt. Adding eggs, vegetables and lean protein and using less of the seasoning packet makes it a more balanced meal. Check the nutrition on each recipe.