They say that if you have a pack of ramen, you have a meal.
Well, know what else you have?
A pretty nifty version of mac and cheese in the making, too.
That’s just what “Spinach Ramen Gratin” is like.
It’s from the ingenious cookbook, “Instant Ramen Kitchen” (Chronicle Books, 2025), of which I received a review copy.
It’s by Peter J. Kim, a food entrepreneur who was the founding director of Brooklyn’s now-shuttered Museum of Food and Drink, the former head of creator partnerships at Pinterest, and the former host of Counterjam, Food52’s food and music podcast. He readily admits to eating several bowls of instant ramen each week.
Ramen has a storied history and a fierce following. It was invented in Japan by Momofuku Ando in 1958 in the aftermath of World War II, when he was inspired to create something fast and cheap to nourish his impoverished countrymen.
How beloved is it? As Kim writes in the book, the Fuji Research Institute conducted a poll in 2000 to ask people to name the greatest Japanese invention of the 20th century. The winner, of course, was instant ramen.
It’s cheap, it’s easy and foolproof to prepare, and it’s perfect when you’re in a hurry, chilled to the bone, or in need of sustenance after late-night bar-hopping.
Of course, most of us prepare instant ramen simply according to the directions on the cup or package. But leave it to Kim to expand our horizons to show the possibilities of just what instant ramen can be.
His cookbook includes a primer on different types of instant ramen from the classic Japanese to Korean-style and saucy Korean-style. There are tips on easy ways to doctor them up, including with add-ins such as various vegetables, canned fish, bacon, coconut milk or Sichuan peppercorns.
There are also more than 40 recipes ranging from “Sapporo-Style Butter Miso Ramen with Soy-Caramel Mushrooms,” “Tomato and Egg Stir-Fry Ramen,” and “Soupe au Pistou Ramen” to “Mapo Tofu Ramen” and “Ramen alla Marinara.”
The majority of the recipes serve one. However, the “Spinach Ramen Gratin” is rich enough to serve 2 to 3 as a a side dish.
It is the only recipe in the book that requires baking. But it is as simple as throwing a handful of ingredients in a pan and sliding it into the oven for about 20 minutes.
Just stir together milk, cornstarch, frozen spinach (use your fingers to break it up a bit into chunks), shredded mozzarella, an instant ramen noodle cake (again broken up into chunks with your hands), and its seasoning packet. Top with more shredded mozzarella, and bake until the cheese melts and the top is browned.
This is not a very saucy mac and cheese. Instead, there is just enough milk and cheese to bind everything together. What I love about this dish is that the ramen creates a melange of textures. Some of the noodles are soft, others chewy, and still others very crunchy. And yes, you can eat instant ramen straight out of the packet because the noodles are already pre-cooked.
When I made the gratin a second time, I added 1/3 cup more milk. I’m not sure that was an improvement because the dish didn’t necessarily end up being much saucier. The noodles, however, did turn out softer and creamier overall. But since I’m a fan of the crunchy parts, I think I prefer the original amount of milk in it instead.
The spinach adds a subtle grassy minerality so the dish isn’t merely one note. The cheese makes it rich and so comforting.
The next time you’re craving cheesy noodles, don’t reach for the box of Kraft. Grab a pack of instant ramen instead — and get ready to be amazed.
Spinach Ramen Gratin
(Serves 2 to 3 as a side dish)
1 cup milk
1 tablespoon cornstarch
1/2 cup frozen spinach, broken up
3/4 cup (60 grams) shredded mozzarella
One 3 1/2- to 4 1/2-ounce (100- to 125-gram) packet instant ramen, noodle cake broken into large chunks
Preheat the oven to 400°F (200°C).
In an 8-inch baking dish, add milk, cornstarch, spinach, 1/4 cup of the mozzarella, the seasoning sachet, and noodle chunks. Stir until combined, ensuring the noodle chunks are all at least partially submerged. Top with the remaining 1/2 cup of mozzarella.
Bake for 20 minutes or until the cheese has browned. Serve immediately.
Try This: Swap out the spinach for another vegetable, such as green peas, broccoli, or tomatoes. Or add 2 to 4 ounces of raw ground meat to the mixture. Or mix and match cheese combinations using melty cheeses, such as Gruyere; creamy ones, such as Brie; and savory ones, such as Parmesan.
Adapted from “Instant Ramen Kitchen” by Peter J. Jim
Plus An Asian Mac and Cheese From Scratch: Kimchi Mac and Cheese