How to eat ramen correctly
How to eat ramen correctly is a easy Japanese recipe that serves 1. 380 calories per serving. Recipe by londonlaz on YouTube.
Prep: 5 min | Cook: 5 min | Total: 15 min
Cost: $5.37 total, $5.37 per serving
Ingredients
- 1 package Instant Ramen Noodles (any flavor, discard the seasoning packet if you plan to season yourself)
- 2 cups Water (for boiling the noodles)
- 1 tablespoon Soy Sauce (adds umami for the Psycho and Serial Killer styles)
- 1 teaspoon Sriracha (optional heat for the Psycho style)
- 1 large Egg (soft‑boiled for the College Student style; optional for other styles)
- 2 stalks Green Onions (thinly sliced, garnish for all styles)
- 1 sheet Nori (seaweed) strips (cut into thin strips for the Naruto Shippuden style)
Instructions
Boil Water
Fill a medium saucepan with 2 cups of water and bring to a rolling boil over high heat.
Time: PT2M
Cook Noodles
Add the instant ramen noodles to the boiling water and cook for 3 minutes, stirring occasionally to separate the strands.
Time: PT3M
Drain and Rinse
Place a strainer over the sink, pour the noodles and broth through it, and briefly rinse with hot water to stop cooking.
Time: PT1M
Season & Assemble – Normal Way
Return the noodles to the bowl, add the included seasoning packet (or 1 tsp soy sauce), stir, and garnish with sliced green onions.
Time: PT1M
Season & Assemble – Psycho Way
Mix the noodles with 1 tbsp soy sauce, 1 tsp sriracha, and a drizzle of extra oil for extra heat. Top with green onions.
Time: PT1M
Season & Assemble – College Student Way
Place a soft‑boiled egg (halved) on top of the noodles, drizzle with a little soy sauce, and sprinkle green onions.
Time: PT2M
Season & Assemble – Serial Killer Way
Add an extra spoonful of the seasoning packet, a splash of soy sauce, and a generous drizzle of sriracha. Finish with a handful of green onions for a “bloody” look.
Time: PT1M
Season & Assemble – Naruto Shippuden Way
Toss the noodles with a light soy‑sauce glaze, then top with nori strips arranged like ninja headbands and a sprinkle of green onions.
Time: PT1M
Nutrition Facts
- Calories
- 380
- Protein
- 12 g
- Carbohydrates
- 55 g
- Fat
- 12 g
- Fiber
- 2 g
Dietary info: Contains gluten, Contains soy, Vegetarian (if egg omitted)
Allergens: Wheat, Soy, Egg
Ingredient Substitutions
- Instead of Instant Ramen Noodles: Fresh ramen noodles, Soba noodles
- Instead of Water: Chicken broth, Vegetable broth
- Instead of Soy Sauce: Tamari, Liquid aminos
- Instead of Sriracha: Chili garlic sauce, Gochujang
- Instead of Egg: Tofu, Poached egg
- Instead of Green Onions: Chives, Scallions
- Instead of Nori (seaweed) strips: Sesame seeds, Dried seaweed flakes
Equipment Needed
- Medium Saucepan
- Strainer or Sieve
- Bowls
- Chopsticks or Fork
- Timer (optional)
Critical Steps — Do Not Skip
- Do not overcook the ramen noodles; they should stay slightly firm.
- Rinse briefly after draining to stop the cooking process.
Chef Tips from the Video
- For extra chewiness, briefly shock the cooked noodles in cold water before draining.
- Add a few drops of sesame oil for a nutty aroma in any style.
Troubleshooting
Noodles are too soggy.
Reduce cooking time by 30 seconds and rinse quickly with hot water to stop cooking.
Ramen broth is too salty.
Dilute with a splash of water or low‑sodium broth and adjust seasoning gradually.
Storage
Refrigerator: Store cooked noodles in an airtight container for up to 2 days; reheat briefly in microwave or hot water.
Freezer: Not recommended; texture degrades.
