How to Make Ramen Better: 3 Easy Ramen Noodle Meals

Quick and easy recipes for traditional ramen at home

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Image Credit: Kirsten Nunez

As far as comfort foods go, you can't go wrong with a bowl of homemade ramen. However, making "real" ramen can be quite a process, so it might not be practical if you're short on time or energy. The solution? Grab a packet of instant ramen and make it a meal with these easy upgrades.

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The key is to add protein and vegetables to make it more filling and nutritious. Both ingredients will also add more flavor, transforming your typical instant ramen into a delicious dinner.

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What's more, you can enhance these instant ramen noodle meals with ‌other‌ kitchen staples, such as eggs and canned tuna. Keep reading to learn how to make ramen better, plus tips for customizing each version.

Video: How to Make Ramen Better: 3 Easy Ramen Noodle Meals

Crispy Tofu Instant Ramen

Things You'll Need

  • 6 oz. extra-firm tofu, pressed and cubed

  • 2 Tbsp. cornstarch

  • 1 Tbsp. nutritional yeast

  • 1/2 tsp. garlic powder

  • 1/2 tsp. salt

  • Avocado oil

  • 1/2 red bell pepper, sliced

  • 2 packets instant ramen, including seasoning

  • 1/2 small carrot, thinly sliced

  • 1 scallion, sliced

  • Cilantro, for garnish

Image Credit: Kirsten Nunez

1. Make crispy tofu

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In a bowl, combine the cornstarch, nutritional yeast, garlic powder and salt.

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Image Credit: Kirsten Nunez

Place the tofu in a large bowl. Sprinkle half of the cornstarch mixture on the tofu, toss to coat, then repeat.

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Image Credit: Kirsten Nunez

In a small pan over medium heat, warm avocado oil for 2 to 3 minutes. Place the tofu in the pan. Fry each side for 2 to 3 minutes, or until crispy, using tongs to flip each piece.

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When the crispy tofu is ready, transfer to a paper towel–lined plate and set aside.

2. Cook red bell pepper

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In the same pan, sauté the red bell pepper slices until slightly charred. Add more oil if needed.

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3. Prepare instant ramen

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Cook the instant ramen according to the package's directions.

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4. Add toppings

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Transfer the instant ramen between two bowls. Top with crispy tofu, sautéed red bell pepper, carrot, cilantro and scallion.

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Soft-Boiled Egg Instant Ramen

Things You'll Need

  • 2 soft-boiled eggs

  • 1 head of baby bok choy

  • 2 packets instant ramen, including seasoning

  • 1 cup edamame

  • 1/2 cup canned corn

Image Credit: Kirsten Nunez

Tip

To prepare soft-boiled eggs, place the eggs in simmering water for 6 to 9 minutes, depending on your desired level of doneness. If you prefer hard-boiled eggs, increase the cooking time to 9 to 13 minutes. Be sure to transfer the boiled eggs into an ice water bath to stop them from cooking.

1. Cut baby bok choy

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Slice the baby bok choy in half, lengthwise.

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2. Prepare instant ramen

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Cook the instant ramen, making sure to follow the package's directions and include the seasoning packet.

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After the ramen is done, add the baby bok choy and cover the pot for about 5 minutes, or until the leaves are wilted. The steam from the soup will help soften the bok choy.

Tip

You can also steam the bok choy separately to ensure it reaches your desired level of tenderness.

3. Add toppings

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Divide the instant ramen and bok choy between two bowls. Top with each bowl with a sliced soft-boiled egg, edamame and corn.

Spicy Tuna Instant Ramen

Things You'll Need

  • 1 cup frozen mixed vegetables

  • 2 packets instant ramen, including seasoning

  • 2 to 6 Tbsp. sweet chili sauce

  • 2 cans (15 oz.) tuna, drained

Image Credit: Kirsten Nunez

1. Cook frozen vegetables and instant ramen

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Prepare the frozen mixed vegetables in the microwave or on the stovetop, according to the package's directions. Meanwhile, make the instant ramen.

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2. Add sauce and toppings

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Transfer the cooked instant ramen between two bowls. Add 1 to 3 Tbsp. sweet chili sauce, depending on your desired level of sweetness and spice. Mix well.

Top with mixed vegetables and tuna. Drizzle with more sweet chili sauce, if you'd like.

Enjoy!

For more cozy recipe ideas, check out our tutorial on how to make chicken noodle soup three ways.

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