Dressing Up Ramen Noodles

Ramen Noodle SoupThis is a great recipe for those cooking on a budget, as well as for those who want to save time. It’s also a great way to use small amounts of leftover vegetables or meat. And, of course, I love all kinds of noodles.

In the video, I use beef broth, a couple of vegetables and my basic spices. But this is one for you to experiment with, creating your own version so that it best suits your personal taste. Be creative. Be inventive. And most of all, have fun with it! Keep in mind, you can actually prepare it more than one way at a time, so that if your partner likes a different version than you do, you can each have what you want.

Serves 1 per packet of noodles (two packets for hungry folks)


Broth – see below
Vegetables – such as carrots, onions, green onions, broccoli florets, chopped green beans, etc.
Spices – see below
Ramen noodle packets


Open ramen noodles and throw away spice packet. Add 2 cups of broth per packet of noodles to medium or large pot (depending on how many servings you’re making). For the video, I used beef broth, but you can also use chicken or vegetable broth, depending on your taste and what meat you might be using. Especially for beef broth, I recommend that you dilute it with an equal amount of water so it won’t be too strong. Heat to a boil.

Add spices to  broth. I usually use garlic and ginger, along with a bit of cayenne pepper and a healthy pinch of salt. Start with small portions, say 1/4-1/2 teaspoon for garlic and ginger, less for pepper. You can also use Chinese 5-spice powder, or add a squeeze of lime juice for tangier flavor.

Add vegetables and/or meat, finely chopped. Except for the carrots, which I always have on hand, everything I use is left over from previous meals. This allows me to use up things I might normally waste. Use whatever strikes your fancy and make it your own.

When broth has reached rolling boil, add noodles and cook for three minutes.

Optional – Sprinkle some cilantro or parsley on top to dress it up.

Serve immediately.


If using broccoli, you may want to wait until you add the noodles so that the broth doesn’t take on too much of its taste.

When you open the ramen packets, you’ll see quite a few broken noodles. Personally, I don’t use those.

For extra protein and richness, you can add an egg to the bowl immediately after serving. I learned this trick when working in a Vietnamese friend’s restaurant. Make a well (a hole) in the middle of the noodles and crack the egg into the well and serve immediately. The broth will cook the egg, and the diner can choose when to break the egg. Break it early, and the egg will become part of the broth. The longer you poach it, the firmer it will become, which creates solid pieces.

Don’t be afraid to experiment with this one and adapt it to your own taste. It’s not like you’re spending a lot of money, and chances are you’re not serving it at a dinner party. Have fun with it! This is one of those times when you can really…

Play with your food,


Did you like this recipe? What recipes would you like to learn? Leave me a comment and tell me your thoughts! (And don’t forget to LIKE this post!) Share it using the tiles below.

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About Lane

Lane Baldwin is a an internationally-acclaimed singer, songwriter, author and food lover. He wasn't trained in France, and he doesn't have his own TV show. He just loves to cook, and loves sharing what he's learned over the years. In his "real life," Lane has toured the world, bringing his special brand of Blues-infused Americana to millions of fans. At home he leads a quiet life filled with good books, good food and good friends.