Japanese Ramen
Japan · Asia
Ramen is Japan's beloved noodle soup — a harmonious bowl of springy noodles swimming in a deeply flavoured broth, crowned with toppings like soft-boiled eggs, chashu pork, nori seaweed, bamboo shoots, and spring onions. Each region of Japan has its own ramen style, from the rich miso of Hokkaido to the delicate shio of Hakata.
Ingredients
- 200g fresh ramen noodles
- 1 litre chicken or pork broth
- 3 tablespoons soy sauce
- 1 tablespoon mirin
- 1 teaspoon sesame oil
- 2 soft-boiled eggs
- 4 slices chashu pork or roasted chicken
- 2 spring onions, sliced
- 4 shiitake mushrooms
- 2 sheets nori (dried seaweed)
- Bamboo shoots (optional)
- Bean sprouts
Instructions
- 1
Bring the broth to a gentle simmer in a large saucepan. Add soy sauce, mirin, and sesame oil. Taste and adjust seasoning.
- 2
Slice the mushrooms and add to the broth. Simmer for 5 minutes.
- 3
Cook the ramen noodles according to package instructions (usually 2–3 minutes in boiling water). Drain well.
- 4
Warm the broth to a rolling simmer.
- 5
Divide the noodles between two large bowls.
- 6
Ladle the hot broth generously over the noodles, covering them completely.
- 7
Arrange the toppings on top: sliced pork or chicken, halved soft-boiled eggs, spring onions, nori sheets, mushrooms, bean sprouts, and bamboo shoots.
- 8
Serve immediately while piping hot.
Chef's Tips
For perfect ramen eggs (ajitsuke tamago): boil eggs for exactly 6.5 minutes, then marinate in soy sauce, mirin, and water for 4–8 hours.
Where to Buy Ingredients
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