Making Ramen – Ramen Just Like the Original from Japan

What Is Ramen?

Ramen is one of the most well-known Japanese soups. Originally inspired by China, it was further developed in Japan and has since become its own distinct and versatile dish. If you want to make ramen yourself, you'll quickly learn: it's all about the perfect balance of three main components, ramen broth, ramen noodles, and carefully selected toppings like meat, egg, tofu, seaweed, or fresh vegetables.

What Types of Ramen Are There?

If you want to make ramen yourself, you'll quickly discover just how versatile this Japanese soup can be. Depending on the region and ingredients, the flavor, color, and intensity vary quite a bit. Here are the three most well-known ramen varieties:

Shoyu Ramen: A Classic with Soy Sauce

Ingredients for Shoyu Ramen:

For the broth:

• 1.5–2 liters chicken stock or vegetable broth
• 4 tbsp soy sauce (shoyu)
• 1 tbsp mirin (Japanese rice wine)
• 1 tsp sesame oil
• 1 piece of ginger (approx. 5 cm), sliced
• 2 garlic cloves, crushed
• 1 scallion, roughly chopped

For the toppings:

• 2 eggs (soft-boiled & marinated, optional)
• 200 g chicken breast or tofu
• 100 g corn
• 1 carrot (cut into thin strips)
• 4 leaves of bok choy or spinach
• Nori sheets (dried seaweed)
• Scallions (thinly sliced)
• Sesame seeds (toasted, optional)
• 400 g fresh ramen noodles (alternatively: egg noodles)

Cooking Tools for Shoyu Ramen:

• Large pot for the broth
• Small pot for eggs/noodles
• Cutting board & sharp knife
• Cooking spoon & ladle
• Sieve (for straining)
• Serving bowls

Miso Ramen: Rich and Creamy

Ingredients for Miso Ramen:

For the broth:

• 1.5–2 liters vegetable or chicken broth (bold flavor)
• 3–4 tbsp light miso paste (e.g. shiro miso)
• 1 tbsp soy sauce
• 1 tbsp mirin
• 1 tbsp sesame oil
• 1 piece of ginger (approx. 5 cm), sliced
• 2 garlic cloves, crushed

For the toppings:

• 2 eggs (soft-boiled & marinated, optional)
• 200 g tofu or chicken
• 100 g corn
• 1 carrot (cut into thin strips)
• 100 g shiitake mushrooms (fresh or dried, pre-cooked)
• 4 leaves of bok choy or spinach
• Scallions (thinly sliced)
• Nori sheets
• Sesame seeds (toasted, optional)
• 400 g fresh ramen noodles (alternatively: egg noodles)

Cooking Tools for Miso Ramen:

• Large pot for the broth
• Small pot for eggs/noodles
• Cutting board & sharp knife
• Whisk (for stirring in miso paste)
• Cooking spoon & ladle
• Sieve
• Serving bowls

Shio Ramen: Light and Clear

Ingredients for Shio Ramen

For the broth:

• 1.5–2 liters chicken or vegetable broth (clear and light)
• 1 piece kombu (dried seaweed, approx. 10 cm)
• 1 handful bonito flakes (optional, for more umami)
• 1 tbsp sea salt (to taste)
• 1 tsp sake (optional)
• 1 tsp rice vinegar (for a slight tang)
• Zest of an organic lemon or lime (for a fresh citrus note)
• 1 garlic clove (crushed)
• 1 piece of ginger (approx. 2–3 cm, sliced)

For the toppings:

• 2 eggs (soft-boiled & marinated, optional)
• 100–150 g chicken breast or fish fillet (poached or grilled)
• 100 g bamboo shoots (jarred or fresh)
• 1 scallion (thinly sliced)
• 1 small piece of nori (cut into strips)
• 1 tsp toasted sesame seeds
• Fresh cress or microgreens (for freshness)
• 400 g ramen noodles (alternatively: thin wheat noodles)

Cooking Tools for Shio Ramen:

• Large pot for the broth
• Small pot for noodles/eggs
• Cutting board & sharp knife
• Fine-mesh sieve
• Ladle
• Lemon zester
• Serving bowls

What Do I Need to Make Ramen Myself?

If you want to make ramen yourself, you don't need any fancy kitchen equipment or hard-to-find ingredients. You'll find most items at a well-stocked supermarket or online. For the ramen broth, all you need is a large pot, a pot for the noodles, and a sharp knife. If you'd like to make the ramen noodles yourself, you'll also need a rolling pin.

When it comes to ramen ingredients, you have plenty of options: For the broth, you can go the classic route with chicken, vegetables, tofu, or even traditional Japanese dashi broth (made from kombu seaweed and bonito flakes). The seasoning comes from soy sauce, miso paste, or salt, depending on whether you're making shoyu ramen, miso ramen, or shio ramen. For toppings, sauteed strips of meat, boiled eggs, corn, scallions, or marinated vegetables all work well.

Vegetarian Ramen Recipe:

Here's an ingredient list for a vegetarian ramen recipe, perfect for making your own ramen soup:

Vegetarian Ramen – Ingredients: (Makes approx. 4 liters of broth)

• 4 spring onions
• 3 carrots
• 100 grams celery root
• 1 piece of white cabbage
• 2 garlic cloves (with skin)
• 4 shiitake mushrooms (fresh or dried)
• 50 grams fresh ginger
• 1 fresh chili
• 20 grams salt
• 12 black peppercorns
• 4 liters water

Toppings for Serving the Ramen Soup:

• Ramen noodles (fresh or dried)
• Tofu (fried or plain, your choice)
• Soy sauce
• Mirin (Japanese sweet wine)

Vegetarian Ramen Recipe:

1. Prepare the vegetables: Thoroughly wash all the vegetables, carrots, celery root, white cabbage, shiitake mushrooms, spring onions, and chili, under cold water.
2. Start the broth: Add everything together into a large soup pot and fill with 4 liters of cold water.
3. Bring to a boil: Bring the broth to a boil over high heat. Once it's boiling, skim off the white foam on the surface with a ladle.
4. Add the aromatics: Add the ginger, garlic, peppercorns, chili, and salt.
5. Let it simmer gently: Reduce the heat by at least half so the broth only simmers lightly. Cover and let it simmer for at least 1 hour, or up to 5 hours for a more intense flavor.
6. Strain the broth: Pour the finished broth through a fine sieve. Remove and discard the cooked vegetables and spices.
7. Serve: Season the clear broth with soy sauce and mirin. Serve with freshly cooked ramen noodles, fried tofu, and any other toppings you like.

Can You Prepare Ramen in Advance, and Is It Worth It?

Yes, absolutely, making ramen yourself is perfect for meal prep and cooking ahead of time. Once you cook a large batch of ramen broth, you can easily portion it out and freeze it for later. In the fridge, the finished Japanese soup keeps for about a week.

You can also prepare the ramen noodles in advance: freshly made noodles can be dried and then stored in a cool, dry place, keeping them fresh for several months without refrigeration.

Toppings like sauteed meat, tofu, boiled eggs, or chopped vegetables can also be cooked ahead of time separately.

Is All the Effort Worth It for Ramen?

Yes, it's absolutely worth it. Making ramen yourself isn't just a culinary experience, it's an investment in flavor and quality. Sure, it takes some time to cook the ramen broth and prepare all the ingredients, but the result is worth every minute. Homemade Japanese ramen often tastes better than many restaurant versions, especially because you can tailor the flavor exactly to your liking.