Recipe: Ramen makeover

Good eats on a budget.

Ramen– I’m sure you’ve all heard the horror stories. Broke college kids’ dorms overflowing with one-dollar ramen and instant coffee packets, possibly some Kraft easy mac for a weekend treat.  I went to visit my sister at college a couple weeks ago and while I didn’t encounter shelves of ramen, I did start to realize her need for careful budgeting while in college. If this realization is frightening to you too, fortunately, I am here to help. Learning to add nutritional benefits and flavor to cheap dishes is a skill that you can use throughout your college and adult life. That being said, seniors, with college approaching, it’s time to listen up. 

I would like to preface this recipe by saying that in no way am I suggesting that plain ramen is not already a superb, flavor-packed, quality meal. I am simply aiming to provide students with ideas as to how to elevate a cheap, delicious dinner. This recipe is the perfect extension of the pre-existing flavors of ramen, while also adding texture and making the meal more exciting to eat. The particularly wonderful thing about adding vegetables and separate ingredients to this dish is that it makes it last longer, creating a more filling dinner for hungry students on the go. 


  • Ramen Packet
  • Half of a bell pepper cut into thin slices
  • 1-2 Green Onions finely chopped
  • 1 large carrot cut into thin slices
  • 2-3 cloves of garlic 
  • 1 hard boiled egg
  • Handful of baby corn
  • ½ cup of edamame

(These are the vegetables I like to use, but feel free to get creative with it.)


  1. Cook ramen according to directions, saving a cup of broth for later.
  2. Cut and add bell pepper, carrots, mushrooms, edamame and baby corn into a pan with garlic and olive oil and let cook for about four minutes. Put bell peppers in earlier if you want them to be softer. 
  3. Add veggies and cooked ramen to the pan and pour leftover broth on top. 
  4. If you prefer the flavor packets, go ahead and cook the ramen with that, adding some soy sauce and ginger to the pan once mixed. 
  5. If you would rather make your own sauce, discard flavor packets and whisk soy sauce, sesame oil, garlic and honey. Pour onto ramen with the cup of leftover noodle water. (Again, just an example of a sauce I enjoy, feel free to incorporate more spice or sweetness into your ramen with the sauce.)
  6. Dish ramen out and place a cut-open hard boiled egg on top, garnishing with green onions. 

Happy cooking!