Easy 3-Minute Ramen Recipe

Welcome to my kitchen! Today, I’m sharing a ramen recipe that changed the way I think about instant ramen. It’s called kujirai-style ramen, and it cooks in just three minutes in the microwave. No stove needed!

I first discovered this method about a year ago when it went viral on Korean social media after being featured on a popular talk show. What makes it special? You use less water and only half the seasoning packet, which means less sodium but tons of flavor. The result is a creamy, saucy ramen instead of the usual soupy version. It’s more like a delicious pasta dish than traditional ramen noodle soup.

This recipe is perfect for busy weeknight meals, college students in dorm rooms, or anyone who wants restaurant-quality homemade ramen without the fuss. The best part? You get that rich, creamy broth base with soft-boiled eggs, melted cheese, and savory toppings in less time than it takes to order takeout.

Kujirai is a reference to a popular Japanese manga called “Thursday Flute” where this cooking technique is featured. In the story, a character named Sana Kujirai makes ramen in a frying pan with very little water. The recipe became so popular that it went viral across Asia, even appearing on Korean television and becoming a cultural phenomenon.

Unlike traditional Japanese ramen made with hours of simmering pork bones or chicken broth, kujirai-style uses less water and cooks in a shallow pan or bowl. The reduced liquid creates a thick, flavorful tare sauce that coats the noodles beautifully.

This method transforms instant ramen noodles into something special. The combination of soft-boiled eggs, American cheese, and the concentrated broth base creates a creamy texture that rivals any ramen restaurant. Plus, using only half the seasoning packet means you’re cutting the sodium content significantly without sacrificing taste.

Here’s everything you need for this easy ramen noodles recipe:

For the Base:

• 1 package instant ramen (Korean ramyun works best, like Samyang)
• 300 milliliters boiling water (about 1¼ cups)
• Half of the seasoning packet (save the rest for another meal)
• Dried vegetables from the ramen package

For the Toppings:

• 1 egg (fresh from your hens if you have them!)
• 1 slice American cheese
• 2-3 small sausages (Japanese-style or kielbasa work great)
• 3-4 shiitake mushrooms, sliced
• 2-3 green onions, chopped

The sausages I use are Japanese-style, which are smokier and slightly garlicky. They remind me of kielbasa but less salty. If you can’t find them, Little Smokies or any small sausage will work fine. The key is choosing ingredients that add flavor without overwhelming the dish. Looking for more quick breakfast recipes? This works great as a morning meal too!

You’ll need very few tools for this quick ramen recipe:

• A microwave-safe bowl (large enough to hold noodles and broth)
• Plastic wrap or a silicone microwave cover
• A fork for stirring
• A knife for slicing toppings

That’s it! No large pot, no strainer, no fancy equipment. This is why it’s perfect for dorm rooms or small kitchens.

Step 1: Prep Your Ingredients (2 minutes)

Start by slicing your sausages into small disks. Cut the mushrooms into thin slices. Chop the green onions and set everything aside. Having your toppings ready makes the process super smooth.

Step 2: Add Noodles and Water (30 seconds)

Place the instant ramen noodles in your microwave-safe bowl. Pour 300 milliliters of boiling water over them. This is about one and a quarter cups, which is much less than the traditional method. Turn the noodles a couple of times so they start soaking up that hot water.

Step 3: Season and Add Toppings (30 seconds)

Add the dried vegetables from your ramen package. Then add only half of the seasoning packet. Trust me on this! My mother always used half the packet because she found it too salty, and she was absolutely right. In this case, we’re not making traditional noodle soup. We’re creating a rich, saucy dish, so half the seasoning is perfect.

Sprinkle the sliced sausages and mushrooms into the broth. These will cook right along with the noodles.

Step 4: First Microwave Session (1 minute)

Cover the bowl tightly with plastic wrap. If you have a silicone microwave cover, use that instead. Microwave for one minute.

When the timer beeps, carefully peel back the plastic wrap and give the noodles a stir. They won’t be fully cooked yet, but that’s okay. We’re not finished!

