89 add-ins

What Should I Put in Ramen

One press deals an egg or meat, a vegetable, a sauce and a finish, each with when it goes in.

All 89

Soft-boiled eggBoil it in its own pan, peel it, halve it and lay it on top at the end.Egg, meat, fish or tofu
Baby spinachStir it in at the very end. It wilts in seconds.Vegetable
Chili crispA spoonful on top at the end.Sauce or paste
ScallionsSlice them thin and scatter them on at the end.Finish

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All 89 add-ins

Eggs, meat, fish and tofu 20

Bacon Cook it crisp first and crumble it over the top at the end.
Braised pork belly Made ahead and sliced. Warm the slices in the broth, or brown them in a pan, and lay them on top.
Crab sticks Pull them into shreds and add them for the last minute.
Dumplings Frozen ones go into the boiling broth before the noodles. They take longer.
Egg poached in the broth Crack it into the simmering broth near the end and leave it alone, without stirring.
Egg ribbons Beat an egg and pour it in slowly at the end while you stir the hot broth.
Fish cake slices Lay them on top at the end. They only need warming.
Fried egg Fry it in another pan and slide it onto the finished bowl.
Fried tofu Fry cubes of firm tofu first, or simmer bought tofu puffs so they soak up the broth.
Ground pork Brown it in a pan with garlic and ginger, then spoon it over the bowl.
Ham Dice it and stir it in for the last minute.
Leftover steak Slice it thin and lay it on top at the end. The broth warms it.
Meatballs Cooked ones go into the broth before the noodles, so they are hot right through.
Pulled pork Already cooked. Warm it in the broth for the last minute.
Sausage slices Slice a cooked sausage and simmer it with the noodles.
Shredded chicken Already cooked, so it goes in for the last minute to warm through.
Shrimp Simmer them in the broth alongside the noodles until they turn pink and curl.
Soft tofu Cube it and slide it in for the last minute, then stir gently.
Soft-boiled egg Boil it in its own pan, peel it, halve it and lay it on top at the end.
Soy-marinated egg Made the day before: a soft-boiled egg left in soy sauce. On top, at the end.

Vegetables 25

Baby spinach Stir it in at the very end. It wilts in seconds.
Bamboo shoots On top at the end, or warmed in the broth for a minute.
Bean sprouts A handful on top at the end, raw, or dipped in the broth for a moment.
Bell pepper Thin strips, in for the last minute.
Bok choy Halve it and simmer it with the noodles for their last minutes.
Broccoli florets Cut them small and add them with the noodles.
Dried seaweed Drop the flakes in for the last minute. They open up in the broth.
Dried shiitake mushrooms Soak them first. The soaking water can go into the broth too.
Edamame Shelled. They go in with the noodles.
Fresh ginger Grate it into the broth at the start.
Frozen mixed vegetables Into the water before the noodles. They take a little longer.
Frozen peas In for the last minute.
Garlic Grate or slice it into the broth at the start.
Jalapeño slices Raw on top at the end, or simmered if you want the heat in the broth.
Kale Tear it small and simmer it for as long as the noodles cook.
Kimchi Stir it in early for a sour broth, or pile it on top at the end.
Leeks Slice them and soften them in the broth before the noodles go in.
Mushrooms Slice them and simmer them in the broth before the noodles go in.
Napa cabbage Shred it and add it with the noodles.
Onion Slice it thin and simmer it in the broth before anything else goes in.
Shredded carrot In with the noodles, or raw on top for crunch.
Snow peas In for the last minute, so they stay crisp.
Sweet corn Frozen or canned. It goes in with the noodles.
Tomato Cut it in wedges and simmer it at the start until it softens into the broth.
Zucchini Thin half moons, in with the noodles.

Sauces and pastes 19

A slice of American cheese Lay it on the hot noodles at the end and stir until it melts into the broth.
Butter A pat on top at the end, left to melt. Good with sweet corn.
Chili crisp A spoonful on top at the end.
Chili oil Drizzle it over the finished bowl.
Coconut milk Swap it for part of the water at the start and heat it gently.
Curry paste Fry it in the pot for a moment at the start, then add the water.
Curry powder Stir it into the water before the noodles go in.
Fish sauce A few drops at the end. A little goes a long way.
Hot chili sauce Into the bowl at the end, a little at a time.
Korean chili paste Stir a spoonful into the broth as it heats.
Mayonnaise Whisk a spoonful with the seasoning in the empty bowl, then pour the hot broth over it.
Milk Swap it for half of the water at the start, for a creamy broth.
Miso paste Stir a spoonful into a ladle of hot broth, then pour it back in at the end.
Oyster sauce Stir a spoonful into the broth as it heats.
Peanut butter Stir a spoonful into the hot broth at the end until it melts in.
Rice vinegar A small splash at the end, to sharpen the broth.
Soy sauce A splash into the broth at the end. Taste first.
Tahini Loosen a spoonful with a little hot broth, then stir it in at the end.
Toasted sesame oil A few drops at the end, off the heat.

Crunchy things 13

Crispy fried onions Scatter them on at the table.
Crushed peanuts On top at the end. Good with a peanut butter or curry broth.
Cucumber Thin slices on top at the end. Best on noodles served cold or without broth.
Fried garlic chips On top at the very end, so they stay crisp.
Nori Stand a sheet at the edge of the bowl at the end, or tear it over the top.
Pickled radish On top at the end, or in a dish at the side.
Raw cabbage shreds A pile on top at the end, left raw.
Roasted cashews On top at the end. Good with a coconut milk broth.
Sliced radish Raw, on top at the end.
Tempura crumbs Scatter them on at the table, just before eating.
Toasted sesame seeds Sprinkle them over the finished bowl.
Water chestnuts Slice them and add them for the last minute. They stay crisp.
Wonton strips On top at the table. They soften fast.

Finishes 12

Black pepper A few grinds at the end.
Chili flakes A shake at the end, or into the broth early for more heat.
Fresh basil Tear it over the bowl at the end.
Fresh cilantro A handful on top at the end.
Fresh mint A few leaves on top at the end. Good with lime and chili.
Lime wedge Squeeze it over the bowl at the table.
Parmesan Stir it into drained noodles with butter, for a bowl with no broth.
Pickled ginger A small pile on top at the end.
Raw grated garlic A little stirred in at the table, for bite.
Scallions Slice them thin and scatter them on at the end.
Shredded cheese Scatter it over the hot noodles at the end and cover the bowl for a minute.
White pepper A pinch at the end.

How it works

What should I put in ramen to turn a packet into dinner? Choose from 89 add-ins: 20 eggs, meats, fish and tofu, 25 vegetables, 19 sauces and pastes, 13 crunchy things and 12 finishes.

Read the full guide

What goes in when

Things that need cooking go into the water before the noodles: onion, mushrooms, frozen vegetables, dumplings. Quick ones go in with the noodles: corn, cabbage, shrimp. Leaves, soft tofu and cooked meat need only the last minute. Oils, crisp things and herbs wait for the bowl.

A packet or your own broth

A packet broth takes a stir-in well: miso paste, peanut butter, chili oil or a slice of cheese. A broth you made yourself is seasoned already, so the effort goes into what sits on top.

Adding soy sauce, miso paste or fish sauce? Start with half the seasoning packet, then taste.

Questions and answers

What should I put in homemade ramen?

Toppings worth making ahead: braised pork belly, soy-marinated eggs and bamboo shoots. Add something green, such as bok choy or scallions, and one crisp thing, such as nori or fried garlic chips.

What sauces should I add to ramen?

For salt and depth, soy sauce, miso paste or oyster sauce. For heat, chili oil, chili crisp or Korean chili paste. For a creamy broth, peanut butter, tahini or coconut milk. Add one, taste, then add more.

What spices should I put in ramen?

Black or white pepper, chili flakes, curry powder, garlic and fresh ginger. Curry powder, garlic and ginger go into the water at the start. Pepper and chili flakes go on the finished bowl.

Should I add a fried egg or a hard-boiled egg to ramen?

Either works. We would soft-boil the egg, so the yolk runs into the broth. A fried egg is quicker and brings crisp edges.