How to Make Instant Ramen Have More Protein: Simple Methods

December 15, 2025 •

3 min read

Instant ramen is a convenient and affordable meal, but it often lacks sufficient protein. Most packets contain only around 8-10 grams. Fortunately, there are many ways to make instant ramen have more protein, turning it into a balanced and satisfying dish.

Quick Summary

This article explores various ways to increase the protein content of instant ramen. The methods use simple ingredients, quick cooking times, and a focus on both animal and plant-based protein sources, making for a fulfilling meal.

Key Points

Add an Egg: Crack an egg directly into the simmering broth for an easy protein boost.
Use Leftover Meat: Incorporate shredded chicken or steak for a savory protein addition.
Add Tofu: Press and cube firm tofu, then add it to the simmering broth.
Try Cottage Cheese: Stir in a spoonful of cottage cheese after cooking the noodles for a creamy protein boost.
Quick Shrimp: Add frozen shrimp directly to the boiling broth for a seafood protein.
Enhance with Broth: Cook your noodles in bone broth instead of water for a flavorful base.

Instant ramen is a quick, inexpensive meal. However, it is often low in protein, a key nutrient for muscle health and satiety. Adding protein to ramen elevates it from a carb-heavy snack to a balanced meal. The addition of quick-cooking ingredients integrates into the standard preparation without adding significant time or complexity.

Animal-Based Protein Additions

For those who consume meat and dairy, many ingredients quickly add protein to ramen.

Eggs: The Classic Protein Booster

Eggs are a popular and easy way to add protein to instant ramen. A large egg has about 6 grams of protein and can cook in minutes.

Poached: Crack an egg directly into the simmering broth during the final minute of cooking. This results in a runny yolk.
Soft-Boiled: Boil an egg separately for 6-7 minutes, then peel and slice it in half to place on top.
Scrambled: Scramble an egg in a separate pan and stir it into the broth and noodles just before serving.

Cooked Meat

Cooked meat saves time. Add it to the hot ramen broth to warm it up.

Shredded Chicken: Use leftover or rotisserie chicken for a hearty addition.
Cooked Pork: Sliced pork belly, leftover pulled pork, or thinly sliced cooked pork tenderloin work well.
Beef: Thinly sliced seared beef or leftover steak adds flavor and protein.

Seafood Options

Seafood cooks fast, making it suitable for instant ramen.

Frozen Shrimp: Add frozen, peeled shrimp directly to the boiling ramen broth. They cook in minutes.
Tinned Fish: A tin of tuna or sardines, drained, can be mixed into the noodles.

Dairy Additions

Dairy adds texture and a protein boost.

Cottage Cheese: Stir in a spoonful of cottage cheese at the end of cooking for a creamy texture and protein.
Cheese Slice: A slice of cheese melted into the hot broth adds protein and richness.

Plant-Based Protein Options for Ramen

Vegetarians and vegans have plant-based options to increase the protein content.

Tofu: Cubed firm or extra-firm tofu is an excellent addition. Add it directly to the broth to warm up or pan-fry beforehand.
Edamame or Peas: Frozen shelled edamame or peas can be tossed into the boiling water with the noodles.
Lentils or Chickpeas: Pre-cooked lentils or canned chickpeas can be stirred in. Lentils can also be cooked in the broth.
Nut Butter: Stir in a spoonful of peanut butter or tahini for added plant-based protein and flavor.

Comparison of Protein Additions for Instant Ramen

This table compares various protein additions.


Protein Source	Typical Cooking Time	Protein per Serving (approx.)	Cost	Flavor Profile
Egg	3-7 minutes	6g	Very Low	Rich, mild, creamy
Rotisserie Chicken	1-2 minutes (to heat)	15-20g	Low-Medium	Savory, lean
Firm Tofu	3-5 minutes	10g	Low	Neutral, absorbs flavor
Frozen Shrimp	2-4 minutes	12-15g	Medium	Mild, briny
Cottage Cheese	<1 minute (stir in)	12-15g	Low	Creamy, tangy
Frozen Edamame	2-3 minutes	8g	Low	Earthy, vegetal

Tips for Protein-Packed Ramen

Seasoning Adjustment: Adjust seasoning when adding protein and vegetables. Add soy sauce, ginger, or chili oil.
Use Bone Broth: Use chicken or beef bone broth to cook your noodles for added protein and flavor.
Don't Overcook: Add quick-cooking proteins near the end of cooking to avoid toughness.
Prep in Advance: Use leftovers or pre-cooked ingredients for maximum speed. Rotisserie chicken is an example.
Flavor Pairing: Consider how the protein complements the ramen flavor. Tofu works in most broths, while cottage cheese is better for creamy or spicy varieties.

Conclusion: Upgrading Your Instant Ramen

Transforming instant ramen into a protein-rich meal is possible. Whether using an egg, leftover chicken, or a plant-based option like tofu or edamame, adding protein improves the meal's nutritional value. Experiment with combinations. Enjoy the convenience of instant noodles with enhanced nutrition.

For additional ramen hacks, explore reliable cooking resources such as Serious Eats.

Frequently Asked Questions

Cracking a raw egg into the hot broth during the last minute of cooking is the easiest method. The heat will poach the egg, adding high-quality protein.

Yes, but mix unflavored protein powder with a small amount of cold water first. Stir it into the broth for a smooth consistency.

Use pre-cooked chicken, such as shredded rotisserie chicken or leftover chicken breast. Stir it into the hot broth during the last minute to warm it through.

Yes, tofu is excellent for boosting protein, especially for vegetarians. Tofu absorbs broth flavors well. Press excess water from the tofu before adding it for better texture.

Yes, frozen vegetables like edamame and peas contain protein. Add them to the pot with the noodles; they will cook in the broth.

Good vegan options include cubed firm tofu, frozen edamame, or a spoonful of peanut butter or tahini mixed into the broth. These are quick, affordable, and add flavor and protein.

You can double or triple the protein content of a standard ramen pack, depending on the ingredients. For example, adding one egg and some chicken could boost a 10g protein pack to over 25g.