Homemade Ramen: The Ultimate Guide to Delicious Bowls

Homemade Ramen, a dish that whispers of cozy nights and culinary adventure, is about to become your new favorite kitchen project. Forget those instant noodles – we’re diving deep into the rich, umami-packed world of authentic ramen, crafted entirely from scratch. Imagine a steaming bowl of deeply flavorful broth, perfectly chewy noodles, tender slices of pork belly, and a soft-boiled egg with a molten yolk, all made with your own two hands. Sounds intimidating? Don’t worry, I’m here to guide you through every step of the process.

Ramen, a dish with roots in Chinese noodle soups, has evolved into a distinctly Japanese culinary art form. From humble street food beginnings, it has risen to become a global phenomenon, with countless regional variations and passionate devotees. The beauty of homemade ramen lies not only in its incredible taste but also in the ability to customize every element to your liking. Whether you prefer a rich and creamy tonkotsu broth or a lighter, shoyu-based soup, the possibilities are endless.

People adore ramen for its comforting warmth, its complex flavors, and its satisfying textures. The combination of slurpable noodles, savory broth, and flavorful toppings creates a truly unforgettable culinary experience. Plus, making ramen at home is surprisingly rewarding. While it requires some time and effort, the end result is a dish that is far superior to anything you can find in a package or even at many restaurants. So, are you ready to embark on this delicious journey with me? Let’s get cooking!

this Recipe

Ingredients:

• For the Broth:
• 4 lbs pork neck bones, or a combination of pork and chicken bones
• 1 large onion, quartered
• 4 cloves garlic, smashed
• 2-inch piece of ginger, peeled and sliced
• 6 dried shiitake mushrooms
• 4 scallions, green parts only
• 8 cups water (plus more as needed)
• 1/4 cup soy sauce
• 2 tablespoons mirin
• 1 tablespoon sake (optional)
• 1 teaspoon salt, or to taste
• For the Tare (Flavor Base):
• 1/4 cup soy sauce
• 2 tablespoons mirin
• 1 tablespoon sake (optional)
• 1 tablespoon brown sugar
• 1 teaspoon sesame oil
• 1 clove garlic, minced
• 1/2 inch ginger, grated
• For the Noodles:
• 1 1/2 cups bread flour
• 1/2 cup all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3/4 cup water
• Toppings (adjust to your preference):
• Chashu pork (recipe follows)
• Soft boiled eggs, marinated (recipe follows)
• Bamboo shoots (menma)
• Scallions, thinly sliced
• Nori seaweed sheets, cut into strips
• Spinach, blanched
• Narutomaki (fish cake slices)
• Sesame seeds
• Chili oil (optional)
• Chashu Pork (Braised Pork Belly):
• 2 lbs pork belly, skin on or off
• 1/2 cup soy sauce
• 1/4 cup mirin
• 1/4 cup sake (optional)
• 2 tablespoons brown sugar
• 2 cloves garlic, smashed
• 1-inch piece of ginger, peeled and sliced
• 2 scallions, green parts only
• 4 cups water
• Marinated Soft Boiled Eggs (Ajitsuke Tamago):
• 6 large eggs
• 1/4 cup soy sauce
• 1/4 cup mirin
• 1/4 cup water

Preparing the Broth:

1. Roast the Bones (Optional but Recommended): Preheat your oven to 400°F (200°C). Spread the pork neck bones (and chicken bones, if using) on a baking sheet and roast for 30-45 minutes, flipping halfway through, until nicely browned. This step adds depth of flavor to the broth.
2. Simmer the Broth: Place the roasted bones (or unroasted if skipping the roasting step) in a large stockpot. Add the onion, garlic, ginger, dried shiitake mushrooms, and scallion greens. Pour in the water.
3. Bring to a Boil, Then Simmer: Bring the mixture to a boil over high heat. Once boiling, immediately reduce the heat to low and simmer gently for at least 6-8 hours, or even longer for a richer flavor. Skim off any scum that rises to the surface during the first hour of simmering.
4. Strain the Broth: After simmering, strain the broth through a fine-mesh sieve lined with cheesecloth (if desired) to remove all solids. Discard the solids.
5. Season the Broth: Return the strained broth to the pot. Add the soy sauce, mirin, sake (if using), and salt. Taste and adjust seasonings as needed. Keep warm until ready to serve.

