Japanese Ramen Recipes

A Range of Interesting Ways to Cook Ramen, Brought to the Comfort of Your Home

By: Tyler Sweet

© 2022 Tyler Sweet, All Rights Reserved.

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 Table of Contents
Introduction
1. Creamy Chicken Ramen Soup
2. Ramen Salad
3. Ramen Carbonara
4. Ramen Skillet with Steak
5. Beef Ramen Stir Fry
6. Vegan Ramen with Roasted Red Miso Veggies
7. Garlicky Shrimp Ramen
8. Parmesan Garlic Ramen
9. Breakfast Ramen
10. Sesame Ramen
11. Spicy Coconut Curry Ramen
12. Egg Roll Ramen Skillet
13. BBQ Ramen
14. Crunchy Ramen Snack Mix
15. Mushroom Ramen
16. Creamed Corn Ramen
17. Spicy Peanut Butter Ramen
18. Shrimp Ramen Stir Fry
19. Ramen Alfredo
20. Traveling Ramen
21. Birria Ramen
22. Malaysian Ramen
23. Mongolian Beef Ramen
24. Sriracha Peanut Ramen
25. Spicy Pork Ramen Noodle
26. Ramen with Chili Salmon
27. Mongolian Meatball Ramen
28. Quick Shoyu Ramen
29. Chicken Ramen Stir Fry
30. Shio Ramen
Conclusion
Biography
Author's Note
 Introduction

Hello, dearest to all readers! Are you too bored of the same old style of ramen cooking which involves boiling the
noodles and adding the seasoning? Well, fear not! We got your back! This cookbook brings you to the most iconic
of all ramen with the right ingredients and the right combinations. Super easy to make, time-efficient and easily
available ingredients, we present you with a cookbook on ramen recipes.
If you're a person who is searching for quick and easy ramen recipes or a person who is looking for fancy methods
to make ramen, the cookbook is just the right choice for you.
The cookbook contains ramen recipes from Japan which range from traditional to modern styles of ramen cooking
like stir fry ramen, cheese ramen and many more. The cookbook covers a wide range of ramen that uses a variety of
ingredients catering to the preferences of different kinds of readers who are reading it.
Each ramen recipe here is unique and delicious. The cookbook aims to level up your ramen game and presents you
with simple ramen recipes to make the process of cooking fun and easy.
So, what are you waiting for? Bookmark a dish to make for your next meal and get going!
 1. Creamy Chicken Ramen Soup

Chicken soup is indeed an irresistible recipe. However, this chicken soup combined with ramen noodles is a match
made in heaven. With the right spicy flavors and creaminess, this dish never disappoints and is a treat for all noodle
and ramen admirers. Here is how you can make this for your weeknight dinner.
Ingredients:
3 teaspoons of coconut oil
2 yellow onions (chopped)
3 red bell peppers (chopped)
2 carrots (chopped)
3 garlic cloves (chopped)
3 teaspoons of curry powder
1 teaspoon of cayenne pepper
1 teaspoon of kosher salt
14 oz. of coconut milk
4 cups of chicken broth
3 cups of rotisserie chicken (shredded)
½ cup of cilantro and more for garnishing (chopped)
2 packages (3 oz. each) of ramen, keep the seasoning aside
2 lime wedges

Serving Size – 4
Cooking Time – 30 minutes
Instructions:
In a pot, pour the coconut oil and heat it. Then, add the red bell peppers, yellow onions and carrots and cook for
approximately 6 minutes.
Add the garlic and sauté for a minute. Add the kosher salt, cayenne powder and curry powder and mix them to
combine everything.
Now, add the coconut milk and chicken broth into the pot and stir for some time.
Add the rotisserie chicken, ramen noodles and cilantro and cook until the noodles are cooked thoroughly.
Now, garnish the chicken ramen soup with the lime wedges and cilantro and serve!
 2. Ramen Salad

Bored of the same old vegetable salad? Yes, we are too! Thus, we present to you this unique salad recipe. What is
better than a vegetable salad with ramen noodles added to it? So, here is how you can enjoy the simple yet delicious
salad along with your next meal.
Ingredients:
3 tablespoons of butter
3 packages (3 oz. each) of ramen, keep the seasoning aside
½ cup of almonds (slivered)
4 tablespoons of sesame seeds
9 cups of Napa cabbage (shredded)
2 green onions (chopped)
½ cup of light flavored olive oil
½ cup of plain white vinegar
½ cup of white sugar
3 tablespoons of low-sodium soy sauce

Serving Size – 6
Cooking Time – 15 minutes
Instructions:
Combine the white vinegar, olive oil, soy sauce and white sugar in a container to make the dressing and mix until
the sugar has melted.
Now, add the butter to a pan over medium heat and let it melt. Meanwhile, crush the ramen noodles and keep the
seasoning packets aside. Add the crushed ramen noodles, sesame seeds and almonds to the pan.
Sauté for some time until the mixture turns slightly golden brown. Remove it from the pan and keep it on a plate.
Now, combine the Napa cabbage and green onions in a mixing bowl. Further, add the ramen noodle mixture.
Pour the dressing over it and combine well. The salad is ready to be served.
 3. Ramen Carbonara

Ramen Carbonara is an excellent instant ramen recipe that just takes around half an hour to be prepared. The recipe
just levels up your instant ramen game with the help of a few very easily accessible ingredients. The quick dish is
extremely easy yet appetizing with a bonus point for its cheesiness.
Ingredients:
2 eggs
2 egg yolks
¾ cup of parmesan cheese and more to serve
1 teaspoon of ground pepper and more to serve
4 bacon strips (sliced)
2 packs (3 oz. each) of instant ramen
2 tablespoons of extra virgin olive oil
2 cups of water

