What do you think?
Rate this book
Instant Ramen Kitchen: 40+ Delicious Recipes That Go Beyond the Packet
Named a Best Cookbook of Summer 2025 by Bon Appétit and Epicurious
“This is a joyful deep dive into a pantry staple . . . Kim breaks down instant ramen’s innovative invention, explores its historical context, shares his steps for how to make any packet your own, gives you a field guide to the most iconic brands, and more.”—Epicurious
“Where some might see a cheap, ubiquitous food product, Kim sees a world of possibilities and wonder.” —The Washington Post
A delightful deep dive into the versatility of instant ramen, this umami-rich instruction manual with 40+ international recipes will help you become a better chef and get creative in the kitchen using a classic comfort food slurped around the world.
Instant ramen, while a seemingly simple dish straight out of the packet, is the quintessential blank canvas to practice improvising in the kitchen. Ready in ten minutes and a forgiving partner due to its baseline deliciousness, a bowl of tasty noodles results from any experimentation, no matter how far-flung. Author Peter J. Kim breaks down his philosophies on creating perfect harmony in your bowl through 40+ transformative recipes, a fool-proof methodology, an instant ramen flavor wheel, and robust pantry recommendations, plus a field guide to different ramen varieties and flavor profiles.
For those in search of even more ways to think outside the packet, Instant Ramen Kitchen is complete with unique comfort food recipes from all corners of the globe that demonstrate the beloved noodle’s versatility and flavor-enhancing qualities, including:
- Xi’an-style Cumin Lamb Ramen
- Budae Jjigae (Korean Army Stew)
- Ramen alla Marinara
- Ramen Fideuà (Catalan Noodle Paella)
- B.E.C. Ramen (Bacon, Egg, and Cheese)
After helping you perfect the basics, Kim offers a peek inside his own improvisations that have resulted in nourishing, delicious, and soul-satisfying meals that are great to enjoy any time of day. Following his example, it’s time to let the flavorful fun begin, creating your own unique ramen masterpieces.
ALWAYS IN THE MOOD FOR COMFORT FOOD: Over 100 billion servings of instant ramen are consumed worldwide each year. And everyone loves to weigh in with their favorite preparation: Kylie Jenner likes it with butter and garlic powder. David Chang puts Pecorino Romano in his cooking liquid. Astronauts even eat them in space! Join the crowd with this practical and inspiring guide to noodlicious culinary exploration.
LEARN TO COOK: Here is everything you need to learn to cook using a beloved and familiar product. It's easy, versatile, and affordable, making it the perfect dish to experiment with. The stakes are low if you mess up: you haven't spent more than twenty minutes or $20, but you've gained a world of knowledge in the kitchen.
EASY GIFTING: This is the perfect gift for the ramen-loving people in your life. Part nerdy deep dive, part fun-filled celebration, it makes a great present or self-purchase any time of year, from the cold-weather holidays and springtime graduations to housewarmings for new owners or renters and inspiration for people looking to jazz up a weekly meal.
Perfect for:
- Noodle lovers and anyone who likes ramen, Asian cuisine, and comfort foods
- Home cooks and dorm dwellers
- Novice and experienced cooks who enjoy preparing quick and easy meals
- Parents who enjoy cooking with their kids
- Gift-giving for birthday, graduation, holidays, housewarming, wedding shower, or any occasion
“This is a joyful deep dive into a pantry staple . . . Kim breaks down instant ramen’s innovative invention, explores its historical context, shares his steps for how to make any packet your own, gives you a field guide to the most iconic brands, and more.”—Epicurious
“Where some might see a cheap, ubiquitous food product, Kim sees a world of possibilities and wonder.” —The Washington Post
A delightful deep dive into the versatility of instant ramen, this umami-rich instruction manual with 40+ international recipes will help you become a better chef and get creative in the kitchen using a classic comfort food slurped around the world.
Instant ramen, while a seemingly simple dish straight out of the packet, is the quintessential blank canvas to practice improvising in the kitchen. Ready in ten minutes and a forgiving partner due to its baseline deliciousness, a bowl of tasty noodles results from any experimentation, no matter how far-flung. Author Peter J. Kim breaks down his philosophies on creating perfect harmony in your bowl through 40+ transformative recipes, a fool-proof methodology, an instant ramen flavor wheel, and robust pantry recommendations, plus a field guide to different ramen varieties and flavor profiles.
For those in search of even more ways to think outside the packet, Instant Ramen Kitchen is complete with unique comfort food recipes from all corners of the globe that demonstrate the beloved noodle’s versatility and flavor-enhancing qualities, including:
- Xi’an-style Cumin Lamb Ramen
- Budae Jjigae (Korean Army Stew)
- Ramen alla Marinara
- Ramen Fideuà (Catalan Noodle Paella)
- B.E.C. Ramen (Bacon, Egg, and Cheese)
After helping you perfect the basics, Kim offers a peek inside his own improvisations that have resulted in nourishing, delicious, and soul-satisfying meals that are great to enjoy any time of day. Following his example, it’s time to let the flavorful fun begin, creating your own unique ramen masterpieces.
ALWAYS IN THE MOOD FOR COMFORT FOOD: Over 100 billion servings of instant ramen are consumed worldwide each year. And everyone loves to weigh in with their favorite preparation: Kylie Jenner likes it with butter and garlic powder. David Chang puts Pecorino Romano in his cooking liquid. Astronauts even eat them in space! Join the crowd with this practical and inspiring guide to noodlicious culinary exploration.
LEARN TO COOK: Here is everything you need to learn to cook using a beloved and familiar product. It's easy, versatile, and affordable, making it the perfect dish to experiment with. The stakes are low if you mess up: you haven't spent more than twenty minutes or $20, but you've gained a world of knowledge in the kitchen.
EASY GIFTING: This is the perfect gift for the ramen-loving people in your life. Part nerdy deep dive, part fun-filled celebration, it makes a great present or self-purchase any time of year, from the cold-weather holidays and springtime graduations to housewarmings for new owners or renters and inspiration for people looking to jazz up a weekly meal.
Perfect for:
- Noodle lovers and anyone who likes ramen, Asian cuisine, and comfort foods
- Home cooks and dorm dwellers
- Novice and experienced cooks who enjoy preparing quick and easy meals
- Parents who enjoy cooking with their kids
- Gift-giving for birthday, graduation, holidays, housewarming, wedding shower, or any occasion
248 pages, Hardcover
Published September 9, 2025
20 people are currently reading
5224 people want to read
About the author
Peter J. Kim
2 books19 followersPeter J. Kim is the author of Instant Ramen Kitchen: 40+ Delicious Recipes That Go Beyond the Packet (Chronicle Books, Sept. 2025) and a food entrepreneur who breathes, sleeps, and, above all, eats food culture.
He is the founder of The Infinite Table, an immersive experience blending food, storytelling, and 360° video, and was the founding director of the Museum of Food and Drink (MOFAD), shaping it into a groundbreaking institution that explores the intersection of cuisine, history, science, and culture.
He was the former head of Creator Partnerships at Pinterest, where he led culinary and lifestyle content initiatives for over 450 million users. He also hosted and created Counterjam, Food52’s acclaimed food and music podcast.
Peter has been featured by such media outlets as The New York Times, The New Yorker, NPR, CBS, NBC, The Wall Street Journal, and more. He lives with his two kids in New York City, where he eats several bowls of instant ramen per week.
He is the founder of The Infinite Table, an immersive experience blending food, storytelling, and 360° video, and was the founding director of the Museum of Food and Drink (MOFAD), shaping it into a groundbreaking institution that explores the intersection of cuisine, history, science, and culture.
He was the former head of Creator Partnerships at Pinterest, where he led culinary and lifestyle content initiatives for over 450 million users. He also hosted and created Counterjam, Food52’s acclaimed food and music podcast.
Peter has been featured by such media outlets as The New York Times, The New Yorker, NPR, CBS, NBC, The Wall Street Journal, and more. He lives with his two kids in New York City, where he eats several bowls of instant ramen per week.
Ratings & Reviews
Friends & Following
Create a free account to discover what your friends think of this book!
Community Reviews
Displaying 1 - 30 of 45 reviews
September 3, 2025
Pub date coming up on 9/9/25! I read this in May, but I’m posting my review now, per the request of the Publisher.
