Quick ways to level up your instant ramen
Quick ways to level up your instant ramen is a easy Japanese recipe that serves 1. 450 calories per serving. Recipe by Lisa Nguyen on YouTube.
Prep: 10 min | Cook: 12 min | Total: 27 min
Cost: $4.20 total, $4.20 per serving
Ingredients
- 2 cups Chicken Broth (low‑sodium, can be homemade or store‑bought)
- 1 package Instant Ramen Noodles (discard the seasoning packet)
- 2 cloves Garlic Cloves (crushed)
- 0.25 head Cabbage (shredded; about 150 g)
- 1 large Egg (cracked into broth to poach)
- 0.5 cup Cooked Chicken Breast (diced leftover chicken, can be overcooked)
- 2 tablespoons Green Onions (thinly sliced)
- 1 tablespoon Fried Onions (store‑bought or homemade)
- 1 teaspoon Chili Oil (adjust to taste)
- 1 sheet Nori Sheets (torn into bite‑size pieces)
Instructions
Heat the broth
Pour the chicken broth into a medium saucepan and bring to a gentle simmer over medium‑high heat.
Time: PT5M
Add garlic
Add the crushed garlic cloves to the simmering broth and stir; let the garlic infuse for about 30 seconds.
Time: PT30S
Cook noodles and poach egg
Add the instant ramen noodles to the broth. Immediately crack the egg into the side of the pot, letting it poach while the noodles cook.
Time: PT3M
Prep cabbage
While the noodles are cooking, shred about a quarter head of cabbage on a cutting board.
Time: PT2M
Add cabbage
Stir the shredded cabbage into the pot and let it wilt for another 2 minutes.
Time: PT2M
Warm leftover chicken
Add the diced leftover chicken breast to the soup and heat through for about 1 minute.
Time: PT1M
Finish with toppings
Turn off the heat. Ladle the ramen into a serving bowl and garnish with sliced green onions, fried onions, a drizzle of chili oil, and torn nori sheets.
Time: PT2M
Serve
Enjoy the ramen while hot.
Time: PT0M
Nutrition Facts
- Calories
- 450
- Protein
- 20 g
- Carbohydrates
- 55 g
- Fat
- 12 g
- Fiber
- 3 g
Dietary info: Contains gluten, High protein, Can be made vegetarian by omitting chicken, Can be made low‑sodium by using reduced‑salt broth
Allergens: Egg, Wheat, Soy, Fish
Ingredient Substitutions
- Instead of Chicken Broth: vegetable broth, water with bouillon cube
- Instead of Instant Ramen Noodles: any other instant noodle brand
- Instead of Garlic Cloves: 1/2 tsp garlic powder
- Instead of Cabbage: napa cabbage, bok choy
- Instead of Egg: silken tofu cubes, soft‑boiled egg
- Instead of Cooked Chicken Breast: cooked pork, tofu, shrimp
- Instead of Green Onions: chives
- Instead of Fried Onions: toasted sesame seeds
- Instead of Chili Oil: sriracha, hot sauce
- Instead of Nori Sheets: seaweed snacks
Equipment Needed
- Medium Saucepan
- Knife
- Cutting Board
- Measuring Cup
- Wooden Spoon or Ladle
- Serving Bowl
Critical Steps — Do Not Skip
- Bring broth to a gentle simmer before adding other ingredients.
- Crack the egg into the hot broth and poach without overcooking.
- Add cabbage only after noodles have started cooking to retain crunch.
- Warm leftover chicken just until heated through to avoid drying out.
Chef Tips from the Video
- Add a splash of soy sauce or a dash of sesame oil for extra depth.
- For extra heat, sprinkle a pinch of shichimi togarashi with the chili oil.
- Use a high‑quality nori sheet; it adds a pleasant umami note.
Troubleshooting
Noodles become mushy.
Cook the noodles for the minimum time indicated (usually 3 minutes) and remove the pot from heat as soon as they are al dente.
