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Easy Homemade Japanese Ramen Recipe

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A flavorful and easy homemade Japanese ramen recipe with rich broth made from scratch, tender noodles, and customizable toppings. Perfect for cozy nights and satisfying meals.

Ingredients

Scale
  • 2 lbs pork bones (neck bones or trotters)
  • 1 large onion, halved
  • 1 carrot, roughly chopped
  • 4 cloves garlic, smashed
  • 1-inch piece ginger, sliced thin
  • 1 piece kombu (dried kelp), about 4×4 inches
  • 6 cups cold water
  • 1/4 cup soy sauce
  • 2 tbsp mirin
  • 1 tbsp sake (optional)
  • 1 tsp sugar
  • Fresh ramen noodles or dried (about 7 oz per serving)
  • Soft-boiled eggs, marinated if desired
  • Chopped green onions
  • Thinly sliced chashu pork or grilled chicken (optional)
  • Bamboo shoots or corn kernels
  • Nori sheets (roasted seaweed)

Instructions

  1. Rinse the pork bones under cold water, then place them in the stockpot. Cover with cold water (about 6 cups). Bring to a rolling boil for 10 minutes to release impurities. Skim off the foam and discard the water. Rinse bones again to remove residue.
  2. Return the cleaned bones to the pot with fresh cold water. Add onion, carrot, garlic, ginger, and kombu. Bring to a gentle simmer over medium-low heat. Avoid boiling hard to keep broth clear. Simmer uncovered for 2 to 3 hours, skimming foam as needed.
  3. Remove bones and vegetables by straining broth through a fine mesh sieve. Return clear broth to the pot and add soy sauce, mirin, sake, and sugar. Taste and adjust seasoning—add a pinch of salt if needed or a splash more mirin for sweetness. Keep warm on very low heat.
  4. Bring a separate pot of water to a rolling boil. Add noodles and cook according to package instructions (usually 2-3 minutes for fresh, 4-5 for dried). Drain and rinse briefly under cold water to stop cooking and remove excess starch.
  5. Divide noodles between bowls. Ladle hot broth over noodles. Top with soft-boiled eggs, sliced pork or chicken, green onions, bamboo shoots, and nori. Serve immediately.

Notes

Start with cold water and bones to extract collagen slowly for a silky broth. Skim foam frequently to keep broth clear. Remove kombu before broth boils to avoid bitterness. Toast kombu and dried mushrooms slightly before simmering to boost umami. Add soy sauce gradually and taste often to avoid oversalting. Cook noodles just shy of done, rinse with cold water, and reheat briefly in broth to keep them springy. Soft-boil eggs by boiling for 6 minutes then plunging into ice water.

Nutrition

Keywords: Japanese ramen, homemade ramen, ramen broth, pork bone broth, easy ramen recipe, ramen noodles, umami broth, soft-boiled eggs, chashu pork, Asian soup

Find it online: https://realityeats.com/easy-homemade-japanese-ramen-recipe-5-steps-for-flavorful-broth-from-scratch/