Homemade Ramen Noodles Recipe: A Step-by-Step Guide

Homemade Ramen Noodles Recipe: A Step-by-Step Guide

There’s something incredibly comforting about a hot bowl of ramen. From its flavorful broth to the chewy noodles and colorful toppings, ramen is more than just a meal—it’s an experience. 

While most people reach for instant noodles, true ramen lovers know that homemade ramen hits on a completely different level. This step-by-step guide will teach you how to create a restaurant-worthy bowl of ramen right in your own kitchen. 

Whether you're craving a savory soy-based broth or a rich tonkotsu flavor, this guide has everything you need.

What Makes Ramen So Special?

Ramen isn't just food; it's a culture, a late-night craving, a soul-warming bowl of comfort. But what sets ramen apart from other noodle soups? It's the complexity of the broth, the chewiness of the noodles, and the medley of toppings that all blend to create a symphony of flavor.

The broth can be light and clear or thick and creamy, often simmered for hours with bones, vegetables, and spices. The noodles, made from wheat flour, salt, water, and an alkaline agent called kansui, give ramen its unique bounce and color. 

Toppings range from marinated eggs and sliced pork to seaweed, bamboo shoots, and corn, allowing endless customization.

Beyond taste, ramen is about experience. Slurping is encouraged. Every spoonful tells a story. It's the kind of dish you can tailor to your mood—whether you're in for a quick fix or a culinary adventure.

Homemade ramen might seem daunting, but once you learn the basic elements and techniques, it becomes surprisingly approachable—and incredibly rewarding.

Brief History of Ramen

Ramen’s roots are deep and rich. Contrary to popular belief, ramen didn’t originate in Japan—it was inspired by Chinese noodle dishes and then adapted to suit Japanese tastes. The word "ramen" is thought to be derived from the Chinese "lamian," meaning hand-pulled noodles.

Ramen really took off in Japan after World War II, during a time of food scarcity. American wheat flour became widely available, and street vendors began serving hearty bowls of noodles in savory broths. Over time, ramen evolved regionally across Japan—each area developing its own signature style, from Sapporo's miso ramen to Hakata's tonkotsu.

By the 1950s, instant ramen revolutionized how the world consumed noodles. Invented by Momofuku Ando, the founder of Nissin, it provided a quick and accessible way to enjoy ramen at home. However, the gourmet ramen boom in the 21st century brought the dish full circle, with chefs across the globe dedicating themselves to the craft of traditional ramen-making.

Today, ramen is a global phenomenon. From street carts in Tokyo to upscale noodle bars in New York, ramen continues to evolve—blending tradition with innovation.

Ingredients You’ll Need

Fresh vs. Instant Ramen Noodles

Let’s get one thing straight—if you want an authentic, soul-satisfying bowl of ramen, fresh noodles are the way to go. Instant noodles might be quick and convenient, but they can’t compare to the texture and taste of freshly made ones.

Fresh ramen noodles are made using high-protein wheat flour and kansui, which gives them their signature elasticity and yellow tint. They have a chewy texture that holds up beautifully in hot broth. You can buy fresh noodles at Asian grocery stores or make them at home (we’ll cover that later in detail).

Instant noodles, on the other hand, are pre-cooked and dehydrated. They’re ideal for busy days but lack the bite and flavor of fresh noodles. If you're in a pinch, go for high-quality instant noodles with minimal preservatives.

Pro tip? If you're going to invest time in making a delicious broth, don’t settle for subpar noodles. It’s like putting cheap tires on a luxury car.

Essential Ingredients for the Broth

The heart of any great ramen bowl lies in its broth. It’s where the flavor magic happens. You’ll need to decide what kind of broth you want, but here are the foundational ingredients for most types:

For all broths:

Water (filtered if possible)

Aromatics like garlic, ginger, and onions

Soy sauce, miso paste, or salt (depending on your base)

Mirin or sake for a touch of sweetness and depth

For meat-based broths:

Pork bones (especially femur or neck bones for tonkotsu)

Chicken carcasses or wings

Fatty cuts of meat (like pork belly)

Vegetarian options:

Kombu (dried kelp)

Dried shiitake mushrooms

Carrots, leeks, and celery

Simmer these ingredients low and slow. Ramen broth isn't something to rush. For a deep, rich flavor, aim for a 4 to 6-hour simmer (or even overnight if you're making tonkotsu).

Popular Toppings to Elevate Your Ramen

Toppings are where your ramen really comes alive. They add texture, color, and extra bursts of flavor. Here are some must-try options:

Protein:

Chashu pork (braised pork belly)

Chicken thighs (grilled or boiled)

Soft-boiled marinated eggs (ajitsuke tamago)

Veggies:

Bean sprouts

Corn

Bamboo shoots

Green onions

Spinach or bok choy

Extras:

Nori (seaweed sheets)

Toasted sesame seeds

Chili oil or paste

Pickled ginger

Black garlic oil

Don’t be afraid to experiment. Ramen is like a blank canvas—paint it with the flavors you love.

Choosing the Right Ramen Base

Shoyu (Soy Sauce) Ramen

Shoyu ramen is perhaps the most common and beginner-friendly ramen style. It’s known for its clear, brown broth flavored with soy sauce, and it usually has a lighter, more aromatic profile compared to tonkotsu or miso ramen.

The base typically includes chicken or vegetable stock, infused with soy sauce, mirin, sake, and a bit of sugar. It pairs well with almost any protein—pork, chicken, or even tofu.

The beauty of shoyu ramen is its balance. It’s savory without being too heavy, making it a great introduction for those new to ramen. The soy sauce adds umami depth without overpowering the other ingredients.

Garnish with scallions, bamboo shoots, and a soft-boiled egg, and you’ve got a classic bowl that never fails to satisfy.

Miso Ramen

Miso ramen brings bold, savory flavors to the table. Originating from Hokkaido, this variety of ramen uses fermented soybean paste (miso) as its primary seasoning. The result? A thick, hearty broth that’s earthy, slightly sweet, and deeply umami.

There are several types of miso—white (shiro), red (aka), and mixed (awase)—each with a unique flavor profile. White miso is milder and slightly sweet, while red miso is aged longer and delivers a robust, salty punch. Awase miso combines the best of both worlds.

The base of miso ramen often includes chicken or pork stock, garlic, ginger, and sesame oil. Miso is typically added toward the end of cooking to preserve its rich flavors and nutrients. Some variations add a splash of sake or doubanjiang (spicy fermented bean paste) for an extra kick.

Miso ramen pairs well with heartier toppings like buttered corn, ground pork, cabbage, bean sprouts, and garlic chips. It’s the kind of ramen that warms your soul on a cold winter night.

Tonkotsu (Pork Bone) Ramen

If you’re craving something rich and indulgent, tonkotsu ramen is the way to go. This decadent variety comes from Fukuoka and is famous for its creamy, almost milky broth made by simmering pork bones for 12 to 24 hours. The process extracts gelatin, collagen, and marrow, resulting in a broth that’s thick, silky, and packed with flavor.

Tonkotsu broth is a labor of love. The bones are boiled at a rolling boil (not a gentle simmer) to break down the fat and connective tissue. The longer you cook, the richer the broth becomes. You’ll know it’s ready when the color turns opaque and the aroma fills your kitchen.

Typically, tonkotsu ramen is seasoned with just salt or a mild soy-based tare (seasoning sauce) to let the broth’s depth shine through. The noodles are usually thinner and straighter than in other varieties, designed to complement the rich broth.

Toppings like thinly sliced chashu pork, wood ear mushrooms, sesame oil, green onions, and soft-boiled eggs are classic choices. For an authentic touch, drizzle on some black garlic oil or spicy chili paste. Tonkotsu is a flavor bomb in a bowl—once you try it, there's no going back.

