12 Delicious Smoked Instant Ramen Noodles Recipes

Variety is the spice of life, and when it comes to quick, comforting meals, smoked instant ramen noodles are a game-changer. Whether you’re craving something smoky, spicy, or just downright delicious, we’ve got you covered with 12 mouthwatering recipes that’ll transform your humble ramen into a gourmet experience. Ready to elevate your noodle game? Let’s dive into these irresistible creations!

Smoky Spicy Beef Ramen

Nothing warms the soul quite like a bowl of Smoky Spicy Beef Ramen, a dish that masterfully balances depth of flavor with a fiery kick. This recipe transforms humble ingredients into a luxurious meal, perfect for those evenings when only something rich and comforting will do.

Ingredients

• 8 oz beef chuck, thinly sliced
• 4 cups beef broth
• 2 packs of ramen noodles
• a splash of soy sauce
• a couple of garlic cloves, minced
• 1 tbsp smoked paprika
• 1 tsp chili flakes
• a drizzle of sesame oil
• 2 green onions, chopped
• a handful of spinach leaves

Instructions

1. Heat a large pot over medium-high heat and sear the beef slices until browned, about 2 minutes per side. Tip: Don’t overcrowd the pot to ensure a good sear.
2. Add the minced garlic and sauté for 30 seconds until fragrant.
3. Pour in the beef broth and bring to a simmer. Stir in the soy sauce, smoked paprika, and chili flakes. Let it simmer for 10 minutes to meld the flavors.
4. Meanwhile, cook the ramen noodles according to package instructions, then drain and set aside. Tip: Rinse the noodles under cold water to stop the cooking process and prevent them from becoming mushy.
5. Add the spinach leaves to the broth and cook for 1 minute until just wilted.
6. Divide the cooked noodles between two bowls, then ladle the hot broth and beef over the noodles. Tip: For an extra layer of flavor, drizzle with sesame oil just before serving.
7. Garnish with chopped green onions and serve immediately.

Marvel at the silky noodles swimming in a smoky, spicy broth, each bite offering a perfect harmony of textures and heat. For a twist, top with a soft-boiled egg or a sprinkle of toasted sesame seeds to elevate this dish to new heights.

Smoked Chicken and Mushroom Ramen

Elevating the humble ramen to new heights, this smoked chicken and mushroom ramen combines the deep, woodsy flavors of smoked poultry with the earthy richness of mushrooms, all swimming in a meticulously crafted broth that promises to comfort and delight.

Ingredients

• 2 smoked chicken breasts, shredded
• 4 cups of chicken broth
• a splash of soy sauce
• a couple of garlic cloves, minced
• 1 tbsp of ginger, grated
• 2 cups of sliced mushrooms
• 2 packs of ramen noodles (discard the seasoning packets)
• a drizzle of sesame oil
• 2 green onions, thinly sliced
• a handful of spinach leaves

Instructions

1. In a large pot, bring the chicken broth to a gentle simmer over medium heat.
2. Add the minced garlic and grated ginger to the broth, letting them infuse for about 2 minutes until fragrant.
3. Toss in the sliced mushrooms and let them cook in the broth for 5 minutes, or until they start to soften.
4. Stir in the shredded smoked chicken and a splash of soy sauce, allowing the flavors to meld for another 3 minutes.
5. Meanwhile, cook the ramen noodles according to the package instructions, then drain and set aside.
6. Divide the cooked noodles between two bowls, then ladle the hot broth, chicken, and mushrooms over them.
7. Top each bowl with a handful of spinach leaves, letting the residual heat wilt them slightly.
8. Finish with a drizzle of sesame oil and a sprinkle of green onions for a burst of color and flavor.

Unveiling a bowl of this ramen reveals a harmonious blend of textures, from the silky noodles to the tender chicken and mushrooms. The smoky undertones paired with the freshness of the spinach and green onions make each spoonful a discovery. Serve it with a side of pickled vegetables for an added tangy contrast.

