Ramen
Ramen is a bowl of springy wheat noodles in a deeply savory broth, finished with toppings such as pork, soft egg and scallions. Each region has its own style of broth and seasoning.
Shoyu Ramen（Tokyo Ramen） - 01: Quercus acuta, CC BY-SA 4.0 (Wikimedia Commons)
Where it comes from
Ramen grew from Chinese-style noodle soups that Japanese cooks adapted in the early twentieth century. Today shoyu, miso, shio and tonkotsu styles are loved from Hokkaido to Kyushu, and the dish is a daily comfort food.
Explore the cuisine of Japan.
Make Ramen at home
Ingredients
- 8 cups chicken stock
- 4 cloves garlic, smashed
- 1 inch ginger, sliced
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 4 portions fresh ramen noodles
- 4 soft-boiled eggs, halved
- 8 slices chashu or roast pork
- 2 scallions, sliced
- Nori sheets and corn to top
How it's made
- Simmer the stock with garlic and ginger for 20 minutes, then strain.
- Stir in the soy sauce and sesame oil and taste; add a pinch of salt if needed. Keep the broth hot.
- Boil the noodles in plenty of unsalted water for the time on the package, usually 2-3 minutes, and drain well.
- Place a spoonful of extra soy sauce in each bowl and ladle in the boiling broth.
- Add the noodles, lifting them gently so they lie in neat folds.
- Top with pork, egg, scallions, nori and corn and serve immediately.
Variations
- Tonkotsu: creamy pork-bone broth simmered for hours
- Miso ramen: broth seasoned with fermented soybean paste
- Shio ramen: light, clear salt-seasoned broth
- Tsukemen: noodles served separately for dipping
Cook’s tip: Cook the noodles separately from the broth so the soup stays clear, and serve right away so they do not turn soft.
Related dishes
Description and method written by Intercontinental Chef. Home-style method; quantities are a starting point, so adjust to taste.
- Shoyu Ramen（Tokyo Ramen） - 01: Quercus acuta, CC BY-SA 4.0 (Wikimedia Commons)