19 Ultimate Ramen Toppings: From Classics to Viral Hacks

Whether you're simmering a 12-hour ramen broth or just trying to elevate a cheap packet of instant noodles, the secret to a delicious bowl of ramen isn't just in the broth, it's what goes on top! In this blog I’ll be sharing my tried and tested, 19 ultimate ramen toppings. 

I’ve spent years making everything from classics like my easy wagamama ramen recipe, my marry me chicken ramen, and my mouth watering easy spam ramen with egg!  On the way I’ve tested every traditional ingredient and viral internet hack I could find. Finding a substitute or an upgrade is one thing, but knowing how to get that perfect jammy egg or why a slice of American cheese tastes so good, is what actually saves dinner.

The toppings I keep coming back to are sesame seeds, finely sliced scallions, jammy egg, a protein of some sort, Bok Choy, and chilli oil. But this blog post is going to go beyond the traditional Japanese ramen toppings and provide some fun and interesting options.

Scroll down for my guide to the 19 ultimate ramen toppings, from authentic Japanese staples to the easy hacks I’ve found along the way!

Jump to:

• What Exactly Is Ramen? (The 5 Pillars)
• How to Build a Perfect Ramen Bowl 
• My Ramen Toppings Cheat Sheet 
• Protein Ramen Toppings: Meat & Plant-Based Favorites
• Viral Ramen Toppings
• Traditional Ramen Toppings: Vegetables, Texture, & Umami
• The 3 Gold Rules for a Perfect Ramen Bowl
• Healthy Ramen Hacks
• Final Thoughts
• Ramen Topping FAQs
• Other Dishes You Might Enjoy
• Noodles
• 19 Ultimate Ramen Toppings: From Classics to Viral Hacks

What Exactly Is Ramen? (The 5 Pillars)

Before we get to the ultimate ramen toppings, we need to talk about the bowl itself. A true, restaurant-quality bowl of ramen is carefully constructed on five key pillars:

1. Broth (Dashi): The liquid foundation, like a rich pork Tonkotsu or a clear chicken broth.
2. Seasoning (Tare): The concentrated flavor base at the bottom of the bowl (usually Miso, Shoyu, or Shio).
3. Noodles (Men): Like wheat noodles that stay chewy and springy in hot liquid.
4. Aroma Oil (Koyu): The layer of flavored fat (like toasted sesame or black garlic oil) floating on top.
5. Toppings (Gu): The crown jewels! Because the noodles and broth provide the heavy, savory base, the toppings are solely responsible for bringing texture, crunch, protein, and visual appeal to the dish. Finding the right ramen toppings is what transforms a simple soup into something special. 

How to Build a Perfect Ramen Bowl 

To build a bowl that actually looks and tastes like it came from a professional shop, you have to stop thinking about toppings as "extras" and start thinking about balance.

The Broth-to-Topping Pairings

The broth is your base; your toppings are there to either highlight it or balance it out.

• Rich & Creamy Broths (Like Tonkotsu or Soy Peanut Butter): These need sharp, acidic, or crunchy toppings to cut through the heavy dairy and fat. Key Players: Pickled ginger, kimchi (one of my favorite Reddit swaps!), or spicy chili crisp.
• Light & Zesty Broths (Like Shio or my less traditional Lemon Chicken): Keep it delicate so you don't bury the subtle flavors. Key Players: Baby spinach, a single slice of fish cake, or shredded rotisserie chicken.

Em’s Golden Rule: The Texture Checklist

I know it’s tempting to throw the whole fridge at the bowl, but the best bowls usually stick to four distinct textures. I like to choose one from each of these camps to make sure my bowls feel balanced:

1. Crunchy ramen toppings: Provides a sharp break from the soft noodles.
   • Best Toppings: Menma (fermented bamboo shoots), fried garlic, beansprouts, nori, baby boy Choy, or crispy beef.
2. Creamy ramen toppings: Blends into the broth to create a velvety mouthfeel or tempers intense spice.
   • Best Toppings: kewpie mayo, a slice of American Cheese, or a jammy egg yolk.
3. Fibrous ramen toppings: This is what makes the bowl a full meal without making it feel too heavy.
   • Best Toppings: wilted spinach, sweet corn, or shredded chicken.
4. Gelatinous ramen toppings: Enhances that mouth watering finish.
   • Best Toppings: Ajitama (soy marinated egg) or silken tofu.

