The Best Ramen Recipes: Quick, Flavorful, and Simple to Make

Discover the best ramen recipes that are quick, flavorful, and simple to make! From classic tonkatsu to spicy miso and vegan options, these easy-to-follow recipes satisfy your ramen cravings. Perfect for busy weeknights or cozy meals. Start cooking today!

1. Classic Shoyu Ramen

Here’s a detailed recipe for Classic Shoyu Ramen, a traditional Japanese soy sauce-based ramen that’s light, savory, and deeply satisfying. This recipe includes homemade broth and toppings for an authentic experience.

Classic Shoyu Ramen Recipe

Ingredients 

For the Broth:

• 4 cups chicken or pork broth (homemade or store-bought)
• 2 cups dashi stock (optional, for extra umami)
• 2 tbsp soy sauce (use Japanese shoyu for authenticity)
• 1 tbsp mirin (sweet rice wine)
• 1 tsp sesame oil
• 1 clove garlic, minced
• 1-inch piece of ginger, sliced

For the Tare (Seasoning Sauce):

• 2 tbsp soy sauce
• 1 tbsp sake (or dry sherry)
• 1 tsp sugar

For the Noodles:

• 200g fresh or dried ramen noodles

Toppings:

• 2 soft-boiled eggs (marinated in soy sauce and mirin for extra flavor)
• 4 slices chashu pork (braised or roasted pork belly)
• 2 green onions, thinly sliced
• 1 sheet nori (dried seaweed), cut into rectangles
• 1/4 cup menma (fermented bamboo shoots)
• 1/4 cup bean sprouts (optional)
• Chili oil or sesame seeds (optional, for garnish)

Instructions

1. Prepare the Broth:

1. In a pot, combine the chicken or pork broth, dashi stock (if using), garlic, and ginger.
2. Bring to a gentle simmer over medium heat. Let it simmer for 10-15 minutes to infuse the flavors.
3. Add soy sauce, mirin, and sesame oil. Stir well and keep warm.

2. Make the Tare (Seasoning Sauce):

1. In a small saucepan, combine soy sauce, sake, and sugar.
2. Heat over low heat until the sugar dissolves. Set aside.

3. Cook the Noodles:

1. Bring a pot of water to a boil and cook the ramen noodles according to the package instructions (usually 2-3 minutes for fresh noodles, 4-5 minutes for dried).
2. Drain and rinse briefly under cold water to stop the cooking process.

4. Prepare the Toppings:

1. Soft-Boiled Eggs: Boil eggs for 6-7 minutes, then plunge into an ice bath. Peel and marinate in a mixture of 2 tbsp soy sauce and 1 tbsp mirin for 30 minutes.
2. Chashu Pork: If using store-bought, slice thinly. If making at home, braise pork belly in soy sauce, mirin, and sugar until tender, then slice.
3. Green Onions and Nori: Slice green onions and cut nori into rectangles.

5. Assemble the Ramen:

1. Divide the cooked noodles between two bowls.
2. Add 1-2 tbsp of tare (seasoning sauce) to each bowl.
3. Pour the hot broth over the noodles.
4. Arrange the toppings: sliced cha shu pork, soft-boiled egg (halved), green onions, nori, menma, and bean sprouts.
5. Garnish with chili oil or sesame seeds if desired.

Tips for the Best Shoyu Ramen:

• Use homemade broth if possible for the richest flavor. Simmer chicken or pork bones with aromatics like garlic, ginger, and onions for several hours.
• Marinate the eggs for at least 30 minutes to infuse them with flavor.
• Customize toppings to your preference—add corn, spinach, or mushrooms for extra texture and flavor.

Enjoy your homemade Classic Shoyu Ramen! 🍜

2. Spicy Miso Ramen

Here’s a delicious and easy-to-follow recipe for Spicy Miso Ramen! This bowl of ramen is rich, savory, and packed with umami, with a spicy kick from chili oil or gochujang. Perfect for those who love bold flavors.

