25 Delicious Rice Ramen Recipes for Every Occasion

Are you ready to transform your mealtime with a twist on a classic favorite? Rice ramen isn’t just for quick dinners; it’s a versatile base for everything from cozy comfort food to vibrant seasonal dishes. Whether you’re a novice or a seasoned home cook, these 25 delicious recipes will inspire you to explore new flavors and techniques. Let’s dive into a world of savory, sweet, and everything in between!

Spicy Miso Rice Ramen

Who knew that a bowl of ramen could pack such a punch of flavor and fun? Our Spicy Miso Rice Ramen is here to turn your meal into a flavor fiesta, with just the right amount of heat to keep things interesting.

Ingredients

• 4 cups water
• 2 packs rice ramen noodles
• 3 tbsp miso paste
• 1 tbsp chili oil
• 1 tsp sesame oil
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 2 green onions, sliced
• 1 cup spinach
• 1 soft-boiled egg, halved
• 1 tbsp soy sauce

Instructions

1. Bring 4 cups of water to a boil in a large pot over high heat.
2. Add the rice ramen noodles to the boiling water and cook for 3 minutes, stirring occasionally to prevent sticking.
3. While the noodles cook, whisk together miso paste, chili oil, sesame oil, minced garlic, and grated ginger in a small bowl until smooth.
4. Drain the noodles, reserving 1 cup of the cooking water, and return the noodles to the pot.
5. Stir the miso mixture and the reserved cooking water into the noodles over low heat until well combined and heated through, about 2 minutes.
6. Add spinach and soy sauce, stirring until the spinach is just wilted, about 1 minute.
7. Divide the ramen between two bowls and top with sliced green onions and a halved soft-boiled egg.

Dig into this bowl of bold flavors where the creamy miso meets the fiery chili oil, creating a symphony of taste in every slurp. Serve it with extra chili oil on the side for those who dare to turn up the heat, or a sprinkle of sesame seeds for a nutty crunch.

Vegetable Coconut Curry Rice Ramen

Buckle up, flavor adventurers! We’re diving fork-first into a bowl of Vegetable Coconut Curry Rice Ramen that’s so delightfully slurpable, you’ll forget it’s packed with goodness. This dish is a cozy hug in a bowl, with a kick that whispers (okay, maybe shouts) ‘more please.’

Ingredients

• 1 tbsp coconut oil
• 1 cup diced onions
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 2 tbsp curry powder
• 1 can (13.5 oz) coconut milk
• 2 cups vegetable broth
• 1 cup sliced carrots
• 1 cup sliced bell peppers
• 1 cup broccoli florets
• 8 oz rice ramen noodles
• 1 tbsp lime juice
• 1/4 cup chopped cilantro

Instructions

1. Heat 1 tbsp coconut oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add 1 cup diced onions, sauté until translucent, about 3 minutes.
3. Stir in 2 cloves minced garlic and 1 tbsp grated ginger, cook for 1 minute until fragrant.
4. Mix in 2 tbsp curry powder, toast for 30 seconds to unlock its flavors.
5. Pour in 1 can coconut milk and 2 cups vegetable broth, bring to a gentle boil.
6. Add 1 cup sliced carrots, simmer for 5 minutes until slightly tender.
7. Throw in 1 cup sliced bell peppers and 1 cup broccoli florets, cook for another 3 minutes.
8. Meanwhile, cook 8 oz rice ramen noodles according to package instructions, then drain.
9. Stir cooked noodles into the pot, let everything mingle for 2 minutes.
10. Finish with 1 tbsp lime juice and 1/4 cup chopped cilantro, give it a good stir.

Get ready for a bowl that’s creamy, dreamy, and just the right amount of spicy. Garnish with extra cilantro and a lime wedge for that Instagram-worthy finish, or keep it low-key and devour straight from the pot—no judgment here.

Beef and Mushroom Rice Ramen

Feast your eyes (and eventually your stomach) on this Beef and Mushroom Rice Ramen that’s about to become your weeknight superhero. It’s the kind of dish that whispers sweet nothings to your taste buds while being ridiculously easy to whip up.

Ingredients

• 1 tbsp olive oil
• 1 lb beef sirloin, thinly sliced
• 2 cups mushrooms, sliced
• 3 cloves garlic, minced
• 4 cups beef broth
• 2 cups water
• 2 packs rice ramen noodles
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 2 green onions, sliced

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium-high heat until shimmering.
2. Add 1 lb beef sirloin, thinly sliced, and cook until browned, about 3-4 minutes. Tip: Don’t overcrowd the pot to ensure a good sear.
3. Stir in 2 cups mushrooms, sliced, and 3 cloves garlic, minced, cooking until mushrooms soften, about 2 minutes.
4. Pour in 4 cups beef broth and 2 cups water, bringing the mixture to a boil.
5. Add 2 packs rice ramen noodles, breaking them apart slightly, and cook according to package instructions, usually about 4 minutes. Tip: Stir occasionally to prevent sticking.
6. Mix in 2 tbsp soy sauce and 1 tsp sesame oil for that umami kick.
7. Garnish with 2 green onions, sliced, before serving. Tip: For an extra crunch, sprinkle some sesame seeds on top.

