It's a myth that all chefs prefer to create complex meals at home after a long day in their professional kitchens. On the contrary, many lean towards simple, quick, and reliable dishes – instant ramen being a popular choice. However, even a humble pack of instant noodles can transform into a culinary delight under the skilled hands of these professionals.

Notably, 2014's F&W Best New Chef Ari Taymor, has a unique tip for instant ramen lovers: substitute water with high-quality meat stock. This little alteration greatly enhances the umami in your chosen seasoning blend and flavors the noodles while they cook. Taymor complements the meat-stock-infused base with a selection of simple, fresh supplements such as scallions, bacon, and a moderately boiled egg.

Another 2024 F&W Best New Chef Leina Horii opts for a creamier take on instant ramen. Horii's technique involves bringing the ramen to life with a carbonara twist. She prepares her ramen using broth or water, but mind you, roughly one-third less than the package's instructions. After emptying the seasoningpacket, the ramen is removed from heat, and in comes an egg yolk. The yolk, stirred vigorously on cooling noodles, forms a buttery, rich sauce lacing the noodles. Add a classic carbonara touch to your ramen by garnishing it with Parmesan, pancetta, and chives. Or, follow Horii's style and flavor with white vinegar, soy sauce, scallions, nori, and kimchi.

Instant ramen can be transformed silky smooth with a simple addition, Boursin, a crumbly and soft French cheese. 2021 F&W Best New Chef Thessa Diadem suggests adding it to Shin Ramyun-brand ramen, complimented with pan-seared pork belly, a gently boiled egg, crispy shallots, chopped scallions, and nori. As she puts it, "It's a simple hack, but one that uplevels the broth."

2024 F&W Best New Chef Camari Mick garners inspiration from Rasheeda Purdie, chef and owner of Ramen by Ra in New York City. Camari's go-to recipe is her bacon, egg, and cheese ramen. As per his words, "It's comforting, indulgent, and everything you didn't know you needed in a bowl of noodles." Building on this, our recommendation includes a broth flavored with bacon fat and scallions, topped with a poached egg, melted American cheese, and of course, bacon.

Enticing tips also buzz from 2024 F&W Best New Chefs Nicole Mills and Mary Attea, who suggest the inclusion of hondashi (instant dashi), kombu, shiitake mushrooms, and miso to your ramen broth. According to Attea, adding these items infuses flavor into the broth, giving it a rich and full-bodied texture, reminiscent of a restaurant-quality bowl of ramen.

For 2021 F&W Best New Chef Gaby Maeda, after a long shift at Friends and Family in Oakland, California, a bowl of Itsuki-brand ramen in heaps of veggies and eggs brings comfort. Maeda amps up her ramen with S&B Curry Powder, generous amounts of cracked black pepper, and La-Yu chili oil, transforming her noodles into a savory curry ramen.

Contrary to the standard instructions of adding uncooked noodles to boiling water and then the seasoning, numerous chefs recommend pouring hot water directly over the noodles, seasonings, and toppings. LT Smith, F&W Best New Chef for 2024, employs this technique with his leftover turkey and instant ramen noodles, garnishing it with the zesty punch of hot sauce and nutritious greens.