Making the Tare (Flavor Base):

1. Combine Ingredients: In a small saucepan, combine the soy sauce, mirin, sake (if using), brown sugar, sesame oil, minced garlic, and grated ginger.
2. Simmer Gently: Heat the mixture over low heat, stirring constantly, until the brown sugar is dissolved and the sauce has slightly thickened, about 5-7 minutes. Be careful not to burn the garlic.
3. Cool and Store: Remove from heat and let cool completely. The tare can be stored in an airtight container in the refrigerator for up to a week.

Preparing the Ramen Noodles:

1. Combine Dry Ingredients: In a large bowl, whisk together the bread flour, all-purpose flour, baking soda, and salt.
2. Add Water: Gradually add the water to the dry ingredients, mixing with your hands until a shaggy dough forms.
3. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 10-15 minutes, until smooth and elastic. The dough will be quite firm.
4. Rest the Dough: Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes, or up to 2 hours. This allows the gluten to relax, making it easier to roll out.
5. Roll Out the Dough: Divide the dough into smaller portions. Using a pasta machine, roll out each portion of dough to your desired thickness (usually setting 6-7 on a KitchenAid pasta attachment). If you don’t have a pasta machine, you can roll the dough out thinly with a rolling pin.
6. Cut the Noodles: Using the pasta machine’s noodle cutter attachment (or a sharp knife), cut the dough into thin noodles.
7. Cook the Noodles: Bring a large pot of water to a boil. Add the noodles and cook for 1-2 minutes, or until they are cooked through but still slightly firm (al dente).
8. Drain and Rinse: Drain the noodles immediately and rinse them under cold water to stop the cooking process and remove excess starch.

Making Chashu Pork (Braised Pork Belly):

1. Sear the Pork Belly: In a large pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Sear the pork belly on all sides until nicely browned. This adds flavor and helps to render some of the fat.
2. Add Braising Ingredients: Add the soy sauce, mirin, sake (if using), brown sugar, garlic, ginger, scallion greens, and water to the pot.
3. Bring to a Boil, Then Simmer: Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 2-3 hours, or until the pork belly is very tender. Turn the pork belly occasionally to ensure even cooking.
4. Cool in the Braising Liquid: Remove the pot from the heat and let the pork belly cool completely in the braising liquid. This helps it absorb more flavor.
5. Slice and Serve: Once cooled, remove the pork belly from the braising liquid and slice it thinly. You can sear the slices in a hot pan before serving to crisp them up. Reserve the braising liquid for other uses, such as flavoring rice or vegetables.

Making Marinated Soft Boiled Eggs (Ajitsuke Tamago):

1. Boil the Eggs: Bring a pot of water to a boil. Gently lower the eggs into the boiling water and cook for exactly 6-7 minutes for a perfectly soft-boiled egg.
2. Ice Bath: Immediately transfer the eggs to an ice bath to stop the cooking process.
3. Peel the Eggs: Gently peel the eggs under cold running water.
4. Marinate the Eggs: In a small bowl or container, combine the soy sauce, mirin, and water. Add the peeled eggs and marinate in the refrigerator for at least 2 hours, or preferably overnight.
5. Slice and Serve: Before serving, slice the marinated eggs in half lengthwise.

Assembling the Ramen:

1. Warm the Bowls: Warm your ramen bowls by filling them with hot water and then discarding the water. This helps to keep the ramen hot.
2. Add the Tare: Add 1-2 tablespoons of tare to each bowl, depending on your preference.
3. Add the Broth: Pour about 2 cups of hot broth into each bowl.
4. Add the Noodles: Add a portion of cooked noodles to each bowl.
5. Add the Toppings: Arrange your desired toppings on top of the noodles. Some suggestions include chashu pork slices, marinated soft

   

   Conclusion:

   And there you have it! From humble ingredients to a steaming bowl of pure comfort, this Homemade Ramen recipe is truly a must-try for any food lover. We’ve walked through each step, from crafting the rich and flavorful broth to preparing the perfectly chewy noodles and assembling all the delicious toppings. But trust me, reading about it is nothing compared to actually experiencing the magic of this dish firsthand.

   Why is this recipe a game-changer? Because it’s more than just a meal; it’s an experience. It’s the satisfaction of knowing you created something incredible from scratch. It’s the warmth that spreads through you with every slurp of the savory broth. It’s the customizable nature of the dish, allowing you to tailor it to your exact preferences. Forget takeout – this Homemade Ramen will become your new go-to for a comforting and satisfying meal.

   But the fun doesn’t stop there! Feel free to experiment with different variations to make it your own signature ramen.