I don’t often request cookbooks as ARCs, but I love Ramen. The honest truth is, I eat a pack of instant noodles pretty much every day. Not just because it’s cheap, but also because I genuinely like it! So this book immediately caught my eye.
It was a great mix of information and instruction. Peter Kim teaches you about the Ramen itself, from its history to its versatility. I love the fact that Kim grew up eating “cheap” meals and learned to cook and love Ramen at a young age, then grew up to study cooking in France and become a certified, trained chef who still circles back to his roots. I also highly appreciated his attitude that if food tastes good to you, don’t listen to anyone else’s snobby opinion about what you’re eating. (Taste is subjective!) I can’t tell you how many times I’ve rolled my eyes over some chef on the Food Network throwing a fit over being forced to cook with “trashy” ingredients that they feel are beneath them.
This book is filled with beautiful, full color photos. Kim includes charts to show you how long various proteins and vegetables take to cook and a diagram for how to properly plate a perfect bowl of Ramen, among other things. You can get as fancy as you want with it, or keep it simple with ingredients you’re likely to already have on hand. (Perfect for me, because one of the biggest reasons I eat Ramen so often is because I don’t cook!)
Kim lists every brand of common Ramen noodle on the market and describes the flavor profile. I found a couple of new ones that I want to seek out!
His detailed Instant Flavor Bank wheel looks intimidating at first, but Kim teaches you how to use it. (For example, there are multiple suggestions from the wheel for how to add notes of Umami or Acid or Richness to your dish using specific ingredients. You can pick and choose and experiment.)
There are quick and easy recipes for how to make meals out of the cup noodles, recipes for fancier ramen dishes, recipes for toppings, etc. They range from in-depth to quick and simple. So basically, there are a few in here that I could definitely pull off. And the ingredient lists don’t get too crazy, either.
I definitely recommend this for anyone who is looking to dress up their instant ramen or try a little something fun! I threw some black beans into my noodles today and it was so filling and good.
I don’t often request cookbooks as ARCs, but I love Ramen. The honest truth is, I eat a pack of instant noodles pretty much every day. Not just because it’s cheap, but also because I genuinely like it! So this book immediately caught my eye.
It was a great mix of information and instruction. Peter Kim teaches you about the Ramen itself, from its history to its versatility. I love the fact that Kim grew up eating “cheap” meals and learned to cook and love Ramen at a young age, then grew up to study cooking in France and become a certified, trained chef who still circles back to his roots. I also highly appreciated his attitude that if food tastes good to you, don’t listen to anyone else’s snobby opinion about what you’re eating. (Taste is subjective!) I can’t tell you how many times I’ve rolled my eyes over some chef on the Food Network throwing a fit over being forced to cook with “trashy” ingredients that they feel are beneath them.
This book is filled with beautiful, full color photos. Kim includes charts to show you how long various proteins and vegetables take to cook and a diagram for how to properly plate a perfect bowl of Ramen, among other things. You can get as fancy as you want with it, or keep it simple with ingredients you’re likely to already have on hand. (Perfect for me, because one of the biggest reasons I eat Ramen so often is because I don’t cook!)
Kim lists every brand of common Ramen noodle on the market and describes the flavor profile. I found a couple of new ones that I want to seek out!
His detailed Instant Flavor Bank wheel looks intimidating at first, but Kim teaches you how to use it. (For example, there are multiple suggestions from the wheel for how to add notes of Umami or Acid or Richness to your dish using specific ingredients. You can pick and choose and experiment.)
There are quick and easy recipes for how to make meals out of the cup noodles, recipes for fancier ramen dishes, recipes for toppings, etc. They range from in-depth to quick and simple. So basically, there are a few in here that I could definitely pull off. And the ingredient lists don’t get too crazy, either.
I definitely recommend this for anyone who is looking to dress up their instant ramen or try a little something fun! I threw some black beans into my noodles today and it was so filling and good.
October 28, 2025
Cookbook author Peter J. Kim’s immigrant parents “hustled day and night to sell birthday cards and Precious Moments at our family Hallmark store,” he writes, leaving them little time for cooking. Instead, young Peter usually cooked for himself either from the microwave or making instant ramen on the stove. Kim’s mother taught him the Korean trick of adding an egg into the hot broth and topping it with sliced scallions. He’s been cooking fancier and fancier versions of instant ramen ever since.
Kim, the founder of the nonprofit Museum of Food and Drink in Brooklyn (where else?), Americans eat 5 billion servings of instant ramen annually. Why not make the experience better while still spending 15 minutes or less creating it? Kim devises recipes that riff on Mexican, Brazilian, Provençal, Ethiopian, Italian, Catalan, West African and more — plus Japanese and Korean, as you’d expect. Kim has taken an offbeat idea and run with it. I hope you run with this cookbook, too.
In the interest of full disclosure, I received this book from NetGalley and Chronicle Books in exchange for an honest review.
Kim, the founder of the nonprofit Museum of Food and Drink in Brooklyn (where else?), Americans eat 5 billion servings of instant ramen annually. Why not make the experience better while still spending 15 minutes or less creating it? Kim devises recipes that riff on Mexican, Brazilian, Provençal, Ethiopian, Italian, Catalan, West African and more — plus Japanese and Korean, as you’d expect. Kim has taken an offbeat idea and run with it. I hope you run with this cookbook, too.
In the interest of full disclosure, I received this book from NetGalley and Chronicle Books in exchange for an honest review.
May 17, 2025
All the stars. It’s informative. It’s beautiful. It’s inspiring.
This book is soooooooo visually pleasing. I see what you did there with the squiggly font—and I am obsessed. The colors, the art, and the photography make every page a feast—not just for your stomach, but for your eyes.
As someone who buys their instant ramen wholesale, I can confidently say I am this book’s target audience. I may even be part ramen. I was thrilled to find a book that sparks so much creativity in using something I already have mountains of at home. Ramen is affordable, has an excellent shelf life, and if we ever find ourselves in a post-apocalyptic world, ramen—and this blessed guide—will get me through it.
The author specifically refers to this as a guide rather than a cookbook, and that distinction makes perfect sense. This isn’t just a collection of recipes with rigid rules. It’s an invitation—to play, to experiment, and to adapt dishes to their own tastes and available ingredients. It’s about inspiring creativity rather than following rules. It encourages intuitive cooking and personalization, which is perfect for a base ingredient as versatile as instant ramen.
It’s also a love letter to the cultural significance of ramen, weaving in stories, tips, and humor that make the book more than just a collection of ideas—it’s an experience.
Thank you to NetGalley, Chronicle Books, and Peter J. Kim for the privilege of receiving this ARC in exchange for an honest review.
This book is soooooooo visually pleasing. I see what you did there with the squiggly font—and I am obsessed. The colors, the art, and the photography make every page a feast—not just for your stomach, but for your eyes.
As someone who buys their instant ramen wholesale, I can confidently say I am this book’s target audience. I may even be part ramen. I was thrilled to find a book that sparks so much creativity in using something I already have mountains of at home. Ramen is affordable, has an excellent shelf life, and if we ever find ourselves in a post-apocalyptic world, ramen—and this blessed guide—will get me through it.
The author specifically refers to this as a guide rather than a cookbook, and that distinction makes perfect sense. This isn’t just a collection of recipes with rigid rules. It’s an invitation—to play, to experiment, and to adapt dishes to their own tastes and available ingredients. It’s about inspiring creativity rather than following rules. It encourages intuitive cooking and personalization, which is perfect for a base ingredient as versatile as instant ramen.
It’s also a love letter to the cultural significance of ramen, weaving in stories, tips, and humor that make the book more than just a collection of ideas—it’s an experience.
Thank you to NetGalley, Chronicle Books, and Peter J. Kim for the privilege of receiving this ARC in exchange for an honest review.
June 22, 2025
I LOVE how real this cookbook is. I knew from the start with the introduction that I was going to love it. I had my fair share of delicious home cooked meals growing up, but as a child and even now, I am not immune to dinner straight from the microwave.
