How to Cook Ramen: A Japanese Noodle Soup Made with Wheat Noodles and a Savory Broth

Ramen is a soul-warming Japanese dish that has gained immense popularity worldwide. Its combination of chewy wheat noodles, rich broth, and diverse toppings offers a delightful experience that appeals to all palates. While ramen is often associated with instant noodles, making it from scratch is a rewarding culinary journey. Here’s an in-depth guide to crafting authentic ramen at home.

Components of Ramen

Understanding the elements that make ramen special is the first step in mastering the dish.

The Broth : The heart of ramen, the broth is a deeply flavoured base that defines the dish. It can be light and clear or rich and creamy. Popular options include:

Shoyu (Soy Sauce) : A savoury, soy-based broth with chicken or pork stock.

Miso: A creamy, nutty broth made with fermented soybean paste.

Shio (Salt): A delicate, lightly salted broth.

Tonkotsu: A rich, creamy pork-bone broth, slow-cooked for hours.

Noodles: Ramen noodles are made from wheat flour, water, and kansui, which gives them their distinctive springiness and golden colour.

Toppings: From soft-boiled eggs to slices of braised pork, toppings provide texture, flavour, and colour. Popular choices include:

Ajitsuke tamago (marinated soft-boiled eggs)

Chashu (braised pork belly)

Bamboo shoots

Nori (seaweed)

Fresh vegetables like spinach, corn, or bok choy.

Step-by-Step Guide to Cooking Ramen

Step 1: Crafting the Broth

The broth takes the longest to prepare, but it’s worth every second.

Ingredients:

4 cups chicken or pork stock (or a mix of both)

2 tbsp soy sauce or miso paste (depending on the type of ramen)

1 tbsp mirin (Japanese sweet rice wine)

1 tsp sesame oil

2 cloves garlic, minced

1 small piece of ginger, grated

Instructions:

Heat sesame oil in a large pot over medium heat. Add garlic and ginger, cooking until fragrant.

Pour in the stock and soy sauce or miso paste. Add mirin and bring to a gentle boil.

Simmer for 30–40 minutes to let the flavours meld. For tonkotsu broth, simmer pork bones for 12–14 hours for a creamy texture.

Customization:

Add dried kombu (seaweed) or katsuobushi (bonito flakes) for umami depth.

Use vegetable broth for a vegetarian version.

Step 2: Cooking the Noodles

Cooking ramen noodles correctly is key to the perfect bowl.

Boiling:

Bring a large pot of water to a rolling boil. Avoid cooking the noodles in the broth to prevent starch from clouding it.

Cooking Time:

Fresh noodles: 2–4 minutes.

Dried noodles: Follow package instructions, typically 4–6 minutes.

Rinsing:

Drain the noodles and rinse briefly under cold water to stop cooking and remove excess starch. Toss with a bit of oil to prevent sticking.

Step 3: Preparing the Toppings

Toppings are what personalise a bowl of ramen, allowing for creativity and variety.

Ajitsuke Tamago (Marinated Eggs):

Soft-boil eggs for 6–7 minutes. Transfer to an ice bath, peel, and marinate in a mixture of soy sauce, mirin, and water for at least 2 hours.

Chashu Pork:

Sear a piece of pork belly in a hot pan, then simmer in a soy sauce, sugar, mirin, and sake mixture for 1–2 hours until tender. Slice thinly before serving.

Vegetables and Garnishes:

Boil or steam vegetables like spinach, corn, or bok choy.

Slice green onions thinly for garnish.

Cut nori sheets into strips.

Step 4: Assembling the Bowl

The assembly is where the magic happens. Presentation is as important as taste.

Warm the Bowl:

Rinse the serving bowls with hot water to keep the ramen warm.

Layer the Ingredients:

Place the noodles in the bowl first.

Ladle the hot broth over the noodles.

Arrange the toppings neatly for visual appeal.

Finish with Condiments:

Add a drizzle of sesame oil, chilli oil, or a sprinkle of sesame seeds.

Tips for Perfecting Ramen

Plan Ahead: Prepare toppings like marinated eggs and chashu pork a day in advance.

Experiment: Try different broth bases and topping combinations to find your favourite style.

Fresh Ingredients: Use fresh noodles and high-quality ingredients for the best results.

Balance Flavours: Keep the salty, savoury, and umami elements in harmony.

Common Variations

Ramen comes in many styles, each with unique characteristics:

Shoyu Ramen: A clear soy-based broth with a light and savoury profile.

Miso Ramen: A thick, nutty broth with a creamy texture.

Shio Ramen: A salt-based broth, delicate and subtle in flavour.

Tonkotsu Ramen: A creamy pork bone broth, rich and hearty.

Serving and Enjoying Ramen

Serve ramen immediately while it’s hot. Offer chopsticks and a soup spoon for the full experience. If you like customisation, provide extra condiments like soy sauce, chilli flakes, or vinegar on the side.

Conclusion

Cooking ramen from scratch is an art that rewards patience and creativity. The combination of a savoury broth, chewy noodles, and vibrant toppings makes for a comforting meal that’s as enjoyable to make as it is to eat. Whether you’re crafting a classic shoyu ramen or experimenting with modern twists, the possibilities are endless. With this guide, you’re ready to bring the flavours of Japan into your kitchen.