A simple five-ingredient recipe that costs less than a coffee and tastes better than takeout.
Some recipes stick with you not because they're fancy, but because they work.
Back when I was living in a cramped studio near campus, surviving on student loans and the occasional music blog paycheck, I stumbled onto a ramen hack that changed everything. Not the sad packet stuff with the mystery seasoning. Real ramen that actually tasted good and cost about two bucks.
Now, years later, with a decent salary and access to every trendy Venice Beach restaurant, I still make this exact recipe twice a week. That tells you something.
Why this recipe stuck with me
College does weird things to your eating habits.
Research shows that time constraints, stress, and high prices of healthy food are the biggest barriers to good eating for students. When you're pulling all-nighters and your bank account is screaming, you default to whatever's fast and cheap.
I'd just gone vegan after watching a documentary that hit me harder than expected. But being broke and vegan? That's a challenge.
The beauty of this recipe is that it scaled with my life. When I had five dollars to my name, it kept me fed. When I wanted to impress someone, I could dress it up. When I just needed something warm after a long day, it was there.
The $2 base recipe
Ingredients (1 serving):
1 pack vegan ramen noodles (check the label—some contain eggs) - $0.50
2 cups vegetable broth (or 1 bouillon cube + 2 cups water) - $0.25
1 tablespoon soy sauce - $0.05
1 teaspoon sesame oil - $0.15
1 clove garlic, minced - $0.10
1/2 inch fresh ginger, minced - $0.10
Total cost: About $1.15-$2.00
Instructions:
1. Bring the vegetable broth to a boil in a small pot.
2. Add the minced garlic and ginger. Let it simmer for about 1 minute.
3. Stir in the soy sauce and sesame oil.
4. Add the ramen noodles and cook for 3 minutes, or until noodles are tender.
5. Pour into a bowl and serve immediately.
Time: 10 minutes total
The whole thing is stupid simple. That's the point.
Optional upgrades (when budget allows)
The base recipe is solid. But once you're not counting every quarter, you can level it up.
Mushrooms ($1): Slice some shiitakes and sauté them in a little oil until crispy. Adds that umami depth that makes it feel restaurant-quality.
Coconut milk ($0.50): Just a quarter cup makes the broth creamy and rich without adding much cost.
Green onions ($0.30): Cheap, last forever in the fridge, make everything look intentional.
Chili oil or sriracha ($0.10): If you like heat. I'm a wimp about spice, but my partner dumps it on.
Whatever vegetables are dying in your fridge: Spinach, bok choy, carrots. The broth is forgiving.
Tofu ($1): Press it, cube it, pan-fry it until crispy. Adds protein without the "I'm eating health food" vibe.
Why I still make this twice a week
You'd think I'd be sick of it by now.
But there's something comforting about food that's remained constant through different life phases. This ramen witnessed my broke student days, my first real job, my partner moving in, all the ups and downs of figuring out adult life.
Plus, it's actually good.
The psychology here is interesting. Studies show that college students who develop simple, healthy cooking habits are more likely to maintain them long-term. It's not about elaborate meal prep or following trendy diets. It's about having a few reliable recipes that work.
This one works.
On Tuesday nights when I don't feel like thinking, I make this. When I've been photographing around the neighborhood all day and just need something warm, I make this. When my partner and I want separate dinners because we're eating at different times, I make this.
It's never boring because I change it up based on what's in the fridge. Sometimes it's fancy with all the toppings. Sometimes it's bare-bones base recipe.
What I learned from making this 500+ times
Cheap doesn't mean bad. The ingredients cost almost nothing, but the taste rivals anything you'd pay fifteen bucks for at a ramen spot.
You don't need complexity. Five ingredients create something satisfying. More isn't always better.
Consistency beats perfection. I've probably made this 500 times. Some iterations were better than others. None were terrible. Having a reliable go-to matters more than always trying new things.
And maybe most importantly—the foods that sustain you through hard times don't have to be abandoned when things get better.
My bank account looks different than it did in college. My kitchen is bigger. My life is more stable.
But this ramen? Still hits exactly the same way it did when I was counting pennies in that cramped studio.
Final thoughts
Start with the base recipe. Make it a few times until you've got the timing down and you know how you like the broth seasoned.
Then experiment. Add whatever sounds good. Skip whatever doesn't.
The point isn't to follow some perfect formula. The point is having something reliable, cheap, and actually enjoyable that you can make without thinking.
Trust me, your future self will thank you for having this in your back pocket.
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