Absolutely divine, this ramen boasts a rich, savory broth with tender beef and earthy mushrooms, all hugged by chewy noodles. Serve it with a soft-boiled egg on top for that Instagram-worthy finish.

Chicken Teriyaki Rice Ramen

Who knew that combining the comfort of ramen with the bold flavors of teriyaki could lead to such a mouthwatering masterpiece? This Chicken Teriyaki Rice Ramen is a game-changer for weeknight dinners, blending simplicity with a punch of flavor that’ll have everyone asking for seconds.

Ingredients

• 2 cups chicken broth
• 1 cup water
• 2 packs rice ramen noodles
• 1 tbsp vegetable oil
• 1 lb chicken breast, sliced into thin strips
• 1/2 cup teriyaki sauce
• 1 tbsp honey
• 1 tsp garlic powder
• 1/2 tsp ginger powder
• 2 green onions, sliced
• 1 tbsp sesame seeds

Instructions

1. In a large pot, bring chicken broth and water to a boil over high heat.
2. Add rice ramen noodles to the boiling liquid, cooking for 4 minutes or until al dente, stirring occasionally to prevent sticking.
3. While noodles cook, heat vegetable oil in a skillet over medium-high heat.
4. Add chicken strips to the skillet, cooking for 5-7 minutes until no longer pink, flipping halfway through.
5. In a small bowl, whisk together teriyaki sauce, honey, garlic powder, and ginger powder.
6. Pour the teriyaki mixture over the cooked chicken, stirring to coat evenly, and cook for an additional 2 minutes until the sauce thickens slightly.
7. Drain the cooked ramen noodles and divide them between two bowls.
8. Top each bowl of noodles with the teriyaki chicken, then garnish with sliced green onions and sesame seeds.

Outrageously tender chicken meets slurp-worthy noodles in a sauce that’s the perfect balance of sweet and savory. Serve it up with a side of steamed veggies or a crisp salad to round out the meal, or enjoy it as is for a truly satisfying bowl of goodness.

Seafood Medley Rice Ramen

Dive into a bowl of ‘Seafood Medley Rice Ramen’ and let your taste buds surf the waves of flavor! This dish is a playful twist on traditional ramen, packed with oceanic delights and a punch of umami that’ll make you say, ‘Anchor’s away!’

Ingredients

• 4 cups chicken broth
• 2 cups water
• 8 oz rice ramen noodles
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1/2 lb shrimp, peeled and deveined
• 1/2 lb scallops
• 1/2 lb mussels, cleaned
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 2 green onions, sliced
• 1 tsp red pepper flakes

Instructions

1. In a large pot, heat olive oil over medium heat (350°F) and sauté garlic and ginger until fragrant, about 1 minute.
2. Add shrimp and scallops to the pot, cooking until shrimp turn pink and scallops are golden, about 2-3 minutes per side. Tip: Don’t overcrowd the pan to ensure a nice sear.
3. Pour in chicken broth and water, bringing the mixture to a boil over high heat.
4. Add rice ramen noodles to the boiling broth, cooking for 3-4 minutes until tender. Tip: Stir occasionally to prevent sticking.
5. Stir in mussels, soy sauce, and sesame oil, covering the pot to steam the mussels open, about 5 minutes. Discard any mussels that don’t open.
6. Garnish with green onions and red pepper flakes before serving. Tip: For an extra kick, add more red pepper flakes to taste.

Outrageously delicious, this ramen boasts a symphony of textures from the tender noodles to the succulent seafood. Serve it in a deep bowl with a side of crispy seaweed strips for an added crunch that’ll make every bite an adventure.

Kimchi and Pork Rice Ramen

Zesty, zippy, and downright irresistible, this Kimchi and Pork Rice Ramen is the culinary hug you didn’t know you needed. Perfect for those nights when you’re craving something bold, comforting, and a tad adventurous, this dish is a flavor-packed journey to deliciousness.

Ingredients

• 1 tbsp vegetable oil
• 1/2 lb pork loin, thinly sliced
• 1 cup kimchi, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 2 cups water
• 2 packs rice ramen noodles
• 2 tbsp soy sauce
• 1 tbsp gochujang (Korean chili paste)
• 1 tsp sesame oil
• 2 green onions, sliced
• 1 soft-boiled egg, halved

Instructions

1. Heat 1 tbsp vegetable oil in a large pot over medium-high heat until shimmering.
2. Add 1/2 lb thinly sliced pork loin, searing for 2 minutes per side until lightly browned. Tip: Don’t overcrowd the pot to ensure a good sear.
3. Stir in 1 cup chopped kimchi and 2 cloves minced garlic, cooking for 1 minute until fragrant.
4. Pour in 4 cups chicken broth and 2 cups water, bringing to a boil. Tip: For a richer broth, simmer for an extra 10 minutes.
5. Add 2 packs rice ramen noodles, cooking for 3 minutes or until al dente.
6. Whisk in 2 tbsp soy sauce and 1 tbsp gochujang until fully dissolved.
7. Drizzle with 1 tsp sesame oil and garnish with 2 sliced green onions and 1 halved soft-boiled egg. Tip: For the perfect soft-boiled egg, cook for 6 minutes in boiling water, then plunge into ice water.