Serving Size - 2
Cooking Time – 35 minutes
Instructions:
In a bowl, add the eggs, egg yolks, pepper and parmesan cheese. Mix well to combine.
Now, cut the bacon strips into thin strips and fry them in a pan for some minutes until they are cooked.
Meanwhile, boil the ramen noodles with the water in a pot until al dente.
Now, add the olive oil to the bacon and fry for some more time.
Add some water, the ramen noodles are cooked in, to the pan followed by the cooked ramen noodles and stir
properly to ensure that the bacon and olive oil is mixed with the noodles.
Now, add the egg mixture over the noodles into the pan and stir fast. Keep the heat low and make sure the egg
mixture isn’t cooked too much. The egg mixture is supposed to turn into a thick and smooth creamy sauce. To
ensure that, some more ramen water can also be added.
Once it’s cooked, take it out and serve with pepper and parmesan cheese.
 4. Ramen Skillet with Steak

This easy weeknight dinner recipe is just what all ramen admirers need to try out. The addition of steak and soy
sauce makes the ramen dish simple yet alluring. It, like many other ramen dishes, doesn't require a lot of ingredients
and is time-efficient.
Ingredients:
1 lb. of steak
Oil for cooking
½ cup of low-sodium soy sauce
3 garlic cloves (chopped)
1 lime (juiced)
2 teaspoons of honey
1 teaspoon of cayenne pepper
2 onions (chopped)
3 bell peppers (chopped)
1 broccoli head (chopped)
4 packs (3 oz. each) of boiled ramen, keep the seasoning aside

Serving Size - 4
Cooking Time – 30 minutes
Instructions:
Heat oil in a skillet at medium heat. Add the steak and fry for about 5 minutes per side until it's well cooked. Take it
out and cut it into pieces.
Now, in a bowl, mix the garlic, soy sauce, honey, lime juice and cayenne pepper.
In the skillet, add the bell peppers, onions and broccoli and cook for about 6 minutes.
Pour the soy sauce mixture into the skillet and stir well.
Finally, add the steak and cooked ramen noodles and combine everything well. Serve hot.
 5. Beef Ramen Stir Fry

This recipe is the perfect ramen stir fry because of its delicious sauce and added beef. Take hardly 20 minutes, and
the dish never fails to impress all eaters. The ramen stir fry is extremely tempting, and the beef adds the right feel to
it. Here is how you can make it with the help of a few easy steps.
Ingredients:
2 tablespoons of vegetable oil
2 onions (chopped)
2 red bell peppers (chopped)
1 broccoli head (chopped)
2 carrots (chopped)
1½ lb. of ground beef
½ cup of soy sauce
1½ tablespoons of brown sugar
4 teaspoons of apple cider vinegar
3 teaspoons of Sriracha sauce
2 garlic cloves (chopped)
3 packets (3-oz. each) of ramen, keep the seasonings aside
2 cups of water
1 green onion (chopped)

Serving Size - 4
Cooking Time - 20 minutes
Instructions:
In a skillet at medium heat, pour the vegetable oil and let it heat for some time. Add the red bell peppers, carrots,
broccoli and onions and cook for 9 minutes. Add the beef and cook for about 6 minutes. Drain out the excess fat.
Combine the brown sugar with the soy sauce, apple cider vinegar, garlic and Sriracha sauce in a bowl to make the
sauce.
Then, in a saucepan, boil the ramen noodles with the water and drain the excess water out.
Add the cooked ramen noodles to the skillet containing the vegetables and beef. Pour the sauce into the skillet and
toss the noodles to combine everything well.
Serve with the green onion.
 6. Vegan Ramen with Roasted Red Miso Veggies

Ramen comes in a variety of forms, styles and flavors, and this is one of the most flavorful and fulfilling ramen
recipes. With nutritious veggies, the vegan recipe defeats all other non-vegetarian ramen recipes and is an ideal
weeknight dinner go-to dish. Following is how you can make it.
Ingredients:
3 tablespoons of vegetable oil
2 yellow onions (chopped)
4 carrots (chopped)
12 garlic cloves (smashed)
6 oz. of fresh mushrooms
3 kombu segments
1 oz. of dried shiitake mushrooms
4 baby bok choy heads
8 green onions (chopped)
5 cups of vegetable stock
½ cup of edamame (shelled)
4 teaspoons of red miso paste
6 teaspoons of ginger (chopped)
½ cup of soy sauce
½ cup of mirin
4 teaspoons of toasted sesame seeds
2 packs (3 oz. each) of ramen
2 cups of salted water
2 teaspoons of kosher salt
1 teaspoon of sesame oil

Serving Size - 4
Cooking Time - 1 hour
Instructions:
Heat 2 tablespoons of the vegetable oil in a Dutch oven. Add the vegetables; the yellow onions, 4 teaspoons of the
ginger, 2 carrots, 9 garlic cloves, and sprinkle 1 teaspoon of the kosher salt. Cook for 7 to 8 minutes while stirring
until the vegetables are cooked.
Now, add the dried shiitake mushrooms, kombu, 5 green onions and 2 bok choy heads. Add the vegetable stock
along with some water. Boil for some time.
Cover and cook for 30 minutes or so.
After the broth is well cooked, strain the broth through a strainer into a bowl. Press and smash the vegetables into
the strainer to extract the liquid out of them, then discard them.
Pour the broth back into the oven and sprinkle with ½ teaspoon of the kosher salt.
Now, in a bowl, mix the red miso paste, 2 green onions, 1 tablespoon of the vegetable oil, 3 garlic cloves, and 2
teaspoons of the ginger and preheat the oven at 420°F.
Mix the 2 carrots and mushrooms in the mixture separately and take out the vegetables into a foil-lined rimmed
baking sheet; each vegetable separate. Roast the vegetables for 6 minutes.
In another bowl, add the edamame and 2 bok choy heads. Add 1 tablespoon of the vegetable oil and sprinkle with ½
teaspoon of the kosher salt. Now, put the edamame and 2 bok choy heads on the baking sheet and cook until the
vegetables are cooked and golden in color.
In a pot, cook the ramen noodles along with the salted water. After the noodles are cooked, drain out the water.
Mix the soy sauce and mirin in a bowl.
Add some broth into each bowl. Now, add some noodles into each bowl with some soy sauce and mirin mixture,
then add the roasted vegetables,1 green onion, sesame seeds and sesame oil as garnish and serve.
 7. Garlicky Shrimp Ramen