Room temperature: Consume immediately; noodles become soggy at room temperature.
Make-Ahead Tips
- Cook the noodles a minute less than instructed, rinse, and store in the fridge; add seasoning just before serving.
- Soft‑boiled eggs can be prepared ahead and kept in their shells in the refrigerator for up to 2 days.
Frequently Asked Questions
What is the cultural significance and history of ramen in Japanese cuisine?
Ramen originated in China and was introduced to Japan in the early 20th century, evolving into a beloved fast‑food staple. It reflects Japan’s post‑war ingenuity, turning simple wheat noodles into a versatile dish enjoyed across the country.
What are the traditional regional variations of ramen in Japan?
Japan boasts many regional ramen styles, such as Hakata’s rich pork‑bone tonkotsu broth, Sapporo’s miso‑based soup with butter, and Tokyo’s soy‑sauce shoyu ramen. Each region adds its own toppings and broth nuances.
How is ramen traditionally served in Japan?
Ramen is typically served hot in a large bowl, with the broth poured over the noodles, and topped with sliced pork (chashu), soft‑boiled egg, nori, green onions, and bamboo shoots. Diners slurp the noodles and sip the broth together.
What occasions or celebrations is ramen traditionally associated with in Japanese culture?
Ramen is a comfort food enjoyed year‑round, but it’s especially popular during late‑night gatherings, study sessions, and after‑work meals. Some festivals feature ramen stalls as a highlight for visitors.
What other Japanese dishes pair well with ramen?
Ramen pairs nicely with gyoza (pan‑fried dumplings), takoyaki (octopus balls), or a simple cucumber sunomono salad. A light miso soup or a side of edamame balances the meal.
What are the authentic traditional ingredients for ramen versus acceptable substitutes?
Traditional ramen uses wheat flour noodles, pork‑bone broth, soy sauce, miso, or salt seasonings, and toppings like chashu, menma, and nori. Substitutes include chicken or vegetable broth, gluten‑free noodles, and tofu for a vegetarian version.
What are the most common mistakes to avoid when making ramen at home?
Common errors include overcooking the noodles, using too much seasoning, and adding cold broth to hot noodles which can cause clumping. Always time the noodles precisely and adjust seasoning gradually.
Why does this ramen recipe use a brief hot‑water rinse after draining?
Rinsing stops the cooking process instantly, preserving the noodle’s chewiness and preventing them from becoming mushy in the broth.
Can I make the ramen ahead of time and how should I store it?
Cooked noodles can be stored in an airtight container in the refrigerator for up to 2 days; keep the broth separate. Reheat the broth, add the noodles briefly, and finish with fresh toppings.
What texture and appearance should I look for when making the Psycho ramen style?
The noodles should stay firm and glossy, while the sauce should coat them with a deep reddish hue from sriracha. A slight sheen from oil indicates proper emulsification.
How do I know when the ramen noodles are done cooking?
Taste a noodle after the recommended cooking time; it should be tender yet still have a slight bite (al dente). If it feels too soft, drain immediately.
What does the YouTube channel londonlaz specialize in?
The YouTube channel londonlaz focuses on fun, fast, and budget‑friendly cooking hacks, often showcasing creative twists on popular comfort foods like ramen, pizza, and instant meals.
What is the cooking philosophy and style of the YouTube channel londonlaz?
Londonlaz emphasizes simplicity, speed, and playful experimentation, encouraging viewers to transform everyday pantry items into tasty dishes without fancy equipment.
How does the YouTube channel londonlaz's approach to Japanese-inspired dishes differ from other cooking channels?
Londonlaz blends Japanese flavors with Western convenience, often using instant ramen as a base and adding unconventional toppings, whereas many other channels stick to traditional preparation methods.
What other Japanese recipes is the YouTube channel londonlaz known for?
Londonlaz is also known for quick sushi rolls using store‑bought nori, miso‑soup hacks with instant broth, and a 5‑minute teriyaki chicken stir‑fry.
Last updated: August 21, 2026
