Elevating instant ramen noodles: a review
- Dec 3, 2025
- 5 min read
Instant ramen noodles: You know them - the ramen noodle packages that you can get for under 50 cents in pretty much any grocery store. This time-honored food is beloved by some and dismissed by others for its lack of substance and high sodium content. Whatever your opinion of the dehydrated blocks of noodles is, I'd guess you've probably tried them at least once. And while we can probably agree it's a far cry from authentic ramen from a restaurant or homemade, instant ramen does hit the spot sometimes.
On the other hand, here in Japan it's so easy to get a REALLY GOOD bowl of ramen with all kinds of toppings. So of course, that's what I've been doing! We've tried two spots so far, and both were delicious.
Trying all the delicious ramen here in Okinawa reminded me about the few times that I have talked with clients about how to fit instant ramen into a balanced diet. In the past, I've discussed with clients how to make the sodium impact lower and ideas for adding more vegetables or protein to the meal. However, I'd never actually put these ideas to the test. So that's what I did this week: tried reducing the sodium and adding protein and vegetables to instant ramen, creating a balanced ramen meal on a budget! Even though I'd always choose going out for ramen . . . in a pinch or for a quick, budget-friendly, satisfying lunch, now I know I can reach for a packet of instant ramen with a few fixings.
The setup
I started with a pack of Top Ramen, chicken flavor. Per the package instructions, I boiled 2 cups of water in a saucepan and added the noodles, cooking for about 3 minutes and stirring occasionally.
The modifications
Adding one egg.
I like the aesthetics of adding an egg to a bowl of ramen, and it adds about 7 grams of healthy protein. They make it look so easy at restaurants . . .
Reducing sodium by adding only 1/3 of the seasoning packet.
Per serving (one package), this Top Ramen package provides a whopping 1590 mg of sodium (nearly 70% of the daily recommended sodium intake). To reduce the sodium load, the package instructions themselves advise to "use less seasoning." I decided to try it with one third of the seasoning packet, using my food scale and some measuring spoons to make sure I only put one third in. It measured about 1/2 teaspoon.
Adding vegetables.
To add some vitamins, minerals, fiber, and just more substance/bulk to the bowl, I added about 2/3 cup of raw spinach, chopped; 1/3 cup chopped green onions, and 2/3 cup frozen corn. The possibilities are fairly endless, though - just choose a vegetable that you like that would work well with the soup!
Adding meat: deli meat or leftover meat.
I added 1 ounce of roasted chicken deli meat to my ramen to give it just a little more flavor, substance, and protein. I can't take credit for this idea because I saw it on a Reddit post a while back. 😆 I do think it's a great idea. However, it's important to choose wisely. Adding deli meat will add the sodium right back in, so if you're watching sodium, perhaps skip this mod or choose a differently-prepared meat, like leftover grilled chicken or even leftover roasted turkey from Thanksgiving last week (on the off-chance you still have any!).
The results
Adding one egg: ✅ Recommended!
When the noodles were almost done, about 2 minutes after I put them into the boiling water and stirred, I cracked an egg directly into the pot. I let it sit for 2 minutes, covered. When I removed the cover, the egg white was opaque and the egg was on its way to being soft-boiled. I did this modification first because I like my eggs a little more cooked. I was pleasantly surprised; it worked well! But all of these modifications must happen in quick succession to avoid overcooking anything or losing too much broth - have your ingredients ready!
Reducing sodium by adding only 1/3 of the seasoning packet: ⚠️ Good for sodium levels, but flavor does suffer a bit
Adding less of the seasoning packet means just that: less seasoning. Going forward, I'd probably add just a pinch more seasoning (like 1/2 the packet instead of 1/3). Or, if using meat, I'd add the meat earlier on in the cooking process, maybe even before adding the noodles to the water, to properly bring out all of the flavor. Nevertheless, if you're watching sodium, you'll still get the ramen experience even if you reduce the seasoning.
Adding vegetables: ✅ Recommended!
Adds fiber, vitamins, minerals, substance, and flavor without detracting from anything. I highly recommend trying this next time you have instant ramen!
Adding meat: deli meat or leftover meat: ⚠️ GOOD, but could be done better
The meat definitely added flavor and dimension to the dish, but next time I would add it earlier in the cooking process to let the flavor really simmer. I think allowing deli meat to simmer longer could make up flavor-wise for any seasoning left out, while adding protein to the meal.
OVERALL REVIEW: The modifications overall made the meal delicious, substantial, and visually appealing. It feels like a hearty meal. The egg was easier to add than I thought it would be. Leaving the deli meat slices whole (not chopping them) evoked the look and feel of traditional ramen. Although I kind of missed the seasoning, it's an easy fix for next time: add a tiny bit more, and/or add the meat to the boiling water, not at the end. All in all, this meal will satisfy a ramen craving while being nutrient-dense and easy to prepare.
By the numbers - a comparison
Cost: I purchased all ingredients at the commissary. The cost of one (1) Top Ramen package, which is one serving, is $0.35. The cost per serving WITH the above modifications came out to $1.88. An over 400% price increase, but still pretty affordable - and worth it for the quality and nutrition improvements, if you ask me!
Nutrition facts:
With the modifications, the meal is more substantial (more calories, appropriate for a full meal that will keep you fuller longer), has more fiber, and has a lot more protein. It also has less sodium. Is this a low-sodium meal? Not by any means. But it has LESS, which is a win with ramen! Also, you'll note the saturated fat values are fairly high with both preparations. Instant noodles do have their nutritional drawbacks, but they can fit in a balanced diet, especially with the modifications discussed here.
Thanks for reading! Have questions or comments? Email me here!