With its spicy, tangy broth and tender pork, every slurp of this ramen is a symphony of flavors. Serve it with extra kimchi on the side for those who dare to dial up the heat.

Thai Peanut Rice Ramen

Get ready to twist your taste buds with a dish that’s as fun to make as it is to eat! Thai Peanut Rice Ramen is the love child of comfort food and exotic flavors, perfect for those nights when you’re craving something wildly delicious yet surprisingly simple.

Ingredients

• 8 oz rice ramen noodles
• 1/4 cup creamy peanut butter
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp lime juice
• 1 tsp garlic powder
• 1/2 tsp red pepper flakes
• 1/2 cup shredded carrots
• 1/4 cup chopped green onions
• 2 tbsp chopped peanuts

Instructions

1. Bring a large pot of water to a boil over high heat. Add the rice ramen noodles and cook for 4 minutes, stirring occasionally to prevent sticking.
2. While the noodles cook, whisk together the peanut butter, soy sauce, honey, lime juice, garlic powder, and red pepper flakes in a small bowl until smooth. Tip: If the sauce is too thick, add a tablespoon of warm water to thin it out.
3. Drain the noodles and return them to the pot. Pour the peanut sauce over the noodles and toss to coat evenly.
4. Divide the noodles between two bowls. Top with shredded carrots, green onions, and chopped peanuts. Tip: For an extra crunch, add a handful of bean sprouts or sliced cucumbers.
5. Serve immediately, garnishing with additional lime wedges if desired. Tip: This dish tastes even better when the noodles are slightly warm, allowing the flavors to meld beautifully.

Absolutely bursting with creamy, nutty goodness and a hint of spice, this Thai Peanut Rice Ramen is a textural dream. Serve it with a side of crispy spring rolls for an unbeatable combo that’ll have you coming back for seconds.

Lemongrass Ginger Rice Ramen

Who knew that a bowl of ramen could whisk you away to flavor town with just a sip? This Lemongrass Ginger Rice Ramen is your ticket to a culinary adventure, blending zesty lemongrass and punchy ginger into a comforting bowl of goodness that’ll make your taste buds dance the cha-cha.

Ingredients

• 4 cups water
• 2 cups rice ramen noodles
• 1 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 stalk lemongrass, bruised and chopped
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 2 green onions, sliced
• 1/2 cup shredded carrots
• 1/4 cup cilantro leaves
• 1 lime, cut into wedges

Instructions

1. In a large pot, bring 4 cups of water to a boil over high heat.
2. Add 2 cups of rice ramen noodles to the boiling water and cook for 4 minutes, stirring occasionally to prevent sticking.
3. While the noodles cook, heat 1 tbsp of vegetable oil in a skillet over medium heat. Add 2 cloves of minced garlic, 1 tbsp of grated ginger, and 1 stalk of chopped lemongrass. Sauté for 2 minutes until fragrant.
4. Drain the noodles and rinse under cold water to stop the cooking process. Tip: Rinsing removes excess starch, giving your ramen a cleaner taste.
5. Return the noodles to the pot. Add the sautéed aromatics, 1 tbsp of soy sauce, and 1 tsp of sesame oil. Toss to combine.
6. Divide the ramen into bowls. Top with 2 sliced green onions, 1/2 cup of shredded carrots, and 1/4 cup of cilantro leaves. Serve with lime wedges on the side. Tip: Squeezing lime over the ramen just before eating adds a bright, fresh flavor.
7. For an extra crunch, sprinkle with toasted sesame seeds or crushed peanuts. Tip: Toasting nuts enhances their flavor and adds a delightful texture contrast.

Perfectly balanced between spicy, tangy, and savory, this ramen boasts a silky texture with a kick. Serve it in a deep bowl with chopsticks and a spoon to savor every last drop of the aromatic broth.

Creamy Corn and Butter Rice Ramen

Today’s the day we throw caution to the wind and marry two of our favorite carbs in a bowl of pure, unadulterated joy. Think of it as a cozy blanket for your soul, with a buttery, creamy texture that’ll have you questioning all your life choices up until this moment.

Ingredients

• 2 cups water
• 1 package ramen noodles
• 1/2 cup corn kernels
• 2 tbsp butter
• 1/4 cup heavy cream
• 1/2 tsp salt

Instructions

1. Bring 2 cups of water to a boil in a medium saucepan over high heat.
2. Add the ramen noodles to the boiling water and cook for 3 minutes, stirring occasionally to prevent sticking.
3. While the noodles cook, melt 2 tbsp of butter in a small skillet over medium heat.
4. Add 1/2 cup of corn kernels to the skillet and sauté for 2 minutes, until slightly golden. Tip: Don’t overcrowd the skillet to ensure each kernel gets a nice char.
5. Drain the noodles, reserving 1/4 cup of the cooking water.
6. Return the noodles to the saucepan and stir in the reserved cooking water, 1/4 cup heavy cream, and 1/2 tsp salt.
7. Add the sautéed corn to the noodles and stir gently to combine. Tip: For an extra creamy texture, let the mixture sit for a minute off the heat before serving.
8. Serve immediately, garnished with a pat of butter if you’re feeling extra indulgent. Tip: A sprinkle of chili flakes can add a nice kick for those who like it spicy.