My Ramen Toppings Cheat Sheet 

If you're standing in your kitchen right now with a hot pot of ramen and just need to know what to throw in your bowl right now, here is my cheat sheet.

Topping	Effort (1-5)	Best For...	Why it works
1. Ajitama (Marinated Egg)	3	Every single bowl	The creamy yolk thickens the broth and adds a lovely fatty flavor.
2. Fried Spam / Luncheon Meat	2	Instant noodles	Sugar-crisped edges provide a salty, meaty crunch.
3. Crispy Ground Beef	2	Savory, heavy broths	Textural counterpoint that soaks up soy and garlic.
4. Frozen Gyoza	1 - 4	2-in-1 meals & Date nights	Massive crunch or instant dump-and-done comfort.
5. Rotisserie Chicken / Chicken Katsu (crunchy)	1	Citrus or light broths	Great protein source.
6. Firm Tofu	2	Vegan / Plant-based	Freezing and thawing is an extra step that makes it a sponge for aromatics.
7. Pork Chashu / Braised Pork Belly	4	Traditional, masterclass bowls	The meat is melt-in-your-mouth delicious.
8. American Cheese & Butter	1	Spicy Korean noodles	Emulsifying salts melt into a thick, creamy sauce that tempers heat.
9. Kewpie Mayo	1	Creating fake Tonkotsu	Instantly turns watery broth into a rich, cloudy soup.
10. Halloumi (a reddit favorite)	2	Rich, fusion bowls	The tooth-squeak mimics tofu but adds a salty, gooey centre (trust me).
11. Peanut Butter	1	Spicy/Chicken bases	A single spoonful creates an instant satay/dan dan flavor.
12. Kimchi	1	Heavy, fatty broths	For probiotic tang, acidity, and spice.
13. Menma (Fermented Bamboo)	1	Traditional Shoyu/Miso	Adds a funky, woody snap that contrasts soft noodles. You could also just use regular bamboo shoots.
14. Kikurage (Wood Ear Mushroom)	1	Tonkotsu bowls	Neutral flavor but essential bouncy, crunchy mouthfeel.
15. Sweet Corn & Butter	1	Miso ramen	The pop of sweetness balances fermented, salty broths.
16. Nori Sheets	1	Aromatic bowls	Gorgeous aroma (just keep it at the edge so it stays crisp!).
17. Baby Bok Choy	1	Adding healthy volume	Steams directly in the hot broth to retain its crunch.
18. Seafood (Prawns/Fish Cake)	2	Lighter bowls	Fast-cooking protein that adds a sweet, briny depth.
19. Cold Garnishes	1	Summer bowls	Refreshing crunch (cucumber, crab sticks, tomatoes) for chilled noodles.

Protein Ramen Toppings: Meat & Plant-Based Favorites

For me, protein is the heart of the gourmet ramen upgrade. While slow-braised pork belly is the gold standard, the reality of a Tuesday night dinner in our home requires some smarter, faster protein ramen toppings.

1. The 6.5-Minute Ajitama (Jammy Egg)

The soft-boiled egg is one of the most highly sought-after skills in ramen preparation. So how do you get that perfect “jammy” yolk? Well, it took me a while to perfect it and the most important thing I’ve found is temperature management. The key is to boil a room-temperature egg for exactly 6 minutes and 30 seconds! It’s the perfect window where the whites fully set but the middle stays jammy and liquid gold. Jammy eggs are non-negotiable for my chicken katsu ramen.

Em's top tip: Drop them straight into an ice bath the second the timer goes off. This causes the steam inside the shell to condense, creating a tiny vacuum that makes the egg peel away flawlessly. And if you have the time to go that extra step, I like to drop them into a marinade of soy sauce, mirin, and water for 24 hours.

