The Big Flavor Ramen
Cook your favorite noodles, drain. Add 1.5 tbsp of NoodleBomb Original (or Spicy Tokyo) to the bowl. Pour in 1½ cups of hot broth or hot water. Top with a soft-boiled egg, scallions, and toasted sesame.
Best with · Original
Recipes · Pour bold.
Three sauces.
Endless meals.
Fifteen recipes built around the lineup — noodles, rice bowls, wings, glazes, dips, and bright sides. Drop your email below for the next batch.
Quick wins · Under 10 minutes
Start here.
Citrus Shoyu Salmon Bowl
Brush 2 tbsp of Citrus Shoyu over a fillet, broil 6 minutes. Plate over short-grain rice with quick-pickled cucumber and a final drizzle of the sauce. Bright and clean.
Best with · Citrus Shoyu
Spicy Tokyo Wing Toss
Bake or air-fry wings until crispy. In a bowl, combine 3 tbsp Spicy Tokyo with 1 tsp honey and a squeeze of lime. Toss the wings while still hot. Game-day approved.
Best with · Spicy Tokyo
Soy-Butter Eggs
Soft-scramble two eggs in a knob of butter. Off heat, fold in 1 tsp Original. Serve on toasted shokupan or rice. The egg upgrade you didn’t know you needed.
Best with · Original
Charred Brassicas
Roast broccolini or bok choy at 450°F until charred. Off the sheet pan, toss with 2 tbsp Citrus Shoyu and a hit of sesame oil. The simplest plate of vegetables you’ll ever serve.
Best with · Citrus Shoyu
Spicy Tokyo Stir-Fry
Hot pan, neutral oil. Sear protein and aromatics. Push to one side, splash 2 tbsp Spicy Tokyo into the empty side, let it caramelize 20 seconds, then toss everything together with cooked noodles.
Best with · Spicy Tokyo
Restaurant bowls · Plate it like you mean it
Bowls that earn their bowl.
Crispy Rice Salmon Bowl
Brush 2 salmon fillets with Original, rest 10 min. Press 2 cups cooked short-grain rice flat in a non-stick pan with 2 tbsp oil; crisp 6–8 min undisturbed. Sear salmon skin-side down 4 min, glaze with another spoon of Original, finish 2 min. Plate rice browned-side up, top with salmon, drizzle, then avocado, scallions, sesame, lime.
Best with · Original
Tokyo Heat Mapo Udon
Crisp 1/2 lb ground pork in a hot wok 5 min. Add 4 cloves minced garlic, 1 tbsp ginger, 1 tbsp doubanjiang — stir-fry 1 min. Pour in 1 cup chicken stock and 4 tbsp Spicy Tokyo, boil. Slide in 1 block silken tofu cut into cubes; simmer 3 min undisturbed. Cook 2 portions thick udon, divide. Spoon mapo over, finish with toasted Sichuan peppercorns and chili oil.
Best with · Spicy Tokyo
Citrus Shoyu Tuna Poke
Cube 1/2 lb sushi-grade ahi into 1/2-inch pieces. Whisk 3 tbsp Citrus Shoyu, 1 tsp toasted sesame oil, 1 tsp grated ginger. Fold tuna in, rest 5 min (no longer or the citrus cooks the fish). Build over warm rice with avocado, cucumber matchsticks, edamame; pile tuna center; finish with sesame, scallions, fried shallots.
Best with · Citrus Shoyu
Citrus Shoyu Glazed Salmon
Pat 2 skin-on fillets dry, salt lightly. Heat 1 tbsp oil; lay skin-side down, press flat 30 sec. Cook undisturbed 5 min until skin is shatter-crisp; flip, 2 min more. Pour 3 tbsp Citrus Shoyu around the fillets, tilt the pan to glaze. Plate over jasmine rice, spoon extra glaze, finish with scallions, sesame, lemon.
Best with · Citrus Shoyu
Pour it on something else · Beyond the bowl
Off the noodle map.
Spicy Tokyo Smashburger
Loose 4 oz balls of 80/20 ground beef, don’t pack. Smash flat in a screaming-hot cast iron, salt, hard 90 sec for crust, flip. Brush each patty with 1 tsp Spicy Tokyo, top with American, finish 30 sec. Stack two per bun with shredded iceberg, dill pickle, and Kewpie mayo cut with another spoon of the sauce.
Best with · Spicy Tokyo
Tokyo Heat Dumpling Dip
Pour 1/4 cup Spicy Tokyo into a small dipping bowl. Add 1 tbsp rice vinegar and 1 tsp toasted sesame oil; whisk with a fork. Top with thin-sliced scallion, sesame, and crushed garlic if you want a heavier hit. Serve next to gyoza, soup dumplings, or wontons. Three ingredients, full chef energy.
Best with · Spicy Tokyo
Spring Onion Citrus Slaw
Shred 1/2 head napa cabbage and 2 carrots on a box grater. Thin-slice 4 spring onions on a sharp diagonal. Toss with 1/3 cup Citrus Shoyu and 2 tbsp toasted sesame oil. Add a handful each of cilantro, mint, and Thai basil torn by hand. Rest 5 min, toss again. Pile next to grilled fish, smashburgers, or tacos.
Best with · Citrus Shoyu
Project recipes · Worth the afternoon
When you have time to cook.
Sunday Night Chashu Ramen
Tie 1.5 lb pork belly into a tight log; sear deep brown in a Dutch oven. Add 4 cups dashi, 1/4 cup soy, 1/4 cup mirin, 4 garlic cloves, sliced ginger. Cover, braise at 300°F for 2 hours, turning halfway. Slice into 1/2-inch coins; torch the edges. Pour 3 tbsp Original over each bowl of fresh noodles, ladle hot strained broth, top with chashu, soft egg, scallions, nori.
Best with · Original
Charred Broccoli Crunch Bowl
Cut a head of broccoli into long flat planks — florets and stems. Heat a cast iron until smoking; lay the planks flat in 2 tbsp oil. Char hard 3–4 min per side until edges are deep black-brown. Slide into a bowl, pour 4 tbsp Original over while hot, toss with 1/2 cup roasted peanuts, fried shallots, and torn cilantro. Serve over rice or eat from the bowl.
Best with · Original
The full recipe library is coming.
Fifteen today, more on the way. We’re publishing one new recipe every other week through summer 2026. Get them in your inbox the day they drop.
Pour it on everything.
Ramen, rice, wings, eggs, vegetables. If it’s savory, it probably works.
Shop the range →