Ramen with noodles, egg, mushrooms, spring onions, nori and clear broth
Japanese Recipe

Ramen

This everyday ramen recipe relies on good broth, a spicy soy miso base and separately cooked noodles. The toppings are prepared and placed in the hot broth only when serving.

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Total time 1 hr
Calories 610 kcal
Servings 4 servings
Difficulty Medium
By the Published Updated Editorially approved

Why this recipe works

Ramen with broth, noodles and toppings

Ramen thrives on layering: broth, seasoning paste or tare, noodles and toppings each have their own task. The noodles should not be left in the broth, but come freshly cooked into the bowl. This way they remain elastic and the soup appears clearer.

Lunch One-Pot Recipes Dinner Meat

Recipe

Ramen

Ramen is a Japanese noodle soup with a rich broth, tares, ramen noodles and toppings such as egg, spring onion, mushrooms, nori and chicken or tofu.

Ingredients

4 servings

Method

  1. 1

    Season the broth

    Heat the stock. Stir in the soy sauce, miso, mirin, sesame oil, garlic and ginger and leave to marinate for 10 minutes.

  2. 2

    Prepare toppings

    Cook eggs until soft, fry mushrooms or simmer, blanch pak choi and cut spring onions.

  3. 3

    Cooking noodles

    Cook the ramen noodles separately according to the package specification. Drain and spread immediately on bowls.

  4. 4

    Serve

    Pour hot broth over the noodles. Add chicken, tofu or pork belly, mushrooms, pak choi, egg and nori.

  5. 5

    Serve immediately

    Finish with spring onions and eat directly before the noodles soften.

Kitchen know-how

Tips for Ramen

Separate the broth and noodles

Cook the pasta separately and add the stock when serving, so it will not become soggy.

Prepare toppings

Ramen is more relaxed when eggs, mushrooms, vegetables and protein are ready before cooking the pasta.

Tare dosing

Stir in the soy sauce, miso and mirin gradually to prevent the broth from becoming too salty.

Variations

How to adapt this recipe

Use more miso paste and serve with corn, butter, mushrooms and spring onions.

Use vegetable broth with kombu, mushrooms and miso. Tofu replaces meat.

Nutrition per serving

610kcal
72.0 gCarbohydrates
28.0 gProtein
22.0 gFat

Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.

Frequently asked questions

FAQ about Ramen

For very deep broth, yes, but a ramen bowl is also good with good broth, tarts and fresh toppings.

They stood in hot broth for too long. Cook the noodles separately and serve immediately.

Egg, spring onion, mushrooms, pak choi, nori, corn, chicken, pork belly or tofu go well.

Yes, with vegetable broth, kombu, mushrooms, miso, tofu and vegetable toppings.

Keep cooking

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