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6 Delicious Ramen Noodle Recipes That Have Been Missing from Your Life

While a steaming bowl of ramen is always comforting, these spins will bring your favorite comfort food to a whole new level.

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Courtesy Forkedup

Butter Lobster Ramen

“Ramen is the ultimate edible canvas,” says Brandon Kida, chef of Hinoki & the Bird in Los Angeles, who created the original recipe. While Chef Kida starts off by boiling down the parts of the lobster shells and hand-cuts the noodles, ours has been adapted to make it easier for home cooks.

Broth ingredients

1 quart lobster broth (check your local fish market)

1 onion peeled and quartered

1 carrots peeled and cut into 1″ pieces

1 stalks celery cut into 1″ pieces

1 stick unsalted butter

1 bay leaf

1 teaspoon black peppercorns

1 teaspoon fennel seed

1 teaspoon coriander seed

5 cloves of garlic

1/4 cup ginger, peeled and cut into 1″ pieces

2 tablespoons white miso

1/2 cup bonito flakes

Salt to taste

Directions

  1. In a large stock pot add all ingredients and cover with water. Bring to a low and slow simmer and cook for six hours.
  2. Strain the stock through a fine mesh sieve
  3. Bring back to a boil, then keep at a low simmer until ready to serve.

Tare ingredients

½ cup soy

½ cup mirin

½ cup sake

1 tbsp. chili oil

½ cup garlic paste

Directions

Combine all ingredients in a bowl and mix well.

Soup ingredients

1 pound ramen noodles cooked to package instructions

1 pound of cooked lobster meat

1 tablespoon butter

Garnish

Chili flakes

Scallions (chopped)

Nori

Directions

  1. Bring broth to a rapid boil.
  2. Warm lobster meat in butter on low heat.
  3. Place 1 tablespoon tare in soup bowls.
  4. Pour boiling broth into bowls 2/3 full.
  5. Immediately add the hot noodles.
  6. Add lobster meat on top of noodles.
  7. Garnish with chili flakes, scallions, and nori

Don’t miss these tasty and healthy breakfasts from around the world.

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Courtesy John Valls

Noodles in beef bone broth with fish sauce

“Toppings for this soup can vary, but we love the corn-cherry tomato combo because the sweetness adds an amazing high note,” says Chef Tressa Yellig, owner of Broth Bar in Portland, Oregon and Olympia, Washington.

Ingredients

Dried shrimp

1 carrot, peeled

6 cloves garlic, peeled

2″ knob ginger, peeled

2 green onions

1 teaspoon sea salt

5 tablespoons sake

5 teaspoons fish sauce

20 ounces unsalted beef bone broth

1 package (10 ounces) Umi Organic Fresh Ramen Noodles

Optional toppings

1 ear corn, shucked and kernels cut off the cob

1/2 pint cherry tomatoes, sliced in half

1/3 pound wild shrimp, peeled, deveined, and poached

2 scallions, cut on a bias

Fish sauce to taste

Extra virgin olive oil, to taste

Directions

1.Toast shrimp in a small skillet.

2. Pulse toasted dried shrimp, carrot, garlic, ginger, green onion, and sea salt in a food processor.

3. In a sauce pan, add the carrot paste and sake and fish sauce and bring to a low simmer over medium heat. Cook for 5 minutes. Remove from heat and let cool. Set aside 1/2 cup tare for this dish. Put the rest in a container in your fridge or freezer for later.

4. Bring a large pot of water to a rapid boil.

5. In a sauté pan, heat a splash of olive oil and gently sauté the corn kernels until just light browned. Sprinkle with a pinch of salt. Remove from heat.

6. Gently heat bone broth on the stove to just under a boil.

7. Tease apart ramen noodles and add to boiling water. Stir and cook in boiling water for 2 minutes. Drain well.

8. In two deep individual bowls, add to each: 1/4 cup carrot tare, 1 portion cooked noodles, half of corn, half of tomatoes, and optional shrimp. Cover with 10 ounces hot broth. Garnish with scallions and a swirl of olive oil. Taste and adjust saltiness with fish sauce.

 

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Courtesy Executive Chef at Home Chef, Jimmy Madla

Korean pork noodle bowl

Home Chef‘s Korean Pork Noodle Bowl is simple enough that it can be made in 35 minutes from start to finish. It’s just lo mein noodles mixed with ground pork and green beans and tossed in a teriyaki-based sauce. Jimmy Madla, the executive chef at Home Chef, calls this meal a “bowl of joy.”

Get the recipe

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Courtesy Kiki Ramen Seattle

Butter Clam Miso Ramen

“Most traditional ramen broths require hours of simmering to develop a rich umami flavor, but this recipe finds a shortcut in Manila clams. They’re quick to release their fresh, briny flavors, and pair perfectly with earthy Miso. Be generous with the butter—it will stick to the noodles as you slurp them up,” says Jason Harris, chef at Kiki Ramen in Seattle.

