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Microwave Mug Ramen - Say Bye Bye to store bought dried Ramen packets and Hello to Microwave Ramen! it’s easy, cheap and absolutely delicious!

Microwave Mug Homemade Ramen

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Hi Bold Bakers!

When I think of dorm living and what students eat I think about the dried packs of $1 Ramen with “chicken seasoning” inside. Now, I too ate my fair share of noodles while in college simply because they are cheap, filling and easy. I’m going to side step the fact that I was in culinary school at the time and still chose to eat the store bought noodles. But that all led me to create this Microwave Mug Homemade Ramen recipe!

My Homemade Ramen is made with a handful of ingredients that are basics in most kitchens and staples in dorm kitchens, like noodles, frozen veg, soy sauce etc. I bet if you check your cupboard right now you have at least 4 out of 6 of the ingreidents.

If you have a child or friend in college who lives on store bought ramen do them a solid and share this recipe with them. They will thank you, especially when they don’t gain the freshman 15 because they made their own meals.

Check out my other New Mug Meals for Back to School including Nutella Mug Brownie, a Peanut Butter & Jelly Sandwich in a Mug, Savory French Toast, and a Cheese & Broccoli Rice Bowl. My Microwave Mug Meals are real food fast!

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This Microwave Homemade Ramen is real food fast, not fast food. It is so satisfying to eat something you made that is made with good ingredients.

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Microwave the Ramen until the noodles are firm and fully cooked. Feel free to add more seasonings once cooked like fish sauce, more soy sauce etc. The soup is very forgiving, you can get really creative with your ingredients and flavors here.

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Cooking time given is based on my 1200W Panasonic Inverter Microwave so your timing might vary. I suggest checking it after 1 minute and go from there.

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Get more Mug Meal recipes on Gemma’s Mug Meals Collection Page.


4.7 from 11 reviews
Microwave Mug Homemade Ramen (Microwave Mug Meals)
 
Prep time
Cook time
Total time
 
Author:
Serves: 1 serving
Ingredients
  • 1 cup Chicken stock (or veg stock)
  • A few strands of Ramen Noodles (¼ portion)
  • 2 tablespoons frozen mixed vegetables
  • 2 teaspoons amino acids (or soy sauce)
  • ½ teaspoons chili sauce
  • 1 tablespoon green onions, sliced
Instructions
  1. In a large microwavable mug add in all of your ingredients. Use a large mug as the stock can bubble up while cooking. Break the noodles so they fit in the mug
  2. Microwave for 2-2 ½ minutes or until the noodles are tender. The timing is based on my 1200W Panasonic Inverter Microwave so yours might vary.
  3. Serve hot from the microwave. Feel free to add more chili sauce, sesame seeds or any flavors you like.
Notes
Pour the hot Ramen into a soup/ coffee canister and take it with you to school. It will keep hot for hours.
Nutrition Information
Serving size: 1 Calories: 205 Fat: 7g Saturated fat: 3g Unsaturated fat: 0g Trans fat: 0g Carbohydrates: 27g Sugar: 4g Sodium: 330mg Fiber: 1g Protein: 9g Cholesterol: 7mg

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59 Comments

  1. Cheryl on September 27, 2017 at 6:52 am

    Where can I find Ramen noodles sticks I live on the East Coast can’t find them
    Thanks

    • Gemma Stafford on September 29, 2017 at 3:53 am

      Hi Cheryl,
      Do you have an Asian store near you? Most of the large supermarket groups will store all sorts of noodles, and ethnic stores. Chinese Supermarkets and such, will also have these.
      I hope this helps,
      Gemma 🙂

      • Cheryl on September 30, 2017 at 8:32 am

        I found some Oriental style noodles but they’re really skinny don’t think they the same as Ramen noodles. Wish I knew how to attach a picture.
        Do you know for a microwave about 725 W how long it would take to cook?