Step 5: Add the Egg (30 seconds)

Now comes the fun part. Make a little nest in the middle of the noodles. Crack your egg right into that nest. Here’s an important tip: gently poke the yolk with a fork to puncture the membrane. You don’t want to break the yolk completely, just pierce it. This prevents the egg from exploding in the microwave.

Step 6: Final Microwave Session (2-2.5 minutes)

Cover the bowl again with plastic wrap and secure it tightly. Pierce a few small holes in the wrap to let steam escape. Microwave for two to two and a half minutes, depending on how cooked you like your egg. I prefer mine slightly runny, so two minutes is perfect for me.

Step 7: Add Cheese and Finishing Touches (30 seconds)

When the microwave beeps, the aroma will be divine! Carefully remove the bowl (it will be hot) and watch out for the steam. Place one slice of American cheese right on top. It’s important to use American cheese because you want that creamy, melty goodness that makes the sauce extra rich.

Sprinkle the chopped green onions over everything. They add brightness and make the dish look beautiful.

Step 8: Mix and Enjoy

Break open the egg and watch the yolk create that luscious, creamy sauce with the cheese. The sound is so satisfying! Mix everything together until the cheese melts completely and coats all the noodles.

Total Time: 3 minutes active cooking, with about 2 minutes prep time

Through my own testing, I’ve learned a few tricks that make this recipe even better:

On the Water Amount: Don’t be tempted to add more water. The reduced liquid is what creates that thick, creamy sauce. More water will make it too soupy.

On the Seasoning: Half the seasoning packet is truly enough. The egg, cheese, and sausages all add their own flavors, so you don’t need the full packet. Your taste buds (and your blood pressure) will thank you.

On the Egg: Poking the yolk is crucial! I learned this the hard way. An unpierced egg can explode in the microwave, creating a mess.

On Timing: Every microwave is different. Start with two minutes for the final cook, then check your egg. If you want it more cooked, add 30 seconds at a time.

On the Cheese: American cheese is the secret weapon here. It melts into a silky sauce that regular cheese just can’t match. Don’t skip it!

This kujirai-style ramen is more like a creamy pasta than traditional Japanese ramen noodles. The sauce is rich, cheesy, slightly spicy, and smoky from the sausages. It’s outstanding!

The mushrooms add an earthy depth. I used shiitake mushrooms, but any mushrooms work. You can skip them if you’re not into mushrooms. The green onions are essential though. They add such brightness and make everything taste more alive and fresh.

The egg and cheese are what really make this recipe special. Without them, it would just be instant ramen made with less water. But together, they create that creamy, delicious sauce that coats everything perfectly.

“My broth is too watery”

You probably added too much water. Stick to exactly 300 milliliters (1¼ cups). The reduced liquid is what creates the thick, saucy consistency.

“My egg exploded in the microwave”

This happens when you don’t pierce the yolk membrane. Always use a fork to gently poke a small hole in the yolk before the final microwave session.

“The noodles are mushy”

Don’t overcook them! After the first minute, they should still be slightly firm. They’ll continue cooking during the second microwave session.

“It’s too salty”

Make sure you’re using only half the seasoning packet. If it’s still too salty for you, try using just one-third of the packet instead.

“The cheese didn’t melt properly”

Add the cheese while the ramen is still piping hot from the microwave. The residual heat will melt it. If needed, stir vigorously to help it incorporate.

Variation 1: Spicy Miso Ramen (3 minutes)

Add one tablespoon of miso paste along with the seasoning. Include a drizzle of chili oil and some kimchi on top. The miso paste adds that umami depth, while the kimchi brings fermented tang and spice.

Variation 2: Vegan Ramen with Mushroom Broth (3 minutes)

Skip the egg and cheese. Use vegetable broth instead of the seasoning packet. Add extra mushrooms and bok choy, and top with sesame oil and sesame seeds. You get that rich broth without any animal products.

Variation 3: Classic Chicken Ramen (3 minutes)

Use chicken-flavored instant ramen. Add cooked, shredded chicken instead of sausages. Skip the cheese and add nori seaweed and a soft-boiled egg for a more traditional ramen noodle soup approach.

