36 Delicious Ramen Bowl Upgrades to Transform Your Meal

Ramen isn’t just a quick and easy meal; it’s a canvas for culinary creativity. Whether you’re using instant noodles or whipping up a homemade broth, there are countless ways to elevate your ramen bowl and turn it into a gourmet experience.

In this post, I’ll explore a variety of topping ideas and side dishes that will take your ramen to the next level. From savory broths and protein-packed additions to fresh veggies and flavorful garnishes, I’ve got all the inspiration you need to create a ramen masterpiece.

They’re perfect for everything from a quick lunch, to hosting your own ramen bar style dinner party at home (I’ve hosted several of these so far this year, and my guests always love them – they’re easy, informal, and a great conversation starter!) 

Get ready to discover 36 delicious upgrades that will transform your simple bowl of noodles into a satisfying, nutritious, and exciting meal. Let’s get going!

Upgrade Your Broth

1. Miso Broth

Enhance your ramen by swapping the seasoning packet for miso paste. Simply dissolve 2 tablespoons of miso paste into your hot broth for a rich, umami flavor.

2. Soy Sauce Broth

Add depth to your broth with soy sauce. Combine 3 tablespoons of soy sauce with 4 cups of chicken or vegetable broth for a savory base.

3. Spicy Garlic Broth

Create a spicy kick by sautéing 2 minced garlic cloves in 1 tablespoon of sesame oil before adding your broth. Stir in 1-2 teaspoons of chili paste to taste.

Protein Power

4. Soft-Boiled Tea Stained Eggs

Tea stained eggs are a classic ramen topping that adds both flavor and visual appeal.

Ingredients:

• 4 eggs
• 2 cups water
• 1/2 cup soy sauce
• 1/4 cup black tea leaves
• 1 tablespoon sugar

Instructions:

1. Boil eggs for 7 minutes, then transfer to an ice bath.
2. Once cooled, crack the eggshells slightly and return to the pot.
3. Add water, soy sauce, tea leaves, and sugar to the pot. Simmer for 1 hour.
4. Let eggs sit in the liquid overnight for a deeper flavor.

5. Teriyaki Tofu

Teriyaki tofu is a flavorful vegetarian option that pairs perfectly with ramen. It works well either as a side dish or as a topping, and though I’m a meat eater, I find it absolutely irresistible! 

Ingredients:

• 1 block firm tofu, cubed
• 1/4 cup soy sauce
• 2 tablespoons mirin
• 1 tablespoon sugar
• 1 teaspoon sesame oil

Instructions:

1. Press tofu to remove excess water, then cube.
2. Mix soy sauce, mirin, sugar, and sesame oil in a bowl.
3. Marinate tofu in the mixture for at least 30 minutes.
4. Sauté tofu in a pan until golden brown.

6. Yakitori Chicken Skewers

Yakitori chicken skewers add a savory, grilled flavor to your ramen.

Ingredients:

• 2 chicken breasts, cut into bite-sized pieces
• 1/4 cup soy sauce
• 2 tablespoons mirin
• 1 tablespoon sugar
• 1 teaspoon garlic powder
• Skewers

Instructions:

1. Mix soy sauce, mirin, sugar, and garlic powder in a bowl.
2. Marinate chicken pieces for at least 30 minutes.
3. Thread chicken onto skewers and grill until cooked through.

7. Spicy Pork Mince

Spicy pork mince adds a hearty and flavorful kick to your ramen, making it more satisfying.

Ingredients:

• 1/2 pound ground pork
• 2 tablespoons soy sauce
• 1 tablespoon chili paste
• 1 teaspoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated

Instructions:

1. Heat sesame oil in a pan over medium heat.
2. Add garlic and ginger, sauté until fragrant.
3. Add ground pork and cook until browned.
4. Stir in soy sauce and chili paste, cook for another 2-3 minutes.
5. Serve on top of your ramen.

8. Shrimp Tempura

Crispy shrimp tempura adds a delightful crunch and a touch of seafood flavor to your ramen.

Ingredients:

• 1/2 pound large shrimp, peeled and deveined
• 1/2 cup tempura batter mix
• 1/2 cup cold water
• Oil for frying

Instructions:

1. Prepare tempura batter according to package instructions.
2. Heat oil in a deep pan or fryer to 350°F (175°C).
3. Dip shrimp into the batter, then fry until golden and crispy.
4. Drain on paper towels and serve on top of your ramen.

