A good sauce to put on ramen is hot sauce, soy sauce or even a ramen sauce that can be easily made by mixing together 3 tbsp of soy sauce, 2 tbsp of sesame oil, 1 tbsp of chili oil, 1 tbsp of rice vinegar, 2 tsp of brown sugar and 2 to 3 cloves of minced garlic.
Then toss the mixture directly with your cooked ramen noodles for a nice simple sauce and savory upgrade to your ramen noodles.
For some good ramen toppings you can use some bacon bits, bacon, frozen vegetables, fresh vegetables, sliced cheese, garlic and green onions and eggs or even add some shredded cheese to the ramen noodles.
A soft boiled egg, poached egg or even a raw egg that is cracked directly into the boiling broth of the ramen will provide the ramen with a nice, rich and creamy texture.
Canned tuna is also good for ramen toppings and it also adds protein and a savory flavor.
You can also add in some canned meat or spam, or use some shredded or cut up pork or chicken.
American cheese or cheddar cheese also melts great into the ramen noodle broth, which creates a rich adn creamy restaurant style texture to the ramen.
Or even add some sesame oil, chili oil, Sriracha, Soy sauce or even some seaweed or nori.
The veggies that go on top of ramen and even in ramen are leafy greens and microgreens like kale, baby spinach and baby bok choy.
For crispy and crunchy vegetable toppings for ramen, good vegetables for the ramen are bean sprouts, bamboo shoots, carrots and radish and cucumber.
For savory and umami vegetable toppings for ramen, mushrooms like fresh or dehydrated shiitake mushrooms, enoki or wood ear mushrooms are great for absorbing broth and adding savoriness.
Sweet corn adds a nice, sweet, buttery contrast to the rich and spicy broths of ramen and roasted sweet potatoes and or squash adds a creamy, hearty texture and rich flavor, which is also perfect for vegan ramen broths.
For aromatics and garnish, the best aromatic and garnish vegetable toppings for ramen include scallions and green onions, garlic and ginger and chili peppers.
Popular ramen toppings are vegetables, eggs and meats as well as condiments.
Popular protein ramen toppings are slow braised, melt in your mouth pork belly also known as Chashu.
Cubes of thick, caramelized pork belly also known as Kakuni.
Sliced, grilled or shredded chicken.
Shrimp, which is commonly used in seafood based ramen noodles.
Fried or fresh firm tofu for a vegetarian boost to your ramen noodles.
And spam is also highly favored as a ramen topping, especially in instant ramen noodles.
Eggs also are also a popular ramen topping, including a soft boiled egg that is marinated in soy sauce, mirin and sake, which yields a jammy yolk and even Onsen tamago, which is a slowly cooked egg with a soft, custard like yolk and tender white.
Popular vegetable toppings for ramen are finely sliced green onions for a fresh, sharp crunch, sliced wood ear mushrooms for crunch or earthy shitake mushrooms.
Sweet canned corn or fresh corn, which is also very popular in rich Miso ramen, bean sprouts for a refreshing crunchy addition and leafy greens like spinach or blanched bok choy.
For garnishes, sheets of crisp and dried seaweed that is used to wrap around the ramen noodles, steamed fish cakes with a distinct pink spiral in the center and bright red, thinly sliced pickled ginger that adds a tangy contrast.
For spices and seasonings for the ramen toppings.
Mayu is good for a fragrant, earthy black garlic oil commonly used in Tonkotsu (pork bone) ramen.
Togarashi is a Japanese seven-spice blend for heat.
Chili Oil (Rayu) adds a kick of heat and a vibrant red color.
And even a small pat of butter that slowly melts into miso or corn ramen for a rich, creamy finish.
To elevate ramen you can add in some premium toppings and create a creamy emulsion.
A good way to elevate your amen is to add a soft boiled egg, chopped green onions, soy sauce and hot sauce or crushed red pepper, which is how I love my ramen.
If you want your ramen to have a creamy base and get a rich, glossy and indulgent ramen broth you can combine the seasoning packet, 1 egg yolk and 1 tablespoon of Japanese mayonnaise like QP in the serving bowl.
Then add in a grated garlic clove and a splash of soy sauce.
Next cook the ramen noodles and save a ladle of the hot and starchy cooking water and then slowly whisk the hot water into the egg mixture until it emulsifies into a creamy sauce and then add the ramen noodles.
You can also use some beef broth, chicken broth or vegetable broth to make a simple base and then add in 1 tablespoon of some soy sauce, 1 teaspoon of some toasted sesame oil and even a dash of garlic powder.
Then simmer the ramen noodles in the mixture and then you can finish the ramen noodles with some fresh egg or chopped green onions.
If starting with plain water or unflavored ramen noodles, you need to make a rich liquid base, which can be done using rich bone broth, miso paste or even some bouillon.
Swap out the water for some store bought chicken broth, pork broth or beef broth for some immediate depth.
And then whisk in 1 teaspoon of some white or yellow miso paste into the hot water or broth for a savory restaurant style umami base.
And you can also use a small amount of chicken bouillon powder or vegetable bouillon powder or even a crushed bullion cube that is mixed with water to flavor your ramen without the packet.
For the umami and aromatics to flavor ramen, you can add 1 to 2 tablespoons of some soy salt for salt and color.
And add in a splash of rice vinegar or Chinese black vinegar for some tang.
You can also saute some minced fresh garlic and ginger in oil before you add the liquids or stir in the powdered versions.
And you can also introduce some heat into your ramen noodles, using some sriracha, chili oil or red pepper flakes.
Adding a pinch of white pepper to the ramen noodles also adds an authentic, peppery kick to the ramen noodles.
Even a couple of drops of toasted sesame oil at the end will also give the ramen noodles a rich and nutty flavor.
For some good rich and creamy upgrades to your ramen noodles you can, whisk an egg into the boiling broth before adding the ramen noodles to create egg drop ribbons, or soft boil an egg and place it on top of the ramen.
If you want an ultra creamy style ramen noodles, whisk in a spoonful of some Japanese mayo, like Kewpie with a raw egg yolk and soy sauce, then temper it by pouring hot noodle water over the mixture before you combine it.
Peanut Butter or Tahini can also be added to your ramen, by whisking in a spoonful of creamy peanut butter or tahini into the broth for a rich and nutty sesame forward bowl of ramen noodles.