This recipe turns simple instant ramen into a time-efficient dinner cooked within 30 minutes. Not just that, it even
multiplies the taste of the ramen with the help of garlic along with broccoli and shrimp. Very simple to make yet
very tempting, here is how the dish can be made.
Ingredients:
4 packs (3 oz. each) of instant ramen, keep the seasoning aside
3 cups of water
2 tablespoons of vegetable oil
1½ lb. of shrimp
1 teaspoon of kosher salt
1 teaspoon of black pepper
3 teaspoons of sesame oil
3 garlic cloves (chopped)
2 teaspoons of ginger (chopped)
½ cup of soy sauce
½ cup of brown sugar
1 lime (juiced)
3 teaspoons of Sriracha sauce and more to taste
1½ cups of vegetable broth
1 cup of broccoli (chopped)
2 red bell peppers (chopped)
3 green onions (chopped)

Serving Size - 2
Cooking Time – 30 minutes
Instructions:
Boil the ramen noodles with the water, and once they are cooked, drain the water out.
Then, in a pan, heat the vegetable oil. Add the shrimp and sprinkle the kosher salt and black pepper over it. Cook
until the shrimp turns pink for about 3 minutes and take it out.
Now, add the sesame oil to the pan and add the garlic and ginger. Cook for a few minutes and add the brown sugar,
soy sauce, vegetable broth, Sriracha sauce and lime juice. Boil the mixture until the sauce is thick for about 6
minutes.
Now, add the red bell peppers and broccoli and cover the pan and cook until the veggies are cooked thoroughly for
6 minutes.
Now, add the shrimp to the pan and mix it with the sauce. Add the cooked ramen noodles and green onions. Add
Sriracha sauce and serve.
 8. Parmesan Garlic Ramen

With the heavenly combination of parmesan cheese and garlic, this recipe never fails to impress because of its
cheesy texture with strong flavors. It is, like other ramen dishes, very easily made within a few minutes and is good
to go as a dish for dinner.
Ingredients:
4 tablespoons of butter
3 garlic cloves
Oil for cooking
1½ cups of parmesan cheese (shredded)
4 packets (3 oz. each) of ramen, keep the seasonings aside
3 tablespoons of fresh parsley (chopped)
3 cups of water

Serving Size – 4
Cooking Time - 20 minutes
Instructions:
Boil the ramen noodles with the water in a pot as per the instructions in the package. Drain the noodles out and add
some oil to them to ensure that they don’t stick. Store the water for later use.
Add the butter to a pan and let it melt. Add the garlic and cook for a minute. Toss the noodles into the pan along
with the butter and add in the parmesan cheese. Also, pour some ramen water into the pan to create a sauce. If the
sauce becomes very thick, add some more ramen water into it.
Once the sauce and noodles are mixed, take the ramen out. Garnish with the parsley and serve.
 9. Breakfast Ramen

As the name suggests, this dish goes well as a fulfilling breakfast and has everything that a person desires starting
from bacon and eggs to cheese along with some veggies. Here is how it can be made in the comfort of your home.
Ingredients:
3 packs (3 oz. each) of ramen, keep the seasoning aside
2 cups of water
3 bacon slices (chopped in half)
3 eggs
1 cup of cheddar cheese (shredded)
3 scallions (chopped)
1 tablespoon of hot sauce
2 teaspoons of extra-virgin olive oil
1 teaspoon of grounded black pepper

Serving Size - 3
Cooking Time - 15 minutes
Instructions:
Boil the ramen noodles in the water as per the instructions given on the packet. Draw off the water from the noodles
after they are cooked and keep them aside.
Add the olive oil to a pan. Start heating the pan over medium heat. Put the bacon slices in it and cook them until
you see the brownish coloring in them.
Put the noodles in the pan and mix them with the bacon. After a while, turn off the heat.
In a bowl, beat the eggs gently and blend them with the cheddar cheese. Add the mixture to the pan and mix it with
the noodles and bacon properly.
Serve them in bowls and sprinkle some scallions, black pepper, and hot sauce over them.
 10. Sesame Ramen

This recipe is another irresistible ramen dish with a super savory sauce. It spices up your instant ramen game with
the right ingredients and flavors and makes instant ramen even more delicious. Here is how you can make the
budget-friendly and time-efficient dish.
Ingredients:
3 packs (3 oz. each) of ramen, keep the seasoning aside
2 cups of water
3 teaspoons of ginger (chopped)
3 garlic cloves (chopped)
3 green onions and more to taste and for garnishing (chopped)
4 tablespoons of vegetable oil
2 teaspoons of toasted sesame seeds
2 tablespoons of soy sauce
2 teaspoons of toasted sesame oil
1 teaspoon of brown sugar
1 teaspoon of red chili flakes
2 tablespoons of water
3 teaspoons of rice vinegar

Serving Size – 3-4

Cooking Time – 20 minutes
Instructions:
Boil the ramen noodles in a pot with 2 cups of the water. Then, drain out the water once cooked. Make sure not to
overcook the noodles.
In a bowl, mix the sesame oil, soy sauce, brown sugar, red chili flakes, rice vinegar and 2 tablespoons of the water
to make the sauce. Keep it aside.
Heat the vegetable oil in a pan and add the ginger, garlic and green onions. Cook for 2 to 3 minutes.
Then, add the sauce to the pan and some more green onions. Mix and cook for a minute.
Now, add the noodles and cook to mix the ingredients well. Sprinkle the sesame seeds and green onions on the top.
Serve immediately!
 11. Spicy Coconut Curry Ramen

This is a steamy delicious curry ramen recipe with pan fried vegetables, tasty broth made with coconut milk and
everyone’s favorite ramen noodles. The combination of all these components never disappoints anyone. So, the
following is how you can make the dish.
Ingredients:
3 tablespoons of extra-virgin olive oil
3 garlic cloves (chopped)
2 onions (chopped)
1 teaspoon of kosher salt
1 teaspoon of grounded black pepper
14 oz. of garbanzo beans (rinsed and drained)
2 red bell peppers (chopped)
2 packs (3 oz. each) of ramen, keep the seasoning aside
30 oz. of low-sodium vegetable broth
14 oz. of coconut milk
3 tablespoons of red curry paste
1 teaspoon of cayenne pepper
½ cup of fresh cilantro (chopped)