Fluffy noodles coated in a velvety cream sauce with pops of sweet corn make every bite a little adventure. Try topping it with a soft-boiled egg for that Instagram-worthy finish, or keep it simple and let the flavors speak for themselves.

BBQ Pulled Pork Rice Ramen

Get ready to twist your taste buds into a frenzy with this BBQ Pulled Pork Rice Ramen – it’s like a flavor party where everyone’s invited, and the dress code is delicious. Imagine tender pulled pork and chewy ramen noodles in a smoky BBQ embrace, creating a dish that’s as fun to eat as it is to say.

Ingredients

• 2 cups pulled pork
• 4 cups chicken broth
• 2 packs rice ramen noodles
• 1/2 cup BBQ sauce
• 1 tbsp olive oil
• 1/2 cup sliced green onions
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add pulled pork to the pot, stirring occasionally, until heated through, about 3 minutes.
3. Pour in chicken broth, BBQ sauce, garlic powder, smoked paprika, and salt, bringing the mixture to a boil over high heat.
4. Once boiling, reduce heat to medium and add rice ramen noodles, cooking for 4 minutes or until noodles are tender.
5. Divide the ramen into bowls and garnish with sliced green onions.

Kick back and savor the smoky, savory symphony of flavors in every bite. The noodles soak up the BBQ goodness like a sponge, making each forkful a perfect balance of chewy and saucy. Try topping it with a fried egg for an extra layer of indulgence that’ll make your taste buds sing.

Mushroom Truffle Oil Rice Ramen

Oh boy, are you ready to elevate your ramen game from ‘meh’ to ‘more, please’? This Mushroom Truffle Oil Rice Ramen is like a cozy blanket for your soul, with a luxurious twist that’ll make your taste buds do a happy dance.

Ingredients

• 2 cups water
• 1 package rice ramen noodles
• 1 tbsp truffle oil
• 1 cup sliced mushrooms
• 1 tbsp soy sauce
• 1 tsp minced garlic
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 green onion, thinly sliced

Instructions

1. Bring 2 cups water to a boil in a medium saucepan over high heat.
2. Add the rice ramen noodles to the boiling water and cook for 3 minutes, stirring occasionally to prevent sticking.
3. While the noodles cook, heat 1 tbsp truffle oil in a skillet over medium heat. Tip: Truffle oil is potent, so a little goes a long way!
4. Add 1 cup sliced mushrooms and 1 tsp minced garlic to the skillet. Sauté for 5 minutes until the mushrooms are golden and fragrant.
5. Drain the noodles, reserving 1/4 cup of the cooking water. Tip: The starchy water helps create a silky sauce.
6. Return the noodles to the saucepan. Stir in the reserved cooking water, 1 tbsp soy sauce, 1/2 tsp salt, and 1/4 tsp black pepper.
7. Add the sautéed mushrooms and garlic to the noodles, tossing to combine. Tip: For an extra flavor boost, let the dish sit for 2 minutes before serving.
8. Garnish with thinly sliced green onion before serving.

Absolutely divine, this dish boasts a creamy texture with the earthy depth of mushrooms and the luxurious aroma of truffle oil. Serve it in a deep bowl with a side of crispy seaweed for an added crunch.

Spicy Tuna Rice Ramen

Now, let’s dive into a bowl that’s about to rock your taste buds like a culinary concert—Spicy Tuna Rice Ramen. This dish is the love child of comfort food and a flavor fiesta, perfect for those days when you crave something bold, spicy, and utterly satisfying.

Ingredients

• 2 cups water
• 1 package (3 oz) ramen noodles
• 1/2 cup cooked rice
• 1/2 cup canned tuna, drained
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes
• 1 green onion, sliced
• 1/2 tsp garlic powder
• 1 egg

Instructions

1. Bring 2 cups of water to a boil in a medium pot over high heat.
2. Add the ramen noodles to the boiling water and cook for 3 minutes, stirring occasionally to prevent sticking.
3. While the noodles cook, heat a small pan over medium heat and add the sesame oil.
4. Crack the egg into the pan and fry for 2 minutes for a runny yolk, or 4 minutes for a firm yolk.
5. Drain the noodles, reserving 1/4 cup of the cooking water, and return them to the pot.
6. Add the cooked rice, tuna, soy sauce, red pepper flakes, and garlic powder to the pot with the noodles.
7. Pour the reserved cooking water into the pot and stir all ingredients together over low heat for 2 minutes until well combined.
8. Transfer the spicy tuna rice ramen to a bowl, top with the fried egg, and garnish with sliced green onion.

Vibrant with a kick, this Spicy Tuna Rice Ramen boasts a delightful contrast of textures—from the silky noodles to the crispy-edged egg. Serve it with a side of pickled veggies for an extra tangy twist, or enjoy as is for a quick, fiery meal that’s sure to impress.

Garlic Shrimp Rice Ramen

Savory, succulent, and slightly sassy, this Garlic Shrimp Rice Ramen is here to shake up your dinner routine with a punch of flavor that’s as bold as your weekend plans.

