Creamy Ramen Recipe (How To Make Ramen Creamy)

This creamy ramen is the fastest way to a cozy, slurpable bowl - it's quicker than takeout and ready in only about 10 minutes. With pantry staples and just one pan, this ramen recipe delivers big flavor without complicated steps: just boil some noodles, whisk the sauce, then toss everything together until glossy. The result is ultra‑creamy noodles with balanced savory depth - a hint of heat if you like - and just enough starch to cling to every bite. If you're feeling fancy you can top it with a jammy egg, scallions, chili crisp - or all of the above - and dinner will be done faster than you can say "Top Ramen." Haha, ok, well, almost as fast as that! Anyway, this creamy ramen is comforting, budget‑friendly, and endlessly customizable for whatever you have on hand tonight - enjoy.

Why I Love This Ramen Hack

I have been obsessed with this creamy version of ramen noodles. My recipe takes plain ramen noodles and elevates their flavor with just three simple additional ingredients. And I know I'm biased, but I think this is one of the best ramen recipes that I've ever had! Well, right next to my take on the TikTok ramen hack.

But seriously, the creaminess in this recipe is just so, so good, and it's so easy to make too! Honestly, it's almost as easy to make this homemade creamy ramen as it is to make instant ramen.

Now, while this creamy ramen is absolutely delicious on its own, I find that it's even better paired with another delicious recipe. A couple of my favorite things to pair this soup with are this sushi bake recipe and this potato mochi recipe. Both of them just go so well with the creamy ramen noodle soup.

Ingredients

As I've mentioned, all you need is just a handful of basic additional ingredients to make this creamy ramen soup recipe. And, honestly, I wouldn't be surprised if you have all of them at home already!

Anyway, here's what you'll need to make creamy ramen:

• 1 package of instant ramen
• 1 egg
• 2 tablespoons kewpie mayonnaise (or any mayo)
• 1 grated garlic clove
• 2 cups water
• Green onion to serve

Pretty simple, eh?

Now, you won't be needing the seasoning packet for this recipe, so it doesn't matter what type of noodles you get!

By the way, you can use almost all of these ingredients to make this microwaved ramen and cheesy ramen soup recipe, so you'll definitely want to stock up and give those ramen recipes a try next!

Noodle Doneness Chart

*Notes: Start at the low end of the range and taste. For creamy sauces, do not rinse ramen so the sauce clings. If using rice noodles, a quick rinse stops the cooking and helps prevent sticking—toss with sauce immediately.

Sauce Ratio Tips (per 8 oz dry noodles)

• Classic Creamy: 1 cup broth + ½ cup cream + 1 tablespoon butter + 1 teaspoon soy sauce + 1 teaspoon garlic powder.
• Lighter Creamy: 1 cup broth + ½ cup milk + 1 teaspoon cornstarch (slurry) + 1 tablespoon butter.
• Spicy Creamy: 1 cup broth + ½ cup cream + 1–2 tablespoon gochujang or sriracha + 1 teaspoon sesame oil.
• Extra Cheesy: 1 cup broth + ½ cup cream + ⅓ cup finely grated Parmesan or 2 oz cream cheese.

*Pro tip: Cook noodles to al dente, save ¼ cup cooking water, toss with hot sauce for 30–60 seconds, then loosen with the reserved water until silky.

How To Make Creamy Ramen Noodles

I've said it a few times, but I'll say it again - this creamy ramen recipe is incredibly easy to make.

I'm not kidding, all you have to do is cook the instant ramen noodles, stir in the additional ingredients, and top with any delicious add-ins you want. That's all there is to it.

With that said, let's not waste any more time and get cooking!

 Step 1: Cook The Ramen Noodles

First, you'll start by cooking the ramen noodles. So, to do that, you'll want to take out a medium-sized pot, add the water to it, and bring the water to a boil over high heat.

Once the water is boiling, add the instant ramen noodles to the pot and cook them for a few minutes until they're tender and have reached your desired doneness. For what it's worth, I like my noodles with a little more chew, so I always slightly undercooked them.

Step 2: Prepare The Creamy Sauce

While the noodles are cooking, you can make the creamy sauce that makes this ramen so delicious.

