The Best Summer Ramen Recipes

Every once in a while I go on a huge ramen kick, and I always think that you just can’t beat a big bowlful of slurpy goodness with lots of fresh veggies, chewy noodles, and fragrant broth. And whilst ramen might not instantly be the first dish that you think of when we’re talking about summer meals, I actually think it’s one of the best ideas you can have in your rotation for warmer days! It’s fast, it’s fresh, it requires very minimal time near a hot stove, and there are just so many variations that are bright and colorful and scream summer eating. 

In this collection, I’m sharing 12 of my favorite summer inspired ramen recipes and they’re perfect for a light dinner or easy lunch. We’re talking salads, chilled bowls, lots of colorful and crunchy vegetables, and the kind of fuss-free meals that you really want to eat on sunny evenings. Let’s get straight down to it! 

1. Cold Ramen Noodle Salad

A good cold noodle salad should check a few boxes: refreshing, flavorful, easy to prep, and satisfying enough to stand on its own. This one does all that, and then some. It’s packed with crunchy vegetables, tossed in a sesame-soy-lime dressing, and comes together in less than 30 minutes. Whether you’re meal-prepping for the week or looking for a low-effort summer lunch or light dinner, this recipe earns its spot in your rotation.

With plenty of experience testing ramen dishes that work hot or cold (and some that definitely didn’t), this version hits the mark: bright, balanced, and endlessly adaptable.

Servings: 2-4

Ingredients:

• 2 packs instant ramen noodles (seasoning packets discarded)
• 1 cup shredded purple cabbage
• 1 cup shredded carrots
• 1 red bell pepper, thinly sliced
• 2 green onions, finely chopped
• ¼ cup chopped fresh cilantro
• 1 tablespoon sesame seeds

For the dressing:

• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon honey (or maple syrup for vegan)
• 1 teaspoon freshly grated ginger
• 1 clove garlic, minced
• Juice of ½ lime

Instructions:

1. Cook the ramen noodles according to package directions, but shave off about a minute from the cook time for a firmer bite. Drain and rinse under cold water to stop the cooking.
2. In a large mixing bowl, combine the cabbage, carrots, bell pepper, green onions, cilantro, and sesame seeds.
3. In a separate bowl or jar, whisk together all the dressing ingredients until well combined.
4. Add the cooled noodles to the veggie bowl, pour over the dressing, and toss everything together until evenly coated.
5. Chill in the fridge for 15–30 minutes before serving to let the flavors meld. Or serve immediately if you’re short on time—it’s still excellent.

2. Chilled Tomato Ramen

Think of this as ramen’s answer to gazpacho—but with real substance. Chilled tomato ramen is light, refreshing, and layered with savory umami flavor. It’s the kind of dish you crave on a hot day when you want something that feels like a meal but goes down like a breeze.

The broth is simple—blended tomatoes, soy sauce, and a little rice vinegar for tang—but the depth of flavor says otherwise. It’s a great way to make use of ripe summer tomatoes, and a refreshing break from anything that requires an oven.

This is a recipe I’ve tested multiple ways—raw vs. simmered tomatoes, fresh vs. canned—and this chilled, blended version came out on top for flavor and convenience.

Servings: 2

Ingredients:

• 2 medium ripe tomatoes
• 1 cup vegetable broth (chilled)
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon sugar (optional, depending on tomato sweetness)
• Salt and pepper, to taste
• 2 packs instant ramen noodles (seasoning packets discarded)
• ½ cup cucumber, thinly sliced
• 1 soft-boiled egg, halved
• Fresh basil or shiso leaves, for garnish
• Ice cubes (optional, to chill the bowl quickly)

Instructions:

1. Bring a pot of water to a boil and cook the ramen noodles according to package directions. Drain, rinse under cold water, and set aside.
2. Roughly chop the tomatoes and add them to a blender along with the chilled vegetable broth, soy sauce, rice vinegar, sesame oil, and sugar (if using). Blend until smooth. Taste and season with salt and pepper.
3. If you want the soup colder, add a couple of ice cubes and pulse again to chill it down.
4. Divide the cold noodles into two bowls. Pour the tomato broth over the noodles.
5. Top with sliced cucumber, a soft-boiled egg, and fresh basil or shiso leaves. Serve immediately.