BBQ Smoked Pork Ramen

On a quest to elevate your ramen game? Imagine tender, smoky pork mingling with rich, savory broth and springy noodles—a dish that’s both comforting and sophisticated.

Ingredients

• 1 lb pork shoulder, sliced thin
• 2 tbsp BBQ rub
• 1 tbsp olive oil
• 4 cups chicken broth
• 2 cups water
• a splash of soy sauce
• a couple of garlic cloves, minced
• 1 tbsp ginger, grated
• 2 packs of ramen noodles
• 2 soft-boiled eggs
• a handful of green onions, sliced
• a drizzle of sesame oil

Instructions

1. Preheat your smoker to 225°F. While it heats, coat the pork slices evenly with the BBQ rub.
2. Place the pork on the smoker. Smoke for about 2 hours, or until the pork is tender and has a nice bark.
3. In a large pot, heat the olive oil over medium heat. Add the garlic and ginger, sautéing until fragrant, about 30 seconds.
4. Pour in the chicken broth and water, bringing the mixture to a simmer. Add a splash of soy sauce for depth.
5. Meanwhile, cook the ramen noodles according to package instructions, then drain and set aside.
6. Once the pork is done, let it rest for 5 minutes before slicing into bite-sized pieces.
7. Divide the noodles between two bowls. Ladle the hot broth over the noodles, then top with the smoked pork, soft-boiled eggs, and green onions.
8. Finish with a drizzle of sesame oil for a nutty aroma.

Here, the smokiness of the pork contrasts beautifully with the creamy yolk of the eggs, while the green onions add a fresh crunch. For an extra kick, serve with a side of chili oil or pickled vegetables.

Smoked Tofu and Vegetable Ramen

Elevate your ramen game with this smoked tofu and vegetable ramen, a dish that marries the deep, umami flavors of smoked tofu with the fresh crunch of seasonal vegetables, all swimming in a rich, aromatic broth.

Ingredients

• 8 oz of smoked tofu, cubed
• 4 cups of vegetable broth
• 2 packs of ramen noodles (discard the seasoning packets)
• a couple of carrots, julienned
• a handful of snap peas, trimmed
• 2 green onions, thinly sliced
• a splash of soy sauce
• 1 tbsp of sesame oil
• a pinch of red pepper flakes
• 1 clove of garlic, minced

Instructions

1. Heat the sesame oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the minced garlic and red pepper flakes, sautéing until fragrant, roughly 30 seconds.
3. Toss in the smoked tofu cubes, browning them on all sides for about 3 minutes. Tip: Don’t stir too often to get a nice sear.
4. Pour in the vegetable broth and bring to a gentle boil, then reduce heat to simmer for 10 minutes to infuse the broth with flavor.
5. Add the ramen noodles, cooking according to package instructions, usually about 3 minutes. Tip: Keep an eye on them to avoid overcooking.
6. Stir in the julienned carrots and snap peas during the last minute of cooking for a crisp-tender bite.
7. Finish with a splash of soy sauce and half of the green onions, reserving the rest for garnish.

For a final flourish, serve this ramen piping hot, garnished with the remaining green onions. The smoked tofu adds a hearty depth, while the vegetables bring a refreshing contrast, making each spoonful a harmonious blend of textures and flavors.

Smoked Salmon Ramen with Creamy Broth

On a brisk evening, nothing comforts the soul quite like a bowl of Smoked Salmon Ramen with Creamy Broth, a dish that marries the delicate flavors of the sea with the hearty warmth of a perfectly crafted broth.

