Top 20 Ramen Toppings to Level Up Your DIY Ramen Bar

If you love customizing your bowl, ramen toppings are a game-changer. From traditional Japanese garnishes to creative twists, these toppings bring new layers of flavor and texture. Get ready to upgrade every slurp!

Best Ramen Toppings ON YouTube

Elevate your homemade ramen bar with ideas ranging from classic Japanese garnishes to inventive DIY toppings. Whether you’re hosting a ramen party or perfecting Tonkotsu style at home, these videos cover everything from pickled bamboo shoots to crunchy taco-style twists. Dream up your ultimate bowl!

My 20 Ramen Topping Ideas

Alright, let’s be real. We’ve all been there. Staring at a packet of instant ramen, maybe adding a sad little frozen pea or two, and calling it dinner. It fills the void, sure, but does it spark joy? Does it make you feel like a culinary genius (even a lazy one)? Probably not.

But what if I told you that your humble ramen bowl is a blank canvas, just waiting for some personality? Forget bland broth and soggy noodles; we’re about to dive into the wonderful world of ramen toppings that will take your noodle game from ‘meh’ to ‘OMG where has this been all my life?!’ These are the little heroes that add flavor, texture, and make you feel like you actually cooked something. Ready to make your ramen sing?

Chashu Pork

Okay, let’s start with the undisputed king of ramen toppings, shall we? Chashu pork. This isn’t just any old pork; we’re talking melt-in-your-mouth, fall-apart-tender braised pork belly slices. It’s rich, it’s savory, and it brings a serious wave of umami to the party.

Honestly, is there anything better than biting into a piece of chashu that’s been swimming in that glorious broth? We love giving it a quick sear just before serving; it adds a little crispy edge that’s just chef’s kiss. For a party? Get that chashu pre-sliced and ready to go. Pop it out, let guests grab their desired amount, and watch their eyes light up. It feels fancy but is secretly super simple.

• Tender, braised pork belly slices are the ultimate ramen luxury.
• A quick sear gives those edges a delightful crispness.
• It adds a deep, rich umami flavor and a texture that simply melts.
• Offering pre-sliced chashu makes hosting a breeze.
• It’s the topping that instantly elevates your bowl to legit ramen shop status.

Ajitsuke Tamago (Marinated Soft-Boiled Egg)

Ah, the ramen egg. The ajitsuke tamago. If chashu is the king, this is the queen, sitting regally in your bowl. That perfectly jammy yolk, surrounded by a tender white, all infused with a salty-sweet marinade. It’s an absolute masterpiece in miniature. How do you get this level of perfection? It takes a little timing and patience.

Boil your eggs for exactly 6-7 minutes (don’t skip the ice bath!), then peel them carefully and let them soak overnight, or ideally for a couple of days, in a mix of soy sauce, mirin, and maybe a little sugar and water. Feeling lazy or short on time? The Instant Pot can be your best friend here for consistent results. Slice one in half and pop it on top for instant ramen street cred.

• Silky, marinated soft-boiled eggs are a ramen essential.
• Aim for a 6-7 minute boil followed by an ice bath for the perfect jammy yolk.
• Soak them overnight in a soy-mirin mixture for deep flavor infusion.
• An Instant Pot can help you achieve consistent results every time.
• Adding a halved egg makes your ramen visually stunning and extra delicious.

Nori Sheets (Toasted Seaweed)

Let’s talk about that satisfying crunch and unmistakable briny flavour that just screams ‘authentic ramen.’ That’s where nori comes in. These toasted seaweed sheets are a simple yet incredibly effective way to add texture and a pop of umami. They’re light, crisp, and they subtly enhance the whole bowl without overpowering it.

You can tear them into strips or little triangles and just sprinkle them over the top right before you dig in. Honestly, watching them slightly soften in the hot broth is part of the charm. Thinking about a ramen bar setup? Lay out a little nori ‘rack’ or stack so guests can decide how much seaweed goodness they want and even the thickness of their strips.