   Serving Suggestions and Variations:

   * Spice it up! Add a dollop of chili oil or a sprinkle of red pepper flakes for an extra kick. A little gochujang stirred into the broth can also add a wonderful depth of flavor.
   * Protein Power: While we used pork belly, you can easily substitute with chicken, beef, or even tofu for a vegetarian option. Marinated soft-boiled eggs are also a classic and delicious addition.
   * Veggie Delight: Don’t be afraid to load up on the veggies! Spinach, bean sprouts, corn, bamboo shoots, and wood ear mushrooms are all fantastic choices.
   * Broth Boost: Want an even richer broth? Try adding a roasted chicken carcass or some dried shiitake mushrooms during the simmering process.
   * Noodle Nirvana: While we provided a recipe for homemade noodles, you can also use store-bought ramen noodles or even udon noodles for a different texture.
   * Garnish Galore: Get creative with your garnishes! Scallions, nori seaweed, sesame seeds, and pickled ginger are all great options.

   This Homemade Ramen recipe is a journey, not just a destination. It’s about embracing the process of creating something delicious and sharing it with the people you love. It’s about finding joy in the simple act of cooking and savoring the flavors of a truly exceptional meal.

   So, what are you waiting for? Gather your ingredients, put on your apron, and get ready to embark on a culinary adventure. I promise you won’t regret it. And once you’ve created your own masterpiece, I’d absolutely love to hear about it! Share your photos, your variations, and your experiences in the comments below. Let’s build a community of ramen lovers and inspire each other to create even more delicious dishes. I can’t wait to see what you come up with! Happy cooking!

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   Homemade Ramen: The Ultimate Guide to Delicious Bowls

   Authentic homemade ramen with rich pork broth, flavorful tare, chewy noodles, tender chashu pork, and marinated soft-boiled eggs. A labor of love that's worth every slurp!

   Prep Time1 hour

   Cook Time21 minutes

   Total Time720 minutes

   Category: Lunch

   Yield: 6 servings

   Save This Recipe

   Ingredients

   • 4 lbs pork neck bones, or a combination of pork and chicken bones
   • 1 large onion, quartered
   • 4 cloves garlic, smashed
   • 2-inch piece of ginger, peeled and sliced
   • 6 dried shiitake mushrooms
   • 4 scallions, green parts only
   • 8 cups water (plus more as needed)
   • 1/4 cup soy sauce
   • 2 tablespoons mirin
   • 1 tablespoon sake (optional)
   • 1 teaspoon salt, or to taste
   • 1/4 cup soy sauce
   • 2 tablespoons mirin
   • 1 tablespoon sake (optional)
   • 1 tablespoon brown sugar
   • 1 teaspoon sesame oil
   • 1 clove garlic, minced
   • 1/2 inch ginger, grated
   • 1 1/2 cups bread flour
   • 1/2 cup all-purpose flour
   • 1 teaspoon baking soda
   • 1 teaspoon salt
   • 3/4 cup water
   • Chashu pork (recipe follows)
   • Soft boiled eggs, marinated (recipe follows)
   • Bamboo shoots (menma)
   • Scallions, thinly sliced
   • Nori seaweed sheets, cut into strips
   • Spinach, blanched
   • Narutomaki (fish cake slices)
   • Sesame seeds
   • Chili oil (optional)
   • 2 lbs pork belly, skin on or off
   • 1/2 cup soy sauce
   • 1/4 cup mirin
   • 1/4 cup sake (optional)
   • 2 tablespoons brown sugar
   • 2 cloves garlic, smashed
   • 1-inch piece of ginger, peeled and sliced
   • 2 scallions, green parts only
   • 4 cups water
   • 6 large eggs
   • 1/4 cup soy sauce
   • 1/4 cup mirin
   • 1/4 cup water