        • Gemma Stafford on September 30, 2017 at 8:34 pm

          they will work. Microwave your ramen for around 30 second more if your microwave is 725 🙂

  2. Mary L. on September 22, 2017 at 10:09 am

    Today, I made this ramen recipe, with minor changes, and it still worked out great! I used beef bone broth instead of chicken stock, with a little frozen broccoli & carrots, and it was still VERY tasty. This truly is a very adjustable, fast way to make a healthier ramen meal! It felt like a perfect serving size. My grocery list is quickly becoming filled with ingredients I’m finding on your recipes now. 🙂 What wonderful ideas you have!

    • Gemma Stafford on September 23, 2017 at 5:40 pm

      Hi Mary,

      I’m thrilled you liked it. You did what I hoped which is make changes to your preference. If you haven’t already I suggest you try mug pizza, that is my favorite. 🙂

      • Mary L. on September 23, 2017 at 7:33 pm

        Will do! 🙂 Today, I did the ramen again, but with sliced mushrooms, too… I’ll never make plain old ordinary ramen out of the package again, lol… this is so easy and better! Bought another mug and a bowl to test today, too, and picked up more ingredients, can’t wait to try the pizza, and pastas. Picked up three kinds of shredded cheeses also. Funny, I’m 60, and never liked cooking this much BEFORE, lol…

  3. Queralt on September 18, 2017 at 6:40 am

    I tasted it on Friday night, home alone, hungry and lazy… and it was sooo good!

    • Gemma Stafford on September 19, 2017 at 2:38 am

      Haha! That made me smile! I am happy when you guys are happy,
      Gemma 🙂

  4. Queralt on September 18, 2017 at 4:24 am

    I tried this on friday night, home alone, hungry and lazy… and it was sooo good!

  5. Hannah Oh on September 9, 2017 at 10:51 am

    Im not a fan of noodles due to a crass worm incident… but I’m sure for those who enjoy them will love this:)

    • Gemma Stafford on September 10, 2017 at 5:15 am

      Ah! poor Hannah! I bet that is a story!!
      Gemma 🙂

  6. Roxana on September 9, 2017 at 9:55 am

    I had a Japanese dish recently, and loved it. So I browsed through the web to find some Japanese recipes, and watched a video on preparing Ramen. And a few days later, your Ramen mug meal was posted. So it makes my life easier. Thanks Gemma.

  7. Aq on September 9, 2017 at 4:53 am

    This is so good and fast to make. Tastier, healthier version of the oriental 2 min noodles that I feel that I can actually eat and not feel guilty about. (I rarely eat the 2 min variety as I suspect it doesn’t have much nutritionally going for it). Whipped up a batch on the stove (as it was for a few people). Made up some chicken stock, threw in some quick cooking noodles, soy sauce, chopped chilli, some left over frozen peas, beans and salad onion, boiled for a few mins and all finished. Thanks, loving the mug meals.

    • Gemma Stafford on September 10, 2017 at 6:55 am

      Hi there,
      thank you for this lovely review, I appreciate your taking the time. it is inspiring for other Bold Bakers too. It is good that you are with us,
      Gemma 🙂

  8. Peter on September 8, 2017 at 1:09 pm

    I have made this three times now and all I can say is if you have not tried it give it ago. It make a perfect lunch.
    I’m not into chilli so left that out and used ground black pepper and half a tsp of ginger juice in stead.
    thanks Gemma.

  9. Mary! on April 8, 2017 at 3:52 pm

    Hi Gemma 🙂
    I was wondering if I was doing something wrong, as my noodles are not cooking the way yours did. Any tips?

    • Gemma Stafford on April 9, 2017 at 9:22 pm

      What type of noodles are you using?

      Some cook much faster or easier then others. Some cook by just pour hot water over them. Maybe looks for quicker cooking noodles.

