Ramen is a Japanese noodle soup served in many regional and family styles, usually pairing wheat noodles with a seasoned broth and toppings. This approachable shoyu-style version gets its savory flavor from chicken broth, kombu and bonito flakes, with mushrooms, tofu and bok choy for a satisfying bowl.
Ingredients
- 5 cups (1.2 L) low-sodium chicken broth
- 1 piece kombu, about 4 by 4 inches (10 by 10 cm; about 4 g)
- ½ ounce (14 g) katsuobushi, or dried bonito flakes
- 2 tablespoons (30 ml) soy sauce
- 1 tablespoon (15 ml) mirin
- 1 teaspoon (4 g) granulated sugar
- ¼ teaspoon (1.5 g) fine salt, or to taste
- 6 ounces (170 g) dried ramen noodles, about 2 portions
- 4 ounces (115 g) shiitake mushrooms, stems removed and caps sliced
- 6 ounces (170 g) firm tofu, cut into ½-inch (1.25-cm) cubes
- 2 small baby bok choy, about 10 ounces (300 g), halved lengthwise and rinsed well
- 2 scallions (about 30 g), thinly sliced
- 1 teaspoon (5 ml) toasted sesame oil
- 1 sheet nori (about 2 g), cut into strips, optional
Instructions
- Prepare the ingredients, 15 minutes. Slice the mushrooms and scallions, cube the tofu, and halve and wash the bok choy. Measure the seasonings and set out a fine-mesh strainer, a saucepan for the broth, and a second pot for the noodles. Keep the vegetables and tofu separate so each can be added at the right time.
- Soak the kombu, 10 minutes. Put the chicken broth and kombu in the broth saucepan. Let them stand for 10 minutes while you finish organizing the ingredients. This short soak begins extracting the seaweed’s gentle savory flavor; it does not need to be overnight.
- Make the kombu-bonito broth, 13 minutes. Warm the broth and kombu over medium heat for about 8 minutes, stopping when the liquid is steaming and small bubbles begin to form around the edge. Do not let it boil hard. Lift out and discard the kombu, turn off the heat, and stir in the bonito flakes. Let them steep for 5 minutes, then pour the broth through a fine-mesh strainer into a heatproof bowl. Discard the flakes.
- Season the broth, 4 minutes. Return the strained broth to the saucepan. Stir in the soy sauce, mirin, sugar and salt, then bring it to a gentle simmer for 4 minutes. Taste a spoonful before adding more salt: soy sauce brands vary, and a broth that tastes slightly strong on its own will be balanced by plain noodles and vegetables.
- Warm the toppings, 6 minutes. Add the sliced mushrooms and tofu to the simmering broth and cook for 4 minutes. Add the bok choy and cook for 2 minutes, just until the stalks are tender-crisp and the leaves have wilted. Keep the broth at a gentle simmer rather than a rolling boil so the tofu stays intact and the greens do not turn limp.
- Cook the noodles and serve, 4 minutes. While the toppings cook, bring a separate pot of water to a boil and cook the ramen noodles according to the package directions; use 4 minutes if the package gives a range that includes it. Drain well. Divide the noodles between two warmed bowls, ladle over the hot broth, mushrooms, tofu and bok choy, and finish with scallions, sesame oil and nori, if using. Serve promptly, before the noodles absorb too much broth.
Tips
- Keep kombu below a full boil. Heating it gently helps the broth stay clear and mild. Remove the piece when small bubbles appear; boiling it vigorously can make the seaweed flavor overly strong or give the liquid an unpleasant texture.
- Use a substitute thoughtfully. Kombu and katsuobushi are sold in many Japanese and Asian grocery stores. If you cannot find bonito flakes, use 1 teaspoon (about 3 g) instant dashi granules according to the package directions; the broth will be less freshly steeped but still savory. For a vegetarian bowl, use vegetable broth, omit the bonito, and steep 2 dried shiitake mushrooms (about 10 g) with the kombu. The result has a deeper mushroom flavor and is not identical to fish-based dashi.
- Choose the right noodles. Dried ramen is convenient, but fresh or refrigerated ramen cooks faster and has a springier texture. Follow its package timing and cook it in a separate pot, not directly in the seasoned broth; excess starch can cloud the soup and make it taste heavier.
- Season at the end. Broth, soy sauce and dashi products differ in saltiness. Start with the listed salt, taste once the soy sauce has simmered in the broth, and adjust a pinch at a time. If the broth is too salty, add a little unsalted broth or water rather than trying to mask it with extra sugar.
