Ramen is more than just a bowl of noodles—it’s an experience. Whether you love it rich and savory or light and refreshing, homemade ramen has the power to transport you straight to the heart of Japan with its complex flavors and comforting texture. The beauty of ramen lies in its versatility: from the rich and creamy tonkotsu broth to the clear, delicate shoyu broth, you can tailor it to your tastes. Making ramen from scratch might seem intimidating, but with the right ingredients and a little patience, it’s totally achievable at home. In this guide, we’ll walk you through each step, from creating a flavorful broth to adding the perfect toppings to complete your bowl.
Ingredients for Homemade Ramen
For the Broth:
- 6 cups chicken broth (or pork broth for tonkotsu ramen)
- 2 cups water
- 2 tablespoons soy sauce
- 1 tablespoon miso paste (optional, for added depth)
- 1 tablespoon sesame oil
- 1-inch piece of ginger, sliced
- 3-4 cloves garlic, minced
- 1 tablespoon rice vinegar or mirin (for a slight sweetness)
- 1 tablespoon sugar
- 1 teaspoon seaweed (optional, for umami)
- Dried shiitake mushrooms or kombu (optional, for more depth of flavor)
For the Noodles:
- 4 servings of ramen noodles (fresh or dried)
- Tip: Fresh noodles give the best texture, but dried noodles will work well too.
Toppings (Customize as You Like!):
- Soft-boiled eggs (cooked to a jammy consistency, about 6-7 minutes)
- Chashu pork or chicken breast (see recipe below for making chashu)
- Green onions (scallions), thinly sliced
- Nori (seaweed), cut into strips
- Bamboo shoots (optional)
- Corn (optional)
- Spinach or bok choy (for some greens)
- Chili oil or sriracha (for heat)
Step 1: Make the Broth
A great bowl of ramen starts with an amazing broth. It’s the foundation that ties all the ingredients together, so taking your time with this step will pay off in flavor.
Instructions:
- Combine the Broth Base: In a large pot, combine the chicken broth, water, soy sauce, and rice vinegar. Add the ginger, garlic, and miso paste (if using). Stir well.
- Add Umami Boosters: For a deeper flavor, you can add shiitake mushrooms, kombu, or seaweed. These ingredients help infuse the broth with extra umami, making it richer and more complex.
- Simmer: Bring the mixture to a gentle simmer over medium heat. Let it cook for 30-40 minutes, stirring occasionally. This will allow the flavors to meld together.
- Season to Taste: After simmering, taste your broth and adjust the seasoning. Add sugar for sweetness or soy sauce for saltiness. You can also add a splash of sesame oil for richness at this point.
- Strain (Optional): If you’ve used whole pieces of ginger, garlic, or kombu, you can strain them out before serving.
Step 2: Cook the Ramen Noodles
The noodles are just as important as the broth, and while store-bought ramen noodles are convenient, fresh noodles will give you the best texture and flavor. Here’s how to cook them perfectly.
Instructions:
- Boil Water: Bring a large pot of water to a boil. You’ll want enough water to give the noodles room to move around.
- Cook the Noodles: Add the ramen noodles to the boiling water and cook according to the package instructions. Fresh noodles typically cook in about 2-3 minutes, while dried noodles may take 5-7 minutes.
- Drain and Rinse: Once the noodles are cooked, drain them well and rinse them under cold water to remove any excess starch. This helps keep them from sticking together.
- Toss in a Little Sesame Oil: To prevent the noodles from clumping, toss them in a small drizzle of sesame oil. This adds a nice aroma and prevents the noodles from sticking.
Step 3: Prepare the Toppings
Ramen is all about balance, and the toppings can make or break your bowl. Let’s focus on a few classic toppings that will make your ramen truly special.
Soft-Boiled Eggs:
- Boil the Eggs: Bring a small pot of water to a boil, then carefully add the eggs. Boil for 6-7 minutes for a jammy, slightly runny yolk. Once done, transfer the eggs to an ice bath to cool and peel the shells off.
- Season: For extra flavor, marinate the boiled eggs in a mixture of soy sauce, mirin, and a bit of sugar for at least an hour (or overnight for more flavour).
Chashu Pork (Optional):
Making chashu pork takes a bit of time but adds an authentic, melt-in-your-mouth topping to your ramen.
Conclusion
Making homemade ramen may take some time, but it’s worth it. From the rich, savoury broth to the tender noodles and mouthwatering toppings, every bite will remind you why this dish is beloved around the world. Whether you’re craving a bowl of comforting tonkotsu or a lighter, soy-based ramen, you can tailor the flavours to your preferences and create something truly special.
