Recipes Video

Elote Ramen Is The At-Home Instant Ramen Recipe Everyone Needs To Try

Instant Ramen is probably one of the easiest at-home foods to make because it lends itself to so many versatile upgrades that you really can’t go wrong eating it with some accouterments or simply on its own.

The Foodbeast team got together and came up with their own personal ways of cooking up instant ramen at home. Probably the coolest of the batch, if I was the sole judge, is this Elote Ramen made by our very own Oscar Gonzalez.

Using a container of Cup Noodles, Oscar combined the hearty flavors of instant ramen with the bold zest of Mexican street corn. Taking some canned corn, shredded cheese, milk, lime juice, hot sauce and Tajin, he wove together a masterpiece of instant noodles and elote.

Honorable mention also goes to Foodbeast Chris who ground up his Top Ramen into noodles, rolled them out, cut them back into noodles and cooked them. Super excessive, super delicious, and oddly soothing practice.

Rounding out the rest of the team, you can see how Costa made his Spicy Ramen Bake, Elie his Spicy Peanut Butter Pepper Ramen, and Marc‘s Cacio e Pepe Lemon Ramen. Those are seriously some mouthwatering recipes, I’d be down to try with some instant ramen.

Check out the video if you’re looking to enhance your instant ramen experience at home! What should the crew make next week, y’all?!


Now Trending Packaged Food What's New

Meet The Two Brands Changing The Future Of Instant Ramen Noodles

Instant ramen noodles are the food that got most of us through our college years, sports events, and many other instances in life where we wanted a quick meal. Available as dried packs or bowls of noodles, all you needed was some hot water and 3 minutes to turn these into a meal.

While they are still a timeless staple, the noodle game has continued to evolve over the years. Today, there’s now two revolutionary companies changing how we look at instant noodles, with fresh, chef-crafted bowls that have the same convenience and cook time as the ramen packets of old.

One of these companies is Pressery, who is changing how we think about how instant noodles can be packaged. Their ramen kit concept is similar to that of a Chobani Flip cup, where granola on the side can be tipped over into your cup of yogurt. In a similar fashion, Pressery ramen kits come with a “lid” that’s actually filled with noodles. Inside each container is some bone broth, which you add the noodles into, microwave in 3-4 minutes, mix in the spice packet, and slurp up just like standard instant ramen.

Pressery works off of a mixture of convenience and nutrition. It’s as fast to prep as a bowl of dried noodles, but comes loaded with protein (rather than salt, as most packaged ramen packets do) and fresh noodles over the shelf-stable fried ones. The product is perfect for grab-and-go from the fridge and provides a satiating meal in a pinch.

Similar to Pressery, Nona Lim Foods is also getting into the instant noodle bowl business. Their packaging is different, as the noodles and broth come in separate packets that you fill into the bowl and microwave. However, they also cook in just three minutes, and come packed with flavor built into the broth, whether it be for a spicy ramen bowl or even plant-based Dan Dan Noodles made with Beyond Meat.

Nona Lim also capitalizes on satiety and nutrition, as their noodle bowls can contain as many as 27 grams of protein per serving. It’s definitely more of a meal than the snack that instant ramen can sometimes be, and delivers massive punches of authentic flavor. This stems from their broths and sauces, which are made using traditional ingredients like Szechuan peppercorns, fish sauce, lemongrass oil, and star anise.

Both Nona Lim and Pressery are taking the instant noodle game to the next level through their convenience and freshness. What makes them stand out, however, is that they also excel in the refrigerated grab-and-go category. This area has expanded rapidly in supermarkets in recent years, as consumers demand more convenience with better-for-you and nutritious, filling products.

Each company also utilizes fresh noodles that can be reheated easily. As a result, the noodles can retain their chew and elasticity, whereas dried noodles tend to be fried and lose that when reconstituted with hot water. The result aligns more with what actual bowls of ramen or other noodles would taste like in a restaurant, combined with the convenience of being able to make these in your microwave.