Ingredients

For the broth:

4 cups chicken or vegetable broth

2 tablespoons miso paste (red or white)

1 tablespoon soy sauce

1 tablespoon chili oil (or 1 teaspoon chili flakes)

1 tablespoon sesame oil

Gochujang (Korean chili paste, optional for extra spice)

2 cloves garlic, minced

1-inch piece of ginger

For the noodles:

200 grams of fresh or dried ramen noodles

For the toppings:

2 soft-boiled eggs (pickled in soy sauce and mirin for extra flavor)

1/2 cup ground pork or 1/4 cup thinly sliced ​​pork belly (fresh or canned) for extra flavor (cooked)

1/4 cup bean sprouts

2 green onions, thinly sliced

1 sheet nori (dried seaweed), cut into rectangles

1 tablespoon sesame seeds (optional, for garnish)

Chili oil or Sriracha (optional, for extra heat)

Instructions

1. Prepare the Broth:

1. In a pot, heat sesame oil over medium heat. Add minced garlic and ginger, and sauté for 1-2 minutes until fragrant.
2. Add the chicken or vegetable broth and bring to a gentle simmer.
3. In a small bowl, mix miso paste with a few tablespoons of the hot broth to dissolve it, then add it back to the pot.
4. Stir in soy sauce, chili oil, and gochujang (if using). Let the broth simmer for 10-15 minutes to develop the flavors.

2. Cook the Noodles:

1. Bring a pot of water to a boil and cook the ramen noodles according to the package instructions (usually 2-3 minutes for fresh noodles, 4-5 minutes for dried).
2. Drain and rinse briefly under cold water to stop the cooking process.

3. Prepare the Toppings:

1. Soft-Boiled Eggs: Boil eggs for 6-7 minutes, then plunge into an ice bath. Peel and marinate in a mixture of 2 tbsp soy sauce and 1 tbsp mirin for 30 minutes.
2. Ground Pork: If using, cook ground pork in a pan over medium heat until browned. Season with a pinch of salt and pepper.
3. Corn and Bean Sprouts: Blanch corn and bean sprouts in boiling water for 1-2 minutes, then drain.

4. Assemble the Ramen:

1. Divide the cooked noodles between two bowls.
2. Pour the hot miso broth over the noodles.
3. Add the toppings: ground pork, soft-boiled egg (halved), corn, bean sprouts, green onions, and nori.
4. Drizzle with extra chili oil or sriracha if you want more heat, and sprinkle with sesame seeds.

Tips for the Best Spicy Miso Ramen:

• Use red miso paste for a deeper, richer flavor, or white miso paste for a milder taste.
• Adjust the spice level to your preference by adding more or less chili oil or gochujang.
• For a vegetarian version, use vegetable broth and skip the pork. Add tofu or sautéed mushrooms for protein.
• Make the broth ahead of time and store it in the fridge for up to 3 days for a quick meal.

Enjoy your Spicy Miso Ramen—it’s the perfect comfort food with a kick! 🍜🔥

3. Vegetarian Ramen

Here’s a delicious Vegetarian Ramen recipe with a flavorful broth, fresh vegetables, and chewy noodles.

Ingredients

For the Broth:

• 1 tbsp sesame oil (or vegetable oil)
• 3 cloves garlic (minced)
• 1-inch ginger (grated)
• 1 tbsp miso paste
• 2 tbsp soy sauce
• 1 tbsp rice vinegar (optional)
• 1 tbsp sriracha or chili paste (adjust to taste)
• 4 cups vegetable broth
• 1 cup unsweetened plant-based milk (oat or soy for creaminess)
• 1 tbsp tahini or peanut butter (for richness)

For the Ramen:

• 2 packs of ramen noodles (use fresh or dried)
• ½ cup mushrooms (shiitake or cremini, sliced)
• ½ cup bok choy (or spinach, roughly chopped)
• ½ cup corn kernels (cooked or canned)
• ½ cup shredded carrots
• ½ block tofu (cubed and pan-fried for extra texture)
• 1 scallion (sliced)

Toppings (Optional but Recommended):

• Soft-boiled egg (if not strictly vegetarian)
• Nori (seaweed sheets)
• Toasted sesame seeds
• Chili oil or extra sriracha
• Lime wedges

Instructions

1. Prepare the Broth:
   • Heat sesame oil in a pot over medium heat.
   • Add garlic and ginger, and sauté until fragrant (about 1 minute).
   • Stir in miso paste, soy sauce, sriracha, and tahini, mixing well.
   • Pour in vegetable broth and plant-based milk, stir, and bring to a simmer.
   • Let it cook for 10-15 minutes on low heat to enhance flavors.
2. Cook the Noodles & Vegetables:
   • In another pot, boil water and cook ramen noodles according to the package instructions. Drain and set aside.
   • In the same pot, quickly blanch bok choy for 30 seconds and set aside.
3. Prepare the Tofu & Mushrooms:
   • Heat a little oil in a pan and pan-fry tofu cubes until golden brown.
   • In the same pan, sauté mushrooms for 2-3 minutes until tender.
4. Assemble the Ramen:
   • Divide the cooked noodles into bowls.
   • Ladle the hot broth over the noodles.
   • Arrange bok choy, mushrooms, tofu, corn, and carrots on top.
   • Garnish with scallions, sesame seeds, nori, or a drizzle of chili oil.