• Crisp, toasted nori adds a wonderful briny umami flavor.
• It provides a much-needed textural contrast to the soft noodles and toppings.
• Tearing it into strips or triangles makes for easy garnishing.
• Watching it soften slightly in the hot broth is part of the ramen experience.
• Setting up a nori station lets guests customize their seaweed fix.

Scallions / Green Onions

Sometimes, the richest, most comforting bowls need a little wake-up call. That’s where the humble scallion, or green onion, comes in. These vibrant green stalks provide a fresh, slightly oniony crunch that cuts beautifully through rich broths like tonkotsu. They add a pop of color and a burst of freshness with every bite.

Want to take their crispness to the next level? After slicing them on the bias (fancy talk for diagonal cuts), give them a quick soak in ice water. It makes them extra crisp and vibrant. For a party, offer both the white and green parts; the white has a sharper bite, while the green is milder. It’s a simple garnish that makes a big difference.

• Scallions offer a bright, fresh, oniony crunch.
• They beautifully cut through the richness of heavier ramen broths.
• Slicing on the bias adds visual appeal and surface area.
• Soaking in ice water enhances their crispness and vibrant color.
• Offering both white and green parts provides different levels of onion flavor.

Menma (Seasoned Bamboo Shoots)

Menma might not be the flashiest topping, but it’s a true ramen classic for a reason. These seasoned bamboo shoots bring an earthy, slightly sweet flavor with a hint of fermentation that adds a complex note to the broth. Plus, they have a wonderfully distinct chewy texture that provides another layer of interest to your bowl.

Often, you’ll find menma canned, which is super convenient. My little hack? Give canned menma a quick rinse and then toss it in a tiny bit of garlic oil before serving. It really wakes up the flavor and makes it feel a bit more special. It’s a non-negotiable for many ramen purists, and once you try it, you’ll see why.

• Menma, or seasoned bamboo shoots, are a classic ramen topping.
• They offer an earthy, slightly sweet flavor with a fermented undertone.
• Their chewy texture adds a unique element to the bowl.
• Rinsing canned menma and tossing in garlic oil enhances the flavor.
• Including menma gives your ramen an authentic touch and adds textural variety.

Sweet Corn Kernels

Looking for a burst of sunshine and sweetness in your savory ramen bowl? Enter sweet corn kernels. These little golden gems provide a lovely pop of sweetness that acts as a perfect counterpoint to salty broths. They’re also fantastic if you’re making a veggie-friendly ramen bowl or just want to sneak in some extra goodness.

You can simply use canned or frozen corn, quickly blanched, or for a little extra depth, give them a quick pan-char. That slightly smoky edge is surprisingly good in ramen. For a DIY ramen bar, keep a small dish of corn handy so everyone can sprinkle on as much of that sweet goodness as their heart desires. Simple, cheerful, and delicious.

• Sweet corn kernels add a delightful pop of sweetness.
• Their sweetness balances out salty ramen broths wonderfully.
• They’re a great addition for vegetarian or vegan ramen bowls.
• Quickly blanching or pan-charring enhances their flavor.
• Offering corn in a small dish allows for easy customization at a ramen bar.

Sesame Seeds (White & Black)

Sometimes it’s the little things that make the biggest difference, and sesame seeds totally fit the bill. These tiny powerhouses bring a lovely nutty aroma and a gentle, subtle crunch to your ramen bowl. Using both white and black sesame seeds isn’t just for show (though they do look pretty!); they offer slightly different nuances in flavor and aroma.

Want to unlock their full potential? Toast them quickly in a dry pan over medium heat until they become fragrant. Be careful, they can burn fast! Let them cool, and then sprinkle them generously over your finished bowl. Offering a mix adds visual appeal and a layered sesame experience.

• Sesame seeds provide a nutty aroma and a delicate crunch.
• Using both white and black seeds adds visual contrast and subtle flavor differences.
• Toasting the seeds enhances their fragrant aroma significantly.
• Be cautious when toasting as they can burn quickly.
• Sprinkling toasted seeds over the finished bowl adds an extra layer of flavor and texture.

