10 Instant Ramen Add Ins to Elevate Your immi Black Garlic “Chicken” Ramen

Posted by

July 6, 2026 On July 6, 2026

By Ysa Del Mundo, January 2026

This post contains affiliate links. If you click through and make a purchase, we may earn a commission at no additional cost to you. Thanks for your support!

You’re probably not the type who wants plain noodles in a bowl, right? I know that feeling well—when you open the packet, you’re hoping for more than just an instant option. You want a proper meal. That’s exactly where these little instant ramen add ins come into play. With just a few smart tweaks, you can turn a basic bowl into something that looks restaurant-worthy without slowing down your night.

If you love building up your bowl with instant ramen toppings, this list is for you. These instant ramen topping ideas are designed specifically for immi black garlic chicken, using easy instant toppings dried options and simple fridge staples that actually work.

Honestly, these are my clutch plays for when I need dinner to feel special, but my energy is at zero.

#1: Ajitsuke Tamago (味付け卵)

💡See this blog on how to make Ajitsuke Tamago (味付け卵)

Photo by Nadin Sh on Pexels.com, April 29th, 2023 [Source: 1]

Ajitsuke Tamago is one of my favorite instant ramen toppings and honestly, not just for ramen either. You probably do the same thing, snacking on it straight from the fridge or adding it to hot rice when you want something quick but satisfying. This egg is slowly marinated in soy sauce and other spices; it delivers a deep umami punch with a creamy yolk that bursts into your palate. Look, it’s the closest thing to a magic trick I know. I drop a half into my immi ramen, and suddenly I feel like I’ve got my life together.

#2: Tempeh

Photo by Fairuz Naufal Zaki on Unsplash, May 27, 2024 [Source: 1,2]

If you’re bored of tofu, let me put in a good word for tempeh—it’s got more character, in my opinion. This fermented soybean staple is protein-packed and surprisingly hearty. Steam it first to mellow bitterness, then marinate overnight with garlic, ginger, and BBQ or teriyaki. I swear, it just works with the black garlic broth. Gives it that heft I’m usually missing on meatless nights. It’s one of the most unique immi ramen toppings you can think of!

#3: Narutomaki

Photo by Guilherme Simão on Pexels.com, March 20, 2025 [Source: 1]

That round white slice with a pink swirl you spot on ramen is narutomaki, and I keep it around purely for the joy factor. Originally from Japan and made from cured fish, it brings a light, gently briny fish flavor that tastes clean and balanced, not overpowering. Tossing it on the immi black garlic chicken? It’s like a little edible decoration that makes the whole thing feel legit. The pink against that vibrant broth never gets old for me.

#4:Yuzu Kosho

If you want to dial up heat while adding bright, umami acidity, grab the yuzu kosho from the back of your fridge. It’s waiting for this moment. Made from fermented yuzu, chili, and salt, it delivers citrusy heat in small but powerful hits. A tiny dab stirred into the immi broth is all it takes. It’s my favorite way to trick people into thinking I’m a more complex cook than I am!

#5: Gochujang

Gochujang is a staple in Korean homes, and once you use it, you get why everyone’s obsessed! It’s my not-so-secret fix for any broth that tastes a bit one-dimensional. Made from soybeans, red chili flakes, fermented soy, and glutinous rice flour, a dash or teaspoon is all you need. With the immi black garlic, it adds this warm, rounded heat that just feels like a hug from the inside.

#6: Canned Tuna

Photo by Towfiqu barbhuiya on Pexels.com, May 1, 2022 [Source: 1]

Canned tuna is my “well, it’s that kind of night” hero. Don’t knock it till you’ve tried it. It brings easy protein, omega-3s, and a clean, lightly salty tuna taste that blends smoothly into the broth. Stir it into immi black garlic chicken for a fast, filling upgrade. It’s one of the easiest instant ramen add ins you can pull off!

#7: Mushrooms

Photo by Olga Lioncat on Pexels.com, March 29, 2019 [Source: 1]

Mushrooms are what I throw in when the bowl needs some earthy grounding—and I need to use up what’s in the crisper drawer. Shiitake or Enoki both work, giving a light crunch and earthy flavor plus immune-supporting benefits. Just wash them well and drop them into the simmering broth. They have this way of making the immi broth taste… deeper, somehow. More intentional.

#8: Beef

Photo by Nano Erdozain on Pexels.com, November 14, 2024 [Source: 1]

If you’re craving something hearty, I get it. Sometimes only beef will do. Thinly sliced sirloin, pan-seared ribeye, or even well-seasoned ground beef all work. Each option adds richness and body, especially when paired with immi black garlic chicken for a bold, comforting bowl.

#9: Bok Choy or Spinach

Photo by Laker on Pexels.com, December 16, 2017 [Source: 1]

Bok choy or spinach are my attempt at virtue, right at the last second. They make me feel better about myself. They add a clean, refreshing bite that balances richer broth and keeps things feeling light. A quick blanch and they’re sitting pretty on top of the immi ramen. That hit of green? It’s a visual sigh of relief.

#10: Nori

Nori is my finishing move. The crisp sheet I tear unevenly because I can never find my kitchen scissors. It adds a light salty snap and that clean, ocean-fresh flavor you expect from good seaweed. Sometimes I drape it, sometimes I crumble it. On immi, it just ties the whole salty, savory, messy bowl together perfectly.

See how easy these instant ramen add ins elevate immi black garlic chicken? Grab a pack on Amazon and upgrade dinner tonight.

Sources: