Add an egg.

This might be the most basic of add-ons, but it will take your ramen to the next level. For an even better indulgence, try your hand at a soft-boiled egg with a perfectly jamlike center, or marinate it in soy sauce, mirin and water for that extra jolt of umami.

Skip the water.

Use miso, chicken broth or vegetable stock in place of water to take your $1 ramen to flavortown. It takes zero effort to swap water with stock, and boiling ramen in broth will give the soup unexpected richness.

Hit it with some spice (and some fat).

Don’t be shy; try sriracha, sesame oil and chili paste or chili crisp. Get creative with your condiments, and don’t be afraid to turn up the sweet heat with some Lao Gan Ma chili crisp. Amazon reviewers speak of the condiment “ruining their life” because it’s so good. “You could tell me this causes impotency and I would still crave this,” wrote one buyer. Consider it the best $10 spent during the pandemic.

Add protein.

For a rib-sticking twist, grill onions with oyster sauce and soy sauce, throw in a protein of your choice (ground pork for meat eaters or tofu

for vegetarians) and cook thoroughly. Combine with cooked ramen, and enjoy.

Think outside the (Maruchan) box.

No shade at the ramen brand—we grew up on the pantry staple. But there are so many brands of instant noodles these days, all it takes is a trip to your nearest Asian grocery to get your hands on something highly rated, like NongShim’s Shin Black Noodle Soup. While technically not ramen, another noodle favorite is NongShim Chapagetti mixed with Spicy Seafood Neoguri. The earthy Korean black bean noodles really bring out the spiciness of the Neoguri udon. Add some cooked ribeye, and you have a hearty meal perfect for the cold weather.