2. The Caramelized Spam Hack

I know it sounds like a bit of guilty pleasure, but pan-frying Spam until it’s crispy and sweet is a total cult classic in the instant noodle world. Simply cut a block of luncheon meat (like spam) into cubes and fry it in a dry pan. Right before it finishes, sprinkle a tiny pinch of white sugar over the meat. This triggers the Maillard reaction, creating a caramelized, salty-sweet crust that pairs so well with spicy broths. Now, I know this ramen topping won’t win any health awards... but it is the absolute star of my easy spam ramen with egg. You've gotta try it!

3. Crispy Ground Beef

While my beef and ramen noodles recipe uses seared steak, keeping a pack of ground beef in the fridge is one of my ultimate weeknight hacks. When my partner and I want a really quick, hearty protein hit without the fuss, we just fry the ground beef in a dry pan for a full 10 minutes. You want to cook it until the fat renders out and the edges get completely dark, crispy, and snappy. It provides a massive textural contrast to the soft noodles.

Most nights, we just serve it with a heavy drizzle of chili oil right over the top. It is unbelievably delicious and takes zero effort. One of our favorite noodle recipes is my egg noodles with ground beef dish...it's not ramen, but it's a 10/10 recipe.

Em's top tip for seasoning: If you want to switch things up from the chili oil, try giving the beef a sticky, savory glaze. Right as the beef finishes crisping up, add in a minced garlic clove, a splash of dark soy sauce, and a tiny pinch of brown sugar. Let it cook for 30 seconds so the soy caramelizes onto the meat. It turns the beef into umami heaven that blends beautifully into your broth.

4. Gyoza

If you’ve followed me for a while you know I love dumplings (like, a lot...) . So much so, I even brought out a book called The World is Your Dumpling, which features over 80 simple, tasty and comforting recipes celebrating dumplings from around the world! 

And sometimes there’s nothing better than combining two meals into one. If you don’t have time to make them, dropping frozen gyoza directly into the boiling ramen broth in the last three minutes of cooking is one of my favorite comfort moves, perfect for pairing with my easy shrimp with ramen noodles recipe. In this recipe we make a thick soup base from curry paste, peanut butter, soy sauce, coconut milk, and stock, which we then cook the shrimp and noodles in, to result in a delicious ramen-inspired shrimp noodle dish. Or if you really want to combine dumplings and ramen, why don’t you have a go at making my spicy ramen dumplings... they’re a bit moreish! 

5. Rotisserie Chicken / Katsu

Rotisserie chicken is one of my ultimate low-effort ramen topping heroes. Simply shred a store-bought rotisserie chicken and freeze it in portions. You can drop a frozen handful straight into a simmering pot to instantly upgrade a bowl. It works beautifully with bright, citrusy flavors like in my lemon chicken ramen.

Alternatively for a crunchier option, slicing up a crispy, breaded chicken cutlet and laying it across the top of your bowl brings a massive, satisfying crunch. Check out my chicken katsu ramen for the exact method.

6. Tofu 

For plant-based ramen bowls, firm tofu is brilliant, but you have to treat it right.  

To get the most out of it for a ramen, you can drain it, freeze it solid, and then thaw it. When the water inside the tofu turns to ice, it expands, creating hundreds of tiny little honeycomb pockets inside the block. Once it thaws, you gently press the remaining water out, and you are left with a literal tofu sponge. This process completely changes the structure of the tofu, meaning it absorbs maximum broth the second it hits your bowl. This is totally optional though, and you can just use regular store-bought extra firm tofu for a quick fix!

Em's Top Tip for Crispy Edges: Don't just drop it into the soup naked! Cut it into cubes and toss it in a tablespoon of cornstarch, a splash of soy sauce, and a pinch of garlic powder. Pan-fry it in a little oil until it’s golden and crispy on all sides. That starchy crust will cling to your ramen broth beautifully without turning to mush! It's so good, trust me.

(Quick alternative: If that sounds like too much prep for a Tuesday night (I hear you…), look for "Tofu Puffs" or Aburaage at your local Asian supermarket. They are pre-fried, incredibly spongy, and ready to be thrown straight into your hot noodles!)

