Homemade Ramen Recipe (with Video)

Homemade Ramen Recipe: There’s something incredibly comforting about a steaming hot bowl of ramen. Whether it’s the rich, flavorful broth or the perfectly chewy noodles, ramen has a way of satisfying cravings like no other. But while most people associate ramen with restaurants or instant packets, making it at home is not only possible but also incredibly rewarding.

So, why go homemade? First, you have total control over what goes into your bowl. No MSG overload, no preservatives—just wholesome, fresh ingredients. Plus, the satisfaction of crafting your own broth, slicing your own toppings, and watching it all come together? Priceless. Whether you’re a culinary adventurer or someone simply looking to upgrade your weeknight dinner, this guide will take you through every step of creating a delicious, restaurant-quality bowl of ramen right in your own kitchen.

Essential Ingredients for Ramen

Broth Basics: The Heart of Any Ramen

If ramen had a soul, it would definitely be the broth. A well-made broth is the base upon which all other ingredients shine. There are several styles of ramen broth, each with its own unique flavor profile:

• Shoyu (Soy Sauce): A clear, brown broth flavored with soy sauce, usually chicken or vegetable-based.
• Miso: Made with fermented soybean paste for a rich, hearty flavor.
• Shio (Salt): The lightest broth, often clear and seasoned simply with salt.
• Tonkotsu: A creamy, pork-bone-based broth simmered for hours to achieve a rich, almost milky texture.

Making broth at home means you can let it simmer for hours to extract every bit of flavor from the bones or vegetables. Add aromatics like garlic, ginger, green onions, and even dried mushrooms for extra depth.

Proteins: Meat, Eggs, and Tofu

A bowl of ramen isn’t complete without some protein. Here are some of the most common (and delicious) options:

• Chashu Pork: Slow-braised pork belly that’s tender, flavorful, and melts in your mouth.
• Soft-Boiled Eggs (Ajitsuke Tamago): Marinated in soy sauce and mirin, with that signature gooey yolk.
• Tofu: A great vegetarian option, especially when pan-fried or grilled.

These proteins not only add substance but also soak up the broth beautifully, enhancing the overall taste.

Noodles: Fresh vs. Store-Bought

The noodles are what make ramen, well, ramen. They’re typically thin, springy, and made with wheat flour and alkaline salts (kansui), which give them their unique chew and yellow hue.

• Homemade: Making noodles from scratch takes time, but it’s totally worth it for the texture and taste.
• Store-Bought: Many Asian markets sell fresh ramen noodles, and even dry ones can work well in a pinch. Just avoid using instant ramen noodles—they lack the right texture for this type of dish.

Toppings and Garnishes

Toppings are where you can get creative and really make your ramen your own. Here are some favorites:

• Nori (Seaweed)
• Green Onions
• Bamboo Shoots
• Corn
• Bean Sprouts
• Sesame Seeds
• Chili Oil or Paste

A mix of textures—crunchy, soft, chewy—and a balance of sweet, salty, spicy, and umami flavors can elevate your ramen from good to unforgettable.

Step-by-Step Ramen Recipe

Step 1 – Preparing the Broth

The first step is crafting a broth that forms the foundation of your ramen experience. Whether you go with chicken bones, pork, or a veggie base, the process is pretty straightforward but requires patience.

Ingredients:

• 2 lbs chicken wings or pork bones
• 1 onion (halved)
• 1 head garlic (halved)
• 1 thumb-sized piece of ginger (sliced)
• 2 tbsp soy sauce
• 1 tbsp mirin
• Salt to taste
• 8 cups water

Instructions:

1. Blanch the bones: Bring to a boil briefly, then discard the water to remove impurities.
2. Simmer: Add fresh water and the rest of the ingredients. Simmer on low heat for at least 4 hours (the longer, the better).
3. Strain: Remove solids and keep only the broth. Taste and adjust with salt, soy sauce, or miso paste if needed.

This simmering process extracts every ounce of flavor, making your broth deeply satisfying. It’s the step that takes time, but trust me, it’s worth every second.

Step 2 – Making or Choosing Noodles

If you’re feeling adventurous, making ramen noodles at home is a fun and rewarding process. However, for those who prefer a quicker route, high-quality store-bought noodles will still give you a delicious result.