These noodle bowls meet all of those desires and provide the nostalgia of tucking into a bowl of instant ramen from your college and bachelor days. However, the taste and texture sensations are a far cry from those noodle packets of old, and they’re pushing the entire industry to be more creative, more clean label, and more delicious.

You can find Nona Lim’s noodle bowls at several retailers nationwide starting in May, including Whole Foods, Hyvee, Amazon Go, and select Walmart and 7-Eleven stores. They are also sold online via Amazon and Nona Lim’s website. As for Pressery, their ramen kits are available in retailers like West Coast Costcos, East Coast Targets, and Whole Foods and Natural Grocer outlets in Colorado.

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We Ate Hokkaido Snow Beef, The World’s Most Exclusive Steak, With Instant Ramen

When you get the chance of a lifetime to eat one of the most exclusive steaks in the world, what would you eat it with? In the case of the FOODBEAST crew, that answer was instant ramen noodles.

Recently, we were given the chance to try a couple of steaks off of a Hokkaido Snow-certified cow. This is huge, because Hokkaido Snow Beef is one of the hardest to find in the world. Only one or two cows get this classification on a monthly basis, and most of that meat never makes it stateside. As a result, the beef comes at a high price. For example, the two 12-ounce steaks (a ribeye and a New York strip) — provided to us by Holy Grail Steak Co. — cost about $300 each.

Holy Grail gets their Hokkaido Snow Beef from Chateau Uenae, which raises them in the cold, snowy mountains of the Japanese island of Hokkaido. All of the beef certified as Hokkaido Snow is also A5 Wagyu, with A5 being the highest designated quality for beef, and has an extra layer of fat from their icy living conditions. The resulting meat is marbled with intricate patterns of delicious beef fat and tender enough to be cut with a fork.

Now, we did pair these steaks with some instant ramen, but we first made sure to pay our respects to the beef and tried it in its pure, unadulterated form. Each cut was cooked as simply as possible, with just salt and pepper used to season with a dry cooking surface to let the beef fat render and enrich the meat even further.

All of that rendering fat made for some soothing, sizzling steak ASMR, and we filmed the process on the Foodbeast Twitch channel, a clip of which you can relax to below.

The taste of these steaks could best be described as a beefy butter. Actually, with the amount of marbling running through the New York Strip, it was essentially like eating fat scented with the meaty, caramel-like notes of beef wafting through. The ribeye was a more meaty cut and had a denser texture as a result, with the taste more akin to that of pure, unadulterated steak. Still, each cut melted in your mouth faster than a shard of dark chocolate would.

What was the most mind-boggling aspect of the steak by far was its texture and tenderness. We’ve seen A5 wagyu get cut with a butter knife with ease before, but this Hokkaido snow beef was almost as fork tender as a piece of pulled pork. Slicing into it was so effortless that knives weren’t even required.

We then mixed up the classiness of the steak with the instant ramen of our childhoods and put an entire Hokkaido Snow Beef steak into a freshly brewed bowl of noodles. This was a particularly special instant noodle bowl, though, since it came with a fresh pack of kimchi on the inside. That acidity and heat combined with the steak was actually a flavorsome balance. While you may think that fancy steak and store-bought noodle packets wouldn’t work together, this one did to the point where I felt guilty for enjoying it so much.

Regardless of how you enjoy the Hokkaido Snow Beef, though, it is definitely a prized cut you should consume in the way you love best.

If you want to try this exclusive steak for yourself, you can get it on Holy Grail’s website. Currently, the online meat store is sold out of the beef, but you can sign up for notifications to be one of the first to snag a cut or two when it’s available.

Packaged Food

Pringles-Flavored Instant Ramen Cups Are Now Available In Japan

Last year, Pringles got a lot of people talking when they dropped Top Ramen flavored potato chips. This year, they’re flipping the script and teaming up with Supercup to imbue ramen with two of its iconic flavors.

