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Chopsticks holding ramen noodles with mushrooms, snow peas, spring onions, pork, and a soft-boiled egg in a bowl

3 Non-Instant Ramen Noodles to Make in a Snap

Are you a big fan of Japanese ramen shops like Ippudo and Ramen Nagi? Or do you prefer homegrown brands such as Mendokoro Ramenba and Ramen Ron? Whichever you favor, all these options prove how much Filipinos love ramen noodles. What was once a mere food trend in the early 2010s is now a mainstay in the Philippine food landscape.

Did you know that China is the birthplace of ramen? In the late 19th century, Chinese immigrants brought the dish to Japan, where it received numerous transformations through the years. There, they have no standard recipe. Instead, chefs innovate around the men (noodles), dashi (soup stock), tare (sauce), oil or fat, and many other components.

This versatility allows Pinoy home cooks to come up with their signature restaurant-style ramen. Yes, you can also enjoy a rich, pork-infused bowl without queueing for hours or spending at least ₱500 per serving. Here are some quick and fuss-free ideas you can try from your kitchen. These “instant” ramen ideas keep the prep and cooking time to a minimum and allow you to flex your creative muscles.

1. Simple Pork Belly Ramen

Ramen topped with pork belly, mushrooms, soft-boiled eggs, and spring onions

Once you master this basic soy-based ramen recipe, you can customize it based on your preferences. Start by combining a head of garlic, pork slices, Knorr Pork Cubes, and 4-5 cups of water in a pot. Bring this to a boil, lower the heat, and then allow it to simmer. Add soy sauce, chili bean paste, and ramen noodles; simmer for a few minutes. Once ready, divide the soup and noodles into bowls. Top with pork belly slices, mushrooms, and soft-boiled eggs. Lastly, sprinkle your bowl with chopped spring onions and nori strips.

If you want to change up the toppings, you can try steamed fish cakes, pickled ginger, bamboo shoots, and toasted sesame seeds. Or, you can also make it more nutritious with corn, bok choy, bean sprouts, or radish. Feeling adventurous? Go for a slice of American cheese, butter, or kimchi!

2. Easy Ginger, Chicken, and Spinach Ramen

A ramen bowl with chicken, tofu, mushrooms, spinach, and eggs

Ramen ingredients can vary from one household to another. Sometimes, the items in your fridge and pantry will dictate what goes into your soup. Take this chicken-based version, for example. It features similar ingredients as chicken tinola and ginataang manok.

To begin, combine chicken breast, chicken broth, soy sauce, red curry paste, dried mushrooms, and 4 cups of water in a pot over medium heat. Add five-spice powder, honey, salt, and pepper; simmer until the chicken is cooked through. Once ready, shred the meat into pieces and set aside.

 Add coconut milk and spinach to the pot, and then simmer. Cook your ramen noodles in the broth according to your preference. Transfer to serving bowls, pour in the soup, and top with chicken and veggies. For the topping, you can add thinly sliced carrots, chilies, green onions, cilantro leaves, and chopped peanuts.

3. Chili Oil Egg Ramen

Chopsticks holding ramen noodles with chili oil and bok choy in a spicy broth

Do you want to go meatless for a change? Try this unique chili oil egg ramen! Stary by combining butter, garlic, and ginger in a large pot over medium heat. After two minutes, add the chili oil and cook for one minute. Pour in the vegetable broth, soy sauce, and coconut milk; stir well. Add bok choy and white miso paste; bring the mixture to a boil. Add noodles and cook for one to two minutes.

If you want more heft to your soup, consider adding eggs. Crack fresh ones into a small bowl. Slide these onto your noodles, but make sure not to stir. Remove the pot from the heat and cover it for two to three minutes. This step helps to poach the eggs to your preferred consistency. Transfer noodles and soup to serving bowls, then top with more chili oil and green onions.

Quick and comforting, these ramen noodle recipe ideas take no time to prepare. They also only cost a fraction of the price of restaurant versions! Now, what’s stopping you from firing up your stove? Gather those ingredients and start cooking!

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