Ramen house menus go far beyond the classic bowl of tonkotsu. From spicy miso ramen to crispy gyoza and chashu rice bowls, this article walks you through a complete ramen house spread you can make at home. Each recipe is designed to work together, sharing components like chashu, soft-boiled eggs, and tare, so you can build a full menu without doubling your work.

Ingredients

For the Chashu (Braised Pork Belly)

2 lb (900 g) pork belly, skinless, rolled and tied
1 cup (240 ml) soy sauce
1/2 cup (120 ml) mirin
1/2 cup (100 g) granulated sugar
4 cloves garlic, smashed
2-inch (5 cm) piece ginger, sliced
2 green onions, cut into 2-inch pieces
4 cups (960 ml) water

For the Soft-Boiled Eggs (Ajitama)

4 large eggs
1/2 cup (120 ml) soy sauce
1/2 cup (120 ml) mirin
1/2 cup (120 ml) water

For the Shoyu Tare (Seasoning Sauce)

1/2 cup (120 ml) soy sauce
1/4 cup (60 ml) mirin
2 tbsp (30 ml) sake
1 tsp (5 g) sugar
1 clove garlic, grated
1-inch (2.5 cm) piece ginger, grated

For the Garlic Oil

1/4 cup (60 ml) neutral oil (like canola or grapeseed)
3 cloves garlic, thinly sliced
1/2 tsp chili flakes (optional)

For the Ramen Bowls

4 servings fresh ramen noodles (about 5.5 oz / 150 g each), or 4 packs dried ramen noodles
8 cups (1.9 L) chicken or pork broth (see Tips for homemade)
4 tbsp (60 ml) shoyu tare (from above)
4 tsp garlic oil (from above)
8 slices chashu (from above)
4 soft-boiled eggs, halved
1 cup (100 g) bean sprouts, blanched
4 sheets nori (seaweed), cut in half
2 green onions, thinly sliced
Shichimi togarashi (Japanese seven spice), for serving

For the Gyoza (Potstickers) – makes 24

1/2 lb (225 g) ground pork
2 cups (200 g) finely chopped napa cabbage
2 cloves garlic, minced
1 tsp grated ginger
1 tbsp soy sauce
1 tsp sesame oil
1/2 tsp salt
1/4 tsp white pepper
24 gyoza wrappers
2 tbsp (30 ml) neutral oil for frying
1/4 cup (60 ml) water, for steaming

For the Chashu Rice Bowl (optional)

2 cups (400 g) cooked Japanese short-grain rice
4 slices chashu, chopped
1 tbsp (15 ml) chashu cooking liquid
1 tsp sesame seeds
1 green onion, sliced

Instructions

Make the chashu: In a large pot, combine soy sauce, mirin, sugar, garlic, ginger, green onions, and water. Add the pork belly. Bring to a boil, then reduce to a simmer. Cover and cook for 2 hours, turning once halfway. The pork should be fork-tender. Remove pork from liquid and let rest. Reserve the cooking liquid.
Make the soft-boiled eggs: While chashu cooks, bring a small pot of water to a boil. Carefully lower eggs in with a spoon. Boil for 6 minutes 30 seconds. Transfer eggs to an ice bath. Peel. In a container, mix soy sauce, mirin, and water. Submerge eggs in the mixture. Refrigerate for at least 1 hour or up to overnight.
Make the shoyu tare: In a small saucepan, combine soy sauce, mirin, sake, sugar, garlic, and ginger. Bring to a simmer over medium heat, then remove from heat. Let cool.
Make the garlic oil: In a small skillet, heat oil over medium-low heat. Add garlic slices and cook until golden and fragrant, about 3 minutes. Remove from heat. Stir in chili flakes if using. Set aside.
Make the gyoza: In a bowl, mix ground pork, cabbage, garlic, ginger, soy sauce, sesame oil, salt, and white pepper. Place a teaspoon of filling in the center of each wrapper. Moisten edges with water, fold, and pleat to seal. Repeat.
Cook the gyoza: Heat oil in a nonstick skillet over medium-high heat. Arrange gyoza in a single layer. Cook until bottoms are golden, about 2 minutes. Add water, cover, and steam for 5 minutes. Uncover and cook until water evaporates and bottoms crisp again, about 1 minute. Keep warm.
Prepare the ramen bowls: Bring broth to a simmer. Cook noodles according to package directions (fresh noodles take 1-2 minutes; dried take 3-4). Drain.
Assemble: In each bowl, place 1 tablespoon of tare and 1 teaspoon garlic oil. Add cooked noodles. Pour 2 cups (480 ml) hot broth over. Top with 2 slices chashu, 1 egg (halved), 1/4 cup bean sprouts, 2 nori pieces, and green onions. Serve immediately with shichimi togarashi on the side.
For chashu rice bowls (optional): Place 1/2 cup cooked rice in each small bowl. Top with chopped chashu, drizzle with chashu cooking liquid, sprinkle with sesame seeds and green onion.