3. Citrus Miso Ramen

Citrus miso ramen is fresh, light, and packed with bright flavor from zesty citrus and savory white miso. It’s the kind of summer dinner that feels both energizing and comforting. 

This recipe balances salty and tangy with just the right amount of umami. The citrus cuts through the miso’s richness, making it feel lighter than traditional ramen broths but just as satisfying. It’s a dish that’s just as good warm as it is cooled to room temp, which makes it ideal for long, lazy evenings when you want real food without real effort.

Servings: 2

Ingredients:

• 2 tablespoons white miso paste
• 2 cups vegetable broth
• 1 cup water
• Juice of 1 orange
• Juice of ½ lemon
• 1 teaspoon soy sauce
• 1 teaspoon sesame oil
• 2 packs ramen noodles (no seasoning packets)
• 1 small zucchini, spiralized or thinly sliced
• ½ cup edamame (shelled, cooked)
• 2 soft-boiled eggs, halved
• Zest of ½ lemon or orange (optional, for garnish)
• Sliced green onions or microgreens, for topping

Instructions:

1. In a saucepan, combine vegetable broth, water, miso paste, orange juice, lemon juice, soy sauce, and sesame oil. Whisk to combine, and warm gently over medium heat until heated through—but don’t let it boil. You want to preserve the brightness of the citrus and the probiotics in the miso.
2. In a separate pot, cook ramen noodles according to package directions. Drain and rinse under cool water if serving room temp, or keep warm if you prefer it lightly hot.
3. Divide the noodles into bowls. Pour the citrus miso broth over them.
4. Top with zucchini ribbons, edamame, soft-boiled eggs, and a sprinkle of zest or green onions for freshness.
5. Serve warm or let it cool to room temp—it’s great either way.

4. Summer Ramen Noodle Salad

This Summer Ramen Noodle Salad is a fridge-friendly, color-packed crowd-pleaser that’s as easy to make as it is to eat. It’s the kind of dish that’s perfect for any BBQ, potluck, or lunch-for-one scenario. Crisp veggies, cold noodles, and a bright sesame-ginger dressing come together for a salad that’s fresh, satisfying, and just a little addictive.

This recipe skips the sodium-heavy seasoning packet in favor of a light homemade dressing that tastes like sunshine. It’s crunchy, colorful, and keeps well—aka your new summer staple.

Servings: 6

Ingredients:

• 2 packs instant ramen noodles (discard the seasoning packets)
• 2 cups shredded coleslaw mix (or shredded cabbage and carrots)
• 1 cup cherry tomatoes, halved
• 1 cup sweetcorn (fresh, canned, or thawed from frozen)
• ½ cucumber, thinly sliced into half moons
• ½ red bell pepper, thinly sliced
• 2 green onions, chopped
• ¼ cup slivered almonds, toasted
• 2 tablespoons sesame seeds

For the dressing:

• ¼ cup rice vinegar
• 2 tablespoons soy sauce
• 1 tablespoon honey or maple syrup
• 1 tablespoon sesame oil
• 1 tablespoon olive oil
• 1 teaspoon freshly grated ginger

Instructions:

1. Cook the ramen noodles according to the package directions, shaving 1 minute off the cook time for a slightly firmer bite. Drain and rinse under cold water until completely cooled.
2. In a large bowl, combine the coleslaw mix, cherry tomatoes, corn, cucumber, red bell pepper, green onions, almonds, and sesame seeds.
3. In a small bowl or jar, whisk together the rice vinegar, soy sauce, honey, sesame oil, olive oil, and ginger until well blended.
4. Add the cooled noodles to the veggie mix. Pour over the dressing and toss until everything is evenly coated.
5. Chill for at least 30 minutes before serving, or make a few hours ahead—it only gets better as the flavors mingle.

5. Mango and Avocado Ramen Salad

This Mango and Avocado Ramen Salad walks the line between savory and sweet in the most refreshing way. Juicy mango, creamy avocado, and springy ramen noodles come together in a salad that’s equal parts satisfying and sunshiney. Tossed in a light lime-ginger dressing, it’s a summery, no-fuss dish that tastes like something you’d find on a beachside café menu. 