In fact, I just had picante chicken ramen for lunch yesterday. No fuss, literally just the noodles and that delicious sodium packed flavoring and it was fantastic! Lol. Could I have tweaked it and made it into a culinary masterpiece ( okay maybe that's taking it too far)? The answer is absolutely. Those little noodle bricks are cheap and more versatile than you know.
Will I be recreating a lot of these recipes? 110% yes I will.
I received a copy in exchange for my honest review.
In fact, I just had picante chicken ramen for lunch yesterday. No fuss, literally just the noodles and that delicious sodium packed flavoring and it was fantastic! Lol. Could I have tweaked it and made it into a culinary masterpiece ( okay maybe that's taking it too far)? The answer is absolutely. Those little noodle bricks are cheap and more versatile than you know.
Will I be recreating a lot of these recipes? 110% yes I will.
I received a copy in exchange for my honest review.
June 9, 2025
Okay but this book is super cool. The first half of the book is explaining the intricacies of ramen and it's history. It explains how it came to be and how it's traditionally eaten. It even breaks down the flavors and ingredients that come in the packets of instant ramen and how and why they are used. I love how the book has a modern infographic feel to it through out. But, my favorite thing is the unconventional recipes in the back that give you a completely different twist on making ramen. I actually want to try them when I can. Especially the way they made mac and cheese out of it with only 3 ingredients. Very neat book!
September 23, 2025
Thank you to NetGalley and Chronicle Books for the digital copy of this book; I am leaving this review voluntarily..
I've got teens/young adults living in my house, so ramen is definitely part of their meal plan. I thought this cookbook would be a good way to teach them how to "dress up" their ramen and make the meals a little more nutritious/well-rounded. I was not disappointed.
The layout of the cookbook is great, with vivid pictures that makes ramen look appealing. The suggestions are varied, so there really is something for everyone! I'm going to be trying out one of the recipes tonight.
I've got teens/young adults living in my house, so ramen is definitely part of their meal plan. I thought this cookbook would be a good way to teach them how to "dress up" their ramen and make the meals a little more nutritious/well-rounded. I was not disappointed.
The layout of the cookbook is great, with vivid pictures that makes ramen look appealing. The suggestions are varied, so there really is something for everyone! I'm going to be trying out one of the recipes tonight.
November 21, 2025
This is a cookbook you could learn something from. I love how in the beginning the author talks about how she wasn’t a chef. She was a microwave specialist. How she grew up having to feed herself because of her parent’s busy life, trying to make a good life for herself. And how once she discovered Ramen and everything you could do for her taste buds expanded. The first 60-65% of this book is lesson in what things are. How they can be mixed together to create selfie suite or to balance things out. It gets into the different types of Ramen from classic and expensive fancy big noodles. The author doesn’t have a single recipe per se until the end because she’s given the reader all the tools to experiment and try things. I really love the section on the dressings how it’s not just a list but it’s illustrated as little bottles with how much of each ingredient you put in it. I think that was very well done. I don’t so much see this as a cookbook but more as a lesson in making food work for the eater. I love everything about this. I think the author has done a fantastic job and I could see myself gifting this to college graduates and those who really don’t like to cook.
August 5, 2025
Nothing is better than instant ramen. I could live off of "oodles of noodles," but I have never tried to enhance it or make it more than it is.
In here, we have ideas and techniques on how to add ingredients that need to be cooked to a soup that takes less than 3 minutes to heat up.
Peter J Kim gives insight on how to build a flavor profile that is rich and luscious in such simple language that the non-cooks out there can still achieve. Instant Ramen Kitchen has been named a best cookbook of the Summer of 2025 by Bon Appetit magazine. I will not argue with that.
Kim speaks to his readers as equals, regardless of their cooking knowledge.
I, personally, can not wait to give some of these recipes a try the next time I make instant Ramen.
Highly recommended. Expected publishing date 00/08/2025
Thanks to @netgalley and Chronical Books for the opportunity to read this eArc in exchange for my honest and unbiased opinion
In here, we have ideas and techniques on how to add ingredients that need to be cooked to a soup that takes less than 3 minutes to heat up.
Peter J Kim gives insight on how to build a flavor profile that is rich and luscious in such simple language that the non-cooks out there can still achieve. Instant Ramen Kitchen has been named a best cookbook of the Summer of 2025 by Bon Appetit magazine. I will not argue with that.
Kim speaks to his readers as equals, regardless of their cooking knowledge.
I, personally, can not wait to give some of these recipes a try the next time I make instant Ramen.
Highly recommended. Expected publishing date 00/08/2025
Thanks to @netgalley and Chronical Books for the opportunity to read this eArc in exchange for my honest and unbiased opinion
August 19, 2025
I love instant noodles. I love the old classics in the styrofoam cup or orange packets. More recently, I love the mouth numbing heat of buldak. More precisely, I love cooking with instant noodles, adding whatever proteins and veggies I have on hand to turn the humble instant noodle into a delicious meal. Sometimes it’s soup, sometimes it’s stir fried.
Thanks to this book, I’ve got tons more combinations to try. What I especially like is that it isn’t just a bunch of recipes. It’s a lesson in ingredients and flavor combinations. If you like to get a little nerdy and experiment with flavor, you’ll love this book.
Thanks to this book, I’ve got tons more combinations to try. What I especially like is that it isn’t just a bunch of recipes. It’s a lesson in ingredients and flavor combinations. If you like to get a little nerdy and experiment with flavor, you’ll love this book.
November 2, 2025
I really wanted to like this cookbook but found it lacking. You’ll get to a recipe on page 149, after wading through a list of ingredients and cooking methods. Most of the recipes have a photo, but since there aren’t a lot of recipes they all should have a photo. Instant ramen isn’t this complicated. If you want some ideas to jazz yours up, you’ll find plenty of inspiration on TikTok and Pinterest. If you’re an instant ramen fiend, you might add this to your cookbook shelf. Me? I’ll pass.
November 13, 2025
Every single recipe looks good. Plus breaks down usage/storage of some spices/veg/condiments that I’m not familiar with. Plus instructs about flavor and how to create a certain taste. Just enough science and pretty charts to make it fun. Beautiful pics. Need to buy.
July 27, 2025
This cookbook is truly a love letter to cheap, store bought ramen. I love the idea of taking something that is so flavorful, but versatile, and just completely making it your own. The author takes a more unique approach to this cookbook. Instead of just pages and pages of recipes, you’re instead given something more like a guide to transforming your ramen into your own creation. There are still several fun recipes using ramen to try, don’t get me wrong. However, I love that it encourages creativity and experimentation in the kitchen, with some guidance and ideas to help you.
Read
December 25, 2025Thank you to Chronicle Books for providing access to an eARC via NetGalley!
Wow—what a fantastic cookbook debut! I’ll admit I’ve never actually read a cookbook cover to cover before, but Instant Ramen Kitchen completely changed that. I loved learning about the author’s background and how ramen and cooking have become an integral part of his life, as well as the deep dive into the history and cultural evolution of ramen across the globe.
This book goes far beyond just a collection of recipes. I especially appreciated the author’s emphasis on this being a guide rather than a rigid set of instructions. As someone who typically cooks out of necessity and sticks closely to recipes, I found the advice on improvisation both informative and inspiring. It doesn’t just help with ramen, but with cooking overall.
The book is packed with practical tools, including:
• A Field Guide to Instant Ramen, detailing common types of ramen, their flavors, and noodle types, which pair directly with the recipes
• A Noodle Cook Times guide based on thickness and desired texture
• Handy charts for cooking vegetables and proteins, specifically for those commonly used to upscale instant ramen
And of course, there are over 40 recipes featuring clear, concise instructions as well as suggestions for variations and customizations to the given recipes.
Like many, my ramen journey began in the stereotypical college-student-survival mode (apologies to Peter J. Kim). But even now, I always keep a few packs on hand for those “emergency” meals. With this cookbook, I’m excited to upgrade my instant ramen game, and I definitely plan to try several recipes soon.
Whether for your own kitchen or as a gift for a fellow ramen lover, Instant Ramen Kitchen is a thoughtful, versatile, and fun resource that celebrates both the comfort and creativity one can experience through instant ramen.
Wow—what a fantastic cookbook debut! I’ll admit I’ve never actually read a cookbook cover to cover before, but Instant Ramen Kitchen completely changed that. I loved learning about the author’s background and how ramen and cooking have become an integral part of his life, as well as the deep dive into the history and cultural evolution of ramen across the globe.