Shio (Salt) Ramen

Shio ramen, the lightest of the traditional ramen bases, is delicate, clear, and subtly salty. Despite its simplicity, it’s one of the hardest to master because there's no heavy seasoning to hide behind. Every element—from the broth to the toppings—must be perfectly balanced.

The broth is typically made from chicken, seafood, or vegetable stock and seasoned with sea salt. Some recipes incorporate dried seafood like anchovies, clams, or bonito flakes to amplify the umami. It’s clean, refreshing, and ideal for those who prefer a more subtle flavor profile.

Shio ramen often features thin, wavy noodles that hold onto the light broth without overpowering it. Toppings are minimalist and elegant—think menma (fermented bamboo shoots), nori, kamaboko (fish cake), and a sprinkle of sesame seeds.

This variety might not have the heavy punch of tonkotsu or miso, but its elegance lies in its simplicity. It’s a refined, comforting option that highlights the craftsmanship behind a great bowl of ramen.

Tools and Equipment You’ll Need

Kitchen Tools for Making Ramen

To make ramen at home, you don’t need a fancy setup, but having the right tools will definitely make things smoother and more enjoyable. Here’s what you should have in your kitchen arsenal:

Large stockpot: Essential for simmering broth—especially if you’re making tonkotsu.

Medium saucepan: For boiling noodles separately to prevent broth dilution.

Fine-mesh strainer or colander: To strain broth and remove solids.

Ladle: Ideal for serving broth without splashing.

Tongs or chopsticks: Useful for handling noodles and toppings.

Mixing bowls: For prepping ingredients and marinades.

Ramen bowls: Wide and deep bowls help retain heat and hold all the good stuff.

Measuring spoons/cups: Precision matters, especially for tare (seasoning base).

Cutting board and sharp knife: For prepping meats and veggies.

These are the backbone of a solid ramen-making setup. You likely already have most of them at home.

Optional But Helpful Tools

If you’re ready to level up your ramen game, here are a few optional tools that can make life easier—and your ramen more impressive:

Pressure cooker or Instant Pot: Cuts broth-making time from 12 hours to 2 hours.

Noodle roller or pasta machine: A game-changer for making homemade noodles.

Kitchen torch: Perfect for searing chashu pork and adding smoky flavor.

Digital thermometer: Helps get those eggs perfectly jammy at 6–7 minutes.

Mandoline slicer: For super-thin toppings like scallions or mushrooms.

Japanese soup spoons (renge): Makes eating more traditional and enjoyable.

These aren’t must-haves, but they do make the process smoother, more efficient, and more fun.

How to Make Ramen Noodles from Scratch

Ingredients for Homemade Noodles

Making your own noodles may sound like a project, but it’s absolutely worth the effort. Here’s what you’ll need:

High-protein wheat flour (bread flour) – 500g

Water – 200ml

Kansui (alkaline solution) – 1 tsp (or substitute with 1 tsp baking soda)

Salt – 1 tsp

Cornstarch or flour – For dusting

Kansui is the magic behind ramen’s signature chew and yellow hue. You can find it at Asian markets, or you can DIY it by baking baking soda at 250°F (120°C) for an hour. This changes its chemical composition, mimicking the effects of true kansui.

Step-by-Step Noodle Making Process

1. Mix the ingredients: Combine kansui, salt, and water. Slowly pour the liquid into the flour while stirring. It’ll look crumbly—that’s normal.

2. Knead the dough: Knead until it starts to come together into a firm ball. This will take around 10 minutes. The dough should be tough, not sticky.

3. Let it rest: Wrap the dough in plastic and let it rest for 30–60 minutes. This helps gluten develop.

4. Roll it out: Use a rolling pin or pasta machine to flatten the dough. Aim for about 1–2mm thickness.

5. Cut the noodles: Slice into thin strips (about 2–3mm wide). Toss with cornstarch or flour to prevent sticking.

6. Cook the noodles: Boil in salted water for 2–3 minutes until al dente. Drain and rinse under cold water to stop cooking.

