Kitchen Sink Ramen


Perfect for a cold snap like we’ve been experiencing in the Northeast. Made with a ramen packet and some leftovers from the refrigerator. In the true spirit of kitchen sink recipes, I failed to get a clean photo of this dish and my computer and headphones are visible at the top. I was too hungry to stage a good food photo!

Kitchen Sink Ramen
Prep time
Cook time
Total time
Recipe type: Soup
Cuisine: Japanese Fusion
Serves: 2 servings
  • 1 packet instant ramen, any brand, any flavor. (I used miso flavor, and Top Ramen or Maruchan are both excellent choices. If you like your ramen spicy, I'd go with Shin.)
  • 2 extra cups water
  • 1 chicken or vegetable bouillon cube
  • leftovers from the refrigerator that you think would go with ramen
  1. Follow the directions for amount of water to use on the instant ramen packet, but also add the 2 cups of water and bouillon cube. Then continue to prepare according to the packet instructions.
  2. When the ramen is finished cooking, reduce heat to low and add the leftovers.
  3. Stir together and heat an extra 2-3 minutes or until leftovers are warm.
  4. I used a few left over pieces of beef for my kitchen sink ramen, along with some cabbage and kale from a salad.
  5. You could also slice up extra chicken, pork, or hard-boiled egg. Normally I would also add onions or scallions, but I didn't have any around.
  6. This recipe makes about 2 servings, depending on how hungry! It could also easily serve 4 as an appetizer or accompaniment to a main dish.
  7. Enjoy!