Ingredients

• 1 cup rice ramen noodles
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 lb shrimp, peeled and deveined
• 1/2 cup chicken broth
• 1 tbsp soy sauce
• 1 tsp red pepper flakes
• 1/4 cup green onions, chopped

Instructions

1. Bring a pot of water to a boil over high heat. Add the rice ramen noodles and cook for 3 minutes, or until al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute, or until fragrant.
3. Add shrimp to the skillet and cook for 2 minutes on each side, or until pink and opaque.
4. Pour in chicken broth and soy sauce, stirring to combine. Bring to a simmer and cook for 2 minutes.
5. Sprinkle red pepper flakes into the skillet, adjusting the amount to your spice preference.
6. Add the cooked rice ramen noodles to the skillet, tossing to coat evenly with the sauce.
7. Garnish with chopped green onions before serving.

Yield to the creamy texture of the noodles paired with the juicy shrimp, all wrapped in a garlicky, slightly spicy sauce that’s begging to be slurped up. Try serving it with a squeeze of lime for an extra zing that’ll make your taste buds dance.

Curry Chicken Rice Ramen

So, you’ve decided to embark on a culinary adventure that’s part comfort, part curiosity, and wholly delicious. Let’s dive into the world of ‘Curry Chicken Rice Ramen’, where East meets West in a bowl of spicy, savory goodness that’ll have your taste buds doing the cha-cha.

Ingredients

• 2 cups chicken broth
• 1 cup water
• 1 tbsp vegetable oil
• 1 lb chicken breast, sliced
• 2 tbsp curry powder
• 1 cup cooked rice
• 2 packs ramen noodles
• 1/2 cup diced carrots
• 1/2 cup diced onions
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Heat 1 tbsp vegetable oil in a large pot over medium heat until shimmering.
2. Add 1 lb sliced chicken breast, cooking until no pink remains, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
3. Stir in 1/2 cup diced onions and 2 cloves minced garlic, sautéing until fragrant, about 2 minutes.
4. Sprinkle 2 tbsp curry powder over the chicken, stirring to coat evenly.
5. Pour in 2 cups chicken broth and 1 cup water, bringing the mixture to a boil.
6. Add 1/2 cup diced carrots, reducing heat to simmer for 10 minutes. Tip: Carrots should be tender but still crisp.
7. Break 2 packs ramen noodles into the pot, discarding the seasoning packets. Cook for 3 minutes, stirring occasionally.
8. Mix in 1 cup cooked rice, 1 tbsp soy sauce, 1 tsp salt, and 1/2 tsp black pepper, heating through for 2 minutes. Tip: The rice will thicken the broth, creating a hearty texture.

Perfectly balanced between the warmth of curry and the comfort of ramen, this dish boasts a creamy yet chunky texture that’s utterly satisfying. Serve it with a sprinkle of green onions or a dash of hot sauce for an extra kick that’ll make your dinner guests beg for the recipe.

Vegetable Tempura Rice Ramen

So, you’ve decided to dive into the deliciously crispy world of Vegetable Tempura Rice Ramen, huh? Brace yourself for a flavor explosion that’ll make your taste buds do a happy dance, all while keeping things light, crunchy, and utterly irresistible.

Ingredients

• 4 cups vegetable broth
• 2 packs ramen noodles
• 1 cup all-purpose flour
• 1 cup ice-cold water
• 1 egg
• 1 cup assorted vegetables (sweet potato, zucchini, bell pepper), thinly sliced
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp grated ginger
• 2 cloves garlic, minced
• 1 green onion, chopped
• Oil for frying

Instructions

1. In a large pot, bring 4 cups of vegetable broth to a boil over high heat.
2. Add 2 packs of ramen noodles to the boiling broth, cooking for 3 minutes until al dente. Tip: Stir occasionally to prevent sticking.
3. While noodles cook, whisk together 1 cup all-purpose flour, 1 cup ice-cold water, and 1 egg in a bowl to create a tempura batter. Tip: Keep the batter cold for extra crispiness.
4. Heat oil in a deep fryer or large pot to 375°F.
5. Dip 1 cup of assorted vegetables into the tempura batter, then fry in batches until golden and crispy, about 2-3 minutes per batch. Tip: Don’t overcrowd the fryer to ensure even cooking.
6. Remove tempura vegetables with a slotted spoon and drain on paper towels.
7. In a small bowl, mix 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tsp grated ginger, and 2 cloves minced garlic to create a dressing.
8. Divide the cooked ramen and broth between two bowls, top with tempura vegetables, drizzle with the dressing, and garnish with chopped green onion.

Marvel at the masterpiece you’ve created—a bowl of ramen that’s a symphony of textures, from the slurp-worthy noodles to the crunch of tempura. Serve it up with a side of smug satisfaction, because you, my friend, have just nailed the art of tempura ramen.

Sesame Soy Rice Ramen

Ever find yourself staring into the abyss of your pantry, wondering how to turn the mundane into the magnificent? Enter Sesame Soy Rice Ramen, your ticket from blah to ta-dah with just a few twists and turns in the kitchen.

