Easy Homemade Ramen
A rich, deeply savory bowl of noodle soup with all the classic toppings — no 12-hour broth required.
Prep: 15 min
Cook: 30 min
Total: 45 min
Serves: 4
Cuisine: Japanese
Making ramen at home does not require a whole weekend and pork bones simmering for 18 hours. This recipe uses a shortcut approach: high-quality chicken broth enhanced with garlic, ginger, soy sauce, and sesame oil to create a broth that tastes far more complex than the effort suggests.
The key is building layers of flavor. The aromatics simmer long enough to perfume the broth, the soy sauce and mirin add depth, and the toppings bring everything together. A soft-boiled egg, sliced pork, and crisp scallions turn a simple bowl of soup into something truly satisfying.
Ingredients
For the Broth
- 4 cups good-quality chicken broth (homemade or low-sodium)
- 2 cups water
- 3 tablespoons soy sauce
- 1 tablespoon mirin
- 1 teaspoon sesame oil
- 4 cloves garlic, smashed
- 1-inch piece fresh ginger, sliced
For the Bowls
- 12 oz fresh ramen noodles (or dried if unavailable)
- 4 soft-boiled eggs (6.5-minute eggs)
- 4 oz chashu pork, sliced pork belly, or roasted chicken
- 2 green onions, thinly sliced
- Nori (seaweed) sheets
- Bamboo shoots (menma)
- Corn kernels
- Chili oil or rayu (optional)
Instructions
- Build the broth. In a large pot, combine chicken broth, water, smashed garlic, and sliced ginger. Bring to a boil, then reduce heat and simmer for 20 minutes. The broth should be fragrant and slightly golden.
- Season the broth. Remove and discard the garlic and ginger. Stir in soy sauce, mirin, and sesame oil. Taste and adjust — it should be savory with a hint of sweetness. Keep warm over low heat.
- Make the soft-boiled eggs. Bring a small pot of water to a boil. Gently lower eggs in and cook for exactly 6.5 minutes. Transfer immediately to an ice bath. Peel when cool enough to handle.
- Cook the noodles. Cook ramen noodles in a separate pot of boiling water according to package directions (usually 2-3 minutes for fresh, 4-5 for dried). Drain well.
- Assemble. Divide noodles among 4 deep bowls. Ladle hot broth over the noodles. Arrange toppings artfully: halved soft-boiled egg, sliced pork, green onions, a sheet of nori, bamboo shoots, and corn.
- Finish and serve. Drizzle with chili oil if you like heat. Serve immediately — ramen waits for no one.
Pro Tips
The 6.5-minute egg. This timing gives you a perfectly jammy yolk — set but still molten in the center. Start with a full boil and use a timer. The ice bath stops the cooking instantly.
Cook noodles separately. Never cook noodles directly in the broth. The starch clouds the broth and the noodles soak up too much liquid. Always cook and drain separately.
Warm your bowls. Pour hot water into your serving bowls and let them sit while you prep. Dump the water before assembling. This keeps the ramen hot much longer.
Variations
- Miso ramen: Stir 2 tablespoons white miso paste into the finished broth for a richer, more complex flavor. Do not boil after adding miso.
- Spicy ramen: Add 1 tablespoon chili bean paste (doubanjiang) and extra chili oil for a fiery bowl.
- Vegetarian ramen: Use vegetable broth, add dried shiitake mushrooms to the simmering broth, and top with sauteed mushrooms, tofu, and wilted spinach.
- Tonkotsu-style: For a creamier broth, whisk in 2 tablespoons tahini or 1/4 cup unsweetened soy milk at the end.
Nutrition (per serving)
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