Serving Size – 4
Cooking Time – 30 minutes
Instructions:
Add the olive oil, onions and garlic to a pot and sprinkle the black pepper and kosher salt over the mixture at
medium heat. Sauté for 5 minutes. Add the red bell peppers and garbanzo beans and cook for another few minutes.
Now, pour the vegetable broth and coconut milk along with the red curry paste and cayenne pepper and stir well.
Boil for 5 to 10 minutes.
Add the ramen noodles into the pot and let them cook and soften until al dente.
Garnish with the cilantro. Serve hot.
 12. Egg Roll Ramen Skillet

This is a delicious dish with the right sauces and ingredients to achieve the egg roll flavor. Along with this, the pork
added in the ramen noodles acts as the cherry on top of an already delicious cake.
Ingredients:
½ cup of low-sodium soy sauce
1 tablespoon of cornstarch
2 teaspoons of grounded ginger
4 teaspoons of hoisin sauce
3 teaspoons of rice wine vinegar
1 teaspoon of red pepper flakes
4 packs (3 oz. each) of ramen, keep the seasonings aside
3 cups of water
5 teaspoons of sesame oil
2 yellow onions (chopped)
5 garlic cloves (chopped)
1 lb. of grounded pork
2 red bell peppers (chopped)
14 oz. of coleslaw mix with carrots
Salt and pepper to taste
3 green onions (chopped)

Serving Size – 4
Cooking Time – 30 minutes
Instructions:
Mix the cornstarch with the soy sauce properly in a bowl until the cornstarch is dissolved well. Then, combine the
hoisin sauce, ginger, rice wine vinegar and red pepper flakes with the soy sauce mixture in the bowl to make the
sauce. Once done, keep it aside.
Boil the ramen noodles for 1 minute in the water and drain out the water once the noodles are cooked. Add the
sesame oil over them and toss them well.
Now, in a skillet, heat some oil and add the yellow onions. Cook for 5 minutes or so.
Add the garlic into the skillet and sauté for a minute.
Now, shift the garlic and onions to the side of the skillet and add the pork in the middle of the pan. Let the pork
cook for a minute separately. Then, break it into pieces and mix it with the onions and garlic. Cook until the pork
loses its pink shade.
Add the coleslaw mix and red bell pepper into the skillet and cook for about 4 minutes.
Now, add the noodles in the skillet along with the sauce prepared earlier and toss to mix everything.
Adjust the seasonings as per the preference. Add the green onions on top and serve.
 13. BBQ Ramen

This is a very simple child-friendly instant ramen recipe that consists of flavorsome BBQ sauce and chicken broth.
The dish can be easily made and can go in the lunch boxes as breakfast as well as lunch. The best part about the
recipe is that it doesn’t require any fancy ingredients, yet it still impresses ramen admirers.
Ingredients:
2 cups of chicken stock
1 cup of barbecue sauce
3 teaspoons of vegetable oil
3 packs (3 oz. each) of instant ramen, keep the seasoning aside
3 scallions (chopped)

Serving Size - 3
Cooking Time – 10 minutes
Instructions:
Add the barbecue sauce, vegetable oil and chicken stock to a pan and mix them well.
Put the pan on medium heat and let it boil for a while. Add the ramen noodles and cook until the moisture has
evaporated and the noodles are cooked thoroughly.
Add the scallions on top and serve.
 14. Crunchy Ramen Snack Mix

Ramen not only tastes good when it is cooked and seasoned with some ingredients, but rather it also tastes good
when it is uncooked and can be a go-to snack that doesn’t need cooking. This recipe just levels up the uncooked
ramen noodles and turns them into a crispy appetizer by mixing them with some nuts, dried peas and corn flakes.
Ingredients:
3 packs (3 oz. each) of ramen (crushed to small bits), keep the seasoning aside
1½ cups of cashews
1½ cups of peanuts
1½ cups of cornflakes
4 tablespoons of vegetable oil
5 teaspoons of curry powder
1 teaspoon of cayenne pepper
½ teaspoon of salt
¾ cup of dried peas

Serving Size – 6
Cooking Time – 15 minutes
Instructions:
At 400 degrees F, preheat the oven. Now, add the ramen noodles, peanuts, cornflakes and cashews along with the
vegetable oil and mix them all on a baking sheet.
Spread the mixture over the sheet evenly. Mix the curry powder, salt and cayenne pepper and sprinkle the mixture
over the ramen noodle mixture.
Now, bake the mixture until it turns golden-brownish for approximately 10 minutes. Make sure to stir once halfway
through.
Now, add the peas on top after it is baked and let it cool. Serve after it has cooled down completely.
 15. Mushroom Ramen

Nothing is better than an amalgamation of mushrooms with ramen, and this dish proves that to you. A delicious
mushroom broth accompanied by ramen noodles, the recipe can help you make restaurant-level mushroom ramen at
the comfort of your home.
Ingredients:
2 oz. of dried shiitake mushrooms
2 tablespoons of canola oil
4 garlic cloves (chopped)
3 shallots (chopped)
4 teaspoons of ginger (grated)
7 cups of chicken stock
2 tablespoons of white miso paste
3 teaspoons of soy sauce and more to taste
4 bacon slices
1 pound of assorted fresh mushrooms (sliced)
3 packs (3 oz. each) of ramen, keep the seasoning aside
2 tablespoons of rice wine vinegar
1 teaspoon of grounded black pepper
5 soft boiled eggs (peeled and cut into half)
3 green onions (chopped)