Ingredients

• 2 cups water
• 1 package rice ramen noodles
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp garlic powder
• 1/2 cup chopped green onions
• 1 tbsp sesame seeds

Instructions

1. Bring 2 cups of water to a rolling boil in a medium saucepan over high heat.
2. Add the rice ramen noodles to the boiling water, stirring gently to separate. Cook for 3 minutes exactly for al dente perfection.
3. While the noodles cook, whisk together soy sauce, sesame oil, and garlic powder in a small bowl. Tip: Toasting the sesame seeds in a dry pan over medium heat for 2 minutes can elevate their nutty flavor.
4. Drain the noodles, reserving 1/4 cup of the cooking water. Return the noodles to the pan.
5. Pour the soy sauce mixture over the noodles, adding the reserved cooking water to loosen the sauce. Toss to coat evenly.
6. Garnish with chopped green onions and toasted sesame seeds before serving. Tip: For an extra crunch, sprinkle some crushed peanuts on top.

Delight in the silky noodles coated in a glossy, umami-packed sauce, with each bite offering a crunch from the sesame seeds and a fresh kick from the green onions. Serve it up in a bowl with a side of kimchi for a punchy contrast, or keep it simple and let the flavors shine on their own.

Tom Yum Rice Ramen

Feast your eyes (and soon, your taste buds) on this fiery, fragrant fusion that’s about to become your new obsession. Tom Yum Rice Ramen is where the bold flavors of Thailand meet the comforting slurp of Japanese noodles, creating a dish that’s as fun to make as it is to devour.

Ingredients

• 4 cups chicken broth
• 2 cups water
• 1 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 stalk lemongrass, bruised and cut into 2-inch pieces
• 2 tbsp tom yum paste
• 1 cup mushrooms, sliced
• 1 cup cherry tomatoes, halved
• 1 lb rice ramen noodles
• 1 lime, juiced
• 1 tbsp fish sauce
• 1 tsp sugar
• 1/4 cup cilantro, chopped
• 1/4 cup green onions, sliced

Instructions

1. Heat vegetable oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add minced garlic and grated ginger, sautéing until fragrant, about 30 seconds.
3. Pour in chicken broth and water, then add lemongrass and tom yum paste, stirring to combine.
4. Bring the mixture to a boil, then reduce heat to simmer for 10 minutes to infuse flavors.
5. Add sliced mushrooms and halved cherry tomatoes, simmering for another 5 minutes until vegetables are tender.
6. Meanwhile, cook rice ramen noodles according to package instructions, then drain and set aside.
7. Stir lime juice, fish sauce, and sugar into the broth, adjusting flavors to balance sour, salty, and sweet.
8. Divide cooked noodles among bowls, then ladle the hot broth and vegetables over the top.
9. Garnish with chopped cilantro and sliced green onions before serving.

Magically, each spoonful delivers a punch of tangy, spicy, and umami flavors, with the noodles soaking up the vibrant broth like a flavor sponge. Serve it with extra lime wedges for a zesty kick, or throw in some shrimp for a protein-packed twist.

Cheesy Corn Rice Ramen

Venture into the realm of comfort food with a twist that’ll make your taste buds dance—Cheesy Corn Rice Ramen. It’s the love child of your favorite instant noodles and a cheesy, corny delight, promising to turn your mundane meal into a fiesta of flavors.

Ingredients

• 2 cups water
• 1 package ramen noodles
• 1/2 cup corn kernels
• 1/4 cup shredded cheddar cheese
• 1 tbsp butter
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Bring 2 cups of water to a rolling boil in a medium saucepan over high heat.
2. Add the ramen noodles to the boiling water, breaking them apart slightly with a spoon for even cooking.
3. Cook the noodles for 3 minutes, stirring occasionally to prevent sticking.
4. Drain the noodles, reserving 1/4 cup of the cooking water, and return them to the saucepan.
5. Add the reserved cooking water, corn kernels, butter, salt, and black pepper to the noodles, stirring to combine.
6. Cook the mixture over medium heat for 2 minutes, or until the corn is heated through.
7. Sprinkle the shredded cheddar cheese over the top, then cover the saucepan with a lid.
8. Let the dish sit for 1 minute off the heat to allow the cheese to melt perfectly.
9. Stir gently to mix the melted cheese throughout the dish before serving.

Absolutely irresistible, this Cheesy Corn Rice Ramen boasts a creamy texture with a sweet crunch from the corn, all hugged by the rich, melty cheese. Serve it straight from the pan for that authentic, no-fuss comfort food experience, or top with a fried egg for an extra layer of deliciousness.

Black Garlic Oil Rice Ramen

So, you’ve decided to dive into the umami-packed, slightly mysterious world of Black Garlic Oil Rice Ramen, huh? Brace yourself for a flavor journey that’s as bold as your decision to skip the takeout tonight.

Ingredients

• 2 cups water
• 1 package (3.5 oz) rice ramen noodles
• 2 tbsp black garlic oil
• 1 tbsp soy sauce
• 1 tsp sesame seeds
• 1 green onion, thinly sliced

Instructions

1. Bring 2 cups water to a rolling boil in a medium saucepan over high heat.
2. Add the rice ramen noodles to the boiling water and cook for 3 minutes, stirring occasionally to prevent sticking.
3. While the noodles cook, heat the black garlic oil in a small pan over low heat for 1 minute to enhance its aroma.
4. Drain the noodles, reserving 1/4 cup of the cooking water.
5. Return the noodles to the saucepan and mix in the reserved cooking water, soy sauce, and warmed black garlic oil until well combined.
6. Transfer the ramen to a bowl and garnish with sesame seeds and sliced green onion.

