I finally nailed The Best Ramen Recipe and I’m not kidding when I say your go-to instant pack will look amateur next time you cook it.
I’m obsessed with this dumb, simple Parmesan garlic ramen because it tastes way richer than it has a right to. I love the cling of melted Parmesan cheese and that punch of garlic cutting through the salty broth.
It’s comfort without the effort, and honestly my favorite answer when I need an Easy Dinner With Ramen Noodles that doesn’t taste like instant soup. I mess up other recipes but this one always hits.
How To Improve Ramen? Sprinkle more cheese, maybe green onion.
Pure, sloppy, savory joy. I crave it on boring weeknights.
No fuss, full flavor. Worth every spoon.
Ingredients
- Ramen noodles: Basically chewy comfort, soaks up all the saucy goodness.
- Chicken/veg broth: Adds savory liquid base, keeps it cozy and light.
- Unsalted butter: Gives silky mouthfeel and a just-buttery warmth.
- Olive oil: Helps garlic not burn and adds a subtle fruitiness.
- Garlic, minced: Punchy aroma, makes it feel homemade and comforting.
- Parmesan cheese: Salty, nutty richness that makes it feel indulgent.
- Soy sauce: Brings umami depth and a touch of salty backbone.
- Heavy cream/milk: Plus, makes it creamy and more luxurious if wanted.
- Black pepper: Fresh bite that wakes up the cheesy broth.
- Pinch of salt: Basically balances everything, but go easy here.
- Green onion: Bright, fresh crunch and a pop of color.
- Red pepper flakes: Optional heat, gives a little kick and warmth.
- Seasoning packet set aside: You’ll skip it for cleaner, more controlled flavor.
Ingredient Quantities
- 1 package (3 oz) instant ramen noodles, seasoning packet set aside or discarded
- 2 cups low sodium chicken broth or vegetable broth
- 1 tablespoon unsalted butter
- 1 teaspoon olive oil
- 2 cloves garlic, minced
- 1/3 cup grated Parmesan cheese, plus extra for serving
- 1 tablespoon soy sauce
- 1 tablespoon heavy cream or whole milk (optional for creamier texture)
- 1/4 teaspoon freshly ground black pepper
- Pinch of salt, adjust to taste
- 1 green onion, thinly sliced for garnish
- Pinch red pepper flakes, optional for heat
How to Make this
1. Open the ramen, set the seasoning packet aside or toss it, you won’t need it for this version.
2. Heat a medium saucepan over medium heat, add the olive oil and butter until melted and foamy, then add the minced garlic and cook about 30 seconds to 1 minute until fragrant but not brown.
3. Pour in 2 cups of low sodium chicken or vegetable broth, turn the heat up to bring it to a gentle boil.
4. Break the noodle block in half if you want shorter strands, then add the noodles to the simmering broth, stirring to separate and cook about 2 to 3 minutes until tender.
5. Lower the heat to low, stir in 1 tablespoon soy sauce and the optional 1 tablespoon heavy cream or whole milk if you want it creamier.
6. Add 1/3 cup grated Parmesan cheese a little at a time while stirring to melt it into a silky sauce, taste and add a pinch of salt and 1/4 teaspoon freshly ground black pepper; be careful with salt because the cheese and soy already have salt.
7. If you want heat sprinkle a pinch of red pepper flakes now, give everything a good stir and keep it on very low just long enough to marry the flavors, avoid boiling after the cheese is added or it can get grainy.
8. Serve in a bowl, top with extra Parmesan and the thinly sliced green onion, eat right away because ramen gets soggy fast.
Equipment Needed
1. Medium saucepan (about 2-3 quart)
2. Measuring cups and measuring spoons
3. Wooden spoon or heatproof spatula for stirring
4. Chef’s knife and a small paring knife for the green onion and garlic
5. Cutting board
6. Box grater or microplane for the Parmesan
7. Strainer or tongs to lift/separate the noodles
8. Serving bowl and a spoon or chopsticks for eating
FAQ
Easy Parmesan Garlic Ramen Recipe Substitutions and Variations
- Chicken broth: use 2 cups vegetable broth or 2 cups water plus 1 tsp chicken bouillon or miso paste for depth, tastes a bit different but works great.