While this kujirai method is a modern hack, understanding traditional Japanese ramen helps you appreciate the variations:

Shoyu (Soy-Based) Ramen

Shoyu ramen uses soy sauce as the main tare seasoning. It has a clear, brown broth base and is the most common type of ramen. The flavor is balanced and not too heavy. Most instant ramen noodles are based on this style.

Tonkotsu (Pork Bone) Ramen

Tonkotsu requires simmering pork bones for hours to create a rich, creamy broth. It’s thick, milky white, and incredibly flavorful. This style takes the longest to make from scratch but instant versions capture some of that richness.

Miso Ramen (Hokkaido Style)

Miso ramen uses fermented soybean paste for a nutty, slightly sweet flavor. Traditional versions often include butter and corn, which are Hokkaido specialties. The miso paste adds incredible umami depth.

Shio (Salt-Based) Ramen

Shio ramen is the lightest style, using salt as the main seasoning. The broth is clear and delicate, letting the noodle texture shine. It’s less common in instant ramen but perfect for those who want a lighter meal.

Quick Substitution Guide

Can’t find an ingredient? Here are easy swaps:

• No shiitake mushrooms? Use portobello, button, or oyster mushrooms
• No Japanese sausages? Use hot dogs, kielbasa, or skip entirely
• No American cheese? Try processed cheese slices or cream cheese
• No green onions? Use regular onions, chives, or cilantro
• No Korean ramyun? Any instant ramen works, but Korean noodles have the best chew

If you want to level up, you can make alkaline noodles from scratch. Here’s a simple approach:

4-Ingredient Noodle Recipe

• 2 cups wheat flour
• ½ teaspoon kansui (alkaline water) or baked baking soda
• ⅔ cup water
• Pinch of salt

Mix flour with alkaline agents and salt. Add water gradually. Knead the dough for ten minutes until smooth. Rest for thirty minutes. Roll thin and cut into noodles. Boil for two to three minutes.

Equipment Needed

A pasta machine makes rolling much easier. Without one, use a rolling pin and lots of elbow grease. The dough is stiff, so it takes work!

Making homemade ramen noodles is a fun weekend project. The texture is incredibly fresh and bouncy. But honestly, for this quick three-minute method, instant ramen noodles are perfect.

Gluten-Free Ramen

Use rice noodles or gluten-free instant ramen. Replace soy sauce with tamari. The texture won’t be exactly the same, but the flavors still work beautifully.

Low-Sodium Ramen for Blood Pressure Concerns

Use only one-quarter of the seasoning packet. Make your own broth base with low-sodium chicken broth and fresh ginger and garlic. Add extra vegetables for flavor without the salt.

Vegan and Plant-Based Options

Skip the egg and American cheese. Use nutritional yeast for that cheesy flavor. Add marinated tofu cubes for protein. Include lots of vegetables like spinach, bok choy, and mushrooms. Drizzle with sesame oil for richness.

Essential Toppings

Protein Options:

• Soft-boiled eggs (the classic ajitama style)
• Chashu pork (braised pork belly)
• Chicken breast, shredded
• Tofu, fried or marinated

Vegetables:

• Bok choy (adds crunch and nutrition)
• Spinach (wilts perfectly in hot broth)
• Bean sprouts (for texture)
• Corn kernels (Hokkaido style)
• Bamboo shoots (traditional addition)

Aromatics:

• Green onions (essential!)
• Fresh garlic (adds punch)
• Ginger slices (warming and aromatic)

Flavor Boosters

Oils:

• Sesame oil (nutty and rich)
• Chili oil (for heat)
• Garlic oil (aromatic base)

Pastes and Condiments:

• Miso paste (umami bomb)
• Sriracha (easy heat)
• Rice vinegar (brightening acid)
• Sake or mirin (subtle sweetness)

Crunchy Texture Elements

• Nori seaweed (crispy sheets)
• Fried garlic chips
• Sesame seeds (toasted for extra flavor)
• Fried onions

Feel free to mix and match based on what you have available. The beauty of this cooking technique is its flexibility!