This book goes far beyond just a collection of recipes. I especially appreciated the author’s emphasis on this being a guide rather than a rigid set of instructions. As someone who typically cooks out of necessity and sticks closely to recipes, I found the advice on improvisation both informative and inspiring. It doesn’t just help with ramen, but with cooking overall.
The book is packed with practical tools, including:
• A Field Guide to Instant Ramen, detailing common types of ramen, their flavors, and noodle types, which pair directly with the recipes
• A Noodle Cook Times guide based on thickness and desired texture
• Handy charts for cooking vegetables and proteins, specifically for those commonly used to upscale instant ramen
And of course, there are over 40 recipes featuring clear, concise instructions as well as suggestions for variations and customizations to the given recipes.
Like many, my ramen journey began in the stereotypical college-student-survival mode (apologies to Peter J. Kim). But even now, I always keep a few packs on hand for those “emergency” meals. With this cookbook, I’m excited to upgrade my instant ramen game, and I definitely plan to try several recipes soon.
Whether for your own kitchen or as a gift for a fellow ramen lover, Instant Ramen Kitchen is a thoughtful, versatile, and fun resource that celebrates both the comfort and creativity one can experience through instant ramen.
September 8, 2025
My thanks to NetGalley and the publisher for this early review copy.
Who doesn't love ramen, right? Even my mother loves ramen! (Although admittedly she probably would not like the instant kind.) I was super excited when I saw this. And it's even better than I expected it to be. This goes far beyond the usual "jazz up your instant ramen with some frozen corn and fresh scallions" type of advice that you usually see. He takes instant ramen and transforms it.
First impressions:
I've been watching a lot of K-dramas lately, and every time they make some noodles (and this happens a lot), I CRAVE noodles too. So I was thrilled to see Korean-style ramyun well-represented in this book!!
I read the e-book, so I can't comment right now on whether it lies flat in my kitchen.
I skimmed the "Method" section - it's got a lot of good information for a beginning cook (ex: gather all your ingredients before you start, sauté to bring out flavor, and once your noodles are done the cooking is done), but did not offer much for me. The "Field Guide to Instant Ramen" pages comparing popular instant ramen & ramyun brands, and a recommended bowl size (45 oz!), was awesome and helpful.
You wouldn't think there are many ways to attractively photograph instant ramen, but you'd be wrong. The photographers & stylists for this book went above and beyond.
Kim emphasizes again and again that you should feel free to try anything you want, experiment with your favorite flavors, and to that end in the next section, "Instant Flavor Bank," he includes a helpful flavor wheel broken down by: rich, aromatic, umami, salty, sweet, vegetal, and acidic flavors. This section has some other helpful tips (I'd never heard of "corn cheese" before, for example - now I know how to make it). I can't say it ever occurred to me to add a dollop of mayonnaise or Italian basil pesto to my ramen, but now I'm curious to try it. (If these ideas sound old hat to you, then you might already be beyond what this book has to offer.) There are several fun ideas for drained and sauced ramen, and I was expecting to find "tik tok ramen" in this section, but to my surprise he ignored it and did not mention that (soy sauce, brown sugar, garlic, and butter - try it!).
The next section is "Concepts" and here Kim gives what might be the most helpful advice: if you feel stuck trying to think up your own new instant ramen concept, add constraints! Pick ONE ingredient to build around, or pick ONE idea to work toward. He riffs on this advice for several useful pages. I'm an experienced home cook, so I can wing it easily when given familiar ingredients, but I do not experiment much outside the known box, so this felt a little inspiring for me. Kim also refers the reader to Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking, which I really should get around to reading someday.
At this point I was so worked up that I had to pause to make myself some delicious cheese ramyun, no experimentation at all because I was too scared to mess up a good thing, I just wanted guaranteed deliciousness. After that, I was able to carry on perusing the suggested recipes.
Kim includes an awesome flowchart of recipes next, and this alone would make purchasing this book worthwhile. Right after this awesome flow chart, he writes "Before we go any further, if you are desperate for a bowl of noodles, then stop here. This first recipe will take you where you need to go. ... " And that made me laugh, since I had just finished my bowl of cheesy ramyun, and it's cute that he thinks a reader desperate for noodles would have had the fortitude to make it that far without already stopping for a noodle break.
Recipes I tried:
Soy Caramel Mushrooms - a better name would be Soy Glazed Mushrooms, and I think that sounds much more appetizing. Verdict: these are excellent and my life shall never be without them again. This entire batch lasted less than a day in our house. I need to make more.
Beni Shoga (pickled ginger) - this version looks easy enough, so why not? I didn't have red wine vinegar so I used sherry vinegar. Verdict: It's VERY gingery. I julienned the ginger as per instructions, but next time I will peel very thin slices with my vegetable peeler instead.
Basic Ramen - okay, it's called "basic" but still - with all my ramen tinkering, I've never cracked an egg into my ramen, and I've never added meat. I should try it, right? My "1 c of vegetables" was some chopped napa, scallions, frozen corn & peas, and spinach, plus I added caramelized mushrooms and some cooked ground pork. I did not cook the vegetables, just put them in the bowl and poured the hot soup over them. Verdict: the egg cooked too long (because I didn't have my package of ramen open first so I took an extra minute or two to wrestle it open). Otherwise, it's excellent, of course. I never thought to add ground meat to ramen, it's so good.
Mac n Cheese Ramen - I like packaged cheesy ramyun, so I was sure I'd like this, made with evaporated milk and shredded cheddar. Verdict: No one is more surprised than I am when I say: this was TOO cheesy! Next time, maybe just 2 oz of shredded cheddar.
Recipes I want to try:
Chashu bacon - this version is made by coiling regular bacon up into rosettes and simmering in a soy-based sauce. Sounds interesting!
Sapporo Style Butter Miso Ramen with Soy Caramel Mushrooms - hey, I'll try anything that involves mushrooms and butter!
Ajitsuke Tamago (jammy egg) - my kids are nuts for figuring out the perfect jammy egg, so I owe it to them to try this!
Egg Drop Ramen - because why not?
Tomato and Egg Stir Fry Ramen - Made with cherry tomatoes; I've heard of this before, it always sounds gross, but if so many people love it, I should at least try it.
Soupe au Pistou Ramen - I love pesto, I've made pistou before, so why not try this version?
Shakshuka Ramen - seems weird but also seems good. This calls for four eggs, so I assume it's not a single serving meal like the other recipes.
Mafe Ramen - I like West African groundnut stew, so maybe I'd like this.
Beef Stroganoff Ramen - not at all what I expected to find in a ramen cookbook; I owe it to my Hungarian ancestors to try this! Also, mushrooms.
Aloo Gobi Ramen - because I like aloo gobi, and my kids complain when I make it - with this single serving, I can make it just for me.
Coconut Chicken Ramen - I like coconut milk in soups; I might leave the chicken out, I don't generally have 4 oz of chicken on hand.
Budae Jjigae - I made jjigae once before and did not like it, but it was kimchi jjigae; it was just too acidic for my American tastes; I'm willing to try again. But not with spam. I'll just double the hot dogs or something.
Tantanmen - I've got miso and tahini, I like bok choy and ground pork, and I'll just lace lightly with chili oil to limit the fieriness to my own tastes.
Aglio e Olio Ramen - this honestly does not sound good at all, but he mentions it several times in the book. I need to get over my mental block of serving ramen with parmesan.
Bacon Egg and Cheese Ramen - I'm not so sure about the idea of simmering cooked bacon and scrambled eggs in a ramen broth, but it's worth a try next time I buy bacon (which I do not buy very often).
Final verdict:
Reader, I pre-ordered the book.
Two thumbs up! (I'll update later after I've actually tried a few recipes!)
Who doesn't love ramen, right? Even my mother loves ramen! (Although admittedly she probably would not like the instant kind.) I was super excited when I saw this. And it's even better than I expected it to be. This goes far beyond the usual "jazz up your instant ramen with some frozen corn and fresh scallions" type of advice that you usually see. He takes instant ramen and transforms it.
First impressions:
I've been watching a lot of K-dramas lately, and every time they make some noodles (and this happens a lot), I CRAVE noodles too. So I was thrilled to see Korean-style ramyun well-represented in this book!!
