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Looking for ramen ideas? These recipes with topping ideas feature colorful vegetables, twirly noodles and steaming aromatic broth.
Looking for ramen ideas? This traditional Japanese bowl of twirly noodles and steaming aromatic broth is one of the world’s top comfort foods. Of course, authentic ramen from a Japanese restaurant is the absolute best. But the next best thing? Making it homemade. Alex and I are so into these tasty noodle bowls that we have a few different recipes and lots of different ramen topping ideas.
Here are all our top ramen ideas to try! These tasty colorful bowls feature vibrant veggies and toppings, savory broth, and lots of interesting flavor ideas. From umami-packed ramen with miso to ramen in the Instant Pot, there’s a little something for everyone.
And now…6 ramen ideas worth trying!
At the top of our ramen ideas, a flavor-packed recipe you can make in no time: Miso ramen! This one is quicker and easier than the rest, relying on miso paste for big flavor in a short cook time: just 30 minutes! The broth is so savory, also flavored with soy sauce, mirin, and a little coconut milk to make it creamy. Top with a soft boiled egg and you’ve got comfort food to the max.
How do you get big flavor into ramen ideas using no meat? This vegetarian ramen is quick, easy and fresh, made with vegetable broth and aromatics like ginger and garlic. It’s heavy on the vegetables: greens, shiitake mushrooms, peppers, green onion, radishes. Make sure to add an egg for protein, and top with garlic chili sauce.
Want to make stunning ramen in the comfort of your own home? The next best to authentic ramen from a Japanese restaurant is trying it homemade! It also can be hard to find vegan ramen when you’re out. So enter: this mushroom ramen. The broth is so savory, flavored with the umami of both dried mushrooms and fresh mushrooms. Swimming in that gorgeous broth are bok choy, colorful veggies and tofu. It’s an explosion of flavor that’s a total crowd pleaser.
Looking for a tasty ramen idea with a flavorful slurpable broth? Try this tofu ramen, one of our new favorites. The best part is the tofu: it’s crispy and bursting with flavor from soy sauce and miso. Alex and I kept sneaking bites while making it! It’s served in a broth that’s filled with savory umami, and it’s 100% plant based.
Want the best ever comfort food? Steaming bowls of slurpable ramen is where it’s at. This recipe was born out of a challenge: can you use your pressure cooker to make ramen? (Spoiler alert: you can.) This Instant Pot ramen features a savory broth flavored with umami-laden miso and soy sauce, tender noodles, and runny soft boiled eggs.
What’s Korean ramen? Ramen is a traditionally Japanese, but was brought to Korea in the 1960’s. In Korea ramen is called ramyeon, and there are a few subtle differences between the two. This ramen idea uses traditional Korean flavors like gochujang to make a steaming, hearty bowl of noodles and veggies that feels positively restorative to eat.
Miso Ramen & 5 More Ramen Ideas
Here’s an easy miso ramen recipe you can make in just 30 minutes! It’s full of savory umami and topped with a jammy soft boiled egg.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Ramen
- Diet: Vegetarian
Ingredients
- 4 eggs*
- 1 cup sweet yellow onion, sliced
- 8 ounces baby bella (cremini) mushrooms
- 1 cup Napa cabbage, thinly sliced
- 3 green onions
- 4 garlic cloves
- 2 large carrots
- 1 tablespoon toasted sesame oil
- 1 tablespoon olive oil
- 8 ounces dry ramen noodles
- 4 cups vegetable broth
- 4 tablespoons miso paste, divided
- 1 tablespoon mirin
- 1 tablespoon soy sauce
- ¼ cup coconut milk (optional, for creamy broth)
- 2 cups spinach leaves
- Sesame seeds, for garnish
Instructions
- Soft boil the eggs:* Go to Soft Boiled Eggs or Instant Pot Soft Boiled Eggs.
- Prep the veggies: Slice the onion. Slice the mushrooms. Thinly slice the cabbage. Thinly slice the green onions. Thinly slice the garlic. Slice carrots into matchsticks.
- Cook the noodles (while you make the broth): Heat large pot of water to a boil and cook noodles to al dente. Drain and set aside. If necessary, refresh the noodles under some hot tap water before serving.
- Make the broth: In a large pot or Dutch oven, heat the sesame oil and the olive oil over medium high heat. Add the onion and cook for 4 minutes until lightly browned on the edges. Add the garlic and cook for 30 seconds until just browned, stirring constantly. Add the vegetable broth and bring to a simmer.
- Add the mushrooms, carrots, 3 tablespoons miso paste and mirin and cook for about 10 minutes until the mushrooms are tender. Add the soy sauce, coconut milk (for creamy broth), green onions, cabbage, spinach and cook until the spinach is just wilted, about 1 minute. Taste and add about 1 tablespoon more miso paste to taste.
- Serve: To serve, place the noodles into four bowls. Top with broth, eggs, and vegetables. Store leftovers with the broth and noodles in separate containers (to avoid the noodles soaking up all of the broth).
Notes
*For a plant-based version, go to Tofu Ramen.
More noodle bowls
Love noodles? Us too. Outside of these ramen topping ideas, here are few noodle bowls that make dinner time easier:
- Spring Roll Noodle Bowl This noodle bowl is a spring roll—in bowl form! This irresistible vegan dinner recipe is an explosion of flavor: tangy lime, herbal mint, and crisp veggies.
- Easy Soba Noodle Bowl This bowl is a quick and easy dinner recipe, perfect for weeknights! It’s a filling vegetarian meal full of healthy veggies.
- Quick Soba Noodles Want super quick noodles? These soba are fast and full of flavor: perfect as an Asian style side dish or easy dinner.