9. Poached Chicken

Poached chicken is a lean and tender protein option that pairs well with any type of ramen broth.

Ingredients:

• 2 boneless, skinless chicken breasts
• 4 cups chicken broth or water
• 1 teaspoon salt
• 1 bay leaf

Instructions:

1. In a saucepan, bring chicken broth or water to a simmer.
2. Add salt and bay leaf.
3. Add chicken breasts and poach for 15-20 minutes, until cooked through.
4. Remove chicken, let cool slightly, then shred.
5. Serve on top of your ramen.

10. BBQ Pulled Pork

BBQ pulled pork adds a smoky and sweet flavor to your ramen, making it a deliciously unique topping.

Ingredients:

• 1 pound pork shoulder
• 1/2 cup BBQ sauce
• 1/4 cup apple cider vinegar
• 1/4 cup chicken broth

Instructions:

1. Slow cook pork shoulder with BBQ sauce, apple cider vinegar, and chicken broth on low for 6-8 hours, until tender.
2. Shred the pork with two forks.
3. Serve on top of your ramen.

11. Salmon

Seared or grilled salmon adds a rich and healthy protein to your ramen bowl.

Ingredients:

• 2 salmon fillets
• 1 tablespoon olive oil
• Salt and pepper to taste
• Lemon wedges for garnish

Instructions:

1. Season salmon fillets with salt and pepper.
2. Heat olive oil in a pan over medium-high heat.
3. Sear salmon for 4-5 minutes per side, until cooked to desired doneness.
4. Flake the salmon and serve on top of your ramen, garnished with lemon wedges.

12. Tofu Katsu

Tofu katsu is a crispy, fried tofu cutlet that adds a delicious crunch to your ramen.

Ingredients:

• 1 block firm tofu
• 1/2 cup panko breadcrumbs
• 1/4 cup all-purpose flour
• 1 egg, beaten
• Oil for frying

Instructions:

1. Press tofu to remove excess water, then slice into 1/2-inch thick pieces.
2. Coat tofu slices in flour, dip in beaten egg, then coat with panko breadcrumbs.
3. Heat oil in a pan over medium-high heat.
4. Fry tofu until golden brown and crispy.
5. Serve on top of your ramen.

13. Marinated Beef Strips

Tender beef strips marinated in a flavorful sauce add a rich and savory element to your ramen.

Ingredients:

• 1/2 pound beef sirloin, thinly sliced
• 2 tablespoons soy sauce
• 1 tablespoon mirin
• 1 teaspoon sugar
• 1 teaspoon sesame oil

Instructions:

1. Mix soy sauce, mirin, sugar, and sesame oil in a bowl.
2. Marinate beef strips in the mixture for at least 30 minutes.
3. Sauté beef in a hot pan until cooked through.
4. Serve on top of your ramen.

14. Seitan

Seitan, a protein-rich meat substitute, is a great option for vegetarians looking to add a hearty texture to their ramen.

Ingredients:

• 1 cup seitan, sliced
• 1 tablespoon soy sauce
• 1 tablespoon vegetable oil
• 1 teaspoon garlic powder

Instructions:

1. Heat vegetable oil in a pan over medium heat.
2. Add seitan and sauté until browned.
3. Stir in soy sauce and garlic powder, cook for another minute.
4. Serve on top of your ramen.

Veggie Boost

15. Fresh Spinach

Add a handful of fresh spinach to your hot broth just before serving. It wilts perfectly and adds a burst of nutrients.

16. Mushrooms

Sauté shiitake, button, or enoki mushrooms in a bit of sesame oil and soy sauce for a delicious, earthy addition.

17. Corn and Bamboo Shoots

Combine 1/2 cup of corn kernels with 1/2 cup of sliced bamboo shoots for a crunchy and sweet topping.

Flavor Enhancers

18. Japanese Chili Squid

Japanese chili squid brings a spicy, tangy flavor that’s perfect for adventurous palates.