So, to make the sauce, add one egg and the mayonnaise to a large bowl and grate the garlic on top of everything.

By the way, I sometimes like adding a little heat to my creamy ramen. And to do that I just replace the fresh garlic with a little chili garlic sauce. So, if you want to add some spice to your ramen as well, you can use that stuff instead of fresh garlic.

Anyway, now you can give these ingredients a good whisk until they fully combine.

Step 3: Build The Creamy Ramen

Now, once the ramen noodles are cooked to perfection, you can strain them and pour some of the boiling water - I usually use around ½ a cup - from the pot into the bowl of the creamy sauce ingredients. Then, you'll want to whisk the water and sauce together until they fully combine.

Finally, to finish up, you'll want to add the cooked noodles to the bowl and stir everything together to coat the noodles in the sauce.

Lastly, garnish the creamy ramen noodles with any delicious add-ins you want, such as green onions, soy sauce, sriracha sauce, sesame seeds, or chopped scallions, and enjoy!

How To Store Creamy Ramen

This recipe for creamy ramen will make 1 serving of this delicious noodle dish. And, honestly, it's so good that you have a better chance of making another serving than having leftovers!

With that said though, if you do end up with leftovers - or decide to double or triple this recipe - you can store the leftover ramen in an airtight container. Stored this way, it'll last in the fridge for about 2 days.

How To Reheat Cooked Ramen Noodles

Now, if you end up having leftovers of this creamy ramen, you'll definitely want to reheat them. I mean, let's be real ramen is best enjoyed hot, right?!

Anyway, my favorite way to reheat ramen noodle soup is by putting it back in a pot - with a tiny bit of extra water - and cooking it over medium heat. Then, you'll just want to heat the ramen for a few minutes until it reaches your desired temperature - and make sure to stir the noodles frequently as you heat them so they don't burn.

Alternatively, to heat your leftover creamy ramen up even faster, you can heat the noodles in the microwave in 20-second increments, stirring between each until warm.

FAQs About This creamy ramen recipe

Do I soak or boil rice noodles?

This creamy ramen recipe is written for ramen (wheat) noodles, which you should boil.

If you substitute rice noodles, soaking is the best starting method because boiling rice noodles from dry can turn them gummy fast. Use very hot water (just off a boil).

Thin rice noodles: soak 5–7 minutes. Medium: soak 8–10 minutes. Wide: soak 12–15 minutes, then finish with a brief 1–2 minute simmer/boil only if still a little stiff in the center.

Drain and do a quick cool-water rinse to halt carryover cooking.

Toss with the hot sauce immediately so they don’t clump.

*Why this works: wheat ramen benefits from surface starch to help the creamy sauce cling, so no rinse. Rice noodles are mostly rice starch; a soak keeps the exterior from over-gelatinizing while the core softens, and the quick rinse stops the process so the strands stay separate.

How do I keep noodles from sticking?

Here are 5 tips to keep your ramen noodles from sticking:

1. Cook to just-al-dente and have the sauce hot and ready. Noodles stick when they sit even for a minute without fat, liquid, or movement.
2. Reserve ¼ cup of the noodle water and toss noodles with the hot sauce immediately for 30–60 seconds; the starch in the water emulsifies the sauce so it coats evenly and stays glossy.
3. For ramen (wheat) noodles, do not rinse—leaving the surface starch helps the creamy sauce grip. For rice noodles, do a quick rinse to stop cooking, then go straight into the pan with the sauce; if you must hold them longer than 2 minutes, toss with 1 teaspoon neutral oil per 8 oz noodles plus 1–2 tablespoons warm water, then re-loosen in the pan.
4. Keep the pan moving. Use tongs or chopsticks and fold the noodles through the sauce over medium heat; add splashes of the reserved water as needed until strands are coated but not dry.
5. If they’ve already clumped, dunk the noodles in very hot water for 10–20 seconds to relax the starch, separate gently, then get them into the hot sauce and toss until smooth again.

Can I make it lighter without cream?

