The invention of instant ramen is credited to Momofuku Ando, a Japanese inventor who sought to provide enough food supply in Japan during its post-WWII period. He developed the flash-fry method, which takes all the moisture out of the cooked noodles, allowing for instant preparation when hot water is added.

This popular and cheap Japanese dish eventually made its way to college campuses across the United States to satisfy thousands of drunk and broke college students each year. These three recipes stand on the shoulders of Momofuku Ando and several decades of college student ramen creativity.

Roasted Corn & Asparagus Ramen

  • Prep Time:20 minutes
  • Cook Time:20 minutes
  • Total Time:40 minutes
  • Servings:4
  • Medium

    Ingredients

  • 2 trimmed leeks
  • 1 split Thai chili
  • 1 bunch scallion
  • 2 cup roasted corn
  • 1 bunch of roasted asparagus
  • 2 eggs
  • 1 handful of radish sprouts
  • 1/2 cup soy sauce
  • 1 tablespoon sesame oil
  • 4 buckwheat ramen cakes
Photo by Emanuel Storch
Photo by Emanuel Storch

Step 1

To start, roast 1 bunch of asparagus and 3 ears of corn in the oven at 450°F for 10 minutes with some kosher salt and olive oil.

Step 2

Slice asparagus into thirds and cut corn off the cob.

Step 3

Slice scallion tops and set the white bottoms aside.

Step 4

Soft boil two eggs in a pot of boiling water for 6 minutes. Dunk them in a bowl of ice water afterwards.

Step 5

In the same water, boil 4 ramen noodle cakes for 2 minutes and dunk them in ice water as well, once cooked.

Step 6

In a pot, sauté leeks in a neutral oil (not olive oil) along with the split Thai chili.

Step 7

Once leeks become translucent, add two boxes of corn soup along with scallion ends, soy sauce, and sesame oil. Bring to a boil for 10 minutes.

Step 8

In 4 bowls, portion out noodles, corn, and asparagus. Pour broth over and garnish with sliced scallion, 1/2 egg, and radish sprouts.

Coconut-Miso Ramen

  • Prep Time:20 minutes
  • Cook Time:20 minutes
  • Total Time:40 minutes
  • Servings:4
  • Medium

    Ingredients

  • 2 trimmed leeks
  • 1 split Thai chili
  • 1 bunch scallion
  • 1 bunch Tuscan kale, stemmed
  • 2 eggs
  • 1 box of shiitake mushroom
  • 1 box of baby bok choy
  • 1/2 cup soy sauce
  • 1 tablespoon sesame oil
  • 2 cans of coconut milk
  • 1 quart miso broth
  • 4 buckwheat ramen noodle cakes
Photo by Emanuel Storch
Photo by Emanuel Storch

Step 1

Soft boil two eggs in a pot of boiling water for 6 minutes. Dunk them in a bowl of ice afterwards.

Step 2

In the same water, boil 4 ramen noodle cakes and dunk them in ice as well, once cooked.

Step 3

Chop scallion tops and set the white bottoms aside.

Step 4

Slice mushrooms and kale.

Step 5

In a pot, sauté sliced leeks in a neutral oil, along with the split Thai chili.

Step 6

Once leeks become translucent, add miso broth and coconut milk, along with scallion ends, soy sauce, sesame oil, and mushrooms.

Step 7

Bring to a boil for 10 minutes. Add kale at the end.

Step 8

In 4 bowls, portion out noodles, kale, and mushrooms. Pour broth over and garnish with sliced scallion, 1/2 egg, and baby bok choy.

Miso-Ginger Ramen with Grilled Mackerel

  • Prep Time:25 minutes
  • Cook Time:20 minutes
  • Total Time:45 minutes
  • Servings:4
  • Advanced Course

    Ingredients

  • 2 whole mackerel
  • 2 cubes of peeled ginger root
  • 2 Thai chili
  • 1/2 cup soy sauce
  • 1 juice of lime
  • 2 tablespoon honey
  • 2 quart miso broth
  • 2 trimmed leeks
  • 1 bunch scallion
  • 1 bunch stemmed Tuscan kale
  • 1 tablespoon sesame oil
  • 4 eggs
Photo by Emanuel Storch
Photo by Emanuel Storch

Step 1

For the Mackerel: In a bowl, whisk chopped ginger (1 cube), thinly sliced Thai chili (seeded), 1 tbsp soy sauce, honey, and lime.

Step 2

Grill, broil, or pan sear mackerel on each side on high heat for 5 min with salt and oil.

#SpoonTip: Mackerel is fully cooked when the flesh is white and flaky. Use a wide spatula to turn fish over.

Step 3

When ready to serve, place the hot fish on a deep plate and pour sauce over fish. Serve whole and eat with their chopsticks.

Step 4

For the ramen: Poach 4 eggs and set aside on a paper towel.

Step 5

In the same water, boil 4 ramen noodle cakes (2-3 minutes) and dunk them in ice once cooked.

Step 6

Slice scallion tops and set the bottoms aside. Chop kale.

Step 7

In a pot, sauté leeks in a neutral oil, along with the split Thai chili.

Step 8

Once leeks become translucent add miso broth and sliced ginger (1 cube).

Step 9

Bring to a boil for 10 minutes. Add kale at the end.

Step 10

In 4 bowls, portion out noodles, kale, scallion, and poached egg. Pour broth over and enjoy.