Dorm Food No More: 19 Instant Ramen Upgrades That Turn a Cheap Packet Into a Real Dinner

Almost everyone has a story about instant ramen. Maybe it got you through college, a tight month, or a late night with nothing else in the pantry. Here is the good news: that same cheap packet can become a real dinner with one or two things you already have, like an egg, a slice of cheese, leftover chicken or a spoon of peanut butter. These upgrades are fast, filling and fun to try. One easy tip before you start: use half the seasoning packet and add your own flavor, so the bowl tastes better and is not as salty. Ready to cook..

Instant Ramen Trick #1: Silky Egg Drop Ramen

Start with the egg trick that has millions of views. Crack an egg into the noodles during the last minute and stir it in gently. The egg turns the broth silky and creamy with no cream at all, and it adds real protein to a cheap meal. Add a handful of green onions and a few drops of sesame oil, and a 50 cent packet suddenly tastes like something from a noodle shop. Do you stir the egg in, or leave it whole?

You will need: 1 packet instant ramen, 2 cups water, 1 egg, 2 green onions (sliced), 1/2 tsp sesame oil, 1/2 tsp soy sauce, chili flakes (optional).

How to make it: 1. Boil the water and add half the seasoning packet. 2. Add the noodles and cook 2 minutes. 3. Beat the egg and slowly pour it in while stirring, or crack it in whole for a poached egg. 4. Cook 1 more minute. 5. Turn off the heat, add soy sauce and sesame oil, and top with green onions and chili flakes.

Creamy Korean Style Instant Ramen With Milk and Cheese

This Korean favorite sounds strange until you try it. A splash of milk and one slice of American cheese melt into the broth and turn it rich, creamy and a little spicy. It is pure comfort on a cold night, and kids love it. Use a spicy Korean noodle packet if you like heat, or a mild one if you do not. Team creamy or team classic broth?

You will need: 1 packet ramen (Korean spicy style works well), 1 1/2 cups water, 1/2 cup milk, 1 slice American cheese, 1 green onion, sesame seeds.

How to make it: 1. Boil the water, add the noodles and half the seasoning. 2. Cook 2 minutes, then pour in the milk. 3. Bring back to a gentle simmer. 4. Lay the cheese slice on top and let it melt for 30 seconds. 5. Stir, then top with green onion and sesame seeds.

Peanut Butter Chili Noodles

One spoon of peanut butter turns plain noodles into a nutty, saucy bowl that tastes like takeout. The sauce comes together in the bowl while the noodles cook: peanut butter, soy sauce, a little honey, chili crisp and a splash of the hot noodle water. Toss and top with cucumber for crunch. It is cheap, fast and very filling. Would you eat this one hot or cold?

You will need: 1 packet ramen (skip the seasoning), 1 1/2 tbsp creamy peanut butter, 1 tbsp soy sauce, 1 tsp honey, 1 tsp chili crisp or sriracha, 1 tsp rice vinegar, 2 tbsp hot noodle water, cucumber and green onion.

How to make it: 1. Cook the noodles in water for 3 minutes. 2. In a bowl, whisk the peanut butter, soy sauce, honey, chili crisp and vinegar. 3. Add 2 tbsp hot noodle water and whisk until smooth. 4. Drain the noodles and toss in the sauce. 5. Top with sliced cucumber and green onion.

Instant Ramen With Miso, Butter and Corn

This is a Sapporo style favorite you can make at home. A spoon of miso adds deep savory flavor, sweet corn adds pops of color, and a pat of butter melts on top into the broth. It tastes rich and cozy, like a restaurant bowl. Frozen or canned corn both work fine. If you only try one upgrade this week, make it this one.

You will need: 1 packet ramen, 2 cups water, 1 tbsp white miso paste, 1/3 cup corn, 1 tbsp butter, 1 green onion, 1 soft boiled egg (optional), nori strip (optional).

How to make it: 1. Boil the water and stir in the miso and a quarter of the seasoning packet. 2. Add the noodles and corn and cook 3 minutes. 3. Pour into a bowl. 4. Top with butter, green onion, the halved egg and nori. 5. Stir the melting butter into the broth as you eat.

Leftover Rotisserie Chicken Ramen Soup

Got a little rotisserie chicken left? This turns it into a big, warming bowl that feels like chicken noodle soup with more flavor. Simmer the noodles in chicken broth instead of water, add the chicken and some quick greens, and finish with ginger and garlic. It is a great sick day or rainy day dinner. Which bowl do you crave when you feel run down?

