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What leafy greens do you like in your Ramen?
In Ramen

What leafy greens do you like in your Ramen?


I like mini Bok Choy and Gai Lan. Some may not like Gai Lan for soups but I really like the firm texture of the stalks once you boil them. Ong Choy(water spinach) is nice as well for ramens.

by godwithinphoenix

24 Comments

  2. superhead_67

    Both of the above are good

    I think spinach is underrated

    And lettuce is a good choice

  4. Uwumeshu

    Mizuna, it’s similar to arugula but slightly bitter. Bok choy sprouts are great too

  6. BijutsuYoukai

    Personally I like cabbage or the outer leaves on brussel sprouts. I’ve tried bok choy before, but there’s a taste that’s a bit too off/strong for me in the green parts.

  7. tydirod

    Im a minimalist, just pork, egg, bamboo, green onion, nori. No leafy greens or other exotic toppings.

  10. LogNberry

    Green onion and spinach. Ill sometimes pho it up too and do cilantro, basil, and bean sprouts.

  11. snowmountain_monkey

    I pre make rations of baby bok choy, green onions, shiitake, and a protein to add.

  12. freshmex18

    Green cabbage blanched in salty water. It’s sweet and crunchy. A welcome addition to tonkotsu

  13. LockNo2943

    Mustard greens, they have more a bite to them.

  14. GodsFavoriteAss

    Spinach for sure has its merit (Iekei ramen), but the king of all “greens” in ramen is spring onion.

  15. random314

    Not really leafy, I really like broccoli in ramen. I like the mixed crunchy texture of the stem and I love how the bushy top takes in the soup.

  16. Veeksvoodoo

    Baby bok choy, choi sum, Napa cabbage, and green onions.

  18. Jlx_27

    Spring onion, Spinach, have to try Bok choy, sounds good!

  20. Hashimotosannn

    I never usually put in leafy greens unless I do some kind of spicy soup. In that case we put in Spinach. Usually we do Negi or nori.

  21. BigWeinerDemeanor

    I looooove gai lan. I get a bunch of thin, rolled, raw meat, gai lan, spring onions, wood ear mushroom and leek. I wrap little, single bowl servings and put them in the freezer. Then I pull them out one at a time for my ramen lunch at work.

  23. FishyRaisin668

    Bok choy and spinach are some of my favorites!