Serving Size – 4
Cooking Time – 1 hour
Instructions:
In a bowl, add the shiitake mushrooms along with some water and let them soften by keeping them for 20 minutes.
Drain out the mushrooms and keep the water for later purposes. Chop the mushrooms.
Heat the canola oil in a pot. Add the garlic, ginger and shallots to the pot and cook for 2 or 3 minutes. Now, add the
shiitake mushrooms and stir in for some more minutes until the mushrooms are golden brown.
Pour the mushroom water, chicken stock, soy sauce, white miso paste and bacon slices into the pot. Boil the whole
thing, cover it and simmer until the ingredients are mixed well for approximately 15 to 16 minutes. Afterward,
remove and discard the bacon from the pot.
Add the mushrooms now and cook for 3 to 4 minutes until they soften.
Add the ramen noodles and let them cook for 3 minutes until al dente
Add the rice wine vinegar, a little soy sauce and black pepper to the pot.
Garnish with the green onions and eggs and serve hot.
 16. Creamed Corn Ramen

What is better than a creamy corn dish combined with ramen? This recipe brings out a perfect combo of ramen and
corn with a creamy component that makes it a mouth-watering dish. Easy to make and garnished with eggs and
bacon, this is a terrific recipe to try at home!
Ingredients:
5 bacon slices (chopped)
2 tablespoons of butter
2 onions (chopped)
4 garlic cloves (chopped)
3 teaspoons of ginger (grated)
2½ teaspoons of red pepper flakes and more for garnishing
5 cups of chicken broth
3 cups of corn
16 oz. of unsweetened coconut milk
2 limes, juiced
1 teaspoon of salt and more to taste
1 teaspoon of pepper or more to taste
3 packs (3 oz. each) of ramen
4 soft-boiled eggs
2 cups of water
2 scallions (chopped)
1½ tablespoons of parsley (chopped)
1 teaspoon of sesame seeds
2 lime wedges

Serving Size - 4
Cooking Time - 40 minutes
Instructions:
In a Dutch oven, sauté the bacon slices at medium heat until they become a little crispy.
Remove the bacon from the pot once it's done.
Keep 1 tablespoon of the bacon drippings and melt the butter in the Dutch oven. Add the onions to it and sprinkle
some salt over it. Cook for a few minutes.
Add the ginger, garlic and red pepper flakes to the Dutch oven and cook for some more minutes until the mixture is
fragrant.
Pour the chicken broth and let it simmer for some time.
Add the coconut milk and corn into the Dutch oven and cook for 8 to 9 minutes until the corn is well cooked.
Add the lime juice and further add the pepper and salt according to preference.
Now, cook the ramen noodles in another pan using the water and drain out the water once cooked.
Now, add the noodles into the creamed corn broth. Mix and serve immediately.
Garnish each bowl of the ramen with the eggs, bacon, scallions, parsley, red pepper flakes, lime wedges and sesame
seeds.
 17. Spicy Peanut Butter Ramen

Upgrading instant ramen with more proteins and a new flavor, this recipe combines peanut butter with instant
ramen making it a very delicious recipe. Also, this is an extremely time-efficient and simple recipe to make at home
as a snack item.
Ingredients:
3 tablespoons of natural peanut butter
2 tablespoons of chili garlic sauce
1½ tablespoons of soy sauce
1½ tablespoons of brown sugar
2 packets (3 oz. each) of instant ramen, keep the seasonings aside
2 cups of water
2 green onions (chopped)

Serving Size – 2
Cooking Time – 15 minutes
Instructions:
Mix the chili garlic sauce, peanut butter, brown sugar and soy sauce in a small bowl to make a paste.
Boil the water in a pot, and once it starts boiling, take ½ cup of the water and pour it over the paste to make it less
thick like a sauce.
Add the ramen noodles to the pot of the boiling water and cook them until they are tender enough. Drain the water
out and keep the noodles in the pot with the heat turned off.
Add the sauce over the noodles and stir to mix. Garnish with the green onions and serve.
 18. Shrimp Ramen Stir Fry

This recipe is another simple yet savory ramen dish made with sweet soy sauce and lots of shiitake mushrooms. Not
to forget, the stir-fried shrimp adds just the right feels to the dish making it an irresistible one. Here is how it can be
made.
Ingredients:
4 teaspoons of sesame oil
2½ cups of snap peas
6 oz. of shiitake mushrooms (chopped)
1 onion (chopped)
1 teaspoon of salt and more to taste
3 garlic cloves
1 teaspoon of ginger (chopped)
1 lb. of shrimp
2½ tablespoons of tamari
1½ tablespoons of brown sugar
2 teaspoons of rice vinegar
1½ cups of low sodium chicken stock
3 packs (3 oz. each) of ramen
1 teaspoon of soy sauce
1 teaspoon of pepper

Serving Size – 4
Cooking Time – 20 minutes
Instructions:
Heat a pan and add 2 teaspoons of the sesame oil to it. Now, add in the shiitake mushrooms, snap peas, onion and
some salt. Sauté for a while until the veggies are cooked. Add the ginger and garlic and cook for another minute.
Remove the vegetables from the pan once everything is cooked.
Now, sprinkle the pepper and salt over the shrimp. Add 2 teaspoons of the sesame oil to the pan again and add the
seasoned shrimp. Cook it until it is pinkish for about 4 minutes. Take it out from the pan.
Now, mix the brown sugar, tamari, chicken stock, rice vinegar and soy sauce in a bowl. Add the mixture to the pan
and boil for a few minutes. Now, add the ramen noodles and let them cook until al dente.
Make sure to mix the sauce with the noodles properly. Add the cooked shrimp and veggies to the pan and toss them
to mix. Serve once everything is cooked and mixed thoroughly.
 19. Ramen Alfredo

This cookbook brings you to the easiest Alfredo recipe with the help of instant ramen. If you’re a person who likes
it creamy and cheesy, then this recipe is curated for you. The creamy garlic ramen dish never fails to impress and is
also super easy to make.
Ingredients:
3 tablespoons of butter
1½ cups of chicken stock
1½ cups of milk
1 teaspoon of garlic powder
1 teaspoon salt
1 teaspoon of grounded black pepper
3 packs (3 oz. each) of ramen, keep the seasonings aside
1 teaspoon of parsley
½ cup of parmesan cheese (grated)

