• Michelin Star Level Instant Ramen

    A gourmet twist on classic instant noodles

    Instant ramen is a pantry staple, but with a few upgrades you can transform it into a dish worthy of a Michelin star. By layering fresh aromatics, umami-rich broths, and carefully chosen toppings, even humble packets of Nissin Top Ramen, Maruchan, or Nongshim can rival restaurant-quality bowls.

    This recipe uses the noodles as a base while replacing the standard seasoning packet with a deep, flavorful broth. With silky eggs, seared pork or mushrooms, and crisp garnishes, it c

  • Bowl of ramen with noodles, eggs, carrots, and meat on a wooden surface.
  • Two square blocks of wavy noodles on a yellow background

  • Recipe: Michelin Star Level Instant Ramen 

    Servings: 2 

    Prep Time: 15 minutes

    Cook Time: 25 minutes

    Total Time: 40 minutes

    Ingredients:

    • 2 packs instant ramen (chicken or soy flavor, discard seasoning packets)
    • 4 cups chicken or vegetable stock
    • 2 tbsp white miso paste
    • 1 tbsp soy sauce
    • 1 tbsp mirin
    • 1 tsp sesame oil
    • 2 garlic cloves, minced
    • 1-inch knob of ginger, grated
    • 2 soft-boiled eggs, halved
    • 4 oz pork belly slices or shiitake mushrooms (for vegetarian)
    • 1 cup fresh spinach
    • 1 small carrot, julienned
    • 2 green onions, finely sliced
    • 1 sheet nori, cut into strips
    • Toasted sesame seeds for garnish

  • Instructions:

    1. In a medium pot, heat sesame oil and sauté garlic and ginger until fragrant.
    2. Add stock, miso paste, soy sauce, and mirin. Stir until miso dissolves, then let simmer for 15 minutes.
    3. While broth simmers, prepare the eggs: boil for 6 minutes, then shock in ice water, peel, and set aside.
    4. In a skillet, sear pork belly until golden and crisp. For vegetarian, sauté mushrooms until tender.
    5. Cook ramen noodles according to package instructions, but drain 1 minute early for a firmer bite.
    6. Divide noodles into bowls, ladle hot broth over, and arrange pork belly or mushrooms, spinach, carrot, and eggs on top.
    7. Finish with green onions, sesame seeds, and nori strips. Serve immediately.
  • Sliced roasted pork belly on a wooden cutting board with a knife.

  • Pro Tips:

    • Use quality stock: A rich, homemade or high-quality store-bought broth makes the biggest difference.
    • Control saltiness: Instant noodle packets tend to be overly salty, so skip them in favor of balanced seasonings.
    • Toppings matter: Contrasting textures and flavors elevate the bowl from simple to gourmet.

  • Why it works with Stash Proof:

    If you end up with extra servings, Stash Proof 11x12 bags are ideal for freezing leftovers. The noodle texture holds up surprisingly well after thawing, so you can enjoy a Michelin-level ramen bowl later without losing quality. Sealed properly, your broth, toppings, and noodles stay fresh and ready for a quick reheat, turning leftovers into another gourmet meal.

    With this recipe, your kitchen becomes a Michelin star experience, and Stash Proof bags make it simple to keep that quality locked in.
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