You will need: 1 packet ramen, 2 1/2 cups chicken broth, 1 cup shredded rotisserie chicken, 1 handful baby spinach or bok choy, 1 clove garlic (grated), 1/2 tsp grated ginger, 1 green onion, soy sauce to taste.

How to make it: 1. Bring the broth, garlic and ginger to a simmer. 2. Add the noodles and cook 2 minutes. 3. Add the chicken and greens and cook 1 minute more. 4. Season with soy sauce instead of the seasoning packet. 5. Top with green onion and serve hot.

Garlic Butter Instant Ramen Noodles

When you want something simple and buttery, this is it. Skip the broth, toss the cooked noodles in garlic butter with a little soy sauce and brown sugar, then finish with parmesan or sesame seeds. It tastes like the garlic noodles from a fancy restaurant for a tiny part of the price. Add a fried egg on top and it is a full meal.

You will need: 1 packet instant ramen (skip seasoning), 2 tbsp butter, 3 cloves garlic (minced), 1 tbsp soy sauce, 1/2 tsp brown sugar, 1 tbsp grated parmesan, green onion, fried egg (optional).

How to make it: 1. Cook the noodles 2 minutes and drain. 2. Melt butter in a pan and cook garlic 1 minute until fragrant. 3. Add soy sauce and brown sugar. 4. Toss in the noodles until glossy. 5. Top with parmesan, green onion and a fried egg.

Instant Ramen Stir Fry With Frozen Veggies

A bag of frozen stir fry vegetables plus two packs of ramen feeds two people in about 12 minutes. The noodles soak up a quick sauce of soy, honey and garlic, and the veggies make it feel balanced. Add leftover meat, tofu or a scrambled egg if you have it. This is the ramen upgrade we make most on busy weeknights.

You will need: 2 packets instant ramen (skip seasoning), 2 cups frozen stir fry vegetables, 1 tbsp oil, 2 tbsp soy sauce, 1 tbsp honey, 1 clove garlic, 1 tsp sesame oil, sesame seeds.

How to make it: 1. Cook the noodles 2 minutes and drain. 2. Stir fry the frozen veggies in oil over high heat 4 to 5 minutes. 3. Mix soy sauce, honey, garlic and sesame oil. 4. Add noodles and sauce to the pan and toss 2 minutes. 5. Top with sesame seeds.

Ramen Carbonara

Italian carbonara meets the dorm room. Crispy bacon, an egg yolk and parmesan make a silky sauce that clings to curly noodles. The trick is to take the pan off the heat before you add the egg, so it turns creamy and does not scramble. It is rich, salty and cozy, and it costs about a dollar. Would you ever mix Italian and Japanese like this?

You will need: 1 packet ramen (skip seasoning), 2 slices bacon, 1 egg plus 1 yolk, 1/4 cup grated parmesan, black pepper, 2 tbsp noodle water, parsley or green onion.

How to make it: 1. Cook bacon until crisp, chop, and keep 1 tsp of the fat in the pan. 2. Cook the noodles 2 minutes and save some water. 3. Whisk egg, yolk, parmesan and lots of pepper. 4. Off the heat, toss noodles with bacon fat, then the egg mix and 2 tbsp noodle water until creamy. 5. Top with bacon and parsley.

Spicy Kimchi Instant Ramen

Kimchi does a lot of work in one spoonful. It adds tang, spice and crunch, and its juice makes the broth taste deep and bold. Cook the kimchi in a little oil first to wake up the flavor, then add water and noodles. Top with a slice of cheese if you like it extra Korean style. Love these flavors? Try our easy Korean dinners you can make at home next.

You will need: 1 packet instant ramen, 2 cups water, 1/3 cup kimchi (chopped) plus 2 tbsp juice, 1 tsp oil, 1 egg, 1 green onion, 1 slice cheese (optional).

How to make it: 1. Saute the kimchi in oil 2 minutes. 2. Add water, kimchi juice and half the seasoning. Bring to a boil. 3. Add the noodles and cook 2 minutes. 4. Crack in the egg and cook 1 minute. 5. Top with green onion and cheese.