Serving Size - 3
Cooking Time – 10 minutes
Instructions:
In a pan, mix in the butter, milk, chicken stock, garlic powder, pepper and salt. Stir well and boil for a while at
medium heat.
Now, add the ramen noodles to the pan and cook them for a while until they are slightly softened up and al dente.
Cook until the excess liquid is evaporated and the sauce has thickened. Now, garnish with the parmesan cheese and
parsley and serve hot.
 20. Traveling Ramen

This is a unique recipe, as the name suggests. The ramen is in a jar and can be carried anywhere. This is a dish that
can be taken as lunch to school or office which can make the co-workers jealous.
Ingredients:
2 packs (3 oz. each) of instant ramen, keep the seasonings aside
2 cups of water
2 vegetable bouillon cubes
1½ tablespoons of low-sodium soy sauce
2 teaspoons of hot sauce
1½ teaspoons of ginger (grated)
1½ cups of chicken (shredded)
1 carrot (thinly sliced)
1½ cups of spinach
3 tablespoons of green onions (thinly sliced)

Serving Size – 2
Cooking Time – 15 minutes
Instructions:
Cook the ramen noodles in the water for 3 minutes until al dente. Drain out the water from the noodles.
Take mason jars and place some vegetable bouillon cube quarters on the bottom of each jar. Add some soy sauce,
ginger and hot sauce to each jar. Then, layer the jars with some chicken and add the noodles over it. Add another
layer of some spinach, green onions and carrot on top of each jar.
Close the jars and refrigerate them until they are ready to eat.
Now, when you wish to eat, add some boiling water over the top of the noodles and close the jar and let it be for 2
minutes.
Open the jar, stir the ramen well and devour it immediately!
 21. Birria Ramen

Birria is a sweet, spicy and savory flavorful beef stew, and this dish combines instant ramen with birria broth,
seasoned with spring onions, cilantro and lime making it a recipe that never fails to impress eaters.
Ingredients:
3 cups of birria broth
1 teaspoon of kosher salt
2 eggs
2 pack (3 oz. each) of instant ramen
2 spring onions (chopped)
1 teaspoon of fresh cilantro or oregano leaves (chopped)
1 lime (sliced)
2 cups of water

Serving Size – 2
Cooking Time – 15 minutes
Instructions:
Boil the water in a pot.
Remove the bones from the meat in the birria broth, if any. In another pot, boil the broth and simmer for some time.
Adjust the taste with the kosher salt. Now, turn the heat to low.
Crack the eggs in a bowl and add them carefully to the broth. Once the egg whites are cooked enough, but the yolks
are still soft, turn off the heat.
The moment you add the eggs to the broth, also add the ramen noodles to the boiling water in the other pot and boil
for some time until they are al dente. Drain out the water afterward.
Add the cooked noodles to 2 bowls and carefully add the egg and broth to each bowl.
Garnish with the herbs and spring onions and squeeze the lime into the bowls.
 22. Malaysian Ramen

What is a cookbook on ramen if it doesn't have an interesting take on instant ramen? And what’s better than a dish
that is super delicious yet super time efficient at the same time? Cooked within 30 minutes, this dish is absolutely
the one to look out for.
Ingredients:
3 packs (3 oz. each) of ramen
4 tablespoons of vegetable oil
3 garlic cloves
2 teaspoons of fresh ginger (minced)
1 onion (chopped)
2 carrots (chopped)
3 tablespoons of low-sodium soy sauce
2 teaspoons of distilled white vinegar
2 teaspoons of Sriracha sauce
4 cups of baby spinach (chopped)
1 teaspoon of lime juice
2 tablespoons of roasted peanuts (crushed)
2 cups of water

Serving Size - 3
Cooking Time - 30 minutes
Instructions:
In a pan, heat the vegetable oil. Once the oil is heated, add the carrots, onion, ginger and garlic. Cook for 5 to 6
minutes until the veggies are cooked thoroughly.
Then, add the Sriracha sauce, soy sauce, white vinegar and one pack of the ramen seasoning and mix well.
Further, add the ramen noodles and baby spinach along with the water and cook for a few minutes until the noodles
are boiled. Toss them well with the sauce in the pan. Make sure all the water is evaporated and absorbed and the
noodles are dry and mixed with the sauce.
Add the lime juice on top and drop the peanuts over the ramen once it’s cooked. Serve hot.
 23. Mongolian Beef Ramen

A very simple and very addictive dish that can be achieved at home, this spruced-up version of ramen includes a
sinful sauce and beef rolled up in cornstarch along with ramen making it an absolutely mouthwatering recipe that no
one can resist.
Ingredients:
4 packs (3 oz. each) of instant ramen, keep the seasonings aside
3 cups of water
3 tablespoons of vegetable oil
1½ lb. of sirloin steak (sliced)
3 tablespoons of cornstarch
2 tablespoons of sesame oil
4 garlic cloves (chopped)
2 teaspoons of ginger (chopped)
½ cup of soy sauce
½ cup of brown sugar
1½ cups of chicken or beef broth
1 teaspoon of red pepper flakes
1½ cups of broccoli (chopped)
2 carrots (chopped)
4 green onions (chopped)
1 teaspoon of toasted sesame seeds

Serving Size – 4
Cooking Time – 30 minutes
Instructions:
Boil the ramen noodles in the water in a pot as per the instructions of the package. Drain out the water and take out
the noodles. Keep aside.
Heat the vegetable oil in a pan and add the sirloin steak with the cornstarch in it. Cook for 2 minutes for each side
of the steak until it is sautéed well. Take it out and keep it aside
Add the sesame oil to the pan now and add the ginger and garlic to it. Cook for a minute and pour the soy sauce,
chicken or beef broth, red pepper flakes and brown sugar. Boil the entire mixture, reduce the heat and simmer to
thicken the sauce that is for 5 minutes.
Add the broccoli and carrots now and cook the veggies for 6 minutes.
Add the steak back to the pan and stir well to coat it with the sauce.
Now, finally add the noodles and mix them well with the sauce. Add the green onions and mix again. Garnish with
the sesame seeds and serve.
 24. Sriracha Peanut Ramen