Narutomaki (Fish Cake Swirls)

Okay, let’s talk about the topping that just looks like ramen. Narutomaki. Those adorable little white fish cakes with the signature pink swirl in the middle. They might not add a huge punch of flavor, but they bring serious visual appeal and instantly signal “ramen time!” They’re soft and slightly bouncy and honestly, just looking at them makes me happy.

To get those nice, clean rounds, grab a serrated knife. It helps slice through the slightly rubbery texture without squishing them. For a party, slice them ahead of time and arrange them neatly on a platter. They’re a fun, recognizable topping that everyone seems to enjoy. Who can resist that little pink swirl?

• Narutomaki, the fish cake with the pink swirl, is iconic ramen.
• They add a fun, recognizable visual element to your bowl.
• Their texture is soft and slightly bouncy.
• Using a serrated knife helps create clean, even slices.
• Pre-slicing them makes them easy to add to a ramen bar setup.

Mushrooms (Shiitake, Enoki, Oyster)

For an instant boost of deep, savory umami, look no further than mushrooms. Shiitake, enoki, oyster; they all bring their own unique texture and earthy flavor to the party. Shiitake have a meaty texture and a robust flavor when sautéed. Enoki are delicate and slightly crunchy, best lightly blanched so they don’t get too soft and slippery.

Oyster mushrooms have a lovely texture when torn and sautéed. Offering a trio of different mushrooms at a ramen bar is a fantastic idea; it lets guests build their own perfect fungi blend. Mushrooms are a must for vegetarian ramen, but honestly, they’re delicious in any bowl.

• Mushrooms are fantastic for adding deep, savory umami flavor.
• Different types like shiitake, enoki, and oyster offer unique textures.
• Sauté shiitake for meaty flavor; lightly blanch enoki to keep their texture.
• A trio of mushrooms allows guests to customize their bowl.
• They are essential for vegetarian ramen but enhance any broth.

Kimchi

Ready to wake up your taste buds and add a serious kick? Kimchi is your answer. This fermented cabbage is tangy, spicy, and crunchy, and it brings a vibrant energy to your ramen bowl. It’s not traditional in every type of ramen, but honestly, rules are meant to be broken, right? The best time to add kimchi is right before serving; you want to preserve that fantastic crunch.

Stirring it in too early can make it a bit soft. For a ramen party, providing both a milder and an extra-spicy batch is a thoughtful touch. Let people control their own level of heat and funk. It’s a simple addition that totally transforms the flavor profile.

• Kimchi adds a tangy, spicy, and crunchy kick to ramen.
• Its fermented flavor brings a vibrant energy to the broth.
• Add it just before serving to maintain its desirable crunch.
• Stirring it in too early can result in a softer texture.
• Offering mild and spicy options caters to different heat preferences.

Pickled Ginger

After a few glorious slurps of rich broth and fatty chashu, sometimes you need a little reset for your palate. That’s where pickled ginger, or gari, comes in. Just like its role with sushi, this bright pink or yellow condiment provides a sharp, sweet, and slightly spicy zing that cleanses your palate beautifully between bites.

Serving it in thin ribbons or matchsticks makes it easy to grab just a little bit. It’s surprisingly effective at cutting through the richness of fattier toppings and preparing your mouth for the next delicious mouthful. Don’t skip this seemingly small addition; it plays an important role in the overall ramen experience.

• Pickled ginger provides a bright, palate-cleansing zing.
• Its sharp, sweet, and slightly spicy flavor acts as a reset between bites.
• Serving in thin ribbons or matchsticks makes it easy to add.
• It’s particularly effective at cutting through rich or fatty toppings.
• Despite being small, it significantly enhances the overall ramen experience.

Butter (Pat or Cubed)

Okay, hear me out. Butter in ramen? It sounds a little wild, but trust me, it’s a game changer, especially in miso or shoyu based broths. A small pat or a couple of cubes of butter melting into that hot broth adds an incredible layer of creamy richness and a luxurious mouthfeel. It makes the soup feel instantly more decadent and comforting.

