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!
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.
- 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
- 1/4 cup coconut milk (optional, for creamy broth)
- 2 cups spinach leaves
- Sesame seeds, for garnish
- 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).
*For a plant-based version, go to Tofu Ramen.
- Category: Main Dish
- Method: Stovetop
- Cuisine: Ramen
Keywords: Ramen Ideas
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.
About the Authors
Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.