That’s it! You’ve got homemade ramen noodles ready for any broth you whip up.

Tips for Perfect Texture and Chewiness

Use high-protein flour for strong gluten development.

Don't over-hydrate the dough—dry dough yields chewy noodles.

Rest the dough to relax gluten for easier rolling.

Rinse boiled noodles in cold water to enhance texture and remove excess starch.

Store fresh noodles in an airtight container in the fridge for up to 3 days.

Making your own noodles might take time, but the chewy, springy texture is something you just can’t get from store-bought varieties.

Perfecting the Ramen Broth

Broth Cooking Times and Techniques

Broth is the beating heart of ramen—it can make or break your bowl. A truly delicious ramen broth is built on time, technique, and patience. The longer the simmer, the deeper the flavor.

Here’s a quick breakdown of cooking times for different types of broths:

Tonkotsu Broth: 12–24 hours at a rolling boil. This emulsifies the fat and collagen from pork bones, giving the broth its creamy texture.

Chicken Broth: 4–6 hours at a gentle simmer. Ideal for shoyu and shio bases.

Vegetable Broth: 2–3 hours. Kombu, shiitake mushrooms, carrots, and onions add umami depth.

Miso Base: Miso is added at the end, not cooked long, to preserve flavor and nutrients.

Tips for better broth:

Always skim scum and fat from the surface to keep broth clean.

Use a large stockpot to allow circulation.

Add aromatics like garlic, onion, and ginger during the final hours of simmering.

Strain the broth through cheesecloth for a clear finish.

If you want to fast-track the process, pressure cookers can cut cooking time significantly without compromising on flavor. But nothing truly replaces a slow, patient simmer—it’s a ritual that rewards with taste.

Making a Flavorful Tare (Seasoning Base)

In ramen making, the tare is the soul of the soup—it’s what transforms plain broth into something extraordinary. Think of tare as your broth’s secret sauce.

There are three main types of tare:

1. Shoyu Tare: Soy sauce-based, often includes mirin, sake, and dried fish or mushrooms for umami.

2. Shio Tare: Salt-based, very light but adds depth. Often includes seafood or vegetable extracts.

3. Miso Tare: Made from fermented miso paste, sometimes mixed with sesame oil, garlic, or chili paste.

How to make a basic shoyu tare:

½ cup soy sauce

¼ cup mirin

¼ cup sake

1 tbsp sugar

Optional: Dried shiitake, kombu, or bonito flakes for extra umami

Combine all ingredients, heat until the sugar dissolves, and steep your aromatics for 15–30 minutes. Cool and store in a sealed jar in the fridge.

Tare is added to the bowl before the broth is poured in. A few tablespoons are enough—don’t overdo it, or your ramen will be too salty. You can adjust to taste as you go.

The Art of Ramen Toppings

How to Make Chashu Pork

Chashu pork is a ramen superstar—tender, savory slices of braised pork belly that melt in your mouth. And yes, you can make it at home!

Ingredients:

1 lb pork belly, rolled and tied

½ cup soy sauce

½ cup mirin

½ cup sake

2 tbsp sugar

1 cup water

3 garlic cloves

1 thumb ginger

2 scallions

Steps:

1. Roll the pork belly and tie it with kitchen twine to maintain shape.

2. Sear the pork in a hot pan until browned.

3. Combine all other ingredients in a pot and bring to a simmer.

4. Add pork belly and simmer on low for 1.5 to 2 hours, turning occasionally.

5. Let the meat rest in the marinade before slicing.

Chashu can be stored in the fridge for up to 3 days and tastes even better when slightly charred with a blowtorch or hot skillet before serving.

Ajitama (Marinated Ramen Eggs)

The perfect ramen egg has a jammy yolk and a flavorful, umami-rich outer layer. It’s surprisingly easy to make and adds a touch of elegance to any bowl.

