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When you are on a tight budget, Top Ramen and other instant noodle soups are a dinner godsend. They usually cost less than a bag of chips, take about 10 minutes to cook, and bring all the comfort of a hearty bowl of soup. The problem is they are jam packed with sodium, carbs and not much else, ensuring that you will be hungry in the short term, and terribly bored of them in the long term.
Here are five recipes comprised of cheap, readily available ingredients that will make your bowl of instant noodles a chic, hearty gourmet meal with hardly any additional cook time.
Demand Media 
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1. Hearty Traditional Ramen
If you really love the taste of instant ramen and don't need too much in the way of variety, then this recipe is for you. Incorporating vegetables counters the saltiness and adds a few nutrients to your dinner. And the egg provides an inexpensive and easy source of protein to keep you full.
Mary Dacuma 3 of 2
When you are on a tight budget, Top Ramen and other instant noodle soups are a dinner godsend. They usually cost less than a bag of chips, take about 10 minutes to cook, and bring all the comfort of a hearty bowl of soup. The problem is they are jam packed with sodium, carbs and not much else, ensuring that you will be hungry in the short term, and terribly bored of them in the long term.
Here are five recipes comprised of cheap, readily available ingredients that will make your bowl of instant noodles a chic, hearty gourmet meal with hardly any additional cook time.
Demand Media 4 of 2
1. Hearty Traditional Ramen
If you really love the taste of instant ramen and don't need too much in the way of variety, then this recipe is for you. Incorporating vegetables counters the saltiness and adds a few nutrients to your dinner. And the egg provides an inexpensive and easy source of protein to keep you full.
Mary Dacuma
Step 1
Bring water to a boil.
Step 2
While waiting for the water to boil, wash the bok choy and slice off the bottoms.
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Step 3
Once the water is boiling, throw in the noodles and bok choy.
Step 4
Fry the egg to your desired level of doneness to use as a garnish on top of the soup.
Tip
Not a fan of fried egg? Simply wait for the last minute of cooking, then crack an egg into the soup and stir. You'll get an egg drop soup with thickening wisps of yolk throughout.
Step 5
When the noodles are done, stir in the seasoning packet and put the soup in a bowl. Lay the egg on top, and garnish with the sliced green onions.
2. Spicy Thai-Inspired Ramen
I got this idea from fellow eHow Editor Elizabeth Biscevic, who puts peanut butter in her ramen for a creamy, filling Thai-inspired soup. As a spice lover, I added some heat and a little bit of lime for brightness. You can adjust the levels of both to your taste.
Mary Dacuma
Step 1
Boil noodles according to package directions.
Step 2
When the noodles are nearly done, stir in the peanut butter and seasoning packet.
Step 3
Put the soup into a bowl. Stir in a tablespoon of sambal oelek to taste, then more if you want additional heat. Squeeze the lime juice into the soup and top with the diced red bell pepper.
3. Cold Asian Noodle Salad
If it's too hot for soup, this noodle salad is the way to go. It's full of crunchy vegetables for nutrients and texture. Moreover, it keeps in the fridge for 1-2 days so you can make a larger batch and save some for later.
Mary Dacuma
Step 1
Boil noodles according to package directions, without adding the seasoning. Drain and set aside.
Step 2
In a separate bowl, combine the seasoning packet, sesame oil, rice vinegar, and ginger to make the dressing. Whisk with a fork until combined.
Step 3
Combine the noodles and sliced vegetables in a bowl. Pour the dressing over the top and stir until it's incorporated well into the salad. You can serve immediately or keep it covered in the refrigerator for up to two days.
4. Chicken Curry Ramen
This recipe is a great way to use up leftover rotisserie or any other cooked chicken. This soup also calls for coconut milk, usually found in the baking section or Asian section of your grocery store. I wouldn't substitute anything else. Not only does it thicken the soup, but it also gives it a more authentic flavor. You can always use the leftovers to cream your coffee or top your desserts.
Mary Dacuma
Step 1
Boil the noodles according to package directions. Then add curry powder, chopped ginger, and seasoning packet.
Step 2
Pour the coconut milk into the broth. Stir to combine.
Step 3
Pour the soup into a bowl. Add the chicken and serve.
5. Lemon-Herb Chicken Ramen
For a totally different twist on ramen, try this recipe inspired by the French poulet roti (roast chicken). You definitely want to use leftover roast chicken for this one. And if you can find it, use the Roast Chicken flavored instant noodles as well. This soup has a nice rustic, earthy savoriness, elevated by fresh thyme and bright lemon.
Mary Dacuma
Step 1
Boil the ramen according to package directions and add the seasoning packet.
Step 2
While the ramen is cooking, shred the chicken with two forks or by hand.
Step 3
When the ramen is finished, pour it into a bowl. Stir in the chicken, shredded carrots and lemon juice. Pull the thyme leaves off the sprigs and into the bowl. Serve and enjoy.
Tip
Raw shredded carrots add a nice textural contrast to the tender noodles and chicken. If you prefer your carrots softer and sweeter, throw them into the boiling water just before adding the noodles.
