This “That Good Good Ramen” recipe was developed out of years and years of practice, trying to perfect my at-home ramen game, and then finding the perfect shortcut. One would think that I had burnt myself out on ramen after college, but honestly, I have just gotten better and better at making it.

Prior to the invention of That Good Good Sauce, I would just add the individual components to my ramen as it cooked. After making this sauce, I realized that what I was putting in the sauce was what I was putting in my ramen. When I added a couple of tablespoons of That Good Good Sauce to a recent bowl of ramen, I knew I was onto something.

Start out with your favorite broth base, and then add as much or as little sauce as you would like.

Here’s a link to That Good Good Sauce, and a few other ways to use it:

That Good Good Ramen
Prep Time
2 mins

Quick and easy ramen recipe that uses your favorite ramen noodles, just kicked up a notch.

Course: Soup
Cuisine: Japanese
Servings: 1 person
Author: Michael Monson
  • 1 package of your favorite ramen noodles ( I used Lotus Foods Millet and Brown Rice Ramen)
  • 1 cups water or broth
  • 2 teaspoons vegetable Better Than Bouillon, or favorite vegan bouillon
  • 2 tablespoons of “That Good Good Sauce”, or more to taste
  • ¼ block firm tofu, cut into cubes
  • broccoli florets
  • fresh cilantro
  1. To a pot on high heat, add 2 cups of water, the tofu, and the Better Than Bouillon. Bring to a boil. Add your ramen noodles and reduce heat to medium. Cook noodles according to package directions. With 30 seconds remaining, add your broccoli or vegetables of choice.

  2. When the noodles are cooked, stir in “That Good Good Sauce”.
  3. To serve, top with fresh cilantro and a drizzle of homemade Szechuan chili oil.