7. Pork Chashu / Braised Pork Belly

We can't have an ultimate list of ramen toppings without talking about the absolute king. Proper Chashu is pork belly simmered for 3–5 hours until all that connective tissue breaks down into buttery gelatin. If you have the time, my Asian Braised Pork Belly is a quicker alternative... it’s sticky, tender, and delicious.

Em's top tip: If it’s a Tuesday night and you can't wait hours for a simmer, try the oven-baked hack. Marinate your pork belly in a high-sugar soy glaze and roast it on high heat. You get a similar melt-in-your-mouth fat and caramelized edges in a fraction of the time.

Viral Ramen Toppings

Along my ramen journey, I’ve fallen down the rabbit hole of basically every online noodle forum you can imagine. Let me tell you, there is a lot of passionate chatter out there about ramen… especially when it comes to the toppings!

I’ve taken one for the team (hehe) and tested a bunch of them myself, and honestly? They are pretty spectacular. So, if you’re like me and appreciate a bit of trashy-chic ingenuity, you have to check out these unconventional (but brilliant) hacks below.

8. American Cheese & Butter

Adding a slice of highly processed American cheese to a bowl of fiery Korean noodles is practically a religion online and a TikTok classic. And yes, it must be the cheap, plastic-wrapped burger cheese! Interestingly, the science backs up why: the specific emulsifiers in processed cheese integrate seamlessly with the hot water, creating a thicker, creamier mouthfeel that coats the tongue and tempers the heat (if you like your ramen spicy!). I sometimes throw in a knob of butter to bury the spice even further if it's super hot. This is actually a similar flavor profile to the one that inspired my samyang carbonara recipe!

Em's Top Tip: Don't stir it in straight away! Let the cheese square sit on top of the hot noodles for 30 seconds until it gets perfectly gooey, then grab it with your chopsticks for the ultimate cheesy noodle pull. 

9. The Kewpie Swirl Ramen Topping

This specific trick blew up massively on TikTok and Reddit a couple of years ago, so I had to give it a go!

Want a rich, milky Tonkotsu-style broth but only have a cheap soy sauce packet? Whisk a tablespoon of Kewpie mayonnaise and a raw egg yolk into your seasoning packet at the bottom of the bowl. Slowly temper it by pouring in the boiling noodle water while stirring frantically. The emulsion turns the water into a thick, cloudy, restaurant-worthy soup base in 30 seconds.

The secret is in the Kewpie mayonnaise. If you fancy making it from home, I've got a super quick and easy homemade kewpie mayo recipe that you'll love.

10. Halloumi 

Okay, I know we just talked about melting American cheese into your noodles, so you probably weren't expecting another cheese on this list, let alone this one! But you have to trust me here.

Because halloumi has a very high melting point, you can pan-fry it until it is crispy and golden on the outside while remaining gooey on the inside. When added to a hot bowl of ramen, it mimics the function of traditional Agedashi Tofu but provides a salty squeak that is wildly addictive.

11. The Peanut Butter Satay

Now, you might be thinking that a scoop from a jar of peanut butter isn't technically a topping, and honestly, I get you! But it transforms the bowl so completely that it is just too good not to keep on this list.

It’s a real fan favorite that’s often used to replicate the rich, sesame-heavy flavor of Dan Dan noodles. A single large spoonful of smooth peanut butter stirred right into a spicy chicken broth adds instant fat, protein, and a gorgeous nutty finish. If you love this flavor profile, my peanut butter noodles are basically built around this exact hack. Perfect for a weeknight speedy dinner, this ramen is super creamy, slurpy, and absolutely delicious.

Traditional Ramen Toppings: Vegetables, Texture, & Umami

As much as I adore a bowl of spicy noodles held together by melted American cheese and Kewpie mayo, a bowl of rich, heavy broth absolutely needs the sharp snap, fresh crunch, and earthy umami of traditional vegetables to cut through all that fat. When I think about adding veggies to ramen the goal isn't just to dump in whatever is looking sad and wilty in my crisper drawer; it's about maximizing that mouthfeel.

