Tomato ramen is a quick, comforting dish with a rich, umami-packed broth and sweet-tart flavor. Made with a handful of simple ingredients and featuring fluffy egg ribbons, it’s healthier and fresher than instant ramen, with no additives.

Back in college, this was my go-to meal—fast, easy, and perfect for a tight budget. Even now, it brings back those cozy memories. Whether you’re a student or feeding your family, this ramen will make everyone feel right at home.

An overhead image shows a bowl of tomato ramen with rich tomato broth served in a blue and white color Japanese ramen bowl.
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Ingredients

These ingredients are what make tomato ramen noodles so tasty and special. Each one adds its own flavor and texture to create a delicious bowl of comfort.

Photo shows ingredients used to make the ramen from scratch.
  • Scallions: Adds a mild onion flavor and fresh garnish.
  • Garlic: Provides a rich, aromatic base to the broth.
  • Ripe vine tomatoes: The star ingredient that gives the broth its rich, umami flavor and vibrant color.
    • Substitute: Fresh and ripe heirloom tomatoes
  • Avocado oil: Used for sautéing, it has a high smoke point and a mild flavor.
  • Coarse sea salt: Enhances the flavors of the other ingredients.
  • Chicken broth: Forms the flavorful base of the soup, adding depth.
    • Substitute: vegetable broth
  • (Gluten-free) ramen noodles: A hearty and satisfying base for the ramen with chewy texture and wavy noodles.
  • Eggs: Creates silky egg ribbons, adding texture and protein to the broth.
  • Shiitake mushroom seasoning (optional): Boosts umami flavor, adding depth and richness.
    • Substitute: chicken bouillon powder or dashi powder
  • Toasted sesame oil: A finishing drizzle that adds a nutty aroma and rich flavor.

What is mushroom seasoning?

Mushroom seasoning is like Japanese instant dashi—a convenient powder used in many Asian dishes to add a deep, savory umami flavor. It’s similar to how chicken bouillon is used in Western cooking.

Not all mushroom seasonings are the same. Brands from East Asia often use dried seaweed (kombu), dried shiitake mushrooms, and sometimes dried fish flakes (bonito, which is dried tuna) to give dishes a rich and savory taste.

You can easily find these seasonings online or at your local Asian grocery store. I’ve included some product suggestions in the recipe card below.

How to make tomato ramen

Cooking this tomato ramen soup is all about building a rich and flavorful broth with simple ingredients. It’s quick and easy to make, so you can enjoy a delicious bowl of ramen in no time!

Person demos how to create rich savory tomato broth for ramen, using simple ingredients.
  1. Prep: Slice the green onions. Slice the garlic. Finely chop the tomatoes and place them in a bowl.
  2. Cook Tomatoes: Preheat a heavy-bottom pot over medium heat. Add oil. Sauté the scallion whites with salt until fragrant, about 10 seconds. Add tomatoes and salt. Sauté until very soft, about 6 minutes to extract more tomato flavor.
  3. Add Broth & Simmer: Add the broth. Bring to a gentle simmer, then reduce heat to medium-low. Simmer for 8 to 10 minutes.
Person demos how to boil ramen noodles and adding eggs to the ramen broth.
  1. Boil Noodles: Bring a second pot of water to a boil. Cook noodles as per package instructions. Drain and divide into two bowls.
  2. Season the Broth: Taste the broth and adjust seasoning.
  3. Make Egg Ribbons: Bring the soup to a hot simmer. Slowly stream in the eggs in a circular motion. Let them set for a few seconds, then gently whisk.
  4. Assemble & Serve: Turn off the heat. Drizzle with toasted sesame oil. Pour broth over noodles and garnish with scallion greens.

TIP: Sautéing the tomatoes until they are really soft helps release extra flavor, making the tomato broth richer and more delicious.

Prefer a spicier broth? Add a few teaspoons of chili garlic sauce or gluten-free gochujang to the ramen broth for an extra kick.

Other types of noodles to use

See our guide on 24 types of Chinese noodles for more choices!

Ramen topping ideas

Looking to elevate your tomato soup ramen? Try these topping and side dish ideas to make your meal even more satisfying.

ChihYu’s expert tips

  • Use ripe tomatoes: Ripe vine tomatoes provide the best flavor for the broth. The riper the tomato, the richer the umami taste.
  • Simmer for flavor: Letting the tomatoes simmer in the broth for 8-10 minutes helps to extract their full flavor, making the broth richer and more savory.
  • Season to taste: Broth saltiness can vary, so taste the soup before adding more salt or mushroom seasoning. The noodles will absorb some flavor, so aim for a slightly stronger taste in the broth.
  • Stream eggs slowly: Pour the eggs slowly into the hot simmering broth to create delicate egg ribbons. Pouring too quickly can result in larger clumps instead of thin ribbons.
  • Boil noodles separately: Similar to my wonton egg drop soup, always boil the noodles in a separate pot prevents them from becoming soggy and keeps the broth clear and flavorful.

FAQs

What is the best tomato for soup and broth?

Ripe vine tomatoes are the best choice for soup and broth because they are juicy, flavorful, and packed with umami. Their natural sweetness and acidity balance well, making the broth rich and delicious.

What type of ramen noodles to use in tomato soup?

Gluten-free ramen noodles work great for a light and healthy option. If you’re not concerned about gluten, you can use any type of ramen noodles you prefer, like wheat-based or even whole grain for extra texture. The key is to choose noodles that hold up well in broth.

More easy ramen recipes

If you love tomato flavored ramen, here are more easy ramen recipes to try. Each one offers a unique twist, so you can enjoy ramen in different ways, all with simple ingredients and delicious flavors!

  • Chili Oil Ramen: An easy dry ramen that’s full of flavor and totally addictive, thanks to a drizzle of spicy chili oil.
  • Keto Chicken Katsu Ramen: Enjoy a low-carb twist on classic ramen, featuring crispy chicken katsu and a rich, satisfying broth.
  • Paleo Tantanmen Ramen: A paleo-friendly version of the popular Japanese dish, with a creamy and spicy broth that’s packed with flavor.
  • Paleo Cold Ramen Noodles: Perfect for hot days, these cold noodles are refreshing and light, with a tangy sauce that’s both paleo and delicious.
A side close shot shows the rich ramen broth, fluffy eggs, and ramen noodles served in a bowl.
Recipe image shows tomato noodle ramen soup served in a ramen bowl.
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Tomato ramen recipe

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 2 servings
Author: ChihYu Smith
Savor the sweet-tart flavors of tomato ramen. This homemade dish is a perfect balance of comfort and freshness, with no additives.
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Ingredients 

  • 4 bulb scallion, chopped and separate white and green parts
  • 0.5 oz garlic clove, 3 large, sliced
  • 15 oz. ripe vine tomatoes, 4 medium, finely chopped
  • 1 tbsp avocado oil
  • 1/2 tsp coarse sea salt, plus more to taste
  • 3 cups chicken or vegetarian bone broth, or stock
  • 6 oz (gluten-free) ramen noodles, 2 dry ramen packets
  • 4 large eggs, lightly whisked
  • ½ tsp shiitake mushroom seasoning, chicken bouillon powder, or dashi powder, optional
  • Drizzle Toasted sesame oil

Instructions 

Prep:

  • Prepare the scallions by separating the white and green parts. Slice the garlic. Set them aside, ready to use.
  • Finely chop the tomatoes, keeping the tomato juice, and gather everything into a bowl.

Cook Tomatoes:

  • Preheat a medium-sized, heavy-bottom soup pot over medium heat until warm. Add oil. Sauté the garlic and white scallion parts with two pinches of salt until fragrant, about 10 seconds. Be careful not to burn them.
  • Add the tomatoes and ½ tsp salt. Sauté until the tomatoes become very soft, about 6 minutes.

Add Broth & Simmer:

  • Add the broth and cover the pot with a lid. Bring it to a gentle simmer, then reduce the heat to medium-low.
  • Continue to simmer for 8 to 10 minutes to extract more flavor from the tomatoes.

Boil Noodles:

  • Fill a second pot with water and bring it to a boil. Follow the package instructions to boil the noodles. Drain and transfer them into two serving bowls.

Whisk Eggs:

  • Meanwhile, gently whisk the eggs in a measuring cup with a spout.

Season the Broth:

  • After simmering, taste the tomato broth to adjust the seasoning. You can add mushroom seasoning for extra umami flavor or a bit more salt. Aim for a slightly stronger flavor, as the noodles are plain and not seasoned.

Make Egg Ribbons:

  • Bring the soup to a hot simmer, almost a gentle boil. Slowly stream the eggs into the soup from high up in a circular motion. Let the eggs simmer for a few seconds to form ribbons, then gently whisk to break them up.

Assemble & Serve:

  • Turn off the heat. Drizzle the soup with toasted sesame oil. Ladle a few large spoonfuls of the broth over the noodles and garnish with the green parts of the scallions. Serve hot or warm.

Notes

  • What is mushroom seasoning? Mushroom seasoning is a convenient powder that adds a deep, savory umami flavor, similar to Japanese instant dashi or chicken bouillon. East Asian brands often include dried seaweed, shiitake mushrooms, and sometimes dried fish flakes for extra richness.
  • Salt quantity: The exact amount of salt needed will depend on your taste preference and the saltiness of your bone broth. Adjust accordingly.
  • Add mushrooms: Try adding fresh shiitake or rehydrated dried shiitake to simmer in the soup broth for extra depth and umami flavor.
  • Vegetarian alternative: Swap the chicken bone broth for vegetable broth. I recommend adding a teaspoon of Takii’s umami powder (made from shiitake) or instant dashi powder (dried seaweed) to make the broth extra flavorful.
  • Storage: Separate the soup from the ramen noodles. Pack them separately so the noodles won’t turn mushy and soak up all the ramen broth.
  • Reheat: Add a little water to the broth and microwave on medium for 1 minute or until warmed through.

Nutrition

Serving: 1serving, Calories: 428kcal, Carbohydrates: 43g, Protein: 24g, Fat: 20g, Saturated Fat: 5g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 10g, Trans Fat: 0.04g, Cholesterol: 372mg, Sodium: 850mg, Potassium: 980mg, Fiber: 3g, Sugar: 7g, Vitamin A: 2332IU, Vitamin C: 32mg, Calcium: 106mg, Iron: 3mg
Course: Soup
Cuisine: Japanese
Keyword: Tomato ramen
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