Want to get really fancy? Use flavored butter, like herb or garlic butter, for an extra punch of depth and aroma. For a party, keep the butter chilled so it doesn’t turn into a melty mess too quickly. It’s a simple hack that adds surprising complexity and indulgence.

• Adding butter to ramen creates a creamy, luxurious mouthfeel.
• It works exceptionally well in miso and shoyu based broths.
• A small pat or a few cubes melt into the broth for added richness.
• Flavored butter can add extra depth and aromatic notes.
• Keeping butter chilled is key for a party setting to prevent quick melting.

Wilted Spinach or Bok Choy

Need a little greenery in your bowl? Wilted spinach or bok choy are perfect candidates. They add a lovely pop of color, some essential nutrients, and a gentle, slightly crisp texture that contrasts nicely with the softer elements. The easiest way to prep them is a quick blanch followed by a shock in ice water; this keeps them vibrant green and stops the cooking process.

For a DIY bar, offer a few different leafy greens like spinach, bok choy, or even some finely chopped kale. It lets guests add a healthy, fresh component to their bowl and customize their veggie mix. Simple, healthy, and adds visual appeal.

• Wilted spinach or bok choy add freshness, color, and nutrients.
• They provide a gentle crunch that contrasts with other textures.
• Blanching and shocking in ice water keeps them vibrant green.
• Offering multiple greens lets guests customize their healthy additions.
• It’s a simple way to incorporate vegetables into your ramen bowl.

Bean Sprouts

Sometimes the simplest toppings are the most effective. Take bean sprouts, for instance. They don’t have a strong flavor, but they bring a fantastic, refreshing crunch that works in almost any ramen. Think of them as a neutral base that readily soaks up the delicious broth flavors while providing a satisfying textural contrast.

The most important prep tip? Rinse them thoroughly and drain them really well. Nobody wants watery ramen! You can offer them raw for maximum crunch, or lightly toss them in a tiny bit of sesame oil for a subtle aromatic touch. They’re inexpensive, easy to find, and add that essential fresh snap.

• Bean sprouts provide a fantastic, refreshing crunch.
• Their neutral flavor allows them to soak up broth flavors.
• Thorough rinsing and draining are crucial to avoid watering down the broth.
• Offer them raw for maximum crispness or lightly tossed in sesame oil.
• They are an easy, inexpensive way to add texture to your ramen.

Chili Oil or Chili Crisp

If you crave heat and texture, chili oil or chili crisp is your new best friend. This glorious condiment infuses your ramen with spicy warmth and often includes delightful crunchy bits of chili flakes, garlic, and other aromatics. It’s the ultimate customizable heat level at the table; add a drizzle, a spoonful, or dump half the jar in, depending on how brave you’re feeling!

You can absolutely buy fantastic versions, but making your own isn’t as hard as it sounds; mix toasted chilies, fried garlic, scallions, oil, soy sauce, maybe a pinch of sugar. It shines because it adds both heat and texture in one go.

• Chili oil or chili crisp adds customizable heat and crunchy texture.
• It infuses the ramen with spicy warmth and aromatic flavors.
• It’s easy to add as much or as little heat as you desire.
• Making your own allows for control over flavor and spice level.
• This topping provides both heat and a satisfying crunch in one.

Crispy Garlic Chips

Garlic lovers, unite! Crispy garlic chips are little golden slivers of pure, aromatic crunch. They add an intense garlic flavor without the raw bite, and that crispy texture is simply addictive. You can make these ahead of time, which is a huge bonus.

Simply slice garlic thinly and fry it gently in oil until it’s a beautiful light golden color (watch it closely, it goes from perfect to burnt in seconds!). Drain them on paper towels and let them cool completely before handling. Keep them in small bowls at your ramen station to preserve their crispness. They add a sophisticated, crunchy, garlicky punch.

