Gordon Ramsay’s Ramen Was the Bowl That Reset My Whole Day

This wasn’t a “plan a cozy meal” moment—it was “I have a sock on one foot, deadlines on fire, and my body is demanding noodles now.” Somewhere between desperation and delusion, I remembered Gordon’s ramen.

Not the 6-hour-broth, culinary-zen version. The fast lane, make-it-work, turn-your-kitchen-into-a-noodle-sanctuary version.

So I got to work. No measuring cups. No patience. Just instinct, heat, and a craving for something soul-restoring.

And you know what? This ramen snapped me out of the spiral like a spicy, slurpy hug.

Why This Works (And Where Most Go Wrong)

Ramen isn’t just broth + noodles. It’s a balance of:

• Depth from aromatics like garlic, ginger, and mushrooms
• Body from the broth (even store-bought can work with help)
• Bite from the noodles (not mushy!)
• Contrast from the toppings—think crispy, creamy, tangy, spicy

Where most quick ramen falls flat:

• They don’t toast the aromatics long enough (flavor gets lost)
• They overcook the noodles (soggy noodles = sadness)
• They skip the toppings (you need texture!)

Gordon’s approach—even in a 20-minute shortcut—builds layers. It’s hot, punchy, and textured, not just salty soup with noodles.

Ingredients That Actually Matter

• Sesame oil (15g) – Toasty, nutty, the base of it all. Don’t skip it.
• Ginger + Garlic (9g + 12g) – Aromatic foundation. Grated = faster infusion.
• Dried shiitakes (28g) – Deeper umami than fresh. Rehydrate in the broth—boom, instant depth.
• Broth (960ml chicken or veggie) + Water (960ml) – Half-and-half helps balance richness and keeps it from being too salty.
• Instant ramen noodles (2 packs) – Yes, these work. Just ditch the seasoning packets.
• Veg (kale, carrots, scallions) – Adds color, texture, and a fresh element.
• Panko breadcrumbs – Fried in a little sesame oil till golden. Game-changer texture bomb.
• Sriracha, chili crisp, soy sauce – You’re building your bowl. Add what your soul demands.

Optional (but glorious):

• Soft-boiled egg – Classic ramen topper. If you’ve got the energy.
• Tofu, leftover chicken, or pork belly – Add extra protein if you’re feeling it.

How To Make Gordon Ramsay’s Life-Saving Ramen (Kinda My Way)

Start with a big pot over medium-low heat. Add sesame oil, then stir in grated ginger and garlic. Let them toast for 2–3 minutes. Your kitchen will smell like a noodle temple. That’s your cue.

Pour in broth and water. Add dried shiitakes straight in. Simmer gently for 10 minutes. This is where the flavor layers begin.

Meanwhile, in a small skillet, heat a splash of sesame oil. Add panko breadcrumbs and toast, stirring, until golden and crisp. Set aside. Try not to eat them all before plating.

Back to the broth. Add your ramen noodles. Cook just until soft but still chewy—about 4–5 minutes. Don’t overcook. Soggy noodles are the enemy.

Turn off the heat. Stir in your kale, shredded carrots, and scallions. Let them soften in the residual heat. No need to boil the veggies into oblivion.

Time to serve. Ladle broth and noodles into bowls. Top with crispy panko, sriracha, chili oil, a swirl of soy sauce, and maybe a soft-boiled egg if you’re feeling brave.

Then eat it how I did—standing, slurping, probably over the sink with one sock on and zero regrets.

What Gordon Ramsay Says About This Dish

“Ramen should have depth, bite, and heat—don’t make it boring.”

I once made a sad bowl with instant broth and no toppings. Never again. You need crunch, kick, and soul.

“Use ingredients with punch—ginger, garlic, mushrooms. No packet powder.”

Since I switched to fresh aromatics and real broth, even lazy ramen nights hit different. It tastes intentional.

“You eat with your eyes—layer color and texture.”

Adding shredded carrots and kale didn’t just look good—it made it feel like real food, not dorm food.

What I Got Wrong (And How I Fixed It)

• Overcooked the noodles – I walked away for a minute and came back to ramen mush. Now I set a timer and taste test at 3 minutes.
• Skipped toasting the garlic once – It was fine… but flat. Toasted = deeper, warmer flavor.
• Didn’t dry my kale – Extra water thinned the broth. Dry your greens or your broth will weep.
• Forgot to salt the broth – Even with soy sauce at the end, it needed more up front. Taste as you go.

Variations That Actually Hold Up

• Spinach instead of kale – Softer, faster-cooking.
• Miso paste stirred into the broth – Adds earthy depth if you’ve got it.
• Udon or rice noodles instead of ramen – Totally works. Just adjust cook time.
• Lime or rice vinegar splash – Balances the fat and boosts flavor.

Pro Tips That Change the Game

• Toast your panko in sesame oil – Don’t use dry crumbs. The oil adds flavor and golden color.
• Use a mix of broth and water – Too much broth and it gets salty. Too much water and it’s flat. Half and half is balance.
• Grate ginger and garlic – Don’t chop. Grating gives better infusion and faster flavor.
• Add veggies at the end – Residual heat cooks them just right without going limp.

Storage + Leftover Moves

• Store broth and noodles separately if you want to reheat. Together? The noodles soak everything and turn mushy.
• Fridge life – Broth lasts 3–4 days. Noodles, 1–2.
• Reheat gently – Low heat on the stove. Add more water or broth if it’s thickened.

Leftover move? Add rice and a fried egg the next day for a killer soup bowl 2.0.

FREQUENTLY ASKED QUESTIONS

Q: Can I use instant ramen noodles?
A: Yes, just toss the flavor packet. Build your broth from scratch with aromatics and real broth.

Q: What if I hate mushrooms?
A: Skip them. Try tofu, shredded chicken, or even bok choy for texture and umami.

Q: Do I need the panko topping?
A: Need? No. But it’s the upgrade you’ll crave once you try it.

Q: Can I make it spicy?
A: Absolutely. Sriracha, chili crisp, even a Thai chili or two. Your bowl, your heat level.

Try More Recipes:

• Gordon Ramsay Holiday Lemon-Herb Chicken Thighs With A Crispy Bacon Gravy
• Gordon Ramsay Duck Ravioli Recipe 
• Gordon Ramsay Jambalaya Recipe