Ingredients

• 6 cups of chicken broth
• 1 cup of heavy cream
• 2 tbsp of miso paste
• 1 tbsp of soy sauce
• a splash of sesame oil
• 2 cloves of garlic, minced
• a thumb-sized piece of ginger, grated
• 200g of smoked salmon, thinly sliced
• 2 packs of ramen noodles
• a couple of green onions, sliced
• a handful of spinach leaves
• 1 soft-boiled egg, halved
• a sprinkle of sesame seeds

Instructions

1. In a large pot, bring the chicken broth to a gentle simmer over medium heat.
2. Whisk in the miso paste until fully dissolved, then add the soy sauce and sesame oil for depth of flavor.
3. Stir in the minced garlic and grated ginger, letting the aromatics infuse the broth for about 2 minutes.
4. Pour in the heavy cream, stirring continuously to create a smooth, creamy broth. Let it simmer for another 5 minutes.
5. Meanwhile, cook the ramen noodles according to the package instructions, then drain and set aside.
6. Divide the cooked noodles between two bowls, then ladle the hot creamy broth over them.
7. Arrange the smoked salmon slices, spinach leaves, and soft-boiled egg halves on top of the noodles.
8. Garnish with sliced green onions and a sprinkle of sesame seeds for a touch of color and crunch.

Yielded is a bowl of ramen where the creamy broth clings to each strand of noodle, offering a luxurious texture that contrasts beautifully with the smoky salmon. For an extra layer of flavor, drizzle with a bit more sesame oil just before serving.

Smoked Duck Ramen with Green Onions

This smoked duck ramen with green onions is a luxurious twist on the classic noodle soup, blending rich, smoky flavors with the freshness of green onions for a dish that’s both comforting and sophisticated.

Ingredients

• 2 smoked duck breasts, thinly sliced
• 4 cups of chicken broth
• a splash of soy sauce
• a couple of green onions, chopped
• 2 packs of ramen noodles
• a drizzle of sesame oil
• a pinch of red pepper flakes

Instructions

1. Heat the chicken broth in a large pot over medium heat until it begins to simmer, about 5 minutes.
2. Add a splash of soy sauce and a pinch of red pepper flakes to the broth, stirring gently to combine.
3. While the broth simmers, cook the ramen noodles according to the package instructions, then drain and set aside.
4. Thinly slice the smoked duck breasts, ensuring each piece is about 1/8 inch thick for the perfect bite.
5. Divide the cooked noodles between two bowls, then ladle the hot broth over the noodles.
6. Arrange the sliced smoked duck on top of the noodles, then sprinkle with chopped green onions.
7. Finish each bowl with a drizzle of sesame oil for an aromatic touch.

Zesty and rich, this smoked duck ramen offers a delightful contrast between the tender noodles and the smoky, savory duck. Serve it with an extra sprinkle of green onions for a burst of color and freshness.

Smoked Bacon and Egg Ramen

Hearty and rich, this Smoked Bacon and Egg Ramen transforms the humble instant noodle into a luxurious bowl of comfort, perfect for those chilly evenings or when you’re craving something deeply satisfying.

Ingredients

• 2 packs of instant ramen noodles (just the noodles, save the seasoning packets for another use)
• 4 slices of smoked bacon, cut into 1-inch pieces
• 2 large eggs
• 4 cups of chicken broth
• A splash of soy sauce
• A couple of green onions, thinly sliced
• A drizzle of sesame oil

Instructions

1. In a large pot, cook the smoked bacon over medium heat until crispy, about 5 minutes. Remove the bacon and set aside, leaving the fat in the pot.
2. Pour the chicken broth into the pot with the bacon fat, bringing it to a gentle boil over medium-high heat. Tip: The bacon fat adds a smoky depth to the broth.
3. Add the ramen noodles to the boiling broth, cooking for about 3 minutes or until just tender. Tip: Stir occasionally to prevent the noodles from sticking together.
4. While the noodles cook, fry the eggs in a separate pan over medium heat until the whites are set but the yolks are still runny, about 3 minutes.
5. Divide the cooked noodles and broth between two bowls. Top each bowl with crispy bacon, a fried egg, a splash of soy sauce, a sprinkle of green onions, and a drizzle of sesame oil. Tip: The runny yolk will enrich the broth, adding a creamy texture.

Silky noodles swim in a smoky, savory broth, punctuated by the crunch of bacon and the richness of a perfectly cooked egg. For an extra touch of elegance, garnish with a sprinkle of sesame seeds or a few drops of chili oil to elevate the heat.

