While there are plenty of ramen restaurants that serve high-quality bowls with handmade noodles and slow-simmered broth, there’s something special about making ramen at home.
Even though we have several ramen recipes on our site that use fresh or dried noodles, sometimes you just need something quick and comforting. That’s where instant ramen shines — it’s budget-friendly, pantry-stable, and ready in minutes when you don’t have the time or energy to cook.
Instant Ramen Hack: Easy Ways to Make It Better
When I reach for a packet of instant ramen, I’m usually tired, hungry, and not in the mood for much cooking. Still, I want something a little more nourishing than plain noodles and powdered soup.
Here are my go-to ingredients to instantly elevate any bowl of instant ramen — no fancy prep required.
- Add Green Vegetables
In this version, I used bok choy, but any quick-cooking greens will work beautifully. Try cabbage, baby spinach, baby kale, or even lettuce for a fresh crunch.
Don’t forget green onions — they add a burst of flavor and brightness that instantly lifts the dish. - Add an Egg for Protein
A simple egg makes ramen feel like a meal. You can:- Crack it directly into the soup to poach it, or
- Beat it lightly and pour it in for a delicate, egg drop soup effect.
Either way, the egg turns fluffy and silky in the hot broth — rich, comforting, and satisfying.
- Add Wakame Seaweed
Dried wakame isn’t just for miso soup! It adds texture, a subtle ocean flavor, and extra nutrients. You can soak it in warm water before adding it to your ramen or simply drop a small pinch directly in the soup. - Sesame Seeds and Sesame Oil
A drizzle of toasted sesame oil and a sprinkle of sesame seeds take your ramen from basic to deeply flavorful. The nutty aroma adds depth to the broth and makes it taste like something that’s been simmering for hours — even though it hasn’t!
Which Instant Ramen Noodles Are Best?
It really comes down to personal preference (and what’s in your pantry).
I usually keep two types of ramen on hand:
- Japanese-style ramen like Sapporo Ichiban Original Soy Sauce Flavor— nostalgic, soy-sauce-based, with soft yet chewy noodles. It reminds me of when I first learned to make my own lunch as a kid.
- Spicy Korean ramen like Nongshim Shin Ramyun Black with Beef Bone Broth— bold, rich, and perfect for when I’m craving heat.
For this recipe, I used Sapporo Ichiban, my go-to when I want something simple, cozy, and comforting.
Instant ramen doesn’t need to be boring! With just a few quick additions — greens, egg, seaweed, and sesame — you can turn a pantry staple into a soul-warming meal that feels homemade.
Instant Ramen with Bok Choy and Egg
Prep Time 2 minutes
Cook Time 3 minutes
Total Time 5 minutes
Easy 5-minute upgrade to instant ramen with bok choy and egg
Instructions
Trim the base of bok choy and separate leaves. Cut green onions.
Boil water in a small pot, and add the ramen noodles. Keep the soup packet. As soon as the noodles are separated (after about 30 seconds), drop an egg gently. Add the bok choy and wakame and continue cooking until noodles are done. Do not exceed the cooking time specified in the package (3 minutes for Sapporo Ichiban.) Turn off the heat, add the green onions and soup packet, and gently stir.
Serve in a bowl. Drizzle sesame oil and sprinkle sesame seeds.
Course: Lunch
Cuisine: Japanese
Keyword: easy, instant ramen, noodle soup, ramen
English (US) · 