Spinach and Mushroom Ramen Bowl

This is the veggie bowl that makes you feel good after eating it. Mushrooms browned in a little butter add meaty flavor, and a big handful of spinach wilts right into the hot broth. A soft egg on top makes it filling. It is an easy way to add more vegetables to a cheap meal. Shiitake or regular white mushrooms both taste great here.

You will need: 1 packet ramen, 2 cups water or broth, 1 cup sliced mushrooms, 1 tsp butter, 1 large handful spinach, 1 soft boiled egg, 1 tsp soy sauce, sesame seeds.

How to make it: 1. Brown the mushrooms in butter 4 minutes. 2. Add water and half the seasoning and bring to a boil. 3. Cook the noodles 2 minutes. 4. Stir in the spinach until wilted and add the soy sauce. 5. Top with the halved egg and sesame seeds.

Pantry Tuna Ramen

No fresh food in the house? A can of tuna and a packet of ramen still make a solid dinner. The tuna adds protein, and a squeeze of mayo with sriracha on top makes it creamy and spicy. It sounds odd, but people who try it often keep making it. Frozen peas stirred in at the end add color. Would you try it, yes or no?

You will need: 1 packet instant ramen, 2 cups water, 1 can (5 oz) tuna (drained), 1/4 cup frozen peas, 1 tsp mayo, 1/2 tsp sriracha, 1 green onion, sesame seeds.

How to make it: 1. Boil water with half the seasoning packet. 2. Add the noodles and peas and cook 2 to 3 minutes. 3. Drain most of the broth if you like it saucy. 4. Stir in the tuna. 5. Drizzle with mayo and sriracha and top with green onion.

Coconut Curry Instant Ramen

Half a can of coconut milk and a spoon of curry paste turn ramen into a cozy bowl that tastes a lot like Thai curry noodles. The broth is rich, a little sweet and gently spicy. Add frozen shrimp or leftover chicken for more protein. Lime and cilantro on top make it bright. It is one of the most impressive upgrades for the least effort.

You will need: 1 packet ramen (skip seasoning), 1 cup coconut milk, 1 cup chicken or veggie broth, 1 tbsp red curry paste, 1 tsp fish sauce or soy sauce, 1/2 cup cooked chicken or shrimp, lime, cilantro.

How to make it: 1. Stir the curry paste in a pot 30 seconds. 2. Add coconut milk and broth and simmer 3 minutes. 3. Add noodles and cook 2 minutes. 4. Add the chicken or shrimp and fish sauce. 5. Top with lime juice and cilantro.

Taco Ramen Skillet

This mash up is a kid favorite. Ground beef cooks with taco seasoning, then ramen noodles simmer right in the skillet with salsa and a little water until saucy. Top with cheese, let it melt, and add sour cream and tomatoes. It is a one pan dinner that feeds four for a few dollars. Here is a poll for the family: A) beef, B) chicken, or C) beans?

You will need: 3 packets ramen (skip seasoning), 1 lb ground beef, 1 tbsp taco seasoning, 1 cup salsa, 1 1/2 cups water, 1 cup shredded cheddar, sour cream, diced tomato, green onion.

How to make it: 1. Brown the beef and drain. 2. Stir in taco seasoning, salsa and water. Bring to a simmer. 3. Add the noodles and cook 3 to 4 minutes, stirring, until soft and saucy. 4. Top with cheese, cover 1 minute to melt. 5. Add sour cream, tomato and green onion.

Crispy Instant Ramen Pancake

This one surprises everyone. Cooked noodles get mixed with egg, green onion and a little cheese, then pressed into a hot pan until the bottom turns golden and crunchy. Flip it and you get a noodle pancake that is crispy outside and soft inside. Cut it into wedges and dip it in soy sauce or sriracha mayo. Great as a snack or a light lunch.

You will need: 2 packets instant ramen, 2 eggs, 2 green onions (sliced), 1/4 cup shredded mozzarella, 1/2 tsp of the seasoning packet, 2 tbsp oil, sriracha mayo for dipping.

How to make it: 1. Cook the noodles 2 minutes, drain and cool a little. 2. Mix with eggs, green onion, cheese and seasoning. 3. Heat oil in a skillet and press the noodles in a flat layer. 4. Cook 4 to 5 minutes until golden, flip with a plate, and cook 3 to 4 more. 5. Cut into wedges and serve with sriracha mayo.

