Japanese Ramen Recipe

When the craving hits, there’s nothing—nothing—like a hot bowl of Ramen. Not the instant kind, but a soul-hugging bowl of real ramen: noodles swimming in a deep, umami-rich broth, topped with jammy eggs, tender meat, and crisp veggies. It's comfort food, it's a vibe, and it’s fully customizable.

Now, traditional ramen is an art form. From tonkotsu (pork bone) to shoyu (soy sauce) to miso-based broth, each region in Japan has its style. This version? It’s a weeknight-friendly shoyu ramen that still delivers depth without the 24-hour broth commitment. It’s a hybrid between scratch-made and smart shortcuts—homemade flavor without full-scale restaurant-level prep.

Ready to build your ultimate bowl? Let’s go.

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Ingredients (serves 2):

For the broth:

• Chicken broth – 4 cups (960ml)

• Dashi stock (or water + 1 tsp dashi powder) – 1 cup (240ml)

• Soy sauce – 3 tbsp

• Mirin – 2 tbsp

• Sesame oil – 1 tbsp

• Garlic – 2 cloves, minced

• Ginger – 1-inch piece, sliced

• Green onion – 1, cut into 2-inch pieces

• Optional: dried shiitake mushrooms – 2, rehydrated and sliced

For the noodles & toppings:

• Fresh or dried ramen noodles – 2 portions

• Soft-boiled eggs – 2 (jammy yolk, 6.5 min boil)

• Sliced pork belly or chicken – 150g per bowl (pre-cooked or pan-seared)

• Corn – 1/2 cup

• Spinach or bok choy – 1 cup, lightly wilted

• Nori sheets – 2 small

• Green onions – 2, finely sliced

• Sesame seeds – for garnish

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Step-by-Step Instructions:

1. Make the broth (15–20 minutes):
In a pot, heat sesame oil and sauté garlic, ginger, and the large-cut green onion until fragrant. Add chicken broth and dashi. Stir in soy sauce, mirin, and mushrooms (if using). Simmer gently for 15 minutes. Strain if you want a clear broth, or leave as-is for rustic texture.

2. Prepare the eggs (10 minutes):
Bring water to a boil, gently lower in eggs, and boil for 6.5 to 7 minutes. Transfer to ice water immediately. Peel once cool and marinate in soy sauce + mirin if desired (optional but amazing).

3. Cook the noodles (per package instructions):
Boil ramen noodles until al dente. Drain and rinse briefly under warm water to stop cooking.

4. Prep the toppings (5–10 minutes):
Pan-sear pork belly or chicken slices if not already cooked. Lightly blanch spinach or bok choy. Slice green onions, rehydrate nori if needed, and get your toppings ready.

5. Assemble the ramen (2 minutes):
Divide noodles into bowls. Ladle in hot broth. Add protein, veggies, half an egg, corn, and nori. Garnish with green onions and sesame seeds. Serve immediately with chopsticks and a deep spoon.

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Pro Tip:

Layer your flavors. Don’t just boil broth—start by sautéing garlic, ginger, and green onion in sesame oil. It’s the difference between “pretty good” and “holy slurp.”

Want it spicy? Add a spoonful of chili oil or rayu. Want it creamy? Mix in a spoon of tahini or peanut butter for a miso-tan tan hybrid.