It’s a great option for when the heat kills your appetite for anything heavy, but you still want a meal with color, flavor, and vibes.

Servings: 2–3

Ingredients:

• 2 packs ramen noodles (seasoning packets discarded)
• 1 ripe mango, diced
• 1 ripe avocado, diced
• 1 small cucumber, thinly sliced
• ¼ cup red onion, thinly sliced
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon toasted sesame seeds (optional)

For the dressing:

• Juice of 1 lime
• 1 tablespoon rice vinegar
• 1 tablespoon honey or agave
• 1 teaspoon soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon grated fresh ginger
• Salt and pepper, to taste

Instructions:

1. Cook the ramen noodles according to package directions, then drain and rinse under cold water until completely cooled.
2. In a large bowl, combine the diced mango, avocado, cucumber, red onion, cilantro, and sesame seeds.
3. In a small bowl or jar, whisk together all dressing ingredients until well combined.
4. Add the cooled noodles to the salad and pour the dressing over the top. Gently toss everything together—careful not to mash the avocado.
5. Serve immediately for peak freshness, or chill for 15–20 minutes to let the flavors meld.

6. Mason Jar Ramen Salad

Meal prep meets summer cool in this Mason Jar Ramen Salad, a layered lunch or light dinner that’s just as pretty as it is practical. It’s built for busy days when you want something fresh and satisfying ready to go.

I’ve tested more than a few portable salads in my time, and this one wins on flavor, texture, and that unbeatable noodles-soaked-in-dressing factor (but not too soaked—trust the layering!).

Servings: 2 jars 

Ingredients:

• 1 pack ramen noodles (seasoning packet discarded)
• ½ cup shredded carrots
• ½ cup sliced or chopped cucumber
• ½ cup edamame (cooked and shelled)
• ¼ cup thinly sliced red cabbage
• 2 tablespoons chopped green onions
• 2 tablespoons chopped peanuts or cashews (optional)
• A handful of baby spinach or mixed greens

For the dressing (goes at the bottom of the jar):

• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon honey or maple syrup
• ½ teaspoon grated fresh ginger
• 1 clove garlic, minced

Instructions:

1. Cook the ramen noodles according to package instructions, then drain and rinse under cold water. Set aside.
2. In a clean 16-oz mason jar, start by adding the dressing to the bottom.
3. Layer the rest of the ingredients. 
4. Seal the jar tightly and store in the fridge for up to 3 days.
5. When ready to eat, give the jar a good shake (or pour into a bowl and toss) to coat everything in the dressing.

7. Shrimp and Coconut Ramen

This Shrimp and Coconut Ramen is what happens when you cross beachy Thai flavors with the comforting slurp of a ramen bowl. The creamy coconut broth is infused with lime, ginger, and garlic, while tender shrimp bring that briny, summer-fresh energy. It’s light, bright, and surprisingly easy to throw together on a weeknight. 

I’ve made more coconut broth variations than I can count, and this one hits that perfect balance: rich but not heavy, fresh but not fussy. A keeper.

Servings: 2

Ingredients:

• 1 tablespoon olive oil or coconut oil
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1 can (13.5 oz) coconut milk
• 1 cup vegetable or seafood broth
• Juice of 1 lime
• 1 tablespoon fish sauce or soy sauce (optional for extra depth)
• 2 packs ramen noodles (no seasoning packets)
• 8 oz shrimp, peeled and deveined
• ½ cup shredded carrots
• ½ cup snap peas or snow peas
• Fresh cilantro or Thai basil, for garnish
• Lime wedges, for serving

Instructions:

1. In a medium saucepan, heat the oil over medium heat. Add garlic and ginger, and sauté for about 1 minute until fragrant.
2. Pour in the coconut milk and broth. Stir in lime juice and fish sauce or soy sauce. Bring to a gentle simmer.
3. Add the shrimp and cook for 3–4 minutes, until pink and opaque.
4. Meanwhile, cook the ramen noodles according to package directions. Drain and divide between two bowls.
5. Add the shredded carrots and snap peas to the broth and simmer for 1 more minute to soften slightly.
6. Pour the hot coconut shrimp broth over the noodles. Top with fresh herbs and a squeeze of lime.

