10 Cozy Ramen Bowls to Warm Up Any Day
Some meals just hit differently when you need a moment of calm. For me, ramen has always had that magic — a bowl of gently swirling broth, chewy noodles, and toppings that feel both cozy and alive. Whether I’m building a classic soy-garlic bowl or layering coconut broth with roasted sweet potatoes, ramen offers this beautiful balance of comfort and creativity.
These 10 ramen recipes are flavorful, grounding, and endlessly customizable. Whether you crave spice, creaminess, or rich umami, there’s a bowl here that’ll meet you where you are — no fuss, all flavor.
Takeaways:
- Easy ramen bowls with cozy, nourishing vibes
- Great for weeknights, cold weather, or creative leftovers
- Naturally adaptable: add tofu, switch broths, swap noodles
- Use pantry staples + fresh toppings = best of both worlds
1. Soy-Garlic Chicken Ramen
Ingredients (Serves 2):
- 4 cups chicken broth (960 ml)
- 2 tablespoons soy sauce (30 ml)
- 2 teaspoons sesame oil (10 ml)
- 2 garlic cloves, minced
- 2 portions ramen noodles (about 6 oz / 170 g)
- 1 grilled chicken breast, sliced (6 oz / 170 g)
- 2 soft-boiled eggs
- 1 green onion, sliced
- 1 sheet nori, cut into strips
Step-by-Step:
In a saucepan, bring the chicken broth to a gentle simmer. Stir in soy sauce, sesame oil, and garlic. Let it infuse over low heat for 5–7 minutes.
Cook ramen noodles according to package instructions. Drain and divide between bowls.
Ladle the hot broth over the noodles.
Top with sliced chicken, halved eggs, green onion, and nori.
Tip:
For extra richness, whisk in a spoonful of miso paste or a drizzle of chili oil.
2. Miso Veggie Ramen
Ingredients (Serves 2):
- 4 cups vegetable broth (960 ml)
- 2 tablespoons white miso paste (30 g)
- 1 tablespoon soy sauce (15 ml)
- 1 tablespoon sesame oil (15 ml)
- 1 cup mushrooms, sliced (100 g)
- 1 cup bok choy, halved (100 g)
- 1 carrot, shredded (70 g)
- 1 block firm tofu, cubed (8 oz / 225 g)
- 2 portions ramen noodles (170 g)
- 1 tablespoon sesame seeds (8 g)
Step-by-Step:
In a pot, heat the sesame oil and add mushrooms. Sauté for 4–5 minutes until golden.
Add vegetable broth and bring to a simmer. Stir in miso paste and soy sauce.
Add bok choy and carrots, simmer until just tender. Gently add tofu to warm through.
Cook noodles separately, then add to bowls and pour over the hot broth.
Top with sesame seeds.
Tip:
Add a splash of chili oil or sriracha if you love heat.
3. Spicy Garlic Shrimp Ramen
Ingredients (Serves 2):
- 4 cups chicken or seafood broth (960 ml)
- 1 tablespoon sesame oil (15 ml)
- 1 tablespoon chili garlic sauce (15 g)
- 2 garlic cloves, minced
- 10 large shrimp, peeled (8 oz / 225 g)
- 1 cup bean sprouts (100 g)
- 2 portions ramen noodles (170 g)
- 2 scallions, sliced
- 1 tablespoon crushed peanuts (8 g)
- Juice of ½ lime
Step-by-Step:
In a skillet, heat sesame oil and sauté garlic for 1 minute. Add shrimp and cook until pink.
In a separate pot, bring broth to a simmer. Stir in chili garlic sauce.
Cook ramen noodles and divide between bowls. Add shrimp and bean sprouts.
Ladle over the spicy broth.
Top with scallions, peanuts, and a squeeze of lime.
Tip:
Use frozen shrimp to keep this dish weeknight-friendly and quick.
4. Breakfast Ramen Bowl
Ingredients (Serves 2):
- 4 cups light chicken broth (960 ml)
- 1 tablespoon miso paste (15 g)
- 1 tablespoon soy sauce (15 ml)
- 2 soft-boiled eggs
- 4 slices turkey bacon, crisped
- 1 cup sautéed spinach (100 g)
- 2 portions ramen noodles (170 g)
- 1 teaspoon chili crisp (5 ml)
- 1 teaspoon sesame seeds (5 g)
Step-by-Step:
Simmer broth with miso and soy sauce. Keep warm.
Cook the noodles and set aside.
Fry turkey bacon until crisp. Sauté spinach until wilted.
Assemble: noodles, spinach, halved egg, bacon, then pour over broth.
Top with chili crisp and sesame seeds.
Tip:
Add leftover roasted potatoes or mushrooms for an extra breakfast twist.