Homemade Noodle Ingredients:

• 2 cups all-purpose flour
• ½ tsp baking soda (or kansui if you have it)
• ½ cup water
• 1 tsp salt

Instructions for Homemade Noodles:

1. Mix dry ingredients: In a large bowl, combine flour, salt, and baking soda.
2. Add water gradually: Stir until the dough becomes crumbly but starts to come together.
3. Knead: Knead the dough for 10–15 minutes until smooth. It will be stiff, but that’s normal.
4. Rest the dough: Wrap in plastic wrap and let it rest for 30–60 minutes.
5. Roll and cut: Roll out the dough thinly and cut into noodle-sized strips.
6. Cook: Boil noodles in salted water for 2–3 minutes until al dente. Drain and rinse with cold water.

Store-Bought Options:
If you’re short on time, go for fresh noodles from your local Asian grocery store. Avoid instant ramen noodles if possible—they’re not made for this kind of rich broth. Look for packages labeled “fresh ramen noodles” or “alkaline noodles” for the best results.

Pro Tip: Cook noodles just before serving so they remain springy and don’t get soggy in the broth.

Step 3 – Preparing Toppings

Toppings are more than just garnish—they bring texture, flavor, and visual appeal to your ramen bowl.

Soft-Boiled Eggs (Ajitsuke Tamago):

• Ingredients: 4 eggs, ½ cup soy sauce, ½ cup mirin, 1 cup water
• Instructions:
  1. Bring a pot of water to a gentle boil.
  2. Lower eggs carefully and boil for exactly 6½ minutes.
  3. Transfer to an ice bath to stop cooking.
  4. Peel and marinate in soy sauce, mirin, and water for at least 4 hours or overnight.

Chashu Pork:

• Ingredients: 1 lb pork belly, ½ cup soy sauce, ½ cup mirin, 1 tbsp sugar, garlic, and ginger
• Instructions:
  1. Roll pork belly into a log and tie with kitchen twine.
  2. Sear all sides in a hot pan.
  3. Simmer in sauce with garlic and ginger for 2–3 hours until tender.
  4. Slice thinly before serving.

Other Toppings:

• Tofu: Pan-fried for a crispy exterior.
• Corn: Adds sweetness and crunch.
• Nori: Toasted seaweed strips.
• Bamboo Shoots: For a little crunch and umami.
• Green Onions: Fresh and aromatic.
• Chili Oil: A spicy kick for heat lovers.

Mix and match based on your taste. The goal is to add layers of flavor and texture to every bite.

Step 4 – Assembling the Ramen Bowl

Now comes the most satisfying part: bringing it all together. This is where your hours of preparation turn into a masterpiece.

Assembly Steps:

1. Reheat the broth: Make sure it’s piping hot before pouring over the noodles.
2. Cook or reheat the noodles: Quickly boil or warm them up.
3. Noodles first: Place a nest of noodles into your bowl.
4. Add the broth: Ladle hot broth over the noodles gently.
5. Arrange toppings: Lay the egg halves, chashu, tofu, veggies, and garnishes artfully.
6. Final touches: Drizzle with sesame oil, chili oil, or a dash of soy sauce for added punch.

Presentation matters. A well-plated bowl of ramen doesn’t just taste better—it feels special. Make it Instagram-worthy, but more importantly, make it yours.

Variations and Flavor Twists

Ramen is incredibly versatile, and once you’ve mastered the basic version, you can play around with different flavors and ingredients.

Spicy Miso Ramen

Add a spoonful of miso paste and chili paste to your broth. Top with spicy ground pork, bean sprouts, and a sprinkle of sesame seeds.

Vegan or Vegetarian Ramen

Use a kombu (seaweed) and shiitake mushroom broth for umami. Add tofu, bok choy, corn, and miso for a hearty, satisfying bowl.

Seafood Ramen

Infuse the broth with shrimp shells or bonito flakes for a seafood base. Add shrimp, scallops, and nori for a coastal flavor profile.

Tips for Perfect Ramen Every Time

Making ramen at home is both an art and a science. While following a recipe helps, the real magic lies in understanding how to tweak and tailor the dish to suit your taste. Here are some expert tips to help you elevate your homemade ramen game every single time.

1. Balance the Flavors

Ramen is all about balance—salty, sweet, umami, spicy, and even a touch of bitter. Don’t be afraid to taste and adjust your broth along the way. If it’s too salty, a splash of water or unsalted stock can mellow it out. Too bland? Add a dash of soy sauce, miso paste, or even a small spoonful of sugar to round out the flavor.

