Pizza Ramen
A playful fusion of pizza and ramen that delivers cheesy, comforting flavors in a quick and easy dish — perfect for busy weeknights.
Ingredients
For the broth
- 1 tablespoon olive oil For sautéing garlic.
- 1–2 cloves garlic, minced For aroma and flavor.
- 4 cups tomato broth Can be canned tomato soup thinned with stock or homemade.
- 1 pinch sugar To balance acidity, if needed.
For the noodles
- 2 packs ramen noodles Fresh or packaged; discard flavor packet if using your own broth.
For the toppings
- 1–1.5 cups mozzarella cheese, shredded or torn Use low-moisture for quicker melting.
- 3/4 cups mini beef pepperoni For classic pizza flavor.
- Pizza toppings (optional): diced bell peppers, sliced olives, thinly sliced onions, mushrooms, fresh basil, red pepper flakes. Customizable based on preference.
Instructions
Cooking the Ramen
- Cook ramen noodles according to package instructions; drain and set aside.
Making the Broth
- Heat olive oil in a medium pot over medium heat. Add minced garlic and cook until fragrant, about 30–45 seconds.
- Pour in the tomato broth and bring to a simmer. Taste and season; add a pinch of sugar if the broth is too acidic.
Combining Everything
- Add the cooked ramen to the simmering broth. Stir in the mozzarella and mini beef pepperoni. Cook, stirring, until the cheese melts and the broth looks cheesy and cohesive, about 1–2 minutes.
- Divide into bowls and top with your choice of pizza toppings (bell peppers, olives, onions, basil). Serve hot.
Notes
For a richer mouthfeel, consider adding a splash of half-and-half or a spoonful of cream cheese when mixing in the mozzarella. If desired, add cooked beef sausage or omit beef pepperoni for a vegetarian version.