8. Lemon Ginger Chicken Ramen

This one is like the cool version of your classic chicken noodle soup – fresher, brighter, and way more fun! With a citrusy broth, a hint of ginger heat, and tender shredded chicken, it’s the kind of light-but-satisfying meal that hits the spot whether you’re feeling a little under the weather or just craving something clean and cozy.

I’ve tested a lot of “light” ramen broths that end up tasting like dishwater. This isn’t one of them. The lemon and ginger combo brings clarity to the broth while still giving it body, and the ramen noodles make it feel like a proper meal.

Servings: 2

Ingredients:

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• Zest and juice of 1 lemon
• 3 cups chicken broth
• 1 tablespoon soy sauce
• 1 cup cooked, shredded chicken (leftover rotisserie works great)
• 2 packs ramen noodles (discard seasoning packets)
• ½ cup shredded carrots
• 1 cup baby spinach
• Sliced green onions and lemon wedges, for garnish

Instructions:

1. In a medium pot, heat the olive oil over medium heat. Add garlic and ginger and cook for 1–2 minutes, until fragrant.
2. Stir in the lemon zest, lemon juice, chicken broth, and soy sauce. Bring to a simmer.
3. Add the shredded chicken and carrots. Let everything simmer gently for 5 minutes.
4. While the broth simmers, cook the ramen noodles according to package instructions. Drain and divide between two bowls.
5. Stir the spinach into the hot broth until just wilted.
6. Ladle the broth and chicken over the noodles. Top with green onions and an extra squeeze of lemon.

9. Tuna Poke Ramen Bowl

Perfect for those days when it’s too hot to even look at the stove, this dish is all about layering texture and flavor: chewy ramen noodles, tender marinated tuna, crisp veggies, and a zingy sesame-soy dressing.

This one’s been a go-to in my summer rotation for years—it’s fast, flexible, and absolutely crave-worthy.

Servings: 2

Ingredients:

• 2 packs ramen noodles (no seasoning packets)
• 6 oz sushi-grade tuna, diced into bite-sized cubes
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• ½ teaspoon rice vinegar
• ½ avocado, diced
• ½ cup cucumber, sliced 
• ½ cup shredded carrots
• ¼ cup edamame, shelled and cooked
• 2 tablespoons green onions, sliced
• 1 teaspoon sesame seeds
• Optional toppings: pickled ginger, sliced radish, spicy mayo, nori strips

Instructions:

1. Cook the ramen noodles according to package directions. Drain, rinse under cold water, and set aside.
2. In a small bowl, combine the soy sauce, sesame oil, and rice vinegar. Toss the diced tuna in the marinade and let sit for 5–10 minutes while you prep the rest of the bowl.
3. Divide the cooled ramen noodles between two bowls.
4. Top each bowl with marinated tuna, avocado, cucumber, carrots, edamame, and green onions.
5. Sprinkle with sesame seeds and add any extra toppings you love—pickled ginger and spicy mayo are highly recommended.
6. Serve immediately and enjoy cold.

10. Kimchi Cold Ramen

If you’re into bold flavors and cool noodles, Kimchi Cold Ramen is about to become your summer staple. It’s tangy, spicy, and refreshingly chilled. Tossed with kimchi, crisp veggies, and a quick gochujang dressing, this dish brings the heat without actually turning on the heat.

This one’s a regular in my warm-weather rotation because it’s make-ahead friendly, endlessly riffable, and hits that perfect spicy-cool balance every time.

Servings: 2

Ingredients:

• 2 packs ramen noodles (discard seasoning packets)
• ½ cup kimchi, chopped
• ½ cup cucumber, thinly sliced
• ½ cup shredded carrots
• 1 soft-boiled egg, halved (optional but recommended)
• 2 tablespoons chopped green onions
• 1 teaspoon sesame seeds

For the dressing:

• 1 tablespoon gochujang (Korean red chili paste)
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• ½ teaspoon honey or maple syrup

Instructions:

1. Cook the ramen noodles according to package directions. Drain, rinse under cold water, and set aside to chill.
2. In a small bowl, whisk together the gochujang, soy sauce, rice vinegar, sesame oil, and honey until smooth.
3. In a mixing bowl, combine the chilled noodles with the chopped kimchi, cucumber, and carrots.
4. Pour the dressing over the noodle mix and toss to combine.
5. Divide into two bowls. Top with soft-boiled eggs (if using), green onions, and sesame seeds.
6. Serve cold—and maybe keep a glass of cold water nearby, just in case.

