20-Minute Japanese Ramen

I started on Project Ramen. It means I am making Japanese ramen with various toppings, the noob cook style of course with short cuts such as instant ramen stock and cooked char siu. As a noob cook, I’m simply too lazy to even entertain the prospect of tolling for hours making ramen from scratch. Even though I really appreciate a good ramen that takes hours of simmering for that perfect rich pork broth and tender pork char siu, I’m just not ready for that at the moment (will I ever be, haha). This also gives good practice for making the “real thing” if I ever want to challenge myself in the future. For now, I’m totally enjoying making Japanese ramen the fun, quick and gratifying way, so that we can enjoy many bowls of value-for-money ramen in the comfort of home :p

Ramen Toppings Recipe:
Upcoming Ramen Recipes:
  • Char Siu Ramen with 5 Toppings
  • Spicy Char Siu Ramen
  • Spicy Tan Tan Ramen



Instant Dry Ramen Noodles

There are fresh and dry ramen noodles. Fresh ones are expensive and harder to find, so I opt for dry noodles. This is the usual brand selling at the local supermarkets and I find that it’s pretty good.

Cooking Ramen Noodles
Cook ramen in boiling water according to desired doneness. I like firm noodles, so I take about a minute off the package recommended timing for dry ramen noodles. After that, cool down the noodles under running tap water and set aside.


Instant Japanese Ramen Paitan
This is the short-cut ramen soup paitan (which means thick and cloudy soup) I bought from the supermarket. There are pork (what I used) and chicken versions. This instant ramen soup concentrate was what inspired me to make ramen at home – I’m too lazy to even think of simmering the soup stock for hours. This is really a huge convenience!

Instant Japanese Ramen Soup (Step-by-Step)

First, add garlic paste to the pot (this is optional). I remember in many of the ramen order forms at restaurants, there is an option for more, less, normal or no garlic. I always pick normal.

Instant Japanese Ramen Soup (Step-by-Step)
Add the ramen soup concentrate to the pan.

Instant Japanese Ramen Soup (Step-by-Step)
Dilute with water to desired richness (about 1:8 for me).

Instant Japanese Ramen Soup (Step-by-Step)
Make sure to stir through completely and bring to a boil.

Instant Japanese Ramen Soup (Step-by-Step)
Cheat code: I dissolved a small amount of miso paste for a deeper and richer flavour. But not too much in my opinion, as this is not miso ramen. So if the ramen soup is still not rich enough after the miso, I recommend adding more soup concentrate or dashi powder instead.


This is the brand of cooked and vacuumed sealed Japanese char siu I found. I bought it from the Deli section at NTUC for S$8.20. It’s another huge convenience! The catch is that one has to finish using all 10 slices within 3 days of opening, but I prolonged the shelf life by re-vacuuming the leftover pieces to smaller packets immediately upon opening.

Instant Japanese Ramen Soup (Step-by-Step)
Just warm up the Japanese char siu slices in the hot broth for about 30 seconds. Be careful when taking them out, making sure to keep the char siu slices intact.


In each ramen bowl, add the noodles followed by char siu slices and ramen egg (part of my meal prep). Pour the hot soup over. Garnish with cooked corn kernels, pickled red ginger, seaweed and spring onions. Serve immediately! Itadakimasu!!

20-Minute Japanese Ramen Recipe

This is a fun and fast way of making ramen at home – using instant ramen sauce and cooked Japanese char siu. Because not everyone wants to toll for hours making ramen from scratch.

Customize and personalize the firmness of the ramen noodles, the amount of garlic and the richness of the broth just like at a ramen shop.

Check out the ingredients and step-by-step photos on the previous page.


Ramen Toppings


  1. Cook dry ramen in a pot of boiling according to package instructions to desired doneness. Minus about 1 minute for firmer noodles if using dry noodles, or about 30 seconds if using fresh ones. Cook longer if you want soft noodles.
  2. Make soup base. Add concentrated ramen sauce, garlic paste and water. Bring to boil. Lower heat and dissolve the miso paste in the hot broth. Season to taste by adding more soup sauce, water and seasonings if needed.
  3. Warm up the char siu for 30 seconds in the hot soup broth. Set aside.
  4. Assemble the ramen. Distribute cooked ramen to two bowls. Ladle hot soup over the ramen. Top each bowl with 2 slices char siu and a spoonful of corn. Garnish with ramen egg, pickled red ginger, roasted seaweed and spring onion. Serve immediately.

Cooking Note(s):

  1. Noodle Substitution. If you can’t find Japanese ramen noodles, you can substitute with angel hair pasta. For low-carb, use Japanese rice shirataki noodles.
  2. Miso pasta adds a depth of flavour and richness to the ramen stock, but don’t add too much as this is not the miso version so the miso should not be overpowering. Use more concentrate ramen sauce if needed. You can also use a bit of dashi powder as an added seasoning.