I read the e-book, so I can't comment right now on whether it lies flat in my kitchen.
I skimmed the "Method" section - it's got a lot of good information for a beginning cook (ex: gather all your ingredients before you start, sauté to bring out flavor, and once your noodles are done the cooking is done), but did not offer much for me. The "Field Guide to Instant Ramen" pages comparing popular instant ramen & ramyun brands, and a recommended bowl size (45 oz!), was awesome and helpful.
You wouldn't think there are many ways to attractively photograph instant ramen, but you'd be wrong. The photographers & stylists for this book went above and beyond.
Kim emphasizes again and again that you should feel free to try anything you want, experiment with your favorite flavors, and to that end in the next section, "Instant Flavor Bank," he includes a helpful flavor wheel broken down by: rich, aromatic, umami, salty, sweet, vegetal, and acidic flavors. This section has some other helpful tips (I'd never heard of "corn cheese" before, for example - now I know how to make it). I can't say it ever occurred to me to add a dollop of mayonnaise or Italian basil pesto to my ramen, but now I'm curious to try it. (If these ideas sound old hat to you, then you might already be beyond what this book has to offer.) There are several fun ideas for drained and sauced ramen, and I was expecting to find "tik tok ramen" in this section, but to my surprise he ignored it and did not mention that (soy sauce, brown sugar, garlic, and butter - try it!).
The next section is "Concepts" and here Kim gives what might be the most helpful advice: if you feel stuck trying to think up your own new instant ramen concept, add constraints! Pick ONE ingredient to build around, or pick ONE idea to work toward. He riffs on this advice for several useful pages. I'm an experienced home cook, so I can wing it easily when given familiar ingredients, but I do not experiment much outside the known box, so this felt a little inspiring for me. Kim also refers the reader to Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking, which I really should get around to reading someday.
At this point I was so worked up that I had to pause to make myself some delicious cheese ramyun, no experimentation at all because I was too scared to mess up a good thing, I just wanted guaranteed deliciousness. After that, I was able to carry on perusing the suggested recipes.
Kim includes an awesome flowchart of recipes next, and this alone would make purchasing this book worthwhile. Right after this awesome flow chart, he writes "Before we go any further, if you are desperate for a bowl of noodles, then stop here. This first recipe will take you where you need to go. ... " And that made me laugh, since I had just finished my bowl of cheesy ramyun, and it's cute that he thinks a reader desperate for noodles would have had the fortitude to make it that far without already stopping for a noodle break.
Recipes I tried:
Soy Caramel Mushrooms - a better name would be Soy Glazed Mushrooms, and I think that sounds much more appetizing. Verdict: these are excellent and my life shall never be without them again. This entire batch lasted less than a day in our house. I need to make more.
Beni Shoga (pickled ginger) - this version looks easy enough, so why not? I didn't have red wine vinegar so I used sherry vinegar. Verdict: It's VERY gingery. I julienned the ginger as per instructions, but next time I will peel very thin slices with my vegetable peeler instead.
Basic Ramen - okay, it's called "basic" but still - with all my ramen tinkering, I've never cracked an egg into my ramen, and I've never added meat. I should try it, right? My "1 c of vegetables" was some chopped napa, scallions, frozen corn & peas, and spinach, plus I added caramelized mushrooms and some cooked ground pork. I did not cook the vegetables, just put them in the bowl and poured the hot soup over them. Verdict: the egg cooked too long (because I didn't have my package of ramen open first so I took an extra minute or two to wrestle it open). Otherwise, it's excellent, of course. I never thought to add ground meat to ramen, it's so good.
Mac n Cheese Ramen - I like packaged cheesy ramyun, so I was sure I'd like this, made with evaporated milk and shredded cheddar. Verdict: No one is more surprised than I am when I say: this was TOO cheesy! Next time, maybe just 2 oz of shredded cheddar.
Recipes I want to try:
Chashu bacon - this version is made by coiling regular bacon up into rosettes and simmering in a soy-based sauce. Sounds interesting!
Sapporo Style Butter Miso Ramen with Soy Caramel Mushrooms - hey, I'll try anything that involves mushrooms and butter!
Ajitsuke Tamago (jammy egg) - my kids are nuts for figuring out the perfect jammy egg, so I owe it to them to try this!
Egg Drop Ramen - because why not?
Tomato and Egg Stir Fry Ramen - Made with cherry tomatoes; I've heard of this before, it always sounds gross, but if so many people love it, I should at least try it.
Soupe au Pistou Ramen - I love pesto, I've made pistou before, so why not try this version?
Shakshuka Ramen - seems weird but also seems good. This calls for four eggs, so I assume it's not a single serving meal like the other recipes.
Mafe Ramen - I like West African groundnut stew, so maybe I'd like this.
Beef Stroganoff Ramen - not at all what I expected to find in a ramen cookbook; I owe it to my Hungarian ancestors to try this! Also, mushrooms.
Aloo Gobi Ramen - because I like aloo gobi, and my kids complain when I make it - with this single serving, I can make it just for me.
Coconut Chicken Ramen - I like coconut milk in soups; I might leave the chicken out, I don't generally have 4 oz of chicken on hand.
Budae Jjigae - I made jjigae once before and did not like it, but it was kimchi jjigae; it was just too acidic for my American tastes; I'm willing to try again. But not with spam. I'll just double the hot dogs or something.
Tantanmen - I've got miso and tahini, I like bok choy and ground pork, and I'll just lace lightly with chili oil to limit the fieriness to my own tastes.
Aglio e Olio Ramen - this honestly does not sound good at all, but he mentions it several times in the book. I need to get over my mental block of serving ramen with parmesan.
Bacon Egg and Cheese Ramen - I'm not so sure about the idea of simmering cooked bacon and scrambled eggs in a ramen broth, but it's worth a try next time I buy bacon (which I do not buy very often).
Final verdict:
Reader, I pre-ordered the book.
Two thumbs up! (I'll update later after I've actually tried a few recipes!)
May 10, 2025
Thank you Netgalley, Chronicle Books, and Peter J. Kim for sending me this advanced review copy for free. I am leaving this review voluntarily.
This is a really fun cookbook. I enjoyed learning the history, and about a wide variety of instant ramen. The photos are great, and the whole book is colorful and put me in a really happy mood.
This was incredibly detailed, and is way more than just a recipe book. You learn step by step how to mix and match different flavors and techniques. The first half of the book is basically a long cooking class. There are charts, and all sorts of info that is presented in a way that is easy to read an understand. This is a book I would refer to again and again.
The recipes start about halfway through. There is a huge variety of flavors, and I plan on slowly cooking my way through the whole book. There is even a section on how to jazz up cup noodles too!
This is hands down one of the best cookbooks I've read this year, and is one I would be proud to have on my shelf.
This is a really fun cookbook. I enjoyed learning the history, and about a wide variety of instant ramen. The photos are great, and the whole book is colorful and put me in a really happy mood.
This was incredibly detailed, and is way more than just a recipe book. You learn step by step how to mix and match different flavors and techniques. The first half of the book is basically a long cooking class. There are charts, and all sorts of info that is presented in a way that is easy to read an understand. This is a book I would refer to again and again.
The recipes start about halfway through. There is a huge variety of flavors, and I plan on slowly cooking my way through the whole book. There is even a section on how to jazz up cup noodles too!
This is hands down one of the best cookbooks I've read this year, and is one I would be proud to have on my shelf.
July 17, 2025
This book is INSANE! As a Japanese, I have always felt that ramen has been given a bad rap. It's been touted as unhealthy and high in sodium, while both of those could be true...and farthest from the truth. In reality, ramen is what you make it. Sure if you open a pouch and add hot water, you will get unhealthy and high in sodium. BUT...if you add more water and add a multitude of toppings and protein, it can be a very healthy and robust meal. Never in my life have I seen such a comprehensive guide to ramen, and I AM HERE FOR IT!!! I love every single page. I love every single breakdown. This book is AMAZING!!!! My mother never fed us plain ramen. She always added green onions, kamaboko, an undercooked egg, bamboo, and sandwich meat. Always. The suggestions in this book open up a whole new world my mother never ever could have imagined. Mr. Peter J. Kim...you are a genius and I applaud you for your beautiful and eye-opening book! You could easily create 365 different combinations of ramen and be satisfied with every bowl. I will be gifting this book to a few friends!