   Instructions

   1. Preparing the Broth:
   2. (Optional) Roast the Bones: Preheat your oven to 400°F (200°C). Spread the pork neck bones (and chicken bones, if using) on a baking sheet and roast for 30-45 minutes, flipping halfway through, until nicely browned.
   3. Simmer the Broth: Place the roasted bones (or unroasted if skipping the roasting step) in a large stockpot. Add the onion, garlic, ginger, dried shiitake mushrooms, and scallion greens. Pour in the water.
   4. Bring to a Boil, Then Simmer: Bring the mixture to a boil over high heat. Once boiling, immediately reduce the heat to low and simmer gently for at least 6-8 hours, or even longer for a richer flavor. Skim off any scum that rises to the surface during the first hour of simmering.
   5. Strain the Broth: After simmering, strain the broth through a fine-mesh sieve lined with cheesecloth (if desired) to remove all solids. Discard the solids.
   6. Season the Broth: Return the strained broth to the pot. Add the soy sauce, mirin, sake (if using), and salt. Taste and adjust seasonings as needed. Keep warm until ready to serve.
   7. Making the Tare (Flavor Base):
   8. Combine Ingredients: In a small saucepan, combine the soy sauce, mirin, sake (if using), brown sugar, sesame oil, minced garlic, and grated ginger.
   9. Simmer Gently: Heat the mixture over low heat, stirring constantly, until the brown sugar is dissolved and the sauce has slightly thickened, about 5-7 minutes. Be careful not to burn the garlic.
   10. Cool and Store: Remove from heat and let cool completely. The tare can be stored in an airtight container in the refrigerator for up to a week.
   11. Preparing the Ramen Noodles:
   12. Combine Dry Ingredients: In a large bowl, whisk together the bread flour, all-purpose flour, baking soda, and salt.
   13. Add Water: Gradually add the water to the dry ingredients, mixing with your hands until a shaggy dough forms.
   14. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 10-15 minutes, until smooth and elastic. The dough will be quite firm.
   15. Rest the Dough: Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes, or up to 2 hours.
   16. Roll Out the Dough: Divide the dough into smaller portions. Using a pasta machine, roll out each portion of dough to your desired thickness (usually setting 6-7 on a KitchenAid pasta attachment). If you don’t have a pasta machine, you can roll the dough out thinly with a rolling pin.
   17. Cut the Noodles: Using the pasta machine’s noodle cutter attachment (or a sharp knife), cut the dough into thin noodles.
   18. Cook the Noodles: Bring a large pot of water to a boil. Add the noodles and cook for 1-2 minutes, or until they are cooked through but still slightly firm (al dente).
   19. Drain and Rinse: Drain the noodles immediately and rinse them under cold water to stop the cooking process and remove excess starch.
   20. Making Chashu Pork (Braised Pork Belly):
   21. Sear the Pork Belly: In a large pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Sear the pork belly on all sides until nicely browned.
   22. Add Braising Ingredients: Add the soy sauce, mirin, sake (if using), brown sugar, garlic, ginger, scallion greens, and water to the pot.
   23. Bring to a Boil, Then Simmer: Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 2-3 hours, or until the pork belly is very tender. Turn the pork belly occasionally to ensure even cooking.
   24. Cool in the Braising Liquid: Remove the pot from the heat and let the pork belly cool completely in the braising liquid.
   25. Slice and Serve: Once cooled, remove the pork belly from the braising liquid and slice it thinly. You can sear the slices in a hot pan before serving to crisp them up. Reserve the braising liquid for other uses, such as flavoring rice or vegetables.
   26. Making Marinated Soft Boiled Eggs (Ajitsuke Tamago):
   27. Boil the Eggs: Bring a pot of water to a boil. Gently lower the eggs into the boiling water and cook for exactly 6-7 minutes for a perfectly soft-boiled egg.
   28. Ice Bath: Immediately transfer the eggs to an ice bath to stop the cooking process.
   29. Peel the Eggs: Gently peel the eggs under cold running water.
   30. Marinate the Eggs: In a small bowl or container, combine the soy sauce, mirin, and water. Add the peeled eggs and marinate in the refrigerator for at least 2 hours, or preferably overnight.
   31. Slice and Serve: Before serving, slice the marinated eggs in half lengthwise.
   32. Assembling the Ramen:
   33. Warm the Bowls: Warm your ramen bowls by filling them with hot water and then discarding the water.
   34. Add the Tare: Add 1-2 tablespoons of tare to each bowl, depending on your preference.
   35. Add the Broth: Pour about 2 cups of hot broth into each bowl.
   36. Add the Noodles: Add a portion of cooked noodles to each bowl.
   37. Add the Toppings: Arrange your desired toppings on top of the noodles. Some suggestions include chashu pork slices, marinated soft boiled egg halves, bamboo shoots, sliced scallions, nori strips, blanched spinach, narutomaki, sesame seeds, and a drizzle of chili oil (optional).
   38. Serve Immediately: Enjoy your homemade ramen while it’s hot

   Notes

   • (Optional) Roast the Bones: Preheat your oven to 400°F (200°C). Spread the pork neck bones (and chicken bones, if using) on a baking sheet and roast for 30-45 minutes, flipping halfway through, until nicely browned.