Serve & Enjoy! 🍜

4. Tonkotsu Ramen

A rich, creamy, and flavorful Japanese pork bone broth ramen.

⭐ Serves: 4
⏳ Prep Time: 30 mins
⏲ Cook Time: 12+ hours

Ingredients

For the Broth:

• 4 lbs (1.8 kg) pork bones (neck, back, or femur bones)
• 1 lb (450g) pork trotters (for extra collagen)
• 1 onion (halved)
• 1 head garlic (halved)
• 1-inch ginger (sliced)
• 1 leek (white part only, sliced)
• 2 tbsp sake
• 2 tbsp soy sauce
• 1 tbsp salt
• 8-10 cups water

For the Tare (Seasoning Sauce):

• 3 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp sake
• 1 tbsp miso paste (optional for extra umami)
• 1 tsp sugar

For the Ramen:

• 4 servings of fresh or dried ramen noodles
• 4 soft-boiled eggs (Ajitsuke Tamago)
• 4 slices Chashu pork (braised pork belly)
• 2 scallions (sliced)
• 1 sheet nori (seaweed, cut into strips)
• 1 tbsp sesame seeds (toasted)
• 1 tbsp black garlic oil (optional but recommended)

Instructions

1. Prepare the Pork Bone Broth (12+ Hours)

1. Clean the bones – Place pork bones and trotters in a large pot of boiling water for 10 minutes to remove impurities. Drain and rinse well.
2. Simmer the broth – Add the cleaned bones back to a clean pot with fresh water, onion, garlic, ginger, leek, sake, and soy sauce.
3. Boil for 12 hours – Keep at a rolling boil, skimming scum off the top occasionally. Add more water as needed. The broth should become thick and creamy.

2. Make the Tare (Seasoning Sauce)

1. In a small saucepan, combine soy sauce, mirin, sake, miso (if using), and sugar.
2. Simmer for 5 minutes and set aside.

3. Cook the Noodles & Prepare Toppings

1. Boil ramen noodles according to package instructions, then drain.
2. Prepare toppings: slice Chashu pork, cut soft-boiled eggs in half, and chop scallions.

4. Assemble the Ramen

1. In each bowl, add 1-2 tbsp of the tare.
2. Pour in the hot Tonkotsu broth.
3. Add ramen noodles and mix gently.
4. Top with Chashu pork, soft-boiled egg, scallions, nori, sesame seeds, and black garlic oil.

Serve & Enjoy! 😋

5. Kimchi Ramen

A spicy, tangy, and umami-packed Korean-inspired ramen with kimchi.

⭐ Serves: 2-3
⏳ Prep Time: 10 mins
⏲ Cook Time: 15 mins

Ingredients

For the Broth:

• 1 tbsp sesame oil (or vegetable oil)
• 3 cloves garlic (minced)
• 1-inch ginger (grated)
• ½ cup kimchi (chopped, plus 2 tbsp kimchi juice)
• 1 tbsp gochujang (Korean chili paste)
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• ½ tbsp sugar (optional, balances flavors)
• 4 cups vegetable or chicken broth
• ½ cup plant-based milk (oat or soy for creaminess, optional)

For the Ramen:

• 2 packs of ramen noodles (fresh or dried)
• ½ cup mushrooms (shiitake or cremini, sliced)
• ½ cup tofu (cubed, optional)
• ½ cup bok choy (or spinach, chopped)
• ½ cup bean sprouts

Toppings (Optional but Recommended):

• 1 soft-boiled egg (halved)
• 1 scallion (sliced)
• 1 sheet nori (seaweed)
• 1 tsp sesame seeds (toasted)
• 1 tbsp chili oil or extra gochujang

Instructions

1. Make the Spicy Kimchi Broth

1. Heat sesame oil in a pot over medium heat.
2. Add garlic, ginger, and kimchi, and sauté for 2 minutes.
3. Stir in gochujang, soy sauce, rice vinegar, sugar, and kimchi juice.
4. Pour in the broth and simmer for 10 minutes.
5. Stir in plant-based milk (if using) for extra creaminess.

2. Cook the Noodles & Vegetables

1. Boil ramen noodles according to the package instructions, drain, and set aside.
2. In the same pot, quickly blanch bok choy and bean sprouts for 30 seconds.

3. Assemble the Ramen

1. Divide noodles into bowls.
2. Pour hot kimchi broth over the noodles.
3. Arrange tofu, mushrooms, bok choy, and bean sprouts on top.
4. Garnish with soft-boiled egg, scallions, sesame seeds, and chili oil.

Serve & Enjoy! 🍜🔥

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