Ramen Cookie was one of the crazy ideas for Crazy Crumb Series, and it turned out to be some of my colleges’ favorite. It is spicy, savory and covered with crunchy instant ramen. It is quite weird but weirdly tasty.
Love savory sweets? You might also like Salted Egg Yolk Cookie or Miso Cheesecake.
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Ramen (ラーメン)? Ramyun (라면)? Cup Noodles?
The origin of ramen can be traced back to China, where wheat noodles were combined with Chinese soup traditions. Ramen then made its way to Japan in the late 19th century, evolving into a distinct culinary phenomenon with many regional styles. For example, Tonkotsu (pork bone-based), Shoyu (soy sauce-based), Shio (salt base), Tsukemen (dipping style)….There are various types of ramen, each with its own unique flavors and styles.
Instant ramen was invented by Momofuku Ando, a Taiwanese-Japanese inventor, in 1958. Ando wanted to create a convenient and affordable meal for post-war Japan. He developed the concept of flash-frying pre-cooked noodles and seasoning them, leading to the creation of the world's first instant ramen, known as Chikin Ramen (チキンラーメン). On a trip to the U.S. in 1966, Ando noticed that instead of using bowls and chopsticks, Americans eating forkfuls of noodles out of cups. So that was how cup noodles were invented.
Ramyun is a Korean adaptation of the Japanese word "ramen," and it generally refers to instant noodles. It typically features spicy broth, and the noodles may be made from wheat, potato, and sweet potato starch.
How to choose the right Ramen for Ramen Cookie?
Flavor - Use a strong-flavored instant noodles! I highly recommend using spicy ramen because the dough itself is on the sweet side. Adding some spiciness definitely makes it stand out, and more fun.
Noodles - Shin Ramyun is round and medium-sized fried noodles. It adds a nice bite to the cookie. You can also use thinner noodles such as Mama noodles, but anything thicker than Shin Ramyun might not be a good choice. I also don’t recommend rice noodles cause the texture after baking will be dry and chewy instead of crunchy, as well as frozen noodles cause those are basically raw noodles.
The easiest way to pick the ramen is going for those wavy fried ones with heavy seasoning that is usually “unhealthy”.
Ingredients in Ramen Cookie
- Ramen (Instant Noodles) - Your choice of instant noodles. I use the original Shin Ramyun. It comes with noodles, vegetable mix and soup base. We will use them all.
- Butter - Use unsalted butter cause there’s enough seasoning from the soup base powder.
- Egg - Egg combines ingredients together and also contributes to the chewiness of cookies.
- All Purpose Flour - Flour provides the necessary structure and stability to the cookie dough.
- Baking Soda & Baking powder - Baking soda and baking powder give the cookie the crunchy airy texture.
- Granulated Sugar - This is a savory cookie, but sugar is still needed for the texture. After cooling down, the sugar will harden and give the cookies just enough crunchiness.
See recipe card for quantities.
How to make Ramen Cookie?
Preheat the oven to 350°F. Crush the ramen fully before opening the bag.
Put the crushed ramen and dried vegetable mix in a tray. Set aside.
Melt the butter in the microwave. Mix the melted butter, soup base powder, egg and granulated sugar with a whisk.
Add all-purpose flour, baking powder and baking soda. Gently mix the dough with a spatula.
Shape into 15 balls and cover the balls with crushed ramen vegetable mix.
Bake 350°F for 15 minutes or until golden. The cookies should look dry on the surface, but the center is still soft. (12 minutes for convection oven)
Cool down the cookies completely before tasting.
Storage
These Ramen Cookies are best enjoyed on the same day, but if you don't have people to share with, you can put them in an airtight container. If you want to store them for a longer time, freeze the cookies. Microwave 10-15 seconds before eating.
Recipe Tips
Try not to snack all the ramen when making the cookie! Yes, I am talking about myself. I can’t stop snacking during the process, but it is important to have enough ramen left to coat the cookie dough.
Don’t try to get the perfect shape after coating! After you cover the cookie dough with ramen and seasoning, gently shape the dough. Don’t knead or roll the cookie too hard as you want to keep all the ramen on the surface. For the fun look and also for the most crunchiness.
Recipe FAQ
Yes, but it is better as a topping cause noodles will lose the crunchiness if it’s mixed in the cookie dough.
Yes, if you don’t want you ramen cookies to be too savory and spicy, adjust the amount as you like.
It is, but so what. Give it a try, it is not as weird as you think. Follow my instagram for Crazy Crumb Series if you want to see more crazy cookie ideas like Pad Thai Cookie or Gravy Cookie!
Looking for other recipes like this? Try these:
Recipe Card
Ramen Cookie
Ingredients
- 130 g unsalted butter melted
- 1 soup base powder
- 2 egg
- 200 g granulated sugar
- 225 g all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
Topping
- 1 ramen noodles crushed
- 1 vegetable mix
Instructions
- Prep: Preheat the oven to 350°F. Crush the ramen fully before opening the bag. Put the crushed ramen and dried vegetable mix in a tray. Set aside.
- Melt: Melt the butter in the microwave.
- Mix: Mix the melted butter, soup base powder, egg and granulated sugar with a whisk.
- Mix: Add all-purpose flour, baking powder and baking soda. Gently mix the dough with a spatula.
- Shape: Shape into 15 balls and cover the balls with crushed ramen vegetable mix.
- Bake: Bake 350°F for 15 minutes or until golden. The cookies should look dry on the surface, but the center is still soft. (12 minutes for convection oven)
- Enjoy: Cool down the cookies completely before tasting.
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