Tips

Use good broth: The broth is the soul of ramen. If you don’t have time to make from scratch, use a good-quality chicken broth and add a piece of kombu (kelp) while simmering for 10 minutes. Remove before serving.
Don’t overcook the eggs: The 6-minute 30-second boil gives a jammy yolk. If you prefer a firmer yolk, cook for 7 minutes. Always chill immediately to stop cooking.
Roll the pork belly tightly: If your pork belly isn’t tied, roll it and tie with kitchen twine before braising. This keeps it compact and easy to slice.
Adjust tare to taste: Tare is salty by design. Start with 1 tablespoon per bowl and add more if you like a stronger flavor.

Serving Suggestions

Serve the ramen bowls as the main event, with gyoza on the side as an appetizer. The chashu rice bowl makes a great small side for extra heartiness. Pair with a simple cucumber salad dressed with rice vinegar and sesame oil. For drinks, serve cold Japanese beer or iced green tea.

Variations

Miso ramen: Replace shoyu tare with 2 tablespoons white miso paste per bowl, whisked into the hot broth. Add a pat of butter for richness.
Spicy ramen: Add 1 teaspoon chili paste (like doubanjiang or sriracha) to the tare. Top with a spoonful of chili crisp.
Vegetarian ramen: Use vegetable broth and omit chashu. Add tofu, mushrooms, and bok choy. Use a tare made with soy sauce, mirin, and a pinch of salt.
Chicken chashu: Substitute pork belly with chicken thighs, braised for 45 minutes instead of 2 hours. Cook to safe minimum internal temperature of 165°F (74°C) as measured with a food thermometer.

Storage and Reheating

Store components separately in airtight containers. Chashu keeps 4 days refrigerated, or freeze for up to 1 month. Soft-boiled eggs keep 3 days in their marinade. Tare and garlic oil keep 1 week refrigerated. Cooked noodles are best eaten fresh, but you can refrigerate them for 1 day; rinse with hot water before using. Broth keeps 4 days refrigerated or 3 months frozen. Reheat broth to a rolling simmer before serving. Gyoza keep 3 days refrigerated; reheat in a skillet with a splash of water, covered, until hot. Always reheat leftovers to an internal temperature of 165°F (74°C).

Frequently Asked Questions

Can I use dried ramen noodles? Yes, dried ramen noodles work fine. Cook them according to package directions, but reduce the cooking time by 30 seconds to keep them slightly firm.

What is the best substitute for mirin? Mix 1 tablespoon rice vinegar with 1 teaspoon sugar for each tablespoon of mirin. This won’t be as sweet, so add a pinch more sugar if needed.

How do I make the broth richer? Simmer the broth with a piece of pork fat or chicken skin for 15 minutes before serving. Strain before adding to bowls.

Can I make this gluten-free? Use tamari instead of soy sauce, and choose gluten-free noodles (like rice noodles). Gyoza wrappers are usually wheat-based; look for gluten-free versions or use rice paper.

Why is my chashu tough? It likely wasn’t cooked long enough. Pork belly needs at least 2 hours to break down collagen. If still tough, return to the pot and simmer for another 30 minutes.

Can I prepare everything ahead? Yes, all components can be made 1-2 days ahead. Store separately and assemble just before serving. The broth can be frozen for up to 3 months.

More recipes to cook

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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Ramen House Menu: 12 Dishes to Make at Home