- Unsalted butter: swap with 1 tbsp olive oil or 1 tbsp ghee for a nuttier richer flavor, or vegan buttery spread if you want dairy free.
- Grated Parmesan: try Pecorino Romano or Asiago (use a touch less if very salty), or nutritional yeast for a cheesy vegan vibe.
- Heavy cream: replace with whole milk plus 1 tsp butter for creaminess, or half and half, or omit and just stir in a little extra cheese for body.
Pro Tips
1) Grate the Parmesan fresh if you can. Pre grated stuff never melts as silky and can make the sauce gritty, so shred it yourself and add it slowly while stirring to avoid clumps.
2) When the cheese is in, keep the heat very low and never let it boil again. If it looks like it might separate, pull the pot off the heat and stir for a minute, or take a spoonful of hot broth and whisk it into the cheese first to temper it, then add back.
3) Taste for salt before adding anything else. Soy and Parmesan both pack salt, so you might not need extra. If it feels flat, add a tiny squeeze of lemon or a splash of vinegar to brighten things up instead of more salt.
4) If you want better texture the next day, store noodles and broth separately when possible, or when reheating add a few tablespoons of hot broth or water so it loosens up instead of turning mushy.
Easy Parmesan Garlic Ramen Recipe
I finally nailed The Best Ramen Recipe and I’m not kidding when I say your go-to instant pack will look amateur next time you cook it.
1
servings
748
kcal
Equipment: 1. Medium saucepan (about 2-3 quart)
2. Measuring cups and measuring spoons
3. Wooden spoon or heatproof spatula for stirring
4. Chef’s knife and a small paring knife for the green onion and garlic
5. Cutting board
6. Box grater or microplane for the Parmesan
7. Strainer or tongs to lift/separate the noodles
8. Serving bowl and a spoon or chopsticks for eating
Ingredients
1 package (3 oz) instant ramen noodles, seasoning packet set aside or discarded
2 cups low sodium chicken broth or vegetable broth
1 tablespoon unsalted butter
1 teaspoon olive oil
2 cloves garlic, minced
1/3 cup grated Parmesan cheese, plus extra for serving
1 tablespoon soy sauce
1 tablespoon heavy cream or whole milk (optional for creamier texture)
1/4 teaspoon freshly ground black pepper
Pinch of salt, adjust to taste
1 green onion, thinly sliced for garnish
Pinch red pepper flakes, optional for heat
Directions
- Open the ramen, set the seasoning packet aside or toss it, you won't need it for this version.
- Heat a medium saucepan over medium heat, add the olive oil and butter until melted and foamy, then add the minced garlic and cook about 30 seconds to 1 minute until fragrant but not brown.
- Pour in 2 cups of low sodium chicken or vegetable broth, turn the heat up to bring it to a gentle boil.
- Break the noodle block in half if you want shorter strands, then add the noodles to the simmering broth, stirring to separate and cook about 2 to 3 minutes until tender.
- Lower the heat to low, stir in 1 tablespoon soy sauce and the optional 1 tablespoon heavy cream or whole milk if you want it creamier.
- Add 1/3 cup grated Parmesan cheese a little at a time while stirring to melt it into a silky sauce, taste and add a pinch of salt and 1/4 teaspoon freshly ground black pepper; be careful with salt because the cheese and soy already have salt.
- If you want heat sprinkle a pinch of red pepper flakes now, give everything a good stir and keep it on very low just long enough to marry the flavors, avoid boiling after the cheese is added or it can get grainy.
- Serve in a bowl, top with extra Parmesan and the thinly sliced green onion, eat right away because ramen gets soggy fast.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 663g
- Total number of serves: 1
- Calories: 748kcal
- Fat: 44.2g
- Saturated Fat: 20.5g
- Trans Fat: 0.2g
- Polyunsaturated: 3g
- Monounsaturated: 12g
- Cholesterol: 76mg
- Sodium: 1830mg
- Potassium: 700mg
- Carbohydrates: 55g
- Fiber: 2g
- Sugar: 2g
- Protein: 23g
- Vitamin A: 600IU
- Vitamin C: 3mg
- Calcium: 330mg
- Iron: 3mg