This is another simple dish cooked within just 15 minutes. It comprises soy sauce, Sriracha sauce, peanut butter and
sesame oil making it a very terrific dish. It also doesn't require any sophisticated ingredients to be made.
Ingredients:
1 pack (3 oz.) of instant ramen
1 tablespoon of peanut butter
1 teaspoon of sesame oil
1 tablespoon of soy sauce
1 cucumber (chopped)
1 teaspoon of sesame seeds
1 tablespoon of toasted peanuts
1 spring onion (chopped)
4 teaspoons of Sriracha sauce

Serving Size - 1
Cooking Time - 15 minutes
Instructions:
Boil the ramen noodles along with some water and add the ramen seasoning. Mix until the noodles are cooked and
the seasoning is mixed.
Now, mix the peanut butter, sesame oil, soy sauce and 3 teaspoons of the Sriracha sauce in a bowl with 1 teaspoon
of boiling water to make a loose sauce.
Now, toss the noodles well in the sauce.
Add the cucumber, peanuts, 1 teaspoon of the Sriracha sauce, sesame seeds and spring onion on top of the noodles.
 25. Spicy Pork Ramen Noodle

This is ramen turned into a restaurant-quality dish with spiced up and well-seasoned pork. It is a super spicy recipe,
perfectly pleasing spice admirers.
Ingredients:
4 packs (3 oz. each) of ramen
3 cups of water
½ cup of soy sauce
¼ cup of light brown sugar
3 tablespoons of teriyaki sauce
1 teaspoon of red pepper flakes (crushed)
1½ tablespoons of vegetable oil
1½ pounds of pork tenderloin (chopped into thin slices)
3 green onions (chopped)

Serving Size - 4
Cooking Time - 15 minutes
Instructions:
Keep the seasonings of the ramen noodles aside and boil the noodles in the water for 2 minutes until they are al
dente. Drain out the water from the noodles. Keep aside.
Now, in a bowl, mix in the brown sugar, soy sauce, teriyaki sauce and red pepper flakes.
Now, in a pan, heat the vegetable oil and add the pork tenderloin. Cook until the pork turns brownish.
Add the sauce into the pan and cook for 5 to 6 minutes.
Now, add the noodles into the pan and toss well to mix the sauce with them.
Garnish with the green onions and serve hot.
 26. Ramen with Chili Salmon

Ramen and salmon? Absolutely yes! This dish cooks salmon in a savory broth made with soy sauce and chili. It is
the perfect choice for supper for 2 and is fulfilling in itself. Here is how you can make it.
Ingredients:
1 package (3 oz.) of ramen
1 cup of water
2 cups of chicken stock
2 skinless salmon filets
1 red chili
2 spring onions (chopped)
1 teaspoon of soy sauce
1 tablespoon of cilantro (chopped)
1 lime

Serving Size - 2
Cooking Time - 15 minutes
Instructions:
Boil the ramen noodles in the water first and cook them until al dente.
Now, in a pan, add the chicken stock and let it simmer for some minutes. Add the salmon filets and let them cook
for 3 minutes.
Now, add the spring onions and red chili along with the soy sauce and cook for 4 minutes until the salmon is
cooked and firm.
Now, put the noodles into bowls and place the salmon into each bowl on top. Divide the broth between the bowls.
Sprinkle the cilantro and squeeze the lime on top. Serve.
 27. Mongolian Meatball Ramen

Meatballs and ramen just make the perfect combination, and this dish proves that very well. The recipe is a unique
way of leveling up the instant ramen game. Not only the ramen but the meatballs are also extremely delicious and
irresistible which add the right feels to the recipe. Here is how it can be made using the very simple steps given
below.
Ingredients:
1½ lb. of ground beef
½ cup of panko bread crumbs
4 green onions (chopped)
2 eggs
3 garlic cloves (chopped)
3 teaspoons of sesame oil and more for cooking
1 teaspoon of red pepper flakes
1 teaspoon of kosher salt
1 teaspoon of grounded black pepper
1 tablespoon of vegetable oil
3 teaspoons of ginger (chopped)
1 cup of low sodium chicken broth
½ cup of low sodium soy sauce
¼ cup of brown sugar
2 tablespoons of hoisin sauce
4 packs (3 oz. each) of instant ramen
3 cups of water
1 teaspoon of sesame seeds

Serving Size - 4
Cooking Time - 30 minutes
Instructions:
Mix the beef and panko bread crumbs along with the eggs, green onions, garlic and sesame oil in a bowl. Sprinkle
the red pepper flakes, black pepper and kosher salt. Combine the entire mixture well. Now, scoop out a tablespoon
of the mixture and roll it into balls.
In medium-high heat, heat the vegetable oil in a pan. Add the balls in the pan and cook all the sides well for 5 to 6
minutes till they develop a crust.
Take the meatballs out and add some sesame oil to the pan. Add the ginger and cook for a few seconds. Now, add
the chicken broth, brown sugar, soy sauce and hoisin sauce. Combine the mixture well and let it simmer.
Add the meatballs to the pan and cover it. Cook for 10 minutes until they are cooked thoroughly.
Cook the ramen noodles in the boiling water in another skillet according to the package instructions. Drain out the
noodles and add them to the meatball pan. Toss the mixture until the noodles are coated with the sauce.
Garnish the meatball ramen with the sesame seeds and green onions.
 28. Quick Shoyu Ramen

This is a traditional Japanese ramen recipe that is based mainly on soy sauce and thus is named shoyu (meaning soy
sauce in Japanese). The recipe brings forth a very simple and quick edition of shoyu ramen which can help you
teleport Japanese flavors from Japan to your kitchen.
Ingredients:
2 teaspoons of sesame oil
2 teaspoons of fresh ginger (chopped)
2 garlic cloves (chopped)
3 cups of chicken stock
1½ cups of homemade kombu dashi soup stock
4 tablespoons of soy sauce
2 tablespoons of sake
2 teaspoons of sugar
2 teaspoons of salt
3 packs (3 oz. each) of dried chukamen
2 cups of water
1 negi or spring onion (chopped)
3 to 4 nori (dried seaweed)
1 teaspoon of grounded black pepper