  10. Agalya Pavalan on March 9, 2017 at 3:02 am

    Hi Gemma, I was just wondering whether I can use soup instead of stock. Because I have some vegetable soup that I could use…

    • Gemma Stafford on March 10, 2017 at 5:13 am

      Hi there,
      I think it is worth a shot! Soup mixes are useful in cooking, some people use them as the base for caseroles and stews. Try it!
      Gemma 🙂

      • Agalya Pavalan on March 10, 2017 at 4:22 pm

        OK Sure
        Thank you soooo much!!! :- D

  11. Ramen fan on January 16, 2017 at 1:26 pm

    I made this. It took the noodles 15 minutes to cook and still they weren’t al dente. I did use spaghetti noodles so I did allow a few extra minutes (because there not quite as thin) for cooking but not ten extra minutes!!!!!!! That being said, it was okay. What did I do wrong? I cooked it at 1100 watts but it shouldn’t take 15 minutes.

    • Gemma Stafford on January 17, 2017 at 9:04 am

      You used spaghetti, this is a different noodle, different enough to make a difference. However I think there were other matters too, perhaps more than the recipe, and a different amount of water, all of these things matter!
      Go back to the recipe and check it out,
      Gemma 🙂

  12. BiggerBolderBaker on December 18, 2016 at 2:42 pm

    Hey! Could I just cook noodles with water and without stock? I do not have any and the next grocery store is five blocks away!

    • Gemma Stafford on December 19, 2016 at 1:42 am

      Haha! really! yes, of course you can, but it will lack flavor!
      Gemma 🙂

  13. makenzie on November 20, 2016 at 11:44 am

    what is chicken stock

    • Gemma Stafford on November 20, 2016 at 11:50 am

      Hi there, any stock is a reduction of liquid in which we cook bones, vegetables, herbs. The veg are usually onions, carrots, celery, and the bones can be from poultry, beef, lamb and even fish!
      This takes from the bones and veg all of the available nutrition, and flavor, and adds a lot to the dishes we go on to use this in.
      There are many available commercially produced stock cubes, gels, and powders, but there is nothing like the real thing!
      Gemma 🙂

  14. Lisa on November 9, 2016 at 8:12 pm

    Whoa! This seems like one of those “too simple to be notable” recipes but I am totally blown away! We make ramen frequently, but in the big batches from the Korean grocery, with tons of add-ins. It’s delicious that way, but it does take a bit of time and with two little ones scurrying around, it’s hard to eat as well. This. Was. Awesome! I added a splash of toasted sesame oil as it came out of the microwave and devoured it so fast! Thanks so much!

    • Gemma Stafford on November 10, 2016 at 1:16 am

      Yea! that is great Lisa, I am happy to hear that you are enjoying this recipe, thank you for being with us, Gemma 🙂

  15. Emerald Lilian on November 4, 2016 at 12:31 am

    Hi Gemma, I made this recipe twice. The first time I mixed all the ingredients then microwaved it, but no matter how long I microwaved it, the noodles wouldn’t cook. So the second time, I cooked the noodles separately, and the ramen turned out perfect! Thanks again for this wonderful recipe! 🙂

    • Gemma Stafford on November 4, 2016 at 2:50 am

      hi there, I am happy that you found a way to do this, everything is trial and error, it seems! 🙂

  16. Agalya Pavalan on September 21, 2016 at 12:13 am

    Hi, I was just wondering whether we could substitute the stock for water and lemon juice or something… I wanted to make it for school! ;-D

    • Emerald Lilian on September 24, 2016 at 12:48 am

      Gemma Stafford’s No 1 Fan

    • Emerald Lilian on September 24, 2016 at 12:50 am

      Yay I bought some chicken stock! And hi Agalya!

    • BiggerBolderBaker on December 18, 2016 at 2:42 pm

      sure

  17. Ally on September 17, 2016 at 3:36 pm

    What if you don’t like spiciness, could you make it without the chili sauce?

    • Gemma Stafford on September 18, 2016 at 6:02 am

      Sure you can, add whatever flavor you like 🙂

  18. ayisha on September 14, 2016 at 7:54 pm

    Hi Gemma,

    My microwave is of 700 watts, so how long ‘ll it take to cook??
    Im a beginner in cooking so I’ve all kinds of silly doubts…?