12. Kimchi (and the Sauerkraut Swap!)

No list of best ramen toppings could be complete without bowing down to the absolute queen, Kimchi. For me, a heap of funky, spicy cabbage is mandatory, especially if you’re eating a Korean brand like Shin Ramyun. I really love that sharp, probiotic tang to cut through the heavy, fatty broth.

I recently teamed up with ferment-lover @kenjcooks to create a version that’s actually easy to do at home. If you’ve been intimidated by fermentation, this method is the perfect entry point.

Em's Secret Reddit Swap: If your fridge is empty and you’re desperate for that acidic crunch, reach for the Sauerkraut. I know it sounds wild, but it’s just fermented cabbage. A spoonful of kraut with a splash of chili oil or extra gochugaru gives you that exact same tangy bite. You honestly won't even miss the Kimchi (well, maybe...).

13. Menma (Fermented Bamboo Shoots)

Menma is often completely misunderstood as just standard sliced bamboo (like the kind you’d throw into a quick weeknight stir-fry). It is actually Shin-Menma, made from dried and fermented bamboo shoots. That lactic acid fermentation is what imparts its characteristic, slightly sweet/sour-funk taste, which is the absolute perfect flavor profile to balance out heavy, fatty animal broths like Tonkotsu.

Em's top tip: Please don't just dump them straight from the jar into your beautiful bowl! Store-bought menma can sometimes taste a bit flat or metallic. You need to wake them up by quickly sautéing them in a hot pan with a splash of toasted sesame oil, a dash of soy sauce, and a tiny pinch of sugar. If you want a foolproof guide on exactly how to do this, Nami over at Just One Cookbook has a brilliant quick menma recipe that I highly recommend.

14. Kikurage (Wood Ear Mushroom)

Don't let the name intimidate you! Kikurage translates to "tree jellyfish/ear," which is honestly the perfect description of its texture. Unlike shiitake or button mushrooms, Kikurage has almost zero earthy flavor. It is valued exclusively for its incredible, bouncy, almost cartilaginous snap (the texture takes getting used to but it is delicious!!).

When you are eating a bowl of Tonkotsu ramen that is rich, fatty, and soft, your palate sometimes needs a textural reset. For me, sucking up a mouthful of soft noodles paired with the resilient snappy crunch of whole Kikurage is what makes a bowl feel well balanced.

Em's top tip: You will almost always find these sold completely dried in Asian supermarkets—they look like little shriveled pieces of black plastic (don't be alarmed!). To prep them, you just soak them in warm water for about 20 minutes. Warning: They expand to about five times their original size! Just a small handful of dried mushrooms is more than enough to garnish two bowls.

15. Sweet Corn & Butter

Adding a handful of sweet corn (frozen is totally fine) brings a pop of bright sweetness that cuts through the intense, fermented saltiness of a miso base. It's a massive staple in Hokkaido-style Miso ramen.

But we cannot forget the second half of this iconic duo: the butter. Dropping a cold knob of butter right into the center of the hot broth allows it to slowly melt over the corn. As it melts, the dairy fat emulsifies with the salty miso paste, creating a rich, velvety barrier that completely coats the noodles as you pull them up.

Em's top tip: If you want to take it a step further, I like to quickly sauté frozen corn in a pan with a little butter and soy sauce until the kernels get slightly charred before adding them to my bowl. If you want to see exactly how this flavor profile comes together, I highly recommend checking out Tieghan’s Creamy Miso Ramen recipe over at Half-Baked Harvest, it’s really really good.

16. Nori Sheets (Dried Seaweed)

Nori sheets are absolutely essential for that authentic, Tokyo-ramen-shop aesthetic, but they aren't just there to look pretty. Dried seaweed provides a gorgeous, umami-rich aroma that hits your nose right before you take your first bite.

Em's top tip: Nobody wants a soggy, disintegrating green mess in their soup. To avoid this, just tuck the dry sheets right at the very edge of the bowl, partially wedged behind the noodle nest, so they stand up proud and don't wilt instantly.

