Instant Ramen Upgrade: Easy Restaurant Style Ramen at Home

Easy Restaurant Style Ramen at Home

There’s something irresistible about a steaming ramen bowl — rich broth, springy noodles, and layers of savoury toppings. But making restaurant-style ramen at home doesn’t have to take hours. This easy ramen recipe shows you exactly how to upgrade instant ramen into a gourmet, satisfying meal in minutes.

Using CP Prawn Mala Soup as the base, we layer tender pork chashu, jammy ramen eggs, fresh greens, and nori to create a flavour-packed Japanese ramen bowl that feels indulgent yet effortless. It’s the perfect quick ramen recipe for busy nights when you want comforting, nourishing food fast.

Think of it as instant ramen — elevated.

For The Soup

 Ingredients

• 1 pack instant ramen soup (we used CP Prawn Mala Soup)

• 1 boiled egg (or ramen egg, see recipe below)

• 1 pack Kazoku Kitchen Pork Chashu

• Bok choy leaves

• 1 pack Japanese nori sheets, cut into small squares

Garnish

• Spring onion, finely chopped

Method

1. Prepare the toppings

• Prepare Ramen Eggs (see Below recipe). Cool slightly and cut in half.

• Blanch bok choy leaves in boiling water for 30–60 seconds until just tender.

2. Heat the chashu

• Pan-fry pork chashu slices until heated through and lightly caramelised.

• Optional: finish with a kitchen torch for a charred ramen-shop finish.

3. Prepare ramen

• Cook instant ramen according to packet instructions in a serving bowl.

4. Assemble

• Arrange chashu over noodles.

• Add bok choy and egg halves.

• Tuck in nori squares.

5. Garnish & serve

• Sprinkle with chopped spring onion.

• Serve immediately while piping hot.

Tips for the Best Ramen Hack

• Add chilli oil or sesame oil for extra depth.

• Use ramen eggs for authentic flavour (recipe below).

• Torch the chashu for that signature ramen-bar aroma.

To watch the video click HERE

For the Ramen Eggs

Ingredients

• 4 large eggs (free-range or organic recommended)

• 1/4 cup Japanese mirin

• 1/4 cup cooking sake

• 1/4 cup soy sauce

• 6 g caster sugar

 Method

1. Make marinade

• Combine mirin, sake, soy sauce, and sugar in a small saucepan.

• Bring to a boil, stirring until sugar dissolves.

• Reduce heat and simmer 1 minute.

• Remove and cool completely.

2. Cook eggs

• Gently lower fridge-cold eggs into boiling water.

• Cook at a gentle boil for 7–9 minutes.

• Rotate eggs every 2 minutes for even yolk centring.

3. Cool

• Transfer immediately to iced water.

• Cool 15–20 minutes, then peel.

4. Marinate

• Place eggs in a ziplock bag or container.

• Pour cooled marinade over eggs.

• Refrigerate 2–6 hours or overnight for deeper flavour.