- Prepare the Ingredients
Gather all ingredients: 4 large dried shiitake mushrooms, 1 lb fresh ramen noodles, 8 cups low-sodium chicken broth, ½ cup soy sauce, ¼ cup mirin, ¼ cup sake, 2 smashed garlic cloves, 2 inches fresh ginger (sliced), 4 green onions (whites separated, greens sliced for garnish), 4 large eggs, ½ lb thinly sliced cooked chashu pork or chicken, 2 nori sheets, and 1 cup fresh bean sprouts.
- Make the Tare and Broth
In a medium saucepan over medium heat, combine the soy sauce, mirin, sake, garlic, ginger, and the white parts of the green onions. Bring to a simmer, then reduce heat to low and let it gently bubble for 10 minutes to meld flavors. Strain into a bowl; this is your tare. In a separate large pot, combine the chicken broth and dried shiitake mushrooms. Bring to a bare simmer (do not boil hard), cover, and steep for 20 minutes to infuse. Remove and slice the mushrooms for topping.
- Cook the Eggs and Noodles
Bring a separate pot of water to a boil. Gently lower in the eggs and boil for exactly 6½ minutes for a jammy yolk. Immediately transfer to an ice bath. Peel and set aside. In the same boiling water, cook the fresh ramen noodles for 1 minute LESS than the package directs (they should be quite firm). Drain and rinse under cold water to stop the cooking. This is the key to springy noodles.
- Assemble the Bowls
Place 2-3 tablespoons of the tare in the bottom of each large serving bowl. Bring the infused broth back to a rolling boil. Divide the cold, cooked noodles between the bowls. Carefully ladle the piping hot broth over the noodles. Top each bowl with sliced mushrooms, slices of chashu, a halved jammy egg, bean sprouts, a sheet of nori, and the reserved green onion greens. Serve immediately with chopsticks and a spoon.
- Calories:580 kcal
- Protein:38 g
- Carbohydrates:65 g
- Sugar:12 g
- Salt:3.2 g
- Energy:2420 kJ
- Fat:18 g
You know that deep, specific craving? The one for a bowl of ramen with noodles that are springy, a broth that’s rich and layered, and toppings that feel like a reward? That feeling is why I’m sharing my ramen noodle recipe today. It’s the answer to your 3 p.m. hunger pang and the perfect weekend project rolled into one.
Why This Ramen Noodle Recipe Works
Every great bowl of ramen is a symphony, but the secret to an unforgettable one is the tare—the concentrated flavor base that seasons the broth. This version uses a quick, intensely savory shoyu tare that builds a complex, umami-packed foundation. Pour hot broth over it, and it wakes up with a profound depth you just can’t get from a flavor packet. This dish is a prime example of an easy ramen noodle recipe that delivers restaurant-quality flavor.
A Story in a Slurp
While ramen is a cornerstone of Japanese cuisine today, its roots trace back to Chinese wheat noodles. It evolved into a distinctly Japanese comfort food, a culinary chameleon that changes from region to region. Think of it less as a single dish and more as a delicious tradition you’re now part of.
The Pro-Tip: Noodle Etiquette
The biggest mistake I used to make? Overcooking the noodles. They continue to cook in the hot broth, so you must pull them from their boiling water while they still have a defiant, al dente bite. Immediately dunk them in cold water to stop the cooking. This shocking step is non-negotiable for achieving that perfect, springy texture we all love.
How to Serve Your Ramen Noodle Recipe
This is a bowl built for customization. Serve it with classic toppings: a molten-yolk jammy egg (marinated in soy and mirin), slices of chashu pork, crisp bean sprouts, and a sheet of nori. For the full experience, slurp those noodles with confidence—it aerates them and cools them just enough. Pair it with a cold lager or a crisp, dry sake to cut through the richness.
Variations and Substitutions
This base is incredibly flexible. For a vegetarian version, swap the chicken broth for a robust dashi made from kombu and shiitakes. Prefer it spicy? Stir in a spoonful of chili crisp or rayu (chili oil) just before serving. If you’re pressed for time, this transforms into an even simpler easy ramen noodle recipe by using pre-cooked protein and quick-pickled veggies. Serious Eats has a fantastic guide to ramen variations if you want to dive deeper.
Make-Ahead & Storage Advice
You can absolutely be a meal-prep hero here. The tare keeps for weeks in the fridge. The broth and toppings (except the noodles) can be prepped 2-3 days ahead. Store the components separately and assemble bowls to order, boiling fresh noodles for just 2-3 minutes for maximum bounce.
Frequently Asked Questions
Can I use dried noodles instead of fresh?
Absolutely. Just follow the package directions, but still aim to undercook them slightly as they will finish cooking in the hot broth.
I don’t have mirin. What can I use?
A good substitute is a teaspoon of sugar dissolved in a tablespoon of dry sherry or even a splash of rice vinegar, which will give you a hint of that sweet-tart balance.
Now, armed with this ramen noodle recipe, you’re ready to create something truly special. It’s a labor of love that pays off with every single slurp. I can’t wait for you to give it a try. Let me know how it turns out in the comments, or browse our recipe collection for your next kitchen adventure!