Every bite of this ramen is a creamy, garlicky delight, with the sesame seeds adding a subtle crunch. Try topping it with a soft-boiled egg for an extra layer of richness that’ll make your taste buds sing.

Sweet and Sour Pork Rice Ramen

Kick your taste buds into high gear with this Sweet and Sour Pork Rice Ramen that’s a rollercoaster of flavors—tangy, sweet, and utterly irresistible. Perfect for those nights when you’re craving something wildly delicious but don’t want to spend hours in the kitchen.

Ingredients

• 1 lb pork tenderloin, thinly sliced
• 2 cups chicken broth
• 1 cup water
• 2 packs rice ramen noodles
• 1/2 cup pineapple chunks
• 1/4 cup white vinegar
• 1/4 cup brown sugar
• 2 tbsp soy sauce
• 1 tbsp ketchup
• 1 tbsp cornstarch
• 2 tbsp vegetable oil
• 1 bell pepper, sliced
• 1 small onion, sliced
• 2 cloves garlic, minced

Instructions

1. Heat 1 tbsp vegetable oil in a large pan over medium-high heat. Add pork slices and cook until browned, about 3-4 minutes per side. Remove pork and set aside.
2. In the same pan, add remaining 1 tbsp vegetable oil. Sauté bell pepper, onion, and garlic until softened, about 3 minutes.
3. Whisk together chicken broth, water, vinegar, brown sugar, soy sauce, ketchup, and cornstarch in a bowl. Pour into the pan with vegetables.
4. Bring the mixture to a boil, then reduce heat to simmer. Add pineapple chunks and cooked pork. Simmer for 5 minutes, stirring occasionally.
5. Meanwhile, cook rice ramen noodles according to package instructions. Drain and divide between two bowls.
6. Pour the sweet and sour pork mixture over the noodles. Serve immediately.

Now, this dish is a textural dream—tender pork, crunchy veggies, and slurp-worthy noodles all coated in that sticky, sweet, and sour sauce. Try topping it with a sprinkle of sesame seeds or a dash of sriracha for an extra kick!

Crispy Duck Rice Ramen

Just when you thought ramen couldn’t get any more indulgent, here comes Crispy Duck Rice Ramen to prove you wrong. This dish is a glorious mash-up of textures and flavors that’ll have you questioning why you ever settled for plain old noodles.

Ingredients

• 1 cup duck breast, skin on
• 2 cups chicken broth
• 1 cup ramen noodles
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 cup sliced green onions
• 1/4 cup shredded carrots
• 1 soft-boiled egg
• 1 tbsp vegetable oil

Instructions

1. Heat vegetable oil in a pan over medium-high heat until shimmering, about 2 minutes.
2. Place duck breast skin-side down in the pan. Cook for 5 minutes until skin is crispy, then flip and cook for another 3 minutes. Tip: Render the fat slowly for maximum crispiness.
3. Remove duck from pan and let rest for 5 minutes before slicing thinly.
4. In a pot, bring chicken broth to a boil over high heat, then reduce to a simmer.
5. Add ramen noodles to the broth and cook for 3 minutes, stirring occasionally. Tip: Don’t overcook the noodles; they should be slightly firm.
6. Stir in soy sauce and sesame oil into the broth.
7. Divide the noodles and broth into bowls. Top with sliced duck, green onions, carrots, and a soft-boiled egg. Tip: The runny yolk adds a rich creaminess to the dish.

Absolutely nothing beats the crunch of that duck skin against the slurpable noodles, all swimming in a savory broth. Try serving it with a side of pickled ginger for an extra zing that cuts through the richness.

Avocado and Egg Rice Ramen

Yikes, have you ever stared into your fridge, hoping it would magically produce something delicious and effortless? Well, stop the presses because ‘Avocado and Egg Rice Ramen’ is here to save your lazy dinner dreams with minimal effort and maximum flavor.

Ingredients

• 2 cups water
• 1 package (3 oz) ramen noodles
• 1 tbsp olive oil
• 1 large egg
• 1/2 avocado, sliced
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp soy sauce
• 1 tsp sesame seeds

Instructions

1. Bring 2 cups of water to a boil in a medium saucepan over high heat.
2. Add the ramen noodles to the boiling water and cook for 3 minutes, stirring occasionally to prevent sticking.
3. While the noodles cook, heat 1 tbsp olive oil in a small skillet over medium heat.
4. Crack the egg into the skillet and fry for 2 minutes for a runny yolk, or 4 minutes for a firm yolk.
5. Drain the noodles and return them to the saucepan. Stir in 1 tbsp soy sauce, 1/4 tsp salt, and 1/4 tsp black pepper.
6. Transfer the noodles to a bowl, top with the fried egg, sliced avocado, and sprinkle with 1 tsp sesame seeds.
7. Tip: For an extra flavor kick, drizzle a little more soy sauce over the top before serving.
8. Tip: If you’re not a fan of runny yolks, cover the skillet after adding the egg to steam it to your desired doneness.
9. Tip: Toast the sesame seeds in a dry pan for 1 minute before sprinkling for a nuttier flavor.