17. Baby Bok Choy or Pak Choy

For a massive hit of vibrant color and a fibrous crunch, leafy greens are your best friend. The beauty of baby bok choy or pak choy is that the bulbous stems stay perfectly crisp, while the leafy ends soften and wilt slightly, creating a diversity in texture.

Em's top tip: I don't bother dirtying a second pan to blanch these! I love a lazy one-pot dinner hack. I just halve my bok choy and drop it straight into the boiling broth for the final 60 seconds of cooking. They will steam perfectly, retain all their bite, and save you from doing extra washing up.

18. Prawns & Fish Cakes

While I naturally gravitate toward heavy pork belly or crispy beef, traditional Japanese ramen is deeply tied to the sea. Dropping in a handful of quick-cooking raw prawns, or slicing up some Narutomaki (those iconic white and pink swirly fish cakes you see in the 🍥 emoji!), adds an amazing sweet, briny depth to your bowl.

Because seafood cooks in absolute minutes, it is a fab weeknight protein hack. It works incredibly well for lighter creamier broths like my shrimp with ramen noodles recipe.

19. Cold Garnishes

Okay, if you have never tried noodles straight from the fridge, I know it sounds a bit wild, but you have to trust me on this one. In Japan, summer means Hiyashi Chuka (chilled ramen). When the weather gets way too hot to sit over a steaming bowl of heavy broth, refreshing, raw toppings become vital.

Think julienned cucumber, edamame, spring onion, sweet sliced tomatoes, a soft-boiled egg, and a heavy, glossy drizzle of toasted sesame dressing. The crunch of the raw veggies against the cold, chewy noodles is so good. If you need a 10-minute heatwave dinner, my cold ramen recipe will absolutely change your mind.

The 3 Gold Rules for a Perfect Ramen Bowl

To plate like a master and ensure your bowl actually tastes good from the first bite to the last, here are some of the rules I've learned to follow over the years. 

Rule 1: The Temperature Check 

A common mistake is completely ignoring the temperature of your toppings. If you take a freezing cold egg, cold leftover chicken, and a handful of fridge-cold spinach and drop them into your bowl, you will instantly kill the heat of your broth. Cold broth causes the emulsified fats to separate and halts the release of those gorgeous aromatic compounds. Always let your toppings come to room temperature, or briefly submerge them in the hot broth before plating.

Rule 2: The Noodle Nest

Before I add a single topping, I like to lift my cooked noodles out of the broth with chopsticks, fold them over themselves, and lay them neatly in the center of the bowl. This creates a physical platform so your beautiful garnishes don't immediately sink to the bottom of those delicious murky depths. And then this is when you want to add your ramen toppings!

Rule 3: The Aroma

Toasted sesame oil, chili oil, or Mayu (black garlic oil) should never be boiled. Heat destroys their aromatic compounds. Drizzle them around the perimeter of the bowl right as you serve it. That way, the very first thing that hits your nose is the concentrated and pure aroma.

Healthy Ramen Hacks

If you are trying to cut down on the sodium or the heavy, greasy feeling that sometimes comes with instant packets, you need to use the drain and refill method.

Many instant noodles are flash-fried in oil to preserve them. When you boil them, a lot of that excess starch and old oil leaches into the water.

1. Boil your noodles in a pot of plain water.
2. Once cooked, completely drain and discard that cloudy, starchy water.
3. Refill the bowl with fresh boiling water from the kettle (or a homemade chicken stock), and then add your seasoning packet.

This instantly reduces the heavy, greasy mouthfeel, making your bowl feel much lighter and cleaner! Now it's time for your ramen toppings. I love to go for edamame beans, scallions, pak choy, sesame seeds, and soft boiled egg for a healthy combination.

Final Thoughts

For me, a successful ramen bowl is really just about balance. It’s matching the salty crunch of caramelized Spam against the light bite of sweetcorn; it's using a creamy slice of cheese to tame a fiery broth; and it's knowing that a 6.5-minute egg is always worth the effort.

Honestly, don't be afraid to mix the traditional with the completely chaotic when it comes to ramen toppings. Try the peanut butter, melt the cheese, and get creative with the crisper drawer! Enjoy!

Ramen Topping FAQs

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