My BEST ramen noodle recipes

Ingredients

• 2 tbsp Olive Oil (extra virgin, for sautéing)
• 1 tbsp White Miso Paste (smooth, adds salty umami)
• 1 tsp Lemon Zest (zested from a fresh lemon)
• 2 tbsp Lemon Juice (freshly squeezed)
• 0.25 cup Parmesan Cheese (freshly grated)
• 2 tbsp Cheddar Cheese (grated, optional for extra melt)
• 2 stalks Spring Onions (green parts sliced thinly)
• 2 packets Instant Ramen Noodles (spicy flavor packets kept aside for later)
• 4 cups Water (for cooking noodles)

Instructions

1. Make the Lemon‑Miso Sauce

   Heat the olive oil in a saucepan over medium heat. Add the white miso paste, lemon zest, lemon juice, and grated Parmesan. Stir continuously until the miso dissolves and the mixture becomes a smooth, slightly thick sauce.

   Time: PT3M

   Temperature: medium heat

2. Boil Water for Noodles

   While the sauce is coming together, bring 4 cups of water to a rolling boil in a large pot.

   Time: PT3M

   Temperature: high heat

3. Cook the Ramen Noodles

   Add the instant ramen noodles to the boiling water. Stir gently and cook for 2–3 minutes, just until the noodles are al dente and still slightly chewy. Reserve ½ cup of the hot noodle water, then drain the noodles.

   Time: PT3M

   Temperature: high heat

4. Emulsify the Sauce

   Turn off the heat on the sauce pan. Slowly whisk in the reserved noodle water until the sauce becomes glossy and creamy.

   Time: PT1M

5. Combine Noodles and Sauce

   Add the drained noodles to the sauce pan. Toss over low heat for 1–2 minutes, allowing the noodles to coat evenly. Stir in the sliced spring onion greens and, if desired, a pinch of the spicy seasoning packet from the ramen.

   Time: PT2M

   Temperature: low heat

6. Finish and Serve

   Transfer the creamy lemon ramen to bowls, sprinkle the optional extra grated cheddar for extra melt, and serve immediately.

   Time: PT1M

Nutrition Facts

Calories

460

Protein

14 g

Carbohydrates

58 g

Fat

18 g

Fiber

2 g