Tomato Ramen
No named styleLooks most like Korean ramyeon
Lisa Kitahara · okonomikitchen.com · 2026 · 1 / 1 serving
Against 492 ramen recipes
Names no style, but its parts look most like Korean ramyeon: 2 of its 5 usual parts.
What's in it
8 parts read from its 15 ingredient lines and its title.
- Broth base
- Instant noodle seasoning packet “1 pack of instant shio ramen*”
- Tare and seasoning
- Chili bean paste (doubanjiang) “1 tsp doubanjiang (chili bean paste)”
- Noodles
- Instant noodles “1 pack of instant shio ramen*”
- Toppings
- Chicken “1 (80 g) boneless skinless chicken thighs”
- Bok choy “1-2 pieces of baby bokchoy”
- Cheese “1/4-1/3 cup freshly grated mozzarella”
- Tomato “3/4 cup + 2 tbsp (200 ml) tomato juice”
- Coarse black pepper “freshly cracked black pepper”
Why it looks like Korean ramyeon
It names no style, but it has 2 of the 5 parts of the usual Korean ramyeon: instant noodles and chili heat. Not on it: an egg, scallion or negi and kimchi.
In Korea ramyeon usually means instant noodles, often fiery, cooked right in their soup and finished with an egg, scallions, kimchi or cheese.
Ingredients as published (15)
- 1 tablespoon (15 ml) olive oil
- 1 (80 g) boneless skinless chicken thighs
- pinch of salt
- freshly cracked black pepper
- 1 clove of garlic, minced
- 1 tsp doubanjiang (chili bean paste)
- 3/4 cup (180 ml) water
- 3/4 cup + 2 tbsp (200 ml) tomato juice
- 1 pack of instant shio ramen*
- 1-2 pieces of baby bokchoy
- pinch of white pepper
- 1/2 tomato (120 g), diced
- 1/4-1/3 cup freshly grated mozzarella
- 2-4 tbsp parmesan cheese
- dried or fresh parsley
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