Yes. For a lighter but still silky sauce, use one of these three swaps (each is for 8 oz dry noodles):

1. Milk + slurry: 1 cup low-sodium broth + ½ cup 2% milk + 1 teaspoon cornstarch whisked with 1 tablespoon cold water + 1 tablespoon butter. Simmer 30–60 seconds until it lightly coats the spoon. The starch replaces the thickening power of cream.
2. Evaporated milk: 1 cup broth + ½ cup evaporated milk + 1 teaspoon soy sauce. Evaporated milk has fewer calories than cream but won’t split under heat.
3. Greek yogurt (off heat): 1 cup broth reduced by ⅓, then remove the pan from heat and whisk in ⅓ cup plain 2%–5% Greek yogurt. Temper first by stirring in a spoonful of the hot liquid so it doesn’t curdle.
4. To lighten up in a dairy-free way: 1 cup unsalted chicken or vegetable broth + ½ cup unsweetened canned coconut milk or barista-style oat milk + 1 teaspoon cornstarch slurry + 1 teaspoon soy sauce or coconut aminos. Keep the simmer gentle—if it boils hard, plant milks can separate.

What proteins or veggies can I add, and when do I add them?

This dish is flexible, but timing matters when you add the protein/veggies, so the sauce stays creamy and nothing overcooks.

• Quick proteins (add during the final toss): cooked rotisserie chicken (1–1½ cups shredded), thinly sliced leftover steak or pork, or pre-cooked shrimp. Warm through for 30–60 seconds as you toss the noodles—don’t boil or they’ll toughen.
• Raw fast-cook proteins (sear before sauce): shrimp (8–12 oz, 1–2 minutes per side), thin-sliced chicken thighs/breast (½-inch strips, 3–4 minutes total), or tofu (extra-firm, patted dry, 1-inch cubes, 5–7 minutes to lightly crisp). Remove to a plate, make the sauce in the same pan, then return proteins for the final toss.
• Vegetables that love cream sauces: mushrooms (8 oz, sauté first until browned so they don’t water out the sauce), baby spinach (2 cups, stir in at the very end—wilts in 30 seconds), frozen peas or corn (1 cup, add to the simmering sauce for 1–2 minutes), shredded carrots or cabbage (1–2 cups, quick sauté 2–3 minutes), scallions (reserve some for garnish).
• Bold add-ins for “copycat ramen shop” vibes: 1–2 tablespoons gochujang or chili crisp, 1 teaspoon toasted sesame oil, or 2 ounces cream cheese for extra body.

*Balance check: if you add watery veg, simmer the sauce 30–60 seconds longer before tossing with noodles, or finish with 1–2 tablespoons reserved noodle water to re-emulsify. Taste for salt/acid and add a squeeze of lime or rice vinegar if it needs brightness.

Does adding milk to ramen make it creamy?

Adding a splash of milk can help make ramen more creamy. But, milk alone will not make be enough to give you a ton of creaminess. That's why if you want to make really creamy ramen you'll also want to use ingredients like eggs and mayo along with the milk.

Can I use regular mayonnaise instead of Kewpie mayo?

Yes, you can use regular mayonnaise, but Kewpie mayo has a richer, slightly sweeter flavor, which adds a unique depth to the ramen.

Can I make this recipe spicy?

Yes! You can add chili garlic sauce, sriracha, or red pepper flakes to the creamy sauce for some heat.

Can I substitute the egg in this recipe?

If you prefer not to use egg, you can try adding a splash of cream or milk to get the creamy texture, though the flavor will be slightly different.

Wrapping Up This Ramen Recipe

Well, that is how to make creamy ramen!

These creamy ramen noodles are seriously so good and so addicting to eat - especially when it's cold outside.

Plus, it's a really quick and tasty meal to whip up if you don't have a lot of time on your hands. You really can't beat making lunch or dinner in just 10 minutes, can you?!

Anyway, I hope you enjoy these creamy ramen noodles as much as I do. If you give 'em a try, leave a comment below and let me know your thoughts, I'd love to hear them!

More Ramen Recipes I Think You'll Love

If you're looking for some more delicious ramen recipes, we have a ton on the blog that you have to try!

Here are some of our favorites:

• Beef ramen
• Spicy ramen
• Korean ramen
• Birria ramen
• Spicy miso ramen
• Kylie Jenner ramen

By the way, if you're looking for some more delicious recipes, don't forget to follow us on TikTok, Youtube, and Instagram. We post new ones on them every single day.