Buzz
Last week, I inquired about your go-to techniques for elevating the endlessly adaptable instant ramen, and your responses were absolutely stellar.
The array of brilliant and unique suggestions—some truly remarkably creative—left me wishing I could try them all. Below, you’ll find the dishes I did prepare, and I hope they bring you as much delight as they did me.
Bacon Mushroom Ramen
Bacon and mushrooms are among the finest flavor enhancers you can find at any store—using them feels almost like a culinary shortcut—so this idea from TheReturnofAlessar instantly caught my eye:
To elevate this into a hearty meal, I start by cooking a strip of bacon in the saucepan before boiling the water, ensuring it crisps up and lightly coats the pan with grease. After removing the bacon, I sauté sliced button mushrooms in the leftover bacon fat, then add water (or low-sodium broth) and bring it to a boil. Once boiling, I add the noodles and seasoning, following the package instructions, while chopping the crispy bacon to mix back in once everything is cooked.
Initially, I was concerned the bacon might overpower the dish with saltiness, but it didn’t. Instead, it added a rich, meaty depth, enhancing the umami flavor with the combination of bacon and mushrooms. Plus, this one-pot method kept cleanup to a minimum, making it a convenient and delicious option.
Ramen Sandwich
As a fan of both ramen and sandwiches, I was intrigued by this ramen sandwich idea from Antonius:
When using instant ramen, I often cook it in a frying pan with half the usual amount of water, reducing it until the liquid evaporates, creating a stir-fry-like consistency. I then hollow out a hoagie roll, stuff it with the noodles, and typically get enough filling for two sandwiches.
As evident from the photo above, I couldn’t skip adding mayo, as nearly every savory sandwich improves with a touch of it. While this sandwich initially felt unconventional, the flavors were undeniably satisfying. Imagine salty, slurpable noodles nestled in a soft, chewy roll—absolutely delightful. The mayo added a tangy twist that tied everything together perfectly.
Ramen-Fredo
Although Given2Dream described this as their “most unrefined use” of instant ramen, I found it surprisingly sophisticated.
In college, I dubbed my most indulgent ramen creation “Ramen-Fredo.” Cook the noodles as directed, adding the seasoning packet while boiling. Drain most of the broth (or enjoy it separately), leaving a bit of liquid behind. Stir in butter and Parmesan cheese, creating a sauce that faintly resembles alfredo. Then, dive in and enjoy!
Considering this was a college staple, I assume Given2Dream used powdered Parmesan, but I opted for the real deal. After cooking the noodles in the broth, I drained and reserved the liquid. I melted butter and cheese into the hot noodles, adding just enough broth to create a creamy sauce. A final sprinkle of cheese and a dash of fresh pepper completed the dish. While it didn’t exactly mimic Alfredo, it was undeniably delicious—proving that butter and cheese rarely disappoint.
Gourmet, Restaurant-Quality Ramen
Our very own Patrick Allan shared this fantastic idea, and I can confidently say he absolutely nailed it:
How do you transform instant ramen into a meal that’s both satisfying and somewhat nutritious?
Add shiitake mushrooms, seaweed, a mix of chopped veggies (carrots, onion, cabbage), and your choice of turkey, chicken, or beef. Don’t forget a hard-boiled egg! THEN—and this is key—enhance the broth with a bit of Better Than Bouillon and a splash of fish sauce for an extra flavor boost.
As Better Than Bouillon’s biggest enthusiast, I immediately trusted Patrick’s ramen expertise, and I’m thrilled to confirm he didn’t disappoint. I simmered the cabbage, onions, and carrots in the broth—pro tip: purple carrots will give your broth a vibrant hue—and sautéed the mushrooms separately for a richer color. For the protein, I opted for lightly seared beef, which turned out to be an excellent choice. The result, as shown in the photo above, was a hearty, almost indulgent bowl of ramen.
In short, you’re all ramen masterminds, and I deeply admire your creativity and expertise.