Smoked Turkey Ramen with Sweet Corn

Elevate your ramen game with this Smoked Turkey Ramen with Sweet Corn, a dish that masterfully blends the deep, smoky flavors of turkey with the sweet crunch of corn, all nestled in a rich, savory broth. Perfect for those evenings when you crave something comforting yet sophisticated.

Ingredients

• 6 cups of chicken broth
• 2 smoked turkey legs
• a couple of ears of sweet corn, kernels cut off
• a splash of soy sauce
• 1 tbsp of sesame oil
• 2 cloves of garlic, minced
• a handful of green onions, sliced
• 2 packs of ramen noodles
• a sprinkle of sesame seeds

Instructions

1. In a large pot, bring the chicken broth to a simmer over medium heat.
2. Add the smoked turkey legs to the broth, cover, and let simmer for 20 minutes to infuse the broth with smoky flavor.
3. Remove the turkey legs, shred the meat off the bones, and return the meat to the pot.
4. Stir in the sweet corn kernels, soy sauce, sesame oil, and minced garlic. Simmer for another 5 minutes.
5. Meanwhile, cook the ramen noodles according to package instructions, then drain.
6. Divide the noodles between bowls, ladle the hot broth and turkey over the noodles.
7. Garnish with sliced green onions and a sprinkle of sesame seeds before serving.

Lusciously rich and smoky, this ramen is a textural delight with the tender turkey, crunchy corn, and silky noodles. Serve it with a side of pickled vegetables for an extra tangy contrast.

Smoked Sausage and Kimchi Ramen

Yearning for a dish that marries the smoky depth of sausage with the vibrant kick of kimchi? This Smoked Sausage and Kimchi Ramen is a symphony of flavors, offering a comforting yet adventurous twist on the classic noodle soup.

Ingredients

• 8 oz smoked sausage, sliced into half-moons
• 2 cups kimchi, plus a splash of its juice
• 4 cups chicken broth
• 2 packs of ramen noodles (discard the seasoning packets)
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• A couple of green onions, sliced
• 1 soft-boiled egg per serving (optional)
• A sprinkle of sesame seeds for garnish

Instructions

1. Heat a large pot over medium heat and add the sliced smoked sausage. Cook until lightly browned, about 3-4 minutes, stirring occasionally.
2. Add the kimchi and its juice to the pot, sautéing for another 2 minutes to meld the flavors.
3. Pour in the chicken broth and bring the mixture to a gentle boil. Tip: For a richer broth, let it simmer for 5 extra minutes.
4. Meanwhile, cook the ramen noodles according to package instructions, then drain and set aside. Tip: Rinse the noodles under cold water to prevent sticking.
5. Stir the soy sauce and sesame oil into the broth. Taste and adjust the seasoning if necessary.
6. Divide the cooked noodles between bowls, then ladle the hot broth over them. Tip: For an extra layer of flavor, add a soft-boiled egg on top.
7. Garnish with sliced green onions and a sprinkle of sesame seeds before serving.

Combining the chewy noodles with the smoky sausage and tangy kimchi creates a dish that’s both hearty and refreshing. Serve it with a side of pickled vegetables to cut through the richness, making each bite a delightful contrast.

Smoked Brisket Ramen with Pickled Jalapenos

Zesty and bold, this Smoked Brisket Ramen with Pickled Jalapenos combines the deep, smoky flavors of slow-cooked brisket with the bright, tangy kick of pickled jalapenos, creating a bowl that’s as complex as it is comforting.

Ingredients

• 1 pound smoked brisket, shredded
• 4 cups beef broth
• 2 packs of ramen noodles, seasoning packets discarded
• a splash of soy sauce
• a couple of pickled jalapeno slices
• 1 tbsp sesame oil
• 2 green onions, thinly sliced
• a handful of cilantro leaves
• 1 soft-boiled egg, halved

Instructions

1. In a large pot, bring the beef broth to a simmer over medium heat. Tip: Simmering the broth gently ensures the flavors meld beautifully without reducing too much.
2. Add the shredded brisket to the broth and let it warm through for about 5 minutes. This step infuses the broth with the brisket’s smoky essence.
3. Meanwhile, cook the ramen noodles according to package instructions, then drain and divide between two bowls. Tip: Rinsing the noodles under cold water after cooking stops them from overcooking and keeps them springy.
4. Pour the hot broth and brisket over the noodles in each bowl.
5. Drizzle with sesame oil and a splash of soy sauce for depth and umami.
6. Garnish with pickled jalapenos, green onions, cilantro, and the halved soft-boiled egg. Tip: The runny yolk of the egg adds a creamy texture that contrasts nicely with the crunchy jalapenos.