Rich, creamy avocado meets the silky texture of a perfectly fried egg, all tangled up in savory ramen noodles. Serve it up in your favorite bowl and maybe, just maybe, you’ll feel like a gourmet chef in your pajamas.

Bacon and Egg Rice Ramen

Feeling peckish and in dire need of a breakfast twist that’ll knock your socks off? Look no further than this Bacon and Egg Rice Ramen, a dish that’s here to blur the lines between breakfast and dinner with its audacious charm.

Ingredients

• 4 cups water
• 2 packs rice ramen noodles
• 4 slices bacon
• 2 large eggs
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 green onion, sliced

Instructions

1. In a large pot, bring 4 cups of water to a rolling boil over high heat.
2. Add the rice ramen noodles to the boiling water and cook for 3 minutes, stirring occasionally to prevent sticking.
3. While the noodles cook, heat a skillet over medium heat and cook the bacon until crispy, about 4 minutes per side. Transfer to a paper towel-lined plate to drain.
4. In the same skillet, fry the eggs sunny-side up or to your preferred doneness, about 2 minutes for runny yolks.
5. Drain the noodles and return them to the pot. Stir in the soy sauce and sesame oil until well combined.
6. Divide the noodles between two bowls. Top each with 2 slices of bacon, a fried egg, and a sprinkle of sliced green onions.

Just like that, you’ve got a bowl of Bacon and Egg Rice Ramen that’s a riot of textures—silky noodles, crispy bacon, and that glorious runny yolk. Serve it up with a side of sass and watch as it becomes your new breakfast (or dinner) obsession.

Miso Eggplant Rice Ramen

Ready to dive into a bowl of comfort that’s got more layers than your favorite mystery novel? Let’s talk about Miso Eggplant Rice Ramen, where umami meets a little bit of sass in every slurp.

Ingredients

• 2 cups water
• 1 package (8 oz) rice ramen noodles
• 1 tbsp vegetable oil
• 1 medium eggplant, diced
• 2 tbsp miso paste
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 2 green onions, sliced
• 1 tsp sesame seeds

Instructions

1. Bring 2 cups water to a boil in a medium pot over high heat.
2. Add the rice ramen noodles to the boiling water and cook for 4 minutes, stirring occasionally to prevent sticking.
3. While the noodles cook, heat 1 tbsp vegetable oil in a large skillet over medium heat.
4. Add the diced eggplant to the skillet and cook for 5 minutes, stirring occasionally, until softened.
5. In a small bowl, whisk together 2 tbsp miso paste, 1 tbsp soy sauce, and 1 tsp sesame oil until smooth.
6. Drain the noodles, reserving 1/2 cup of the cooking water.
7. Add the miso mixture and reserved cooking water to the skillet with the eggplant, stirring to combine.
8. Add the cooked noodles to the skillet and toss gently to coat in the sauce.
9. Garnish with sliced green onions and sesame seeds before serving.

Velvety eggplant and chewy noodles dance in a rich, miso-kissed sauce that’s bold enough to stand up to your hunger. Serve it up in a deep bowl with an extra sprinkle of sesame seeds for that Instagram-worthy finish.

Szechuan Pepper Rice Ramen

Get ready to spice up your life with this Szechuan Pepper Rice Ramen that’s guaranteed to make your taste buds dance the cha-cha. It’s the perfect blend of fiery and comforting, ideal for those days when you crave something bold yet soothing.

Ingredients

• 2 cups chicken broth
• 1 cup water
• 1 tbsp Szechuan peppercorns
• 1 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 cup sliced mushrooms
• 1 cup cooked rice
• 1 tbsp soy sauce
• 1 tsp chili oil
• 1 green onion, sliced
• 1 egg, soft-boiled

Instructions

1. In a pot, heat 1 tbsp vegetable oil over medium heat until shimmering.
2. Add 1 tbsp Szechuan peppercorns, 2 cloves minced garlic, and 1 inch grated ginger. Sauté for 1 minute until fragrant.
3. Pour in 2 cups chicken broth and 1 cup water. Bring to a boil, then reduce heat to simmer for 10 minutes.
4. Strain the broth to remove the peppercorns, garlic, and ginger. Return the broth to the pot.
5. Add 1 cup sliced mushrooms to the broth and simmer for 5 minutes until tender.
6. Stir in 1 cup cooked rice and 1 tbsp soy sauce. Simmer for another 2 minutes.
7. Divide the ramen into bowls. Drizzle with 1 tsp chili oil and top with 1 sliced green onion and 1 soft-boiled egg.

Ramen has never been this rebellious, with its numbing Szechuan kick and the comforting embrace of rice. Serve it with extra chili oil on the side for those who dare to dial up the heat, or enjoy as is for a perfectly balanced bowl of bold flavors and textures.

Conclusion

Brimming with variety, our roundup of 25 Delicious Rice Ramen Recipes offers something for every taste and occasion. Whether you’re craving comfort food or something exotic, these dishes promise to delight. We’d love to hear which recipes become your favorites—drop us a comment below! And if you enjoyed this collection, don’t forget to share the love on Pinterest. Happy cooking!

Bella Bacinos