Broth is too salty.
Dilute with a splash of water or unsalted broth and taste before serving.
Egg is overcooked and rubbery.
Crack the egg into the broth just after adding the noodles and remove from heat as soon as the whites set.
Storage
Refrigerator: Store leftover broth and noodles in an airtight container for up to 24 hours; reheat gently.
Freezer: Not recommended to freeze due to noodle texture.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the chicken broth a day ahead and store in the refrigerator.
- Shred the cabbage and keep it in a sealed bag until ready to use.
- Pre‑dice leftover chicken and keep chilled.
Frequently Asked Questions
What is the cultural significance and history of instant ramen in Japanese cuisine?
Instant ramen was invented in Japan in 1958 by Momofuku Ando as an affordable, quick meal for post‑war households. It quickly became a cultural icon, symbolizing convenience and comfort, and has since spread worldwide as a beloved fast‑food staple.
How has instant ramen evolved from its origins in Japan to become a global comfort food?
Since its debut, instant ramen has seen countless flavor variations, regional adaptations, and premium versions. While the original Japanese packs were simple chicken or pork, today you can find spicy Korean, curry‑flavored, and even gourmet artisanal lines, reflecting local tastes while retaining the core convenience.
What traditional Japanese toppings are commonly added to ramen, and how do they compare to the toppings used in this recipe?
Classic ramen toppings include sliced chashu pork, soft‑boiled egg, menma (bamboo shoots), nori, green onions, and narutomaki fish cake. This recipe uses similar elements—egg, green onions, nori, and fried onions—while adding cabbage and leftover chicken for extra texture and protein.
In what occasions or celebrations is ramen traditionally enjoyed in Japan?
Ramen is a everyday comfort food rather than a ceremonial dish, but it is often enjoyed during late‑night gatherings, after school, or at festivals where street stalls serve steaming bowls. It also appears in casual family meals and as a quick post‑work dinner.
What regional variations of ramen exist within Japan, and how does this elevated instant ramen differ from those styles?
Japan boasts many regional ramen styles—Sapporo miso ramen, Hakata tonkotsu (pork bone) ramen, and Tokyo shoyu (soy sauce) ramen, each with distinct broths and toppings. The elevated instant ramen uses a simple chicken broth base and quick‑cook noodles, making it a hybrid between a classic instant cup and a light, home‑style ramen.
What are authentic traditional ingredients for Japanese ramen broth versus the simplified broth used in this recipe?
Traditional ramen broths often simmer pork bones, chicken carcasses, kombu (kelp), and dried shiitake for many hours to develop deep umami. This recipe simplifies the process by using ready‑made chicken broth, which still provides flavor but saves time for a quick home upgrade.
What are the most common mistakes to avoid when adding an egg to hot ramen broth?
The most common errors are overcooking the egg, causing a rubbery texture, and cracking the egg directly into boiling broth, which can cause the whites to disperse. Gently crack the egg into the side of the simmering broth and let it poach for just a few minutes for a silky yolk.
Why does this recipe add cabbage after the noodles instead of cooking it separately?
Adding cabbage directly to the broth after the noodles allows the cabbage to wilt just enough to stay crisp, preserving its texture and bright flavor while saving a separate pot and cooking time.
Can I make this elevated instant ramen ahead of time and store it, and how should I reheat it?
Yes, you can prepare the broth and chop the cabbage ahead of time. Store them separately in the refrigerator. When ready to eat, reheat the broth, add the noodles and egg, then stir in the cabbage and leftover chicken for a quick finish.
What does the YouTube channel Lisa Nguyen specialize in, and what is her cooking philosophy?
The YouTube channel Lisa Nguyen focuses on approachable, everyday home cooking with a focus on quick upgrades to pantry staples. Lisa’s philosophy is to make delicious meals using simple techniques, minimal ingredients, and a touch of creativity for busy home cooks.
Last updated: August 31, 2026