Ingredients:

4–6 eggs

½ cup soy sauce

½ cup mirin

½ cup water

Instructions:

1. Boil eggs for 6–7 minutes.

2. Transfer to an ice bath immediately to stop cooking.

3. Peel gently and place in a ziplock bag or container with the marinade.

4. Marinate for 12–24 hours in the fridge.

Pro tip: Use older eggs—they peel easier. And never skip the ice bath—it ensures that glorious gooey center.

Putting It All Together: Assembling the Perfect Bowl

Layering for Maximum Flavor

Making ramen is about harmony. You’ve made the broth, noodles, tare, and toppings—now it’s time to build your masterpiece. Here's the layering method:

1. Tare First: Add 2–3 tablespoons of tare to the bottom of your bowl.

2. Broth Next: Pour in hot broth gently over the tare and stir to mix.

3. Noodles In: Cook noodles separately, drain well, then add them to the broth.

4. Add Toppings: Arrange chashu, egg, vegetables, and extras with care.

5. Finish with Garnish: Drizzle sesame oil, chili oil, or black garlic oil. Sprinkle sesame seeds or scallions on top.

Presentation counts. Make your bowl Instagram-worthy—you’ve earned it.

Customizing Your Ramen Bowl

Vegetarian and Vegan Ramen Options

You don’t need meat to make a killer bowl of ramen. Vegetarian and vegan ramen can be just as flavorful, hearty, and satisfying. The key? Umami-packed ingredients.

Broth ideas:

Kombu (dried kelp)

Dried shiitake mushrooms

Onions, garlic, leeks

Carrots and celery

Miso or soy sauce for depth

Simmer the vegetables slowly for 1–2 hours. Adding a splash of soy milk or cashew cream can mimic the richness of tonkotsu.

Toppings:

Grilled tofu or tempeh

Roasted mushrooms

Sweet corn

Blanched spinach or bok choy

Pickled ginger

Nori and sesame seeds

Try adding chili oil or tahini for an unexpected flavor twist. You can even make a vegan “chashu” using rolled and braised eggplant or king oyster mushrooms.

Vegan ramen is not a compromise—it’s a canvas for creativity.

Spicy Ramen Variations

Love a little heat? There are endless ways to add spice to your ramen. From mild warmth to blazing fire, here are some popular spicy ramen twists:

1. Spicy Miso Ramen:

Add doubanjiang (spicy fermented bean paste) or gochujang (Korean chili paste) to your miso tare. Top with chili oil and minced pork sautéed with garlic and ginger.

2. Tantanmen (Japanese take on Dan Dan noodles):

This creamy, spicy ramen features ground pork, sesame paste, soy milk, and chili oil. Think of it as ramen meets Sichuan cuisine.

3. Korean-Inspired Ramen:

Mix kimchi into your broth, use gochujang as a tare, and top with a soft-boiled egg, sesame seeds, and scallions.

4. Hellfire Ramen:

For the daredevils, blend Thai bird chilis or ghost pepper oil into your broth. Just don’t forget the milk on standby!

Spice can be layered in—don’t just dump hot sauce in. Use chili oils, fermented pastes, and spiced meats to build complex heat.

Ramen isn’t just food—it’s a craft, a culture, and a culinary adventure that anyone can embrace from the comfort of their kitchen. From rich tonkotsu broths to refreshing shio styles, and from handmade noodles to umami-loaded toppings, the beauty of ramen lies in its endless customization. Whether you’re a minimalist or a toppings maximalist, there’s a bowl of ramen out there that’s perfectly “you.”

And once you’ve mastered the basics, you can start riffing on the classics—experiment with new tare recipes, try different noodles, or even create fusion flavors. The journey of ramen making is just as fulfilling as that first slurp.

So grab your chopsticks, fire up the stove, and let your ramen adventure begin. You’ve got everything you need to make magic in a bowl.

FAQs

Q1: Can I use store-bought noodles for homemade ramen?

Yes! While homemade noodles