    • Gemma Stafford on September 15, 2016 at 1:00 am

      Hi Ayisha, you need to monitor this. give it 50 secs, then check it, then a further 10 secs and on until the cake feels firm on top. Then do not over-bake, it will continue to bake in residual heat for about one minute after you take it out of the oven, Gemma 🙂

  19. ayisha on September 14, 2016 at 7:47 pm

    Hi Gemma,

    Can I substitute frozen vegetables with fresh ones? And can I use the Tabasco pepper sauce instead of the thick chilli sauce u use in your video????

    • Gemma Stafford on September 14, 2016 at 9:21 pm

      for sure you can, that will work well. Add less tabasco because I think it is spicier.

  20. mar on September 13, 2016 at 3:07 pm

    Hi Gemma,
    Thank you so much for this recipe. I made it in a bowl with frozen broccoli and spaghetti noodles. I did take a while to cook, but it turned out delicious.

    • Gemma Stafford on September 13, 2016 at 10:54 pm

      Thats great to hear it turned out well. Try the Ramen next 🙂

  21. Rose on September 12, 2016 at 7:53 am

    Hey Gemma, just loved the idea to make ramen in microwave.
    1 question , can I use plain water instead of veg/chicken broth

    • Gemma Stafford on September 12, 2016 at 7:18 pm

      Hi Rose, great question. I don’t recommend water as your Ramen will have very little flavor. If you can;t find fresh or carton stock maybe use bouillon.

      Good luck, it’s one of my favorites 🙂

  22. Jennifer on September 10, 2016 at 7:18 am

    What other noodles can I use instead of ramen noodles? I don’t have any in my house right now. Any suggestions?

    • Jennifer on September 10, 2016 at 7:22 am

      Oh and can you use beef stock instead?

      • Gemma Stafford on September 11, 2016 at 10:50 pm

        you sure can. Share a pic if you make it. I hope you like it 🙂

    • Gemma Stafford on September 12, 2016 at 2:48 am

      Hi Jennifer, any noodles will do, Gemma 🙂

  23. mar on September 10, 2016 at 7:10 am

    Hi Gemma,
    Can I cook this using cracked spaghetti noodles? Sounds delicious.

    • Gemma Stafford on September 12, 2016 at 2:48 am

      Hi Mar, yes you can, they take a little linger to cook, but will work, Gemma 🙂

  24. Lauren Graham on September 9, 2016 at 11:56 am

    Maybe this for lunch today and was amazing! I had a bag of frozen veggies for stir fry; carrots, turnips, onions, celery and green beans. I didn’t have chili sauce in house, so add a few drops of Tabasco sauce instead. Can’t wait to make it again.

    • Gemma Stafford on September 12, 2016 at 4:04 am

      Good job Lauren, that is the idea, make these recipes your own 🙂

  25. mardi may on September 9, 2016 at 4:38 am

    love all the recipes. Congrats on the craftsy class. and the new microwave. Now my question is, would the timing be much different from your new nuker then it would be for those of us that still have the old ones. Like to know the timing before I start so I don’t over or way underdo it. Thanks Gemma for all your hard and delish work.

    • Gemma Stafford on September 12, 2016 at 4:35 am

      Hi there, this is a great question. yes, the timing is different between every type of microwave, this is why you need to practice with your oven. All the technologies are not the exact same, some cook in pulses, some are more constant like mine. So, you do need to get to know your own oven. The only way to do this is to try one recipe, watch it, check after 40 seconds or so, cook for another 10 secs and on like this until you are happy with the result. remember that the food will continue to cook for about one more minute when it is removed from the oven, as there will be residual heat in the food. I hope this helps. 🙂

  26. Janet on September 8, 2016 at 8:53 am

    I know this may seem like a weird thing to mention at a time like this ?, but could you make a single serving Graham cracker please? I would love to see it! Thanks Gemma!

  27. Janet on September 8, 2016 at 8:40 am

    Gemma, you are such a genius! Ramen made in a mug sounds really good. I love ramen, so thank you for sharing this recipe!

    • Gemma Stafford on September 8, 2016 at 1:40 pm

      Thank you Janet, i am happy that you like this recipe 🙂

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