Serving Size - 3
Cooking Time - 30 minutes
Instructions:
Heat the sesame oil in a pan and sauté the ginger and garlic in the pan for a minute.
Add the kombu dashi soup stock and chicken stock into the pan. Boil for some time.
Now, add the salt, soy sauce, sugar and sake into the pan and mix well while boiling the soup.
In another pot, boil the water and cook the chukamen noodles until al dente according to the package instructions.
Now, through a fine-mesh strainer kept over a bowl, strain the soup into a bowl.
Divide the soup into 3 bowls.
Drain out the noodles from the pot and place them over the soup in the bowls.
Season with the black pepper according to preference. Add the negi and nori over the noodles and serve hot.
 29. Chicken Ramen Stir Fry

Cooked with boneless chicken and broccoli, this is an amazing ramen stir fry recipe and is not very difficult to
make. Seasoned with sesame seeds and soy sauce, the dish is super tasty and requires very little time to be cooked.
The sauce cooked for it is very sweet and savory and can be easily admired by people.
Ingredients:
½ cup of low-sodium soy sauce
2 tablespoons of cornstarch
½ cup of low-sodium chicken stock
2 tablespoons of rice vinegar
2 tablespoons of brown sugar
4 garlic cloves (chopped)
4 packs (3 oz. each) of ramen, keep the seasonings aside
3 cups of water
3 tablespoons of cooking oil and more for cooking
1½ lb. of boneless chicken breast (chopped)
9 oz. of broccoli florets
3 green onions (chopped)
1 tablespoon of white sesame seeds
1 teaspoon of salt
1 teaspoon of pepper

Serving Size - 4
Cooking Time - 30 minutes
Instructions:
Mix the soy sauce and cornstarch in a bowl and make sure there are no lumps.
Add the chicken stock, brown sugar, rice vinegar and garlic into the bowl and whisk to combine.
Heat the water and add the ramen noodles to it to boil them. Cook until al dente and drain.
In a bowl, mix the chicken breast, salt and pepper and toss to combine.
Heat a non-stick pan and add the cooking oil to it. Add the chicken and sauté for 6 minutes until it is cooked well.
Keep aside once it is cooked.
Add some more cooking oil to the pan and add the broccoli Sauté until they are bright green and tender.
Add the sauce to the pan and mix the broccoli with the sauce well. Cook for 3 minutes.
Add the noodles and chicken and mix everything well with the sauce.
Now, take out from the heat and garnish with the white sesame seeds and green onions.
 30. Shio Ramen

This is a very simple recipe to make the authentic shio ramen. The dish is surprisingly very lightly flavored as
compared to other ramen dishes, but it is equally tasty! Some part of it requires overnight soaking and some
preparation beforehand, but it's worth it. The salted and lightly seasoned dish is the one you should look out for.
Ingredients:
3 oz. of fresh egg noodles
14 oz. of homemade ramen broth
9 oz. of water
½ oz. of kombu (dried kelp)
½ oz. of dried scallops
¼ oz. of bonito flakes
¾ oz. of salt
1½ oz. of sake
¾ oz. of mirin
¼ oz. of light soy sauce
2 yakibuta slices
1 boiled egg (halved)
½ cup of bean sprouts
3 tablespoons of sweet corn kernels
2 tablespoons of scallions (chopped)

Serving Size - 1
Cooking Time - 1 hour
Instructions:
To make the salt flavouring base, soak the scallops and kombu in the water overnight.
Transfer the water to a pan and boil it over medium heat.
Take out the konbu and simmer until the scallops are cooked well and the water is reduced to half.
Add the bonito flakes and cook for 3 minutes.
Now, strain the water through a sieve and add it to a pan.
Pour in the soy sauce, salt, sake and mirin into the pan and cook on low heat.
Turn the heat off once the saltiness is diluted.
Now, add some of the salt flavoring base to a bowl.
Boil the egg noodles in a pot of boiling water as per the package instructions and drain once cooked.
Add the ramen broth to a bowl containing a flavoring base and adjust the saltiness according to preference.
Now, add the noodles to the bowl. Place the bean sprouts, yakibuta slices, egg, scallions and sweet corn in the bowl
and serve hot!
 Conclusion
So, here we are at the end of this cookbook, covering the wide range of ramen that we promised! We also hope we
were able to level up your instant ramen game and make ramen interesting for you.
The cookbook covers a wide range of recipes incorporating ramen in them. Starting from chicken ramen to
traditional Japanese ramen to beef and pork ramen, we have successfully accommodated a diverse variety of ramen
that will suit the desires of different types of eaters with different preferences. The cookbook aims to enable readers
to be able to make such delicious recipes at home, and we earnestly hope our mission was accomplished.
We hope you enjoyed cooking the recipes, and we hope the cookbook remains a valuable part of your kitchen for a
long long time.
Last but not the least, we would like to extend our gratitude to readers who chose the cookbook and read it. We
hope you had a great time cooking the ramen recipes!
Kind regards to all the dearest readers!
 Biography
"Cooking is a chore unless you love the process", which is the motto of Tyler Sweet, an extremely talented chef
who has made her name in the catering industry with the help of her deep understanding of a variety of ingredients
and human taste buds. She had always loved whipping up new recipes as a pass time activity but her career began
when she got her first job at a local restaurant and realized that she would not mind doing it forever.
Tyler's hobby blossomed into a passion that drove her up the ladder so quickly that by the end of the year, she was
already a sous chef and a rising talent. An impeccable eye for unique mixtures and a willingness to learn new
dishes, she has since then worked for over 10 five-star restaurants in the tri-state. Presently, Sweet owns a thriving
online cooking class where she has found a great, interactive avenue to teach on her most favorite subject, food.
 Author's Note

I really appreciate you taking the time to not just download but also read my book, you don't know but that is the
highest compliment you can ever give me. And it may seem greedy but I just have one more favor to ask of you, I
need your feedback. Do you have any comments, suggestions, or complaints? Or you have an idea for my next
book? Please reach out to me if you like, I'm always available for my loyal readers.

Thank you.
Tyler Sweet