Ingredients:

• 1 pound squid, cleaned and cut into rings
• 2 tablespoons soy sauce
• 1 tablespoon sake
• 1 tablespoon chili paste
• 1 teaspoon sugar

Instructions:

1. Mix soy sauce, sake, chili paste, and sugar in a bowl.
2. Marinate squid in the mixture for at least 30 minutes.
3. Sauté squid in a hot pan until cooked through.

19. Garlic and Ginger

Sauté 2 cloves of minced garlic and 1 tablespoon of grated ginger in sesame oil before adding to your ramen for an aromatic boost.

20. Green Onions

Thinly slice green onions and sprinkle them over your ramen for a fresh, crisp flavor.

Texture Additions

21. Nori Sheets

Cut nori sheets into strips and add to your ramen for a touch of umami and a unique texture.

22. Crispy Onions

Top your ramen with crispy fried onions for a satisfying crunch.

23. Toasted Sesame Seeds

Sprinkle toasted sesame seeds over your ramen for a nutty flavor and extra texture.

Noodle Alternatives

24. Soba Noodles

Replace traditional ramen noodles with buckwheat soba noodles for a different texture and a nutritional boost.

25. Zoodles (Zucchini Noodles)

For a low-carb option, use a spiralizer to make zucchini noodles and add them to your ramen.

26. Shirataki Noodles

Shirataki noodles are a great low-calorie alternative. Simply rinse and add to your broth.

Garnish Greatness

27. Pickled Vegetables

Add a tangy kick with pickled vegetables like kimchi or pickled radish. They add both flavor and crunch.

28. Edamame

Toss in a handful of shelled edamame for extra protein and a pop of color.

Extra Ramen Side Dishes

29. Gyoza (Japanese Dumplings)

Gyoza are Japanese dumplings filled with a flavorful mixture of pork, cabbage, and seasonings. They are typically pan-fried to create a crispy exterior and then steamed to perfection.

Ingredients:

• 1/2 pound ground pork
• 1 cup finely chopped cabbage
• 2 green onions, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 package gyoza wrappers
• 1/4 cup water (for steaming)
• 2 tablespoons vegetable oil (for frying)
• Soy sauce and rice vinegar for dipping

Instructions:

1. In a bowl, combine ground pork, cabbage, green onions, garlic, ginger, soy sauce, and sesame oil.
2. Place a small spoonful of the filling in the center of each gyoza wrapper.
3. Moisten the edges with water, fold in half, and press to seal.
4. Heat vegetable oil in a large skillet over medium-high heat.
5. Add gyoza and cook until the bottoms are golden brown, about 2-3 minutes.
6. Add 1/4 cup water to the skillet, cover, and steam for 5-6 minutes until the water evaporates and gyoza are cooked through.
7. Serve with a dipping sauce made of soy sauce and rice vinegar.

30. Edamame

Edamame are young soybeans, often served as a healthy and satisfying appetizer. They are typically steamed and lightly salted.

Ingredients:

• 2 cups edamame (in pods)
• 1 tablespoon sea salt

Instructions:

1. Bring a pot of water to a boil and add the edamame.
2. Cook for 5-6 minutes until tender.
3. Drain and sprinkle with sea salt.
4. Serve warm or chilled.

31. Seaweed Salad

Seaweed salad is a refreshing and nutritious side dish made with wakame seaweed, sesame seeds, and a tangy sesame-soy dressing.

Ingredients:

• 1/2 cup dried wakame seaweed
• 1 tablespoon rice vinegar
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon sugar
• 1 teaspoon sesame seeds
• 1/2 teaspoon red pepper flakes (optional)

Instructions:

1. Soak dried wakame seaweed in water for 10 minutes until rehydrated.
2. Drain and squeeze out excess water, then chop.
3. In a bowl, mix rice vinegar, soy sauce, sesame oil, and sugar.
4. Add the seaweed, sesame seeds, and red pepper flakes, and toss to coat.
5. Chill in the refrigerator for at least 30 minutes before serving.

32. Tempura Vegetables

Tempura vegetables are lightly battered and fried, creating a crispy and delicate side dish that complements the flavors of ramen.