Serving Suggestions
Serve the ramen as soon as it is assembled, in deep bowls that leave room for both broth and toppings. Set out extra sliced scallions, nori strips and a small dish of chili oil so diners can season their own portions. A light side such as cucumber dressed with rice vinegar or a simple green salad adds contrast without competing with the savory soup.
For a fuller meal, add a small portion of steamed rice or serve gyoza alongside the bowls. If you are serving more than two people, put the broth and toppings on the table in a warm pot and portion noodles into bowls just before eating. This is especially helpful because noodles left sitting in broth continue to soften and take up liquid.
Variations
Make it vegetarian: Replace the chicken broth with vegetable broth and leave out the bonito flakes. For more depth, soak dried shiitake mushrooms with the kombu, then simmer the rehydrated mushrooms with the tofu. Check the labels on instant dashi, soy sauce and noodles if you need to avoid fish or other animal-derived ingredients.
Change the seasoning style: This recipe is a quick soy-seasoned, or shoyu-style, bowl. For a miso variation, whisk 2 tablespoons (about 36 g) white or awase miso into a ladleful of hot broth off the heat, then stir it back into the pot; avoid boiling the miso hard. For a richer sesame note, add 1 tablespoon (15 g) tahini to the bowl and whisk in broth until smooth before pouring in the rest.
Add more vegetables or protein: Spinach, corn, bean sprouts and thinly sliced carrots can take the place of some or all of the bok choy. Add quick-cooking greens near the end so they keep their color. For a meat-free protein boost, use more tofu or add edamame. If you add cooked chicken, warm it thoroughly in the broth; if cooking raw poultry for this soup, verify that it reaches 165°F (74°C) with a food thermometer, the USDA FSIS safe minimum temperature.
Make the broth more or less intense: For a lighter bowl, add up to ½ cup (120 ml) hot water or unsalted broth to the finished pot. For a stronger soy flavor, add soy sauce a teaspoon at a time rather than doubling it immediately. Ramen varies widely from region to region, so treat this flexible bowl as a home-style starting point rather than a single definitive version.
Storage and Reheating
For the best texture, store the broth and toppings separately from the cooked noodles. Transfer them to shallow, covered containers and refrigerate within 2 hours of cooking. The broth with tofu and vegetables keeps for 3–4 days in the refrigerator. Cooked noodles are best eaten right away; if necessary, refrigerate them separately and use within 1–2 days, knowing they will soften. Discard anything left at room temperature for more than 2 hours.
Reheat only the broth and toppings you plan to eat in a saucepan until they reach 165°F (74°C), the USDA FSIS safe temperature for reheated leftovers; check with a food thermometer. Add a splash of water if the broth has concentrated in the refrigerator. Warm the noodles briefly in boiling water, drain, and put them in a bowl before adding the hot broth. Freezing the broth without noodles is possible for up to 2 months, though tofu and bok choy may become softer after thawing. Thaw it in the refrigerator before reheating.
Frequently Asked Questions
What does “Japanese noodle soup 5 letters” mean?
The five-letter answer is ramen, the well-known Japanese noodle soup. Ramen commonly combines wheat noodles, broth and toppings, but the broth, seasonings and garnishes vary. This recipe is a quick shoyu-style version with a kombu-bonito base, vegetables and tofu.
Can I use regular spaghetti instead of ramen noodles?
You can use spaghetti if ramen noodles are unavailable, but the texture and flavor will be different. Cook it separately in plenty of water until just tender, drain it well, and then add it to the bowls. Do not cook it in the soup, since the starch can make the broth cloudy and thick.
What is kombu, and can I skip it?
Kombu is dried kelp used to make Japanese dashi, a foundational broth. It contributes a subtle, rounded savory taste. You can leave it out if needed, but the soup will have less depth; a small amount of instant dashi or a couple of dried shiitake mushrooms can help fill that gap. If using dashi granules, check whether they already contain salt or fish.
Can I prepare any part of this ramen ahead?
Yes. You can make the broth and slice the vegetables up to a day ahead, then refrigerate them in separate covered containers. Reheat the broth and toppings before serving, cook the noodles fresh, and assemble the bowls at the last moment. Keeping the noodles out of the broth is the most useful way to protect their texture.
Why is my ramen broth cloudy or too salty?
A rolling boil can break up ingredients and make the broth less clear, while noodle starch can cloud it if noodles are cooked directly in the soup. Keep the broth at a gentle simmer, strain out the bonito, and boil noodles separately. If the finished broth is too salty, dilute it with unsalted broth or water and taste again before adding any more seasoning.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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