5. Sweet Potato Coconut Ramen (Vegan)
Ingredients (Serves 2):
- 2 cups vegetable broth (480 ml)
- 1 cup coconut milk (240 ml)
- 1 tablespoon ginger, grated (15 g)
- 1 sweet potato, roasted and cubed (200 g)
- 1 cup kale or spinach (60 g)
- 1 tablespoon lime juice (15 ml)
- 2 portions ramen noodles (170 g)
- 1 tablespoon sriracha (15 ml)
Step-by-Step:
Combine broth, coconut milk, ginger in a saucepan and bring to a simmer.
Add kale and roasted sweet potato cubes. Simmer for 5 minutes.
Cook ramen noodles, drain, and divide between bowls.
Pour over broth and veggies, add a squeeze of lime, and drizzle with sriracha.
Tip:
Roast sweet potatoes in advance for quick assembly during the week.
6. Beef & Kimchi Ramen
Ingredients (Serves 2):
- 4 cups beef broth (960 ml)
- 1 tablespoon soy sauce (15 ml)
- 1 teaspoon sesame oil (5 ml)
- 6 oz flank steak, thinly sliced (170 g)
- ½ cup kimchi (100 g)
- 2 soft-boiled eggs
- 2 portions ramen noodles (170 g)
- 1 scallion, sliced
- 1 teaspoon sesame seeds (5 g)
Step-by-Step:
Bring beef broth to a simmer with soy sauce and sesame oil.
Sear steak slices quickly in a hot skillet, 1–2 minutes per side.
Cook noodles and divide between bowls. Add steak, kimchi, and egg halves.
Pour over hot broth and top with scallions and sesame seeds.
Tip:
Use leftover steak or roast beef to save time.
7. Mushroom & Spinach Ramen
Ingredients (Serves 2):
- 4 cups vegetable broth (960 ml)
- 1 tablespoon soy sauce (15 ml)
- 1 tablespoon sesame oil (15 ml)
- 1 ½ cups mixed mushrooms (shiitake, cremini, oyster) (150 g)
- 1 cup baby spinach (60 g)
- 2 portions ramen noodles (170 g)
- 2 scallions, sliced
Step-by-Step:
Sauté mushrooms in sesame oil until browned. Add soy sauce and stir.
Pour in vegetable broth and simmer for 10 minutes.
Cook noodles, then divide into bowls with sautéed mushrooms and spinach.
Pour broth over and garnish with scallions.
Tip:
Add a spoonful of miso or garlic paste for even deeper umami flavor.
8. Creamy Sesame Ramen with Egg
Ingredients (Serves 2):
- 4 cups chicken or veggie broth (960 ml)
- 2 tablespoons tahini or sesame paste (30 g)
- 1 tablespoon soy sauce (15 ml)
- 1 cup shredded cabbage (100 g)
- 2 soft-boiled eggs
- 2 portions ramen noodles (170 g)
- 1 tablespoon sesame seeds (8 g)
Step-by-Step:
Simmer broth and whisk in tahini and soy sauce until smooth.
Cook noodles and cabbage together for 3–4 minutes.
Divide into bowls, top with halved eggs and sesame seeds.
Pour over creamy sesame broth.
Tip:
Add chili oil or pickled veggies for brightness and contrast.
9. Salmon & Miso Ramen
Ingredients (Serves 2):
- 4 cups miso broth or diluted miso paste in veggie broth (960 ml)
- 2 salmon fillets, baked or seared (6 oz each / 170 g)
- ½ cup edamame (75 g)
- 1 sheet nori, torn
- 2 portions soba or ramen noodles (170 g)
- 1 tablespoon chili flakes (optional)
Step-by-Step:
Bake or pan-sear salmon fillets until just cooked through.
Heat miso broth until steaming.
Cook noodles, then divide into bowls with edamame and salmon.
Pour broth over and top with torn nori and chili flakes.
Tip:
Use pre-cooked frozen salmon fillets for a quick, no-fuss version.
10. Thai-Style Spicy Peanut Ramen
Ingredients (Serves 2):
- 2 cups chicken or veggie broth (480 ml)
- 1 cup light coconut milk (240 ml)
- 2 tablespoons peanut butter (30 g)
- 1 tablespoon soy sauce (15 ml)
- 1 cup shredded red bell pepper (100 g)
- ½ cup bean sprouts (50 g)
- 6 oz tofu or chicken, cooked and sliced (170 g)
- 2 portions ramen noodles (170 g)
- 2 tablespoons crushed peanuts (16 g)
- Juice of ½ lime
Step-by-Step:
Simmer broth and coconut milk. Whisk in peanut butter and soy sauce until creamy.
Add bell pepper and tofu or chicken to warm through.
Cook noodles, divide into bowls, pour over hot broth.
Top with bean sprouts, crushed peanuts, and a squeeze of lime.
Tip:
Add Thai basil or cilantro for a fresh finish.
Conclusion
Whether you’re craving cozy miso, spicy garlic, or creamy coconut comfort, ramen is the ultimate bring-it-together bowl. These recipes are built to be flexible, flavorful, and full of life — perfect for weeknights, chilly evenings, or whenever your table needs a little warmth. So go ahead: slurp, swirl, top generously, and enjoy every spoonful.
