Upgrade Your Instant Ramen

Instant ramen noodles—the quintessential, iconic budget food. While the pre-packaged variety is mostly associated with college dorms, the homemade or restaurant versions are celebrated for their decadent earthy flavors and soul-warming broth.

While I may not be able to make instant ramen any healthier (the noodles are deep fried, and therefore contain much more fat, not to mention the sodium), I have certainly cracked the code on getting a much more traditional and homemade flavor out of your 20 cent noodle soup.

Upgraded Instant Ramen

Give your ramen an authentic tasting restaurant-quality boost in just a few minutes with this quick and easy upgrade.
Prep Time5 mins
Cook Time5 mins
Course: Main Course
Cuisine: Japanese
Keyword: Ramen, Soup
Servings: 1 person
Cost: $5


  • mortar and pestle
  • saucepan


  • 1 pkg instant ramen noodle soup, chicken
  • 3/4 cup water
  • 1 tsp soy sauce
  • 1 Tbsp red miso paste
  • 1 Tbsp furikake (rice seasoning) or dried nori
  • 1 Tbsp katsuobushi or bonito flakes
  • ½ tsp fish sauce
  • 1 tsp chili oil


  • In a mortar and pestle or spice grinder, combine furikake and bonito flakes then grind to a fine powder to create instant dashi powder.
  • In a serving bowl, add soy sauce, miso paste, and dashi powder and mix thoroughly to combine.
  • Bring enough water to cover noodles to a boil on high heat. Cook instant ramen noodles for 3 minutes, or according to package directions. Reserve seasoning packet.
  • Drain noodles and add to serving bowl along with water and half of ramen seasoning packet.
  • Top with chili oil and your favorite ramen additions such as cilantro, green onion, nori, marinated soft boiled egg, etc...