11. Ramen Slaw With Grilled Chicken

This Ramen Slaw with Grilled Chicken is what happens when crunchy noodle salad gets a protein-packed upgrade. It’s fresh, filling, and endlessly satisfying. The slaw is crunchy and tangy with a touch of sweetness, and the grilled chicken adds just the right amount of charred, smoky flavor.

This is one of those recipes that tastes even better the next day (if it makes it that long), and it’s been a go-to in my own summer meal prep game for years.

Servings: 4

Ingredients:

• 2 packs ramen noodles (seasoning packets discarded)
• 2 cups coleslaw mix (shredded cabbage and carrots)
• ½ cup red bell pepper, thinly sliced
• ½ cup cucumber, sliced into thin half-moons
• ¼ cup green onions, sliced
• ¼ cup toasted almonds or sunflower seeds
• 2 cups cooked grilled chicken, sliced

For the dressing:

• 3 tablespoons rice vinegar
• 2 tablespoons olive oil
• 1 tablespoon soy sauce
• 1 tablespoon honey or maple syrup
• 1 teaspoon sesame oil
• 1 teaspoon Dijon mustard (optional, for a little tangy depth)

Instructions:

1. Cook the ramen noodles according to package directions, then drain and rinse under cold water. Set aside.
2. In a large bowl, combine the coleslaw mix, red bell pepper, cucumber, green onions, and toasted almonds.
3. In a small bowl or jar, whisk together the dressing ingredients until smooth.
4. Add the cooled ramen noodles and grilled chicken to the bowl with the veggies. Pour over the dressing and toss until everything is well combined.
5. Serve chilled. Garnish with extra green onions or sesame seeds, if you like.

12. Sriracha Honey Chicken Ramen

This Sriracha Honey Chicken Ramen brings the heat! It’s got that addictive sweet-spicy combo from the sriracha and honey, balanced with a savory, gingery broth that’s light enough for summer but bold enough to wake up your tastebuds. Think: comforting, but with a kick.

The honey-glazed chicken adds richness without heaviness, while the broth stays bright and sippable. 

Servings: 2

Ingredients:

For the broth:

• 1 teaspoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 3 cups chicken broth
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1–2 tablespoons sriracha (adjust to your spice preference)
• Juice of ½ lime

For the honey sriracha chicken:

• 1 cup cooked chicken, shredded or sliced
• 1 tablespoon sriracha
• 1 tablespoon honey
• 1 teaspoon soy sauce

For the bowls:

• 2 packs ramen noodles (discard seasoning packets)
• ½ cup shredded carrots
• ½ cup baby spinach or bok choy
• 2 tablespoons green onions, chopped
• Lime wedges and sesame seeds, for garnish

Instructions:

1. In a small pan over medium heat, combine the shredded chicken with sriracha, honey, and soy sauce. Cook for 2–3 minutes, stirring often, until the chicken is glazed and slightly sticky. Set aside.
2. In a separate pot, heat sesame oil over medium. Add garlic and ginger, and sauté for 1–2 minutes until fragrant.
3. Pour in the chicken broth, soy sauce, rice vinegar, and sriracha. Bring to a simmer and let cook for 5–7 minutes. Stir in lime juice.
4. Meanwhile, cook the ramen noodles according to package directions. Drain and divide between two bowls.
5. To each bowl, add a handful of carrots and spinach. Pour the hot broth over the top to gently wilt the greens.
6. Top with honey sriracha chicken, green onions, sesame seeds, and extra lime wedges.

Let me know which of these summer ramen recipes you’ll be trying first in the comments section below! You can also tag me in your snaps on Instagram @slimmingviolet – I love seeing what you’ve been making.