December 25, 2025
This book is AMAZING. I'm going to need a physical copy for my kitchen when this comes out. The recipes are simple to follow, use readily available ingredients, and all sound delicious. I love all the tips and swap suggestions too at the bottom of each recipe. It makes the dishes even more attainable! This will be great to have around for those nights when I want something tasty but don't want to spend too long in the kitchen. 10/10 would recommend this book. This would also make a great gift for any Ramen lovers in your life too.
Thank you, NetGalley, for the advanced digital copy.
Thank you, NetGalley, for the advanced digital copy.
May 13, 2025
I loved the way this book gave flavor profiles of the different types of ramen. This book gives you a good base of ideas and I've had a lot of fun making my own adjustments to better suit my taste buds.
If you are a ramen lover, take a look and give these recipes a try! The Tantanmen recipe was my favorite, I had fun making modifications and adding more veggies to mine :)
If you are a ramen lover, take a look and give these recipes a try! The Tantanmen recipe was my favorite, I had fun making modifications and adding more veggies to mine :)
Read
June 28, 2025I wasn’t expecting to learn so much from this ramen cookbook, but I did! And my husband is going to love all the new recipes and toppings we’ll be trying out in our house! There were a lot of interesting charts, food science facts, and recipes included in this book.
April 21, 2025
Reading this beautiful book just to see fasolia described as Middle Eastern when it’s a Greek originated dish physically hurt me and my ancestors lol.
May 11, 2025
Book Review: Instant Ramen Kitchen: 40+ Delicious Recipes That Go Beyond the Packet by Peter J. Kim
Rating: ★★★★★ (5/5)
Overview
Peter J. Kim’s Instant Ramen Kitchen is a culinary revelation, transforming the humble instant ramen packet into a canvas for gourmet creativity. This book is not just a recipe collection—it’s a masterclass in elevating convenience food into restaurant-worthy meals with minimal effort. Kim, a chef and food scientist, combines practicality with innovation, offering home cooks and food enthusiasts a treasure trove of inspired dishes that retain the nostalgic comfort of ramen while pushing its boundaries.
From rich broths to inventive stir-fries, Instant Ramen Kitchen proves that instant ramen is far more than a dorm-room staple—it’s a versatile foundation for bold, globally inspired flavors.
Strengths
Brilliant Recipe Innovation
Kim’s 40+ recipes are nothing short of genius, showcasing how a simple packet of ramen can be reinvented into dishes that rival high-end noodle bars. Standouts include Miso Butter Ramen with Crispy Garlic, Thai-Inspired Coconut Curry Ramen, and Spicy Kimchi Carbonara Ramen—each demonstrating a deep understanding of flavor layering and technique.
Accessible Gourmet Cooking
Unlike many cookbooks that demand obscure ingredients or hours of prep, Kim’s recipes are designed for real life. They use common pantry staples and quick-cooking methods while delivering complex, restaurant-quality taste. The book democratizes gourmet cooking, making it achievable for students, busy professionals, and home chefs alike.
Cultural and Culinary Depth
Kim doesn’t just stick to Japanese flavors—he explores Thai, Korean, Italian, and even Mexican-inspired ramen dishes, celebrating the noodle’s global adaptability. Each recipe includes cultural context, helping readers appreciate the origins and evolution of the flavors they’re creating.
Stunning Visuals and Clear Instructions
The book is beautifully designed, with vibrant, high-quality photos that make every dish irresistible. Step-by-step instructions are concise yet thorough, ensuring even novice cooks can follow along with confidence.
Waste-Reducing and Budget-Friendly
Kim emphasizes smart ingredient use, repurposing leftovers, and minimizing food waste—a thoughtful touch in today’s sustainability-conscious culinary landscape. The cost-effectiveness of these recipes makes gourmet ramen an affordable luxury.
Theoretical and Practical Significance
Redefining Convenience Food
Instant Ramen Kitchen challenges the stigma around processed foods, proving that with creativity, even the most basic ingredients can be transformed into something extraordinary. It aligns with modern food movements that prioritize resourcefulness and flavor without excess effort.
Culinary Education in Disguise
Beyond recipes, the book subtly teaches fundamental cooking techniques—building broths, balancing umami, achieving perfect noodle texture—making it an excellent resource for culinary self-improvement.
A Bridge Between Cultures
By blending global flavors with a universally loved staple, Kim fosters culinary curiosity and cross-cultural appreciation, making this book as educational as it is delicious.
Comparison to Similar Works
While other ramen-focused cookbooks exist (e.g., The Ramen Bible), Instant Ramen Kitchen stands out for its emphasis on instant ramen hacks rather than from-scratch broths. It’s more accessible than Ivan Orkin’s Ivan Ramen but just as inventive, positioning itself as the ultimate guide for quick, high-impact meals.
Conclusion
Peter J. Kim’s Instant Ramen Kitchen is an absolute triumph—a must-have for anyone who loves ramen, quick meals, or creative cooking. It’s rare to find a cookbook that is this practical, inspiring, and downright fun. Whether you’re a college student, a home chef looking for weeknight inspiration, or a foodie eager to experiment, this book will revolutionize the way you see instant ramen.
Acknowledgments
A heartfelt thank you to NetGalley and Peter J. Kim for providing an advance review copy. This book is a game-changer, proving that extraordinary meals are just a ramen packet away.
Final Verdict
A flawless blend of innovation, accessibility, and mouthwatering flavor. ★★★★★ (5/5)—Instant Ramen Kitchen isn’t just a cookbook; it’s a culinary revolution in paperback form.
Rating: ★★★★★ (5/5)
Overview
Peter J. Kim’s Instant Ramen Kitchen is a culinary revelation, transforming the humble instant ramen packet into a canvas for gourmet creativity. This book is not just a recipe collection—it’s a masterclass in elevating convenience food into restaurant-worthy meals with minimal effort. Kim, a chef and food scientist, combines practicality with innovation, offering home cooks and food enthusiasts a treasure trove of inspired dishes that retain the nostalgic comfort of ramen while pushing its boundaries.
From rich broths to inventive stir-fries, Instant Ramen Kitchen proves that instant ramen is far more than a dorm-room staple—it’s a versatile foundation for bold, globally inspired flavors.
Strengths
Brilliant Recipe Innovation
Kim’s 40+ recipes are nothing short of genius, showcasing how a simple packet of ramen can be reinvented into dishes that rival high-end noodle bars. Standouts include Miso Butter Ramen with Crispy Garlic, Thai-Inspired Coconut Curry Ramen, and Spicy Kimchi Carbonara Ramen—each demonstrating a deep understanding of flavor layering and technique.
Accessible Gourmet Cooking
Unlike many cookbooks that demand obscure ingredients or hours of prep, Kim’s recipes are designed for real life. They use common pantry staples and quick-cooking methods while delivering complex, restaurant-quality taste. The book democratizes gourmet cooking, making it achievable for students, busy professionals, and home chefs alike.
Cultural and Culinary Depth
Kim doesn’t just stick to Japanese flavors—he explores Thai, Korean, Italian, and even Mexican-inspired ramen dishes, celebrating the noodle’s global adaptability. Each recipe includes cultural context, helping readers appreciate the origins and evolution of the flavors they’re creating.
Stunning Visuals and Clear Instructions
The book is beautifully designed, with vibrant, high-quality photos that make every dish irresistible. Step-by-step instructions are concise yet thorough, ensuring even novice cooks can follow along with confidence.
Waste-Reducing and Budget-Friendly
Kim emphasizes smart ingredient use, repurposing leftovers, and minimizing food waste—a thoughtful touch in today’s sustainability-conscious culinary landscape. The cost-effectiveness of these recipes makes gourmet ramen an affordable luxury.
Theoretical and Practical Significance
Redefining Convenience Food
Instant Ramen Kitchen challenges the stigma around processed foods, proving that with creativity, even the most basic ingredients can be transformed into something extraordinary. It aligns with modern food movements that prioritize resourcefulness and flavor without excess effort.