Consider using these flavor boosters:

• Soy sauce: Salty and savory
• Mirin or sugar: Adds sweetness and depth
• Miso paste: Rich and umami-packed
• Vinegar or lemon juice: Brightens up the dish
• Sesame oil or chili oil: Adds aroma and spice

Tasting and tweaking is key—every broth can be customized to your liking.

2. Don’t Overcook the Noodles

One of the biggest mistakes in homemade ramen is overcooked noodles. Ramen noodles should be chewy, springy, and slightly firm to the bite. Always cook them separately from the broth, then rinse in cold water to stop the cooking process and prevent them from getting soggy.

If you plan to store leftovers, keep the noodles and broth separate. This helps preserve the texture and prevents them from soaking up all the liquid.

3. Use Quality Ingredients

Since ramen is a simple dish at its core, the quality of your ingredients makes a big difference. Use filtered water for your broth if your tap water has a strong taste. Choose fresh garlic and ginger over powdered, and invest in a good soy sauce and miso paste—they pack a punch and elevate the dish.

When buying store-bought noodles or broth, read labels carefully. Look for brands that use natural ingredients and minimal preservatives.

4. Prep in Advance

Ramen may look like a quick meal, but real flavor takes time. Do some prep in advance:

• Make the broth a day before—it tastes better after sitting overnight.
• Marinate your eggs the night before.
• Chop and prep veggies, meats, or tofu early and store them in the fridge.

By the time you’re ready to assemble your bowl, everything’s within arm’s reach and the final process becomes much smoother.

5. Experiment with Garnishes

The little extras on top are what make each bowl of ramen unique. Some fun additions to try:

• Furikake: A Japanese seasoning mix often sprinkled over rice or noodles.
• Pickled ginger or radish: For a tangy contrast.
• Crispy garlic chips: Adds crunch and flavor.
• Kimchi: For a spicy, fermented kick.

Mix and match toppings based on your mood, season, or what’s in your pantry. No two bowls need to be the same!

FAQs about Homemade Ramen Recipe

1. Can I make ramen noodles from scratch?

Yes, you can! Homemade ramen noodles are made using all-purpose flour, water, and an alkaline agent like baking soda or kansui. They’re chewy, springy, and much fresher than store-bought options.

2. What type of broth is best for homemade ramen?

The best broth depends on your preference. Tonkotsu (pork bone), shoyu (soy sauce), miso, and shio (salt) are popular choices. Simmering bones, aromatics, and seasonings for hours gives the broth a rich, deep flavor.

3. Can I use instant noodles for homemade ramen?

While instant noodles can work in a pinch, they lack the texture and taste of freshly made or high-quality dried ramen noodles. For a more authentic result, opt for fresh noodles.

4. What toppings go on homemade ramen?

Common ramen toppings include soft-boiled eggs (ajitsuke tamago), sliced pork (chashu), green onions, nori, bamboo shoots, mushrooms, and corn. Customize based on your taste!

5. How long does homemade ramen last?

Fresh ramen noodles can last up to 3 days in the fridge or a month in the freezer. Broth can be refrigerated for 3–4 days or frozen for up to a month. Assemble just before serving for the best texture.

6. Is homemade ramen healthy?

Homemade ramen can be healthy, especially when made with lean protein, vegetables, and low-sodium broth. It’s a great way to control ingredients and reduce processed additives.

7. How can I make vegetarian or vegan ramen?

Swap meat-based broth for vegetable broth, and use plant-based toppings like tofu, mushrooms, spinach, and miso paste. Add umami with soy sauce, kombu, or miso for flavor depth.

Conclusion

Homemade ramen isn’t just about feeding your stomach—it’s about feeding your soul. It brings warmth, comfort, and creativity into your kitchen. Sure, it takes time and a bit of planning, but the reward is a dish that you’ve crafted from scratch, infused with love and flavor.

Whether you’re a beginner or a seasoned home chef, once you master the basics, ramen becomes your playground. Try different broths, mix up the toppings, or even create your own signature bowl. With this step-by-step guide, you’re well on your way to making ramen that rivals any restaurant, right from the comfort of your home.

So grab those chopsticks, slurp with pride, and enjoy the bowl you’ve built from the ground up. Your homemade ramen journey starts now.