Photo courtesy of Pringles

Pringles’ Jalapeno Onion and Sour Cream and Onion flavors will be available in instant noodle form, all as part of Supercup’s 30th anniversary celebration.

In addition, Supercup’s Soy Ramen and Squid Dry Noodles flavors will be made into Pringles potato chips starting October 23. Both will be available only in Japan.

If you’ve ever wondered what Pringles would taste like mixed into instant ramen soup, this is the warming, hearty version of that combination. The special Supercup ramen bowls are available in Japan for a limited time at 200 yen ($1.79 USD) each.

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This New Instant Ramen Brand Could Be A College Student’s Ultimate Food Source

Ever tried living off of instant ramen alone? I mean, we joke about doing that all the time in school, but we were usually mixing in other foods as well.

One of my college professors loved telling a story about a friend of his who tried the instant ramen diet for a month. Apparently, he ingested so much sodium that his eyes went yellow and needed some serious medical attention. Yikes.

instant ramen

Photo courtesy of Vite Ramen

There’s a new brand of instant noodles around, though, that claims to give you everything you need, minus the sodium overdose. This “nutritionally complete” Vite Ramen packs in a ton of key nutrients per serving, all while keeping you well under the recommended amount of daily sodium intake of 2,300 mg.

The ramen noodles are satiating at 500 calories and 27 grams of protein per serving pouch. They’re not necessarily a “healthy ramen,” but they’ll fill you up and act as a noodle “multivitamin,” if you will, at the same time.

Each serving comes with a nutrient packet that contains 25% of what you need for every key mineral and vitamin. The ramen also keeps it low on the salt, at 575 mg per pouch. So technically, you can live off the ramen alone by eating four packs a day. You’d get all of your needed major nutrients (a miracle in today’s age of consumption) while staying at exactly 2,300 mg of sodium. That’s pretty impressive.

It definitely wouldn’t be super cheap to live solely off of Vite Ramen, however. Each packet costs $3, and four of them are supposed to get you through a day. That comes out to roughly $360 per month on food costs, which the USDA considers to be a “liberal budget” for a college student. You don’t need to eat all four daily, though, as just three still gets you most of the nutrients you need and fits under a “moderate” food budget.

Still, Vite Ramen is meant to be a meal replacement for when you don’t have the time or energy to make a nutritious dinner. That means that when you need to fill up in a pinch, you can use these noods and know that you’re getting way more nutrition than the other options out there.

Vite Ramen is currently crushing it on Kickstarter, having fulfilled their fundraising goal 10 times over with a couple of days to go. They’re ready to start production off the bat, so you should be able to see them in retailers and available for online purchase soon.

Fast Food Hacks Now Trending

15 Easy Ways To Upgrade Your Instant Ramen

When you’re going through the struggles of college and living off of instant ramen on the daily, it can get really boring and depressing to be continually slurping the same noodles. However, we’ve all evolved past the point of settling and come up with tons of ways to step up our game when it comes to the dorm food staple. Some, of course, are definitely superior to others, as evidenced when Reddit users were recently asked to come up with their best instant ramen hacks.

instant ramen hacks

Some of these upgrades were tame at best, like the simple addition of Sriracha or soy sauce. However, some people got really creative with their noods over the years, and were willing to divulge the tricks of the instant ramen trade. Below are some of these truly epic hacks that we’ll definitely be trying the next time we’re noshing on noodles.

1. Get Your Yolk On

2. “Jailhouse Jambalaya”

3. Instant Ramen Burritos

4. Ramen and Sour Cream?

5. Spicy Ramen Chips

6. This Guy’s “Faux Pho”

7. Peanut Butter and More

8. Spicy Tuna Ramen

9. Ramen “Salad”

10. American Cheese, a la Roy Choi

11. Tuna, Kimchi, Egg, and Cheese

12. Tomato Soup Ramen

13. Epic Ramen Leftovers

14. Ramen Omelettes

15. The Biggest Thing You Can Add To Ramen

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JEFF’S TABLE: Foodbeast Docu Series Returns With Instant Ramen In A Cup

It’s time to pull up a seat at Jeff’s Table again, where the food is always the focus.

This time, we dive straight into a steamy cup of chicken noodle soup perfection. Join us as we indulge in the one and only Original Cup Noodles from Nissin.

It’s easy to fall in love with this classic-yet-modern take on chicken noodle soup. With its portability and different flavors, this dish is full of possibilities, but perfect just the way it is. And with Nissin’s new recipe, there’s still that same great taste, just with less sodium, and no added MSG. Whatever that is.  

However, as Jeff points out, the preparation can be a grueling process—but the reward is always worth the wait.   

There’s something about this dish that has made it an instant classic, and it’s still highly touted as one of the most recognizably delicious renditions of chicken noodle soup ever created.

It’s easy to see how much Jeff appreciates this new, yet timeless recipe. The comforting warmth of some “hot, steamy noods,” is something we can all relate to—and that’s what makes it so satisfying and special.

It’s also nice to know we can heat up some water, have some time to chat and always feel like we’re eating with an old friend, especially when it’s at Jeff’s Table.

Created in partnership with the Original Cup Noodles from Nissin 


14 Insanely Simple Ways to Upgrade Your Instant Ramen


Nothing against ramen burgers or serious ramen shops, but sometimes all you have is five minutes and a microwave. And sometimes that’s all you need. Believe it or not, the distance between a sad dorm dinner and grocery store gourmet can be as short as the walk to your fridge or kitchen pantry. We rounded up a couple of our favorite super simple, mildly out-of-the-box instant ramen upgrades that will make you feel like the cleverest, cheapest bastard on the block. And isn’t that the dream?


American Cheese


Shout outs to Roy Choi for this little tip. Two slices of American cheese + chicken ramen block = even instant-er mac & cheese.


Peanut Butter


Sounds weird, tastes amazing, like a soupier version of pad thai. A tablespoon or less should be more than enough.


Ice Cream


Okay, hear us out. We understand Japan does some really weird shit. But in this case it pays off. The key is not to mix the vanilla ice cream into the chicken broth, but to let it slowly melt, taking small doses of it in with every spoonful like a dip. The result is creamy and subtly sweet, like eating dessert before dessert.


White Pepper


A staple table seasoning at many ramen spots, but also a total revelation when you have nothing else at hand. Subtler than black, you can sprinkle white pepper generously over any flavor ramen you’d like.


Hot Sauce & Honey


Great separately or together, this combination using Sriracha and chicken ramen tastes a little bit like sweet Filipino spaghetti, though bolder flavors on pork broth might resemble a sweet and sour pork.




Full disclosure here: this combination was gross. Our research told us it should have tasted good, and the reason ours didn’t might have to do with the fact that we used normal butterscotch pudding instead of the caramel “flan” the original version called for. Still, beware, adventurous eaters only.


Coconut Milk & Ginger Powder


Like Thai coconut curry. We used about five tablespoons of coconut milk and sprinkled ginger powder to taste. A squeeze of lime goes in nicely as well.


Tequila & Lime


As you might expect, the tequila and lime juice combination adds a nice burn to chicken broth. Add a half tablespoon of tequila and a tablespoon of lime halfway through boiling to help meld the flavors.




Best with pork broth, tastes a bit like Hawaiian ham.


Bacon Bits


Another no-brainer, we hope. Though, unlike us, you could drain most of the soup to transform the dish into something like ramen carbonara. We are not a smart bunch.


Fried Egg


If you’ve heard of this and never done it before, you might want to re-assess your life choices. If you’ve never heard of this before, you’re welcome.


Red Chile Flakes


Less invasive (and arguably hotter) than Sriracha.


Dino Nuggets & Katsu Sauce


The layman’s chicken katsu. Regular barbecue sauce also works.


Yogurt & Curry Powder


Another one you’ll want to drain most of the soup for, best when paired with either chicken or oriental broth. A dollop of yogurt should be enough. Sprinkle curry powder to taste.