Culinary Education in Disguise
Beyond recipes, the book subtly teaches fundamental cooking techniques—building broths, balancing umami, achieving perfect noodle texture—making it an excellent resource for culinary self-improvement.
A Bridge Between Cultures
By blending global flavors with a universally loved staple, Kim fosters culinary curiosity and cross-cultural appreciation, making this book as educational as it is delicious.
Comparison to Similar Works
While other ramen-focused cookbooks exist (e.g., The Ramen Bible), Instant Ramen Kitchen stands out for its emphasis on instant ramen hacks rather than from-scratch broths. It’s more accessible than Ivan Orkin’s Ivan Ramen but just as inventive, positioning itself as the ultimate guide for quick, high-impact meals.
Conclusion
Peter J. Kim’s Instant Ramen Kitchen is an absolute triumph—a must-have for anyone who loves ramen, quick meals, or creative cooking. It’s rare to find a cookbook that is this practical, inspiring, and downright fun. Whether you’re a college student, a home chef looking for weeknight inspiration, or a foodie eager to experiment, this book will revolutionize the way you see instant ramen.
Acknowledgments
A heartfelt thank you to NetGalley and Peter J. Kim for providing an advance review copy. This book is a game-changer, proving that extraordinary meals are just a ramen packet away.
Final Verdict
A flawless blend of innovation, accessibility, and mouthwatering flavor. ★★★★★ (5/5)—Instant Ramen Kitchen isn’t just a cookbook; it’s a culinary revolution in paperback form.
May 9, 2025
Originally posted on my blog Nonstop Reader.
Instant Ramen Kitchen is a monograph on the humble instant noodle with flavor packets alongside prep and taste guides curated by Peter J. Kim. Due out 9th Sept 2025 from Chronicle books, it's 248 pages and will be available in paperback and ebook formats.
This is not (as the author emphasizes) a cookbook. Rather it's a pretty comprehensive history (including archive photographs and materials) and background of instant noodles as well as general prep instructions and a series of templates for add-ons to elevate the oft-scorned dish to something nutritionally *better* and more balanced.
There are a number of more or less traditional recipes included in the book. Each of them includes a background and recommended type of ramen noodle packet as a base, bullet list of ingredients, add-ons, special additions, and step-by-step cooking instructions. Ingredients are listed with imperial (American) measures and metric in parentheses (yay!). Extra tips and tricks such as making dishes vegan friendly, are included in a text footer bar with the recipes. Nutritional info is not included.
The pictures throughout are in color and a clear and easy to understand. Serving suggestions are appealing and appropriately styled.
The author/publishers have included a cross-referenced searchable index which includes ingredients.
Four and a half stars. An absolute winner for everyone who loves ramen (and that must be the vast majority). It would be an excellent choice for public or school library acquisition, for home use, and for gift giving (possibly bundled in a care package for a young person moving into dorm/new apartment).
Disclosure: I received an ARC at no cost from the author/publisher for review purposes.
Instant Ramen Kitchen is a monograph on the humble instant noodle with flavor packets alongside prep and taste guides curated by Peter J. Kim. Due out 9th Sept 2025 from Chronicle books, it's 248 pages and will be available in paperback and ebook formats.
This is not (as the author emphasizes) a cookbook. Rather it's a pretty comprehensive history (including archive photographs and materials) and background of instant noodles as well as general prep instructions and a series of templates for add-ons to elevate the oft-scorned dish to something nutritionally *better* and more balanced.
There are a number of more or less traditional recipes included in the book. Each of them includes a background and recommended type of ramen noodle packet as a base, bullet list of ingredients, add-ons, special additions, and step-by-step cooking instructions. Ingredients are listed with imperial (American) measures and metric in parentheses (yay!). Extra tips and tricks such as making dishes vegan friendly, are included in a text footer bar with the recipes. Nutritional info is not included.
The pictures throughout are in color and a clear and easy to understand. Serving suggestions are appealing and appropriately styled.
The author/publishers have included a cross-referenced searchable index which includes ingredients.
Four and a half stars. An absolute winner for everyone who loves ramen (and that must be the vast majority). It would be an excellent choice for public or school library acquisition, for home use, and for gift giving (possibly bundled in a care package for a young person moving into dorm/new apartment).
Disclosure: I received an ARC at no cost from the author/publisher for review purposes.
October 21, 2025
This is the cookbook I didn’t know that I needed. I’ve been wanting to find ways to make better instant ramen and this book really hit the sweet spot for me.
Instant ramen has recently been added to the regular family dinner rotation and we’ve been experimenting with different ways to dress things up (our current go-to is adding frozen veggies and a spoonful of peanut butter, and topping with a mostly set hard boiled egg, a drizzle of chili oil, and a sprinkle of fried onions). This book takes our basic ramen experiments and dials them up to 11.
In this book, Peter Kim goes over the basic types of instant ramen, different stages/methods for cooking one-pot instant ramen meals, and how to plate ramen so it looks appealing. Kim also breaks down the many possible additions to a bowl of ramen (called “the flavor bank”) and how they should be cooked/added to the dish. The various ramen additions are accompanied by a flavor wheel to help you navigate how to balance the flavors in your ramen bowl.
The last major section of the book consists of different ramen “concepts” (these are more suggestions than strict recipes). I really love the boundaries Kim imposed on the concepts/recipes:
* one pot only
* made in 20 minutes or less
* uses all parts of the instant ramen packet
* 10 ingredients maximum
* ingredients commonly available
So while Kim offers a huge range of ramen dishes showcasing flavors from around the world (Korean, Japanese, Thai, Italian, Mexican, West African, and more), all of them feel accessible to a mediocre cook (me).
This book changed the way I think about instant ramen, opening up my mind to its various possibilities. Including things I never thought were possible with instant ramen (like borscht ramen and bacon egg and cheese ramen). There is plenty of information in this book between the concepts and the flavor bank, that I foresee many experiments in my future.
Instant ramen has recently been added to the regular family dinner rotation and we’ve been experimenting with different ways to dress things up (our current go-to is adding frozen veggies and a spoonful of peanut butter, and topping with a mostly set hard boiled egg, a drizzle of chili oil, and a sprinkle of fried onions). This book takes our basic ramen experiments and dials them up to 11.
In this book, Peter Kim goes over the basic types of instant ramen, different stages/methods for cooking one-pot instant ramen meals, and how to plate ramen so it looks appealing. Kim also breaks down the many possible additions to a bowl of ramen (called “the flavor bank”) and how they should be cooked/added to the dish. The various ramen additions are accompanied by a flavor wheel to help you navigate how to balance the flavors in your ramen bowl.
The last major section of the book consists of different ramen “concepts” (these are more suggestions than strict recipes). I really love the boundaries Kim imposed on the concepts/recipes:
* one pot only
* made in 20 minutes or less
* uses all parts of the instant ramen packet
* 10 ingredients maximum
* ingredients commonly available
So while Kim offers a huge range of ramen dishes showcasing flavors from around the world (Korean, Japanese, Thai, Italian, Mexican, West African, and more), all of them feel accessible to a mediocre cook (me).
This book changed the way I think about instant ramen, opening up my mind to its various possibilities. Including things I never thought were possible with instant ramen (like borscht ramen and bacon egg and cheese ramen). There is plenty of information in this book between the concepts and the flavor bank, that I foresee many experiments in my future.
July 28, 2025
Thank you to NetGalley for an ARC of
Instant Ramen Kitchen.
This book is hardcore but in a good way.
It wasn't what I was expecting (I was expecting a straightforward cookbook about ramen, its history, and helpful recipes).
Instead, I got a comprehensive background of ramen, its origins (which I knew was Momofuku Ando thanks to the History Channel's great series The Foods that Made America), and how to make your next bowl of ramen extra special.
The author dives deep into the many different kinds of ramen available, its flavors, what toppings and additions work well with which flavor and textures.
He also provides templates and comprehensives lists and tips on what ramen to cook, how long, and what to add to it if you're looking to create a particular flavor, taste, and texture.
He's left nothing unturned and nothing to chance.
Everything is covered.
There are creative spins on traditional ramen recipes that may pique the interest of most food lovers, not just the ramen connoisseur.
I love the author's passion and ambition to elevate ramen to be taken seriously as a classy meal, popular not just for college students or anyone looking for an inexpensive, quick meal.
