Ramen’s always been there for me. If you’re a college student or have been one, I’m assuming it’s always been there for you, too.
But ramen, unless you’re a top chef who knows the ins and outs of broths and noodles, can start to get old if it’s your nightly dinner. I worked for a brief time at a Korean kitchen and have been toying around with ramen for some time now, so I’ll try to share all I’ve learned:
First, make sure you pick the right ramen for you. I prefer Shin Ramyun or Buldak Ramen, which are a bit spicier and more flavorful. But I’d recommend trying out a few brands to find out what kind you prefer most. After that, take it step by step, trying out different ingredients and ways to mix your broth.
I’d also recommend making half a cup of white rice alongside your ramen, always. There’s nothing better than mixing rice with the broth that’s left after you’re done with the noodles.
And as always, put an egg in there. I prefer making a sunny-side-up egg so I can split and mix in the yolk.
The broth
The broth is the most important part of your ramen. It’s the flavor for your noodles, the soup that’s left to sip on when you’re done.
The easiest way to make the broth better is to avoid using water. I still do this from time to time, but I know I’ll be eating an inferior product. If I have chicken stock or bone broth (I’d use low-sodium ones), I’ll cook it in those for an instantly more flavorful base. I’ll also add a little sesame oil and garlic if I’m feeling fancy.
And there’s also MSG. A pinch will make your ramen much better.
Ingredients
Adding extra ingredients can make a good ramen into a great one. There are the obvious ones: eggs and green onions. A lot of this will depend on how much effort you’re willing to put in, but those two alone will help.
I’m a big fan of chili crisp. If you can handle spice, there’s nothing better than adding some Lao Gan Ma in. I can’t find the words to describe the taste.
Veggie-wise, I like adding bean sprouts and spinach. But you can add pretty much anything depending on what you enjoy: bok choy, yu choy, carrots, peas and corn will always be good. Mushrooms, if you like them, are also a good addition.
If you have meat lying around, you should also add that. My favorite is putting in some bulgogi beef, which is super easy to make yourself. Try out Maangchi’s mak-bulgogi, which you can find online. My only change to this recipe is in the sugar: I do 1 tbsp sugar and 1 tbsp brown sugar instead of 2 tbsp sugar. Also, when the recipe says to cut your beef thin, it’s not joking. Cut it as thin as possible.
An addendum on an abomination
Sometimes there are weekends when I feel like a bum. That’s OK. And sometimes, over those weekends, I feel a calling to make an abomination.
That abomination is a ramen burrito. And it’s very simple. First, cook a cup of rice. Second, cook your ramen. Third, cook a sunny-side-up egg and some scrambled eggs alongside that. Fourth, shred some cheese.
Put the scrambled eggs and rice into a big mixing bowl. Then, put in the noodles and enough broth so that it’s flavorful but not soggy. Drop in the cheese. Stir. Add the sunny-side-up egg, break it and stir the yolk in. Add a little chili crisp. Stir. Put what you can into as many big tortillas as you can. Fold. And you’re done.
It’s good, I’m sorry. This will feed you for a day or more.
This story was originally published in the Indiana Daily Student’s spring 2026 Housing and Living Guide.