• Crispy garlic chips offer intense aromatic garlic flavor and crunch.
• Frying thin garlic slices creates these golden, addictive slivers.
• Make them ahead of time for convenience, but watch carefully while frying.
• Drain on paper towels and let them cool completely to ensure crispness.
• Keep them in small bowls to maintain their desirable crunchy texture.

Fried Onions (Crispy Shallots)

Much like crispy garlic, fried onions (often crispy shallots) bring a wonderful sweet, caramelized flavor and a delicate crunch to your ramen. They add a layer of complex sweetness that complements the savory broth beautifully.

While you can buy decent store-bought versions, making your own generally yields a deeper flavor. It’s the same process as crispy garlic: thinly slice shallots (or onions) and fry gently until golden brown and crispy. If you are using store-bought, especially for guests with dietary needs, it’s a good idea to label them, as some contain gluten. They’re a simple, inexpensive way to add sweetness and crunch.

• Fried onions or crispy shallots add a sweet, caramelized flavor.
• They provide a delicate, satisfying crunchy texture.
• Making them yourself often results in deeper flavor than store-bought.
• Thinly slice and fry gently until golden and crispy.
• Labeling store-bought versions is helpful for dietary considerations like gluten.

Silken Tofu Cubes

For a soft, gentle contrast to the hot, savory broth, silken tofu cubes are a fantastic addition, particularly in lighter or miso-based ramens. They offer a cooling element and a lovely, smooth texture. The key to using silken tofu is to cut it just before serving.

Silken tofu is delicate and can break apart easily, becoming mushy if handled too much or added too early. Gently scoop cubes into the bowl right before digging in. They soak up the broth flavors beautifully and provide a nice protein boost, especially for vegetarian or vegan ramen enthusiasts. They are subtle but add a nice textural and temperature contrast.

• Silken tofu cubes add a soft, cooling contrast to hot ramen.
• They work especially well in lighter or miso-based broths.
• Their texture is smooth and melts in your mouth.
• Cut the tofu just before serving to maintain its shape and avoid mushiness.
• They absorb broth flavors well and add protein, great for veggie options.

Shredded Chicken (Poached or Rotisserie)

Looking for a lean protein option that’s super easy? Shredded chicken is your go-to. Whether you poach some chicken breasts yourself or grab a rotisserie chicken from the store, shredding it provides a satisfying, lighter alternative to pork or beef. It’s less fatty but still totally delicious and filling.

Want a little extra flavor boost? Toss the shredded chicken in a tiny bit of sesame oil and a pinch of salt before adding it to the bowl. It adds a subtle nutty aroma and enhances the chicken’s flavor. For a ramen bar, offer both white and dark meat options for variety; some people prefer the leaner breast, others the slightly richer thigh.

• Shredded chicken offers a leaner, easy-to-prepare protein option.
• Use poached chicken or convenient store-bought rotisserie chicken.
• It’s a satisfying alternative to fattier meats like pork or beef.
• Tossing it in sesame oil and salt enhances the flavor before serving.
• Offering both white and dark meat provides variety at a ramen bar.

Melty Cheese (Mozzarella or American)

Okay, okay, purists, look away! This one is definitely not traditional, but trust me, it’s surprisingly good, especially in fusion or ‘upgraded’ instant ramen bowls. Adding a slice of melty cheese, like mozzarella or even good old American cheese, might sound crazy, but it melts into the hot broth, adding a creamy stretchiness and a surprisingly savory depth.

Just drop a slice on top of your hot ramen and let it do its thing for a minute before stirring or digging in. It adds a richness and an almost gravy-like quality to the broth. Don’t knock it ’til you try it! It’s a quick, unconventional hack for a different kind of ramen experience.

• It’s a quick hack for a fusion or richer, non-traditional ramen bowl.
• Adding melty cheese is an unconventional but tasty ramen upgrade.
• Mozzarella or American cheese slices work well for melting.
• It creates a creamy, stretchy texture and adds savory depth to the broth.
• Simply drop a slice on top of hot ramen and let it melt.