Just because it cooks quickly doesn't mean it's not good for you; you can make ramen a beautiful dish, you just need to know how to prep, curate, and plate accordingly.
The author took his comprehensive knowledge and enthusiasm for ramen to create a knowledgeable and thoughtful book on ramen, a misunderstood and popular staple in most people's pantry.
This would make a great gift for any food lovers, not just students!
This book is hardcore but in a good way.
It wasn't what I was expecting (I was expecting a straightforward cookbook about ramen, its history, and helpful recipes).
Instead, I got a comprehensive background of ramen, its origins (which I knew was Momofuku Ando thanks to the History Channel's great series The Foods that Made America), and how to make your next bowl of ramen extra special.
The author dives deep into the many different kinds of ramen available, its flavors, what toppings and additions work well with which flavor and textures.
He also provides templates and comprehensives lists and tips on what ramen to cook, how long, and what to add to it if you're looking to create a particular flavor, taste, and texture.
He's left nothing unturned and nothing to chance.
Everything is covered.
There are creative spins on traditional ramen recipes that may pique the interest of most food lovers, not just the ramen connoisseur.
I love the author's passion and ambition to elevate ramen to be taken seriously as a classy meal, popular not just for college students or anyone looking for an inexpensive, quick meal.
Just because it cooks quickly doesn't mean it's not good for you; you can make ramen a beautiful dish, you just need to know how to prep, curate, and plate accordingly.
The author took his comprehensive knowledge and enthusiasm for ramen to create a knowledgeable and thoughtful book on ramen, a misunderstood and popular staple in most people's pantry.
This would make a great gift for any food lovers, not just students!
December 20, 2025
Okay I saw this one and just had to check it out. because, wtf?
How do you write a whole cookbook, sorry, a field guide, since the author doesn't want us refer to it as a cook book, about instant ramen?
Well, it's apparently about adding a ton of meat. And eggs. And fish. Cheese if you're lucky and doing an American ramen version.
I have to say I was disappointed in the lack of interesting vegetable pairings and preparations. Traditional ramen has so many interesting methods of extracting flavor from plants that it's almost a let down that all we get is "simmer your mushrooms in some soy sauce and sugar" as our base veg suggestion. I get that the author wanted to stick more closely to the "instant" part of the dish. But if you're already cutting up multiple animals and using multiple pots and pans then it feels unbalanced.
Anyway that's my foray into the weird world of cook books for now. I'm sure there's plenty of other odd ones published this year yet somehow this one caught my eye.
How do you write a whole cookbook, sorry, a field guide, since the author doesn't want us refer to it as a cook book, about instant ramen?
Well, it's apparently about adding a ton of meat. And eggs. And fish. Cheese if you're lucky and doing an American ramen version.
I have to say I was disappointed in the lack of interesting vegetable pairings and preparations. Traditional ramen has so many interesting methods of extracting flavor from plants that it's almost a let down that all we get is "simmer your mushrooms in some soy sauce and sugar" as our base veg suggestion. I get that the author wanted to stick more closely to the "instant" part of the dish. But if you're already cutting up multiple animals and using multiple pots and pans then it feels unbalanced.
Anyway that's my foray into the weird world of cook books for now. I'm sure there's plenty of other odd ones published this year yet somehow this one caught my eye.
June 15, 2025
I pick up lots of cookbooks, and I make lots of creative late night ramen, so it was only natural for me to take a peek at "Instant Ramen Kitchen." Despite that, I wasn't exepcting to love it as much as I do. It’s one of the most thoughtfully organized and genuinely useful cookbooks I’ve picked up in a long time, and I’ve already flagged several recipes to try ASAP. The layout is clean and intuitive, and I especially appreciate how the book helps you decide what to make based on how much time you have or what you’re in the mood for; there’s even a clever and fun flow chart that makes choosing a recipe feel effortless. The book manages to stay focused on its niche while still offering a surprisingly wide variety of dishes, all of which feel perfectly approachable and full of personality. The infographics, the history and breakdown of ramen flavors, the modern aesthetic, the playful but smart recipes-- it's safe to say I love, love, love this book.
December 23, 2025
Instant Ramen Kitchen is so much more than just "40+ Delicious Recipes That Go Beyond the Packet." That subtitle is the understatement of the year. The entire first half of this robust cookbook is an exploration of the history of ramen, the versatility of ramen, and the science behind what makes good flavor pairings. I was fully 100 pages in before getting to the first recipe. Not mad at all: in fact, super happy to get all the "bonus" content!
And when you get to the recipes, they are everything I want in a cookbook. There are full color photos of each dish, clear and not-long ingredient lists, and super simple instructions. The author even shares at one point that his goal was to only share recipes that he tried and tested repeatedly to ensure they'd cook in under 10 minutes. I appreciated that when some more specific ramen types or brands were called for, the author gave hints as to where to find them.
I highly recommend this cookbook!
And when you get to the recipes, they are everything I want in a cookbook. There are full color photos of each dish, clear and not-long ingredient lists, and super simple instructions. The author even shares at one point that his goal was to only share recipes that he tried and tested repeatedly to ensure they'd cook in under 10 minutes. I appreciated that when some more specific ramen types or brands were called for, the author gave hints as to where to find them.
I highly recommend this cookbook!
June 27, 2025
Instant Ramen Kitchen is a unique blend of the history of ramen, food science and a bit cookbook too. There are so many unique pages that catch my attention like a color wheel with umami, aromatic, sweet, rich and acidic with all the foods that fall under that ingredient. It’s not quite what I was expecting, it is much more detailed with the science of how to cut a carrot into different shapes, a salinity chart, protein and vegetable cook times and even a ramen flowchart.
I really enjoyed the history of different brands of ramen with full color photos of each of the packages. The last part of the book is many recipes with elevated inspired recipes like egg drop ramen, beef stroganoff ramen and shakshuka ramen. It would be the perfect gift for the ramen fan in your life.
Thank you to Chronicle Books for providing access to an eARC via NetGalley.
I really enjoyed the history of different brands of ramen with full color photos of each of the packages. The last part of the book is many recipes with elevated inspired recipes like egg drop ramen, beef stroganoff ramen and shakshuka ramen. It would be the perfect gift for the ramen fan in your life.
Thank you to Chronicle Books for providing access to an eARC via NetGalley.
November 3, 2025
Instant Ramen Kitchen
As described by the author, this is not so much a cook book as a cooking guide. There aren’t any recipes, just guides on what would go together best, such as meat and veggie combos.
I’m looking forward to trying so many of these combos, they look delicious, and a very easy way to get some fresh veg into my diet! I love instant ramen, though not always the sodium content of the seasoning package. Also I don’t care for the soupy side, I usually drain mine and mix things together at that point. I’m only sad that it’s not the middle of the summer with my favorite veggies growing in the garden.
I would absolutely recommend this book to anyone that likes, or loves, instant ramen but wants a little more! The mix of flavors seem so wonderful, I’ll be using it often!!!
As described by the author, this is not so much a cook book as a cooking guide. There aren’t any recipes, just guides on what would go together best, such as meat and veggie combos.
I’m looking forward to trying so many of these combos, they look delicious, and a very easy way to get some fresh veg into my diet! I love instant ramen, though not always the sodium content of the seasoning package. Also I don’t care for the soupy side, I usually drain mine and mix things together at that point. I’m only sad that it’s not the middle of the summer with my favorite veggies growing in the garden.
I would absolutely recommend this book to anyone that likes, or loves, instant ramen but wants a little more! The mix of flavors seem so wonderful, I’ll be using it often!!!
May 27, 2025
As a fan of those cheap, plain ramen packs, this cookbook has me amped to up my Ramen game. That said, I use the term cookbook very lightly. If you are looking for a cookbook where you can flip through page after page of ramen recipes that start off with one of those instant packs, this is not the book for you. The first 148 pages read like a textbook of Ramen Science. If you are a foodie who loves learning more about the why behind how recipes work, this is for you. For someone like me who wants beautiful photography, page after page of recipes and inspiration, this may not be what you are looking for. There are recipes in there, but the pictures are lacking, and half of the book is a waste for my cookbook shelf.
Displaying 1 - 30 of 45 reviews