Tomato Ramen
Tomato in ramen doesn’t sound like it should work — but it does. Really well.
The acidity from the tomatoes adds a kind of brightness you don’t usually get in chicken ramen. It cuts through the richness of the broth, rounds it out, and turns a regular cup into something with a little more edge. Add green onion, sesame oil, a pinch of sugar, and whatever vegetable you have, and you’ve got something that tastes like way more than the time it takes to make it.
This isn’t a backup dinner or a lazy fix. This is a solid ramen move.
And honestly, it’s kind of nice to cook something that doesn’t feel like a copy-paste of every other ramen add-in. No egg, no cheese, no peanut butter. Just tomato. A little unexpected, but it works.
What you’ll need
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1 Mike’s Mighty Good Chicken Ramen cup (use the soup base + seasoning oil)
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2 medium tomatoes, chopped (or a handful of cherry tomatoes, halved)
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2 green onions, sliced
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1 teaspoon sesame oil
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1 teaspoon sugar
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2 cups water
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Any vegetables you want to throw in — spinach, mushrooms, kale, zucchini, frozen corn
How to Make It
Step 1: Boil water
Add 2 cups of water to a pot and bring to a boil. No need to boil water in the cup itself — you’re building this one in a pot.
Step 2: Build the base
Open the Mike's Mighty Good cup and pull out the noodles, soup base, and oil packet. Add the soup base and oil to the boiling water. Stir in the tomatoes, green onions, sesame oil, and sugar. Simmer for about 4 minutes. The tomatoes should start to break down and mix into the broth — that’s where the good stuff happens.
Step 3: Add noodles + vegetables
Drop in the noodles and whatever vegetable you’re using. Cook for another 3–4 minutes, until the noodles are soft and the veggies are where you want them.
Step 4: Serve
Pour into a bowl or eat straight from the pot. Top with more green onions or a few sesame seeds if you want, but it doesn’t need anything extra.
Why Tomato?
Tomato and ramen aren’t a typical combo, but they work. The tomatoes kind of dissolve into the broth as they simmer, giving it more body and a sharper, slightly tangy kick. That little bit of sugar keeps it balanced. The sesame oil pulls it all together. It’s not Italian, not Japanese — just a good idea.
This also happens to be a great way to use up tomatoes that are getting soft, or that one lonely tomato you forgot in the fridge drawer. No waste, no weird rules. Just a small change that makes a big difference.
A Few Notes
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If you want heat, chili oil or sriracha works.
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You can swap in canned diced tomatoes if you don’t have fresh.
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Add a soft-boiled egg if you want it to feel more like a full meal.
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It’s flexible — use whatever vegetables make sense for you.
This is one of those things you try once, not sure if it’ll work — and then keep making again and again. Because it’s fast, it tastes legit, and nobody’s out here making tomato ramen. Except you.
We use organic noodles, skip the GMOs and weird ingredients, and never touch preservatives like TBHQ. Our broth has way less sodium than the usual brands — but still packs serious flavor. It all starts with ramen that’s actually made right.