Unbelievably rich and satisfying, this ramen boasts a perfect balance of smoky, spicy, and savory notes. Serve it with extra jalapenos on the side for those who dare to turn up the heat.

Smoked Shrimp Ramen with Garlic Butter

On a breezy summer evening, nothing satisfies quite like a bowl of Smoked Shrimp Ramen with Garlic Butter, where the smokiness of the shrimp meets the rich, aromatic embrace of garlic butter in a dance of flavors that’s both sophisticated and deeply comforting.

Ingredients

• 8 oz of ramen noodles
• 1 lb of large shrimp, peeled and deveined
• 2 tbsp of smoked paprika
• 4 tbsp of unsalted butter
• 3 cloves of garlic, minced
• 4 cups of chicken broth
• A splash of soy sauce
• A couple of green onions, sliced
• 1 tsp of black pepper

Instructions

1. Preheat your smoker to 225°F and smoke the shrimp with smoked paprika for 20 minutes, until they’re pink and slightly firm.
2. In a large pot, melt the butter over medium heat and sauté the minced garlic until fragrant, about 1 minute.
3. Pour in the chicken broth and bring to a simmer, then add the ramen noodles and cook for 3 minutes, stirring occasionally.
4. Add the smoked shrimp to the pot along with a splash of soy sauce and black pepper, simmering for another 2 minutes to blend the flavors.
5. Garnish with sliced green onions before serving.

Silky noodles and plump shrimp swim in a broth that’s a masterclass in balance, with the smokiness and garlic butter creating a luxurious depth. Serve it with a side of crisp, pickled vegetables to cut through the richness.

Smoked Vegetable Ramen with Miso Broth

Delightfully smoky and deeply umami, this smoked vegetable ramen with miso broth is a testament to the power of layered flavors and textures. Designed to comfort and impress, it’s a bowl that promises warmth with every spoonful.

Ingredients

• a couple of cups of mixed vegetables (like carrots, mushrooms, and bok choy), roughly chopped
• a splash of olive oil
• 2 cloves of garlic, minced
• a tablespoon of smoked paprika
• 4 cups of vegetable broth
• a couple of tablespoons of white miso paste
• a package of ramen noodles
• a handful of green onions, sliced
• a sprinkle of sesame seeds

Instructions

1. Preheat your oven to 375°F and toss the chopped vegetables with olive oil and smoked paprika on a baking sheet.
2. Roast the vegetables for about 25 minutes, until they’re tender and have a slight char, stirring halfway through for even cooking.
3. While the vegetables roast, heat a pot over medium heat and sauté the minced garlic until fragrant, about 1 minute.
4. Add the vegetable broth to the pot and bring to a gentle simmer, then whisk in the miso paste until fully dissolved.
5. Cook the ramen noodles according to the package instructions, then drain and divide them between bowls.
6. Ladle the miso broth over the noodles, then top with the smoked vegetables, green onions, and a sprinkle of sesame seeds.

Zesty with a hint of smoke, this ramen boasts a broth that’s rich and comforting, while the vegetables add a satisfying crunch. Serve it with a side of pickled ginger for an extra tangy contrast.

Conclusion

Perfect for busy weeknights or cozy weekends, these 12 smoked instant ramen recipes offer a world of flavor at your fingertips. We hope you’re inspired to spice up your noodle game! Don’t forget to try these recipes, share your favorites in the comments, and pin this article on Pinterest to spread the ramen love. Happy cooking!