Teriyaki Beef Instant Ramen

Thin slices of beef cooked fast in a hot pan with homemade teriyaki sauce make cheap noodles feel like a treat. The sauce is just soy sauce, brown sugar, garlic and ginger, and it turns sticky and glossy in a minute. Add broccoli for color. This is a great way to stretch a small piece of steak into dinner for two.

You will need: 2 packets instant ramen (skip seasoning), 8 oz flank or sirloin steak (sliced thin), 1 tbsp oil, 3 tbsp soy sauce, 2 tbsp brown sugar, 1 clove garlic, 1/2 tsp ginger, 1 cup broccoli florets, sesame seeds.

How to make it: 1. Cook the noodles and broccoli together for 2 minutes and drain. 2. Sear the beef in hot oil 1 to 2 minutes. 3. Add soy sauce, sugar, garlic and ginger and simmer until sticky. 4. Toss in the noodles and broccoli. 5. Top with sesame seeds and green onion.

Jammy Soy Eggs to Top Any Instant Ramen

If you make ramen often, keep a few of these eggs in the fridge. Soft boiled eggs soak in a mix of soy sauce, water and a little sugar overnight and come out salty, sweet and jammy in the middle, just like the eggs in a ramen shop. Halve one over any bowl and it instantly looks and tastes better. They keep for about 3 days.

You will need: 4 eggs, 1/3 cup soy sauce, 1/3 cup water, 1 tbsp sugar or honey, 1 clove garlic (smashed), ice water.

How to make it: 1. Boil water, lower in the eggs and cook exactly 6 1/2 minutes. 2. Move them to ice water for 5 minutes, then peel. 3. Mix soy sauce, water, sugar and garlic in a jar or bag. 4. Add the eggs and chill at least 4 hours or overnight. 5. Halve and place on your ramen.

Cold Sesame Ramen Noodle Salad

Ramen does not have to be hot. Cooked noodles rinsed in cold water get tossed with crunchy cabbage, carrots, edamame and a sesame dressing for a salad that is great for lunch boxes and potlucks. It stays good in the fridge for a day, so you can make it ahead. Add shredded chicken to make it a meal. Do you like noodle salads?

You will need: 2 packets ramen (skip seasoning), 2 cups shredded cabbage, 1 carrot (shredded), 1/2 cup shelled edamame, 2 green onions, 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp sesame oil, 1 tbsp honey, sesame seeds.

How to make it: 1. Cook the noodles 2 minutes, rinse in cold water and drain well. 2. Whisk soy sauce, vinegar, sesame oil and honey. 3. Toss noodles with cabbage, carrot, edamame and green onion. 4. Pour over the dressing and toss again. 5. Top with sesame seeds and chill 20 minutes.

Shrimp Scampi Ramen

Frozen shrimp, butter, garlic and lemon turn a packet of noodles into a dinner that feels special. The shrimp cook in just 3 minutes, and the lemony butter sauce coats every strand. A pinch of red pepper flakes adds a little warmth. It is the kind of meal you would pay a lot for at a restaurant, made for a few dollars at home.

You will need: 2 packets ramen (skip seasoning), 8 oz shrimp (thawed, peeled), 2 tbsp butter, 3 cloves garlic, 1/4 cup chicken broth, juice of 1/2 lemon, pinch red pepper flakes, parsley, parmesan.

How to make it: 1. Cook the noodles 2 minutes and drain. 2. Melt butter and cook garlic and pepper flakes 1 minute. 3. Add shrimp and cook 2 to 3 minutes until pink. 4. Add broth and lemon juice, then toss in the noodles. 5. Top with parsley and parmesan.

Instant Ramen Mac and Cheese for Kids

Picky eaters love this one. Ramen noodles cook in less time than macaroni, and a quick cheese sauce made with milk and shredded cheddar turns them into a creamy, cheesy bowl. Stir in some peas or broccoli for a bit of green. If you have older kids at home, this is a great first recipe for them to make on their own.

You will need: 2 packets ramen (skip seasoning), 1/2 cup milk, 1 tbsp butter, 1 cup shredded cheddar, pinch of garlic powder, 1/2 cup frozen peas or chopped broccoli.

How to make it: 1. Cook the noodles and peas together for 2 minutes, then drain. 2. In the same pot, warm the milk and butter over low heat. 3. Add the cheese and garlic powder and stir until smooth. 4. Add the noodles and peas back in and toss. 5. Serve right away.