Gussed-Up Instant Ramen

I do enjoy instant ramen noodles. Mind you, that is not to confuse it with cup-o-noodles. My go-to economy brand is Sapporo Ichiban Original flavor; and my splurgy brand is Myojo Chukazanmai Shoyu flavor.

The instant noodles themselves give off some starch and oil so some people boil the noodles separately for a cleaner taste.

Add some fresh or frozen veggies or poach an egg in the broth, add some vinegar and chili oil, and you have a warmly satisfying meal.


  • 1 package of instant ramen
  • fresh or frozen vegetables (e.g. corn, mung bean sprouts)
  • 1 egg (optional)
  • 1/4 – 1/2 cup of thinly sliced scallions or cilantro (optional)
  • splash of rice wine vinegar and/or chili oil (optional)


If doing the all-in-one-pot method, measure out how your one bowl of water. (I find that the seasoning packet is strong enough that a difference of even one cup of water does not impact the overall intensity of the broth. Or I sometimes only add part of the seasoning packet.) Add water to pot and bring to boil

Add noodles and seasoning packet(s). The noodles should loosen and become al dente in about 5 minutes.

Drop in egg and add vegetables. Let cook for another 3 minutes.

Carefully empty out pot into bowl. Add toppings. Add rice wine vinegar and oil to taste.


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