Ingredients:

• 1 cup all-purpose flour
• 1 cup cold water
• 1 egg
• 1/2 cup cornstarch
• Assorted vegetables (sweet potatoes, bell peppers, zucchini, mushrooms)
• Oil for frying
• Dipping sauce (soy sauce, dashi, and mirin)

Instructions:

1. In a bowl, whisk together flour, cold water, and egg to make the batter. Do not overmix.
2. Heat oil in a deep pan to 350°F (175°C).
3. Dust vegetables with cornstarch, then dip into the batter.
4. Fry in batches until golden brown and crispy, about 2-3 minutes.
5. Drain on paper towels and serve with dipping sauce.

33. Japanese Potato Salad

Japanese potato salad is a creamy and slightly sweet salad made with mashed potatoes, vegetables, and sometimes ham, dressed in a tangy mayo-based sauce.

Ingredients:

• 4 medium potatoes, peeled and diced
• 1/2 carrot, finely chopped
• 1/2 cucumber, thinly sliced
• 1/4 cup mayonnaise
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• Salt and pepper to taste

Instructions:

1. Boil potatoes and carrots until tender, about 10 minutes. Drain and mash potatoes, leaving some chunks.
2. In a bowl, mix mayonnaise, rice vinegar, sugar, salt, and pepper.
3. Add mashed potatoes, carrots, and cucumber to the bowl and mix well.
4. Chill in the refrigerator for at least 1 hour before serving.

34. Agedashi Tofu

Agedashi tofu is a popular Japanese appetizer made of deep-fried tofu served in a savory dashi broth, topped with grated daikon, green onions, and bonito flakes.

Ingredients:

• 1 block firm tofu
• 1/4 cup cornstarch
• Oil for frying
• 1 cup dashi broth
• 2 tablespoons soy sauce
• 1 tablespoon mirin
• Grated daikon, green onions, and bonito flakes for garnish

Instructions:

1. Press tofu to remove excess water, then cut into cubes.
2. Coat tofu cubes in cornstarch.
3. Heat oil in a pan and fry tofu until golden brown.
4. In a small saucepan, combine dashi broth, soy sauce, and mirin, and bring to a simmer.
5. Serve tofu in a bowl with the broth, garnished with grated daikon, green onions, and bonito flakes.

35. Cucumber Sunomono (Cucumber Salad)

Cucumber sunomono is a light and refreshing salad dressed in a sweet and tangy vinegar dressing, often garnished with sesame seeds.

Ingredients:

• 2 cucumbers, thinly sliced
• 1 teaspoon salt
• 1/4 cup rice vinegar
• 1 tablespoon sugar
• 1 teaspoon sesame seeds

Instructions:

1. Sprinkle cucumbers with salt and let sit for 10 minutes. Rinse and drain well.
2. In a bowl, mix rice vinegar and sugar until dissolved.
3. Add cucumbers and toss to coat.
4. Garnish with sesame seeds and chill before serving.

36. Kimchi

Kimchi is a traditional Korean dish made of fermented vegetables, primarily napa cabbage and radishes, seasoned with chili powder, garlic, ginger, and scallions. It adds a spicy and tangy kick to your meal.

Ingredients:

• 1 medium napa cabbage, chopped
• 1/4 cup salt
• 1/2 cup Korean chili powder (gochugaru)
• 4 cloves garlic, minced
• 1 tablespoon ginger, grated
• 4 green onions, chopped
• 1 tablespoon fish sauce (optional)
• 1 carrot, julienned

Instructions:

1. In a large bowl, sprinkle napa cabbage with salt and let sit for 1-2 hours. Rinse and drain well.
2. In a separate bowl, mix chili powder, garlic, ginger, green onions, fish sauce, and carrot.
3. Combine cabbage with the chili mixture and toss to coat evenly.
4. Pack tightly into a jar, pressing down to remove air bubbles.
5. Leave at room temperature for 1-2 days to ferment, then refrigerate.

Hosting a Ramen Party

Transform your kitchen into a ramen bar for your next gathering! Set up a variety of broths, noodles, and toppings, and let your guests customize their own bowls.

A ramen party is a fun and interactive way to enjoy this versatile dish and is sure to be a hit with friends and family.

Here’s some extra tips for the best ramen party:

With these 36 delicious ramen bowl upgrades, you can transform a simple meal into a gourmet experience. Mix and match these ideas to create your perfect bowl of ramen and enjoy experimenting with new flavors and textures. Happy slurping!

For more noodle inspiration, be sure to check out my guides to fixing bland ramen, and what to add to shin ramyun!