
You’ve devoured the noodles, slurped the soup halfway and now you’re eyeing that leftover ramen broth. Should you save it or ditch it? That savoury, umami-rich liquid has the power to become the base of several comfort meals, with an unexpected twist.
1. Ramen jhol bhaat
This one’s for when you want that warm hug of a Bengali meal but with a brothy, modern kick. “Jhol bhaat” (runny curry with rice) is a Bengali staple, and leftover ramen broth makes a surprisingly perfect base for it.
Just heat the broth, add some mashed potatoes, sautéed onions, or a boiled egg, and pour it over steaming hot rice. You’ve got a fusion dish that feels like Ma’s kitchen met a Tokyo ramen bar.
2. Ramen broth stir-fry
Take your usual sabzi up a notch by adding ramen broth into the pan. Whether it’s leftover aloo-capsicum, mushrooms, or even cabbage, tossing in a few spoons of broth at the end gives it a glossy finish and a boost of soy-ginger flavor. Think of it as that one friend who instantly elevates every group hangout.
3. Ramen broth poached eggs
Gently poach eggs in simmering ramen broth and serve them over toast or rice. The result is a soft, runny yolk wrapped in garlicky, peppery broth bliss. It's like a Bengali dimer jhol met a brunch menu. Extra idea: Pour the whole thing, broth, eggs, and all, over leftover bhaat for a lazy comfort meal.
4. Ramen rice
Cook rice straight in ramen broth with whatever you have lying around: lentils, leftover veggies, or even a spoon of ghee. The result is a cozy, one-pot meal that tastes like khichuri went to culinary school in Japan. Creamy, spicy, and super customizable.
Top with fried papad, pickles, or crispy onions for the full experience.
Whether you’re craving home-style comfort or up for some kitchen experimentation, leftover ramen broth is the secret sauce you didn’t know you needed. Bengali soul, Japanese edge. What’s not to love?