Calorie and Macro Breakdown (per serving)

• Calories: 380 calories
• Carbohydrates: 42g (mostly from noodles)
• Protein: 16g (from egg, cheese, sausages)
• Fat: 14g (from egg yolk, cheese, and oils)
• Sodium: 650mg (with half seasoning packet)

Sodium Content and Reduction Strategies

Using half the seasoning packet cuts the sodium significantly. Traditional instant ramen can have 1,400-1,800mg of sodium per serving. This version has less than half that amount.

More Ways to Reduce Sodium:

• Make your own broth base with fresh ingredients
• Skip the seasoning packet entirely and use low-sodium soy sauce
• Add more vegetables to bulk up the meal without adding salt
• Use mushrooms for natural umami instead of relying on seasonings

Health Considerations

This is still instant ramen, so it’s not an everyday health food. But compared to regular instant ramen noodle soup, this version offers:

• More protein from the egg and sausages
• Added vegetables for fiber and vitamins
• Less sodium than traditional preparation
• The egg provides healthy fats and nutrients

For a healthier version, add more vegetables like bok choy, spinach, or mushrooms. Use chicken breast instead of sausages. Skip the cheese or use a smaller amount.

Essential Tools

Microwave-Safe Bowl: Get one that’s large enough (at least 32 ounces) to prevent spills. Ceramic or glass works best.

Silicone Microwave Cover: These are reusable and better than plastic wrap. They create a tight seal while letting steam escape.

Sharp Knife: For slicing vegetables, sausages, and mushrooms cleanly.

Chopsticks: Not required, but they make eating ramen more fun and authentic!

Where to Buy Specialty Ingredients

Asian Grocery Stores: These are your best bet for authentic ingredients. You’ll find:

• Variety of instant ramen brands (Korean, Japanese, Chinese)
• Fresh vegetables like bok choy and shiitake mushrooms
• Authentic toppings like nori, sesame oil, and miso paste
• Japanese-style sausages

Online Options:

• Amazon carries most instant ramen brands
• Asian grocery websites ship nationwide
• Specialty food retailers have curated selections

Substitutions If Ingredients Unavailable:

• Can’t find Korean ramyun? Use any instant ramen you like
• No Asian grocery nearby? Regular grocery stores carry basic instant ramen, mushrooms, and eggs
• Missing specialty items? The core recipe works with just noodles, egg, and cheese

Can I use regular pasta noodles?

You can, but the texture will be different. Regular pasta noodles don’t have the alkaline treatment that gives ramen its springy, chewy texture. If you must substitute, use thin spaghetti or angel hair pasta. Cook them separately and add to the broth.

How do I make soft-boiled ramen eggs?

For stovetop: Bring water to a boil. Gently lower eggs in. Cook for exactly 6 minutes for jammy yolks. Transfer immediately to ice water. Peel and marinate in soy sauce, mirin, and water for at least 4 hours.

For this microwave method: The technique in this recipe creates a soft-boiled effect! Just make sure to pierce the yolk and cook for only 2 minutes.

How far in advance can I prep ramen?

You can prep toppings (slice sausages, chop vegetables, boil eggs) up to 24 hours ahead. Store them in the fridge. But cook the noodles fresh! They get soggy and mushy if they sit.

Is homemade ramen healthier than instant?

Generally yes, if you make the broth from scratch with fresh ingredients. Homemade lets you control sodium, use quality proteins, and add more vegetables. But this quick method with half the seasoning is a good middle ground!

Can I freeze ramen broth?

Absolutely! If you make tonkotsu or chicken broth from scratch, freeze it in portions. It lasts up to 3 months. Thaw overnight in the fridge and reheat when ready to use. Don’t freeze cooked noodles though. They get mushy.

What’s the difference between ramen and instant ramen?

Traditional Japanese ramen takes hours to make. The broth simmers for 8-12 hours to extract flavor from pork bones or chicken. Homemade ramen noodles require special alkaline water. Instant ramen is pre-cooked, dried, and comes with seasoning. It’s convenient but lacks the depth of traditional ramen.

Can I make this without a microwave?

Yes! Use a small pot on the stove. Add water and noodles. Cook for 2 minutes. Add toppings (sausages, mushrooms). Cook for another minute. Make a nest and crack the egg in. Cover and let it steam for 2 minutes on low heat. Top with cheese and green onions.

How do I prevent noodles from getting soggy?

Don’t overcook them! Ramen noodles cook quickly, usually in 3-4 minutes. For this microwave method, the two-stage cooking (1 minute, then 2 minutes) prevents mushiness. If making traditional ramen, cook noodles separately and add them to bowls right before serving.

What is authentic Japanese ramen?

Authentic Japanese ramen has four components: broth (made from bones, vegetables, and seasonings), tare (concentrated seasoning sauce), noodles (alkaline wheat noodles), and toppings (eggs, meat, vegetables). Each region in Japan has its own style. True ramen is a craft that takes years to master.

Can I use chicken broth instead of water?

Absolutely! Using chicken broth or vegetable broth instead of plain water adds more flavor. You’ll still want to use some of the seasoning packet, but maybe just one-quarter instead of half. The broth provides the base flavor.

What makes Korean ramyun different?

Korean ramyun noodles are typically spicier and chewier than Japanese instant ramen. They often include gochugaru (Korean chili flakes) in the seasoning. The noodles themselves are thicker and have more bite. Brands like Samyang and Shin Ramyun are famous for their heat level.

Is this recipe good for meal prep?

Not really. Ramen is best eaten fresh because the noodles absorb liquid and get soggy. However, you can prep all the toppings ahead of time. Store sliced vegetables, cooked sausages, and boiled eggs separately. When ready to eat, just assemble and microwave!

What oil should I drizzle on top?

Sesame oil is traditional and adds a nutty, aromatic finish. Chili oil adds heat and flavor. Garlic oil provides savory depth. Even a drizzle of olive oil works if that’s what you have. The oil adds richness and helps carry flavours.

How spicy is this recipe?

It depends on which instant ramen you use! Korean ramyun like Samyang, can be quite spicy. Japanese instant ramen is usually milder. You control the heat level by your choice of noodles and any additional chili oil or sriracha you add.

Can I add more vegetables?

Absolutely! This is a great way to make the meal healthier. Add bok choy, spinach, cabbage, or bean sprouts. Leafy greens wilt quickly in the hot broth. Harder vegetables like carrots should be sliced thin so they cook in the short time.

Once you’ve mastered this quick ramen hack, try these other Asian noodle dishes:

Pad Thai Noodles

Thai-style rice noodles with tamarind sauce, peanuts, and lime. Sweet, sour, and savory all at once.

Vietnamese Pho

Aromatic beef or chicken noodle soup with star anise, cinnamon, and fresh herbs. The broth simmers for hours but the result is incredible.

Dan Dan Noodles (Spicy Sesame)

Sichuan-style noodles with spicy sesame sauce, ground pork, and Sichuan peppercorns. Numbing, spicy, and addictive.

Cold Ramen Salad

Perfect for summer! Chilled ramen noodles with cucumber, sesame dressing, and your choice of protein.

Each of these recipes offers different flavor profiles and cooking techniques to expand your noodle expertise! For more inspiration, check out our collection of popular recipes.

This three-minute kujirai-style ramen changed how I think about instant ramen. It’s proof that you don’t need fancy equipment or hours of time to create something delicious and satisfying.

The beauty of this recipe is its simplicity and flexibility. You can make it exactly as written, or customise it based on what’s in your fridge. The core technique works with any instant ramen, and the egg-cheese combination creates that creamy sauce every single time.

I love that this recipe cuts the sodium by using only half the seasoning packet. Your taste buds get all the flavor without the salt overload. Plus, cooking it in the microwave means less cleanup and more time enjoying your meal.

Whether you’re a college student looking for a quick meal, a busy professional who needs dinner fast, or just someone who loves noodles (like me!), this recipe delivers. It’s comfort food that actually comforts.

Give it a try and let me know how it turns out! Feel free to experiment with different toppings and make it your own. That’s the joy of cooking—making recipes that work for your taste and lifestyle.

Now go make yourself a bowl of this delicious ramen. You deserve it!

God, I love noodles.