Ingredients

  • 2 packs of curly fresh ramen noodles (found in the refrigerated section of an Asian grocery store)
  • 1 quart chicken stock
  • 1/4 cup butter, divided in half
  • 1/4 cup minced garlic
  • 1/4 cup minced ginger
  • 1 leek, chopped and washed
  • Splash of sake, or dry white wine
  • 1 pound Manila clams, fresh and thoroughly washed
  • 1/4 cup white miso paste
  • 2 hard-boiled eggs, halved
  • 1 bunch scallions, thinly sliced
  • Dried chili flakes, to taste
  • White pepper, to taste

Directions

  1. Add butter, garlic, ginger, and leek to a two-quart pot on medium heat. Sauté until color develops, about 5 minutes.
  2. Add a splash of sake or wine to deglaze the pan.
  3. Add chicken stock and bring to a boil.
  4. Lower heat and simmer for 10 minutes.
  5. Add clams, put a lid on the pot, and bring back up to boil for five minutes.
  6. Strain the broth into another stockpot, through a wire colander.
  7. Pick out the clams and set them aside, discarding any that haven’t opened.
  8. Return the broth to the stockpot, and slowly whisk in miso and white pepper, tasting as you go.
  9. Fill a large pot with water and bring it to a boil. Cook the ramen noodles according to the directions on the package, usually about 1 minute. Strain well.
  10. Portion the noodles and broth into two large bowls. Top with hard-boiled egg halves, scallions, clams, and chili flake.

 

 

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Courtesy Lori Yates with Foxes Love Lemons

Quick-Fix Fancy Shrimp Ramen

“While people generally associate scampi with Italian dishes, it works great for this Asian-inspired meal, too. The quick-cooking shrimp is coated in a butter, garlic and herb sauce that added a huge punch of flavor to this easy meal,” says Lori Yates of the blog Foxes Love Lemons. The below recipe has been adapted for home cooks.

Ingredients

Prep-Ahead Garnishes:

  • 6 green onions, thinly sliced
  • 6 radishes, thinly sliced
  • 2 limes, quartered
  • 2 cups thinly sliced or grated carrots
  • 1-1/2 cups thinly sliced cucumber
  • 1 cup bean sprouts
  • 1 cup corn kernels, thawed if frozen
  • Sriracha, for serving (optional)

Quick-Fix Fancy Shrimp Ramen:

  • 4 garlic cloves, minced
  • 8 cups less-sodium beef broth (chicken or vegetable broth may also be used)
  • 4 teaspoons rice wine vinegar
  • 1 tablespoon grated fresh ginger
  • 2 teaspoons soy sauce
  • 1 package (4 ramen cakes) forbidden rice ramen (any variety of ramen may be used; discard seasoning packets)
  • 2 packages (12 ounces each) SeaPak Shrimp Scampi

Directions

  1. In large pot, bring garlic, broth, vinegar, ginger and soy sauce to boil. Add ramen and cook according to package directions for boiling water (about 4 minutes), using fork to break up noodle cakes.
  2. Meanwhile, prepare Shrimp Scampi according to package directions. When cooked, stir shrimp and accompanying sauce into ramen mixture.
  3. Serve with desired toppings.

Check out these delicious lunches from around the world.

 

 

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Courtesy JW Marriott El Convento Cusco

Mushroom Ramen Bowl

“Our Mushroom Ramen Bowl is based on the traditional ‘caldo de gallina’ — or hen broth — which is a breakfast staple in Peru typically consumed to prepare for the long work day ahead. (It’s also a very popular hangover cure.) For us, a good ramen bowl is all about the broth. It should have a kick, protein, lots of veggies, and a nice boiled egg,” says Heivel Bedoya, chef of Qespi Restaurant, JW Marriott El Convento Cusco, Peru.

Ingredients

  • 2 cups of chicken broth
  • 3.5 oz chicken breast
  • a handful of fresh spinach
  • 1 egg
  • 4 oz. of noodles.
  • .5 oz of dried mushrooms
  • 1 oz of peas
  • 1 oz of shredded cabbage
  • 1 bunch of green onions, chopped.
  • .5 oz of sesame oil
  • thinly sliced chili pepper and toasted corn kernels for garnish

Directions

  1. In a medium pot, bring the chicken broth to a boil.
  2. Pound the chicken breast thin and layer spinach over it. Carefully roll the chicken and tie with twine. Add it to the boiling chicken broth to cook.
  3. In a separate pot, medium-boil the egg for approximately seven minutes. Let the egg cool, then peel and slice in half. Set aside.
  4. Add the noodles, mushrooms, peas, and cabbage to the chicken broth, and cook until the noodles are al dente.
  5. Remove the chicken from the broth and slice, discarding the twine. Set aside.
  6. Serve the broth in a deep bowl, topping with the sliced chicken breast, egg, green onion, garnishes and a dash of sesame oil.

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