How to cook ramen
How to cook ramen 😋 is a medium Japanese recipe that serves 4. 560 calories per serving. Recipe by Mykoreandic on YouTube.
Prep: 45 min | Cook: 2 hrs | Total: 3 hrs 15 min
Cost: $44.31 total, $11.08 per serving
Ingredients
- 2 pounds Pork Bones (preferably neck or femur bones, cut into 2‑inch pieces)
- 1 whole Chicken Carcass (cleaned, can use leftover rotisserie chicken carcass)
- 1 piece Kombu (Dried Kelp) (about 5 cm square)
- 4 pieces Dried Shiitake Mushrooms (reconstituted in warm water for 20 min, reserve soaking liquid)
- 6 cloves Garlic (smashed)
- 2 inches Ginger (sliced)
- 1/2 cup Soy Sauce (regular or low‑sodium)
- 1/4 cup Mirin (sweet rice wine)
- 1/4 cup Sake (Japanese cooking rice wine)
- 12 ounces Ramen Noodles (fresh or high‑quality dried, uncooked)
- 1 pound Chashu Pork Belly (rolled, tied, and braised)
- 4 large Eggs (soft‑boiled, marinated in soy sauce)
- 4 stalks Green Onions (thinly sliced for garnish)
- 4 pieces Nori Sheets (cut into halves)
- 1 tablespoon Sesame Oil (for finishing drizzle)
Instructions
Prepare Bones and Aromatics
Rinse pork bones and chicken carcass under cold water, then place them in the large stockpot. Add enough cold water to cover by 2 inches.
Time: PT5M
Blanch Bones
Bring to a rapid boil over high heat. Once boiling, let it boil for 5 minutes, then drain and rinse the bones and pot.
Time: PT10M
Temperature: 100°C
Build the Broth
Return cleaned bones to the pot. Add 12 cups of fresh water, kombu, reconstituted shiitake mushrooms (with soaking liquid), smashed garlic, and sliced ginger.
Time: PT5M
Simmer the Broth
Heat to just below boiling (≈90‑95°C), then reduce to a gentle simmer. Skim any foam that rises every 15 minutes. Simmer uncovered for 2 hours.
Time: PT2H
Temperature: 90°C
Season the Broth
After 2 hours, strain the broth through the fine mesh strainer into a clean pot. Stir in soy sauce, mirin, and sake. Adjust salt to taste.
Time: PT10M
Prepare Chashu Pork
In a small saucepan, combine soy sauce, mirin, sake, a splash of sugar, and water. Add the pork belly roll, bring to a low simmer, cover, and braise for 1 hour, turning halfway.
Time: PT1H
Temperature: 80°C
Marinate Soft‑Boiled Eggs
Boil water, gently lower eggs and cook for 6 minutes. Transfer to ice water, peel, and place in a bowl with 1/4 cup soy sauce, 1/4 cup mirin, and 1/4 cup water. Marinate for at least 30 minutes.
Time: PT45M
Cook Ramen Noodles
Bring a large pot of water to a rolling boil. Add ramen noodles and cook according to package (usually 2‑3 minutes) until just al dente. Drain and rinse briefly with hot water.
Time: PT5M
Temperature: 100°C
Assemble Bowls
Divide cooked noodles among serving bowls. Ladle hot broth over noodles. Top with sliced chashu pork, a halved marinated egg, sliced green onions, nori halves, and a drizzle of sesame oil.
Time: PT5M
Final Touch
Enjoy your ramen hot! Optionally, add a pinch of shichimi to taste.
Time: PT0M
Nutrition Facts
- Calories
- 560
- Protein
- 22 g
- Carbohydrates
- 68 g
- Fat
- 16 g
- Fiber
- 3 g
Dietary info: Contains gluten, Contains soy, Contains egg, Not vegan, Not vegetarian
Allergens: Soy, Wheat, Egg
Ingredient Substitutions
- Instead of Pork Bones: Chicken backs, Beef bones
- Instead of Chicken Carcass: Additional pork bones
- Instead of Kombu (Dried Kelp): Dashi powder
- Instead of Dried Shiitake Mushrooms: Fresh shiitake, Porcini
- Instead of Garlic: Garlic paste
- Instead of Ginger: Ground ginger
- Instead of Soy Sauce: Tamari
- Instead of Mirin: Sake + sugar
- Instead of Sake: Dry sherry
- Instead of Ramen Noodles: Udon noodles, Spaghetti (as last resort)
- Instead of Chashu Pork Belly: Pork shoulder
- Instead of Eggs: Quail eggs
- Instead of Green Onions: Leeks
- Instead of Nori Sheets: Soy paper
- Instead of Sesame Oil: Peanut oil (less aromatic)
Equipment Needed
- Large Stockpot (8‑quart)
- Fine Mesh Strainer
- Cutting Board
- Chef Knife
- Ladle
- Small Saucepan
- Bowl for Marinating Eggs
- Tongs
- Measuring Cups and Spoons
- Heat‑Resistant Gloves (optional)
- Timer (optional)
- Serving Bowls
Critical Steps — Do Not Skip
- Blanching and rinsing the bones to remove scum
- Maintaining a gentle simmer (90‑95°C) for a clear broth
- Skimming foam regularly during simmer
- Properly braising chashu pork to stay tender
- Cooking noodles just to al dente to avoid sogginess
Chef Tips from the Video
- Add a small piece of dried kelp (kombu) during the last 30 minutes of simmer for extra umami.
- Reserve the shiitake soaking liquid and add it to the broth for deeper mushroom flavor.
- A splash of sesame oil at the end brightens the broth without making it greasy.
Troubleshooting
Broth is cloudy.
Make sure to blanch bones and skim foam frequently; keep the simmer low and avoid a rolling boil.
Noodles become mushy.
Cook noodles just until al dente and rinse briefly with hot water; serve immediately.
Chashu pork is tough.
Braise at a low temperature (≈80°C) and ensure the pork is tied tightly; do not overcook beyond 1 hour.
Storage
Refrigerator: Store broth in airtight containers for up to 3 days; chashu and marinated eggs separate for up to 2 days.
Freezer: Freeze broth in portion‑size bags for up to 1 month. Reheat gently before serving.
Room temperature: Do not store cooked ramen at room temperature for more than 2 hours.
Make-Ahead Tips
- Broth can be made 2‑3 days ahead and refrigerated; reheat gently before use.
- Chashu pork can be sliced and stored in its braising liquid for up to 2 days.
- Marinated eggs keep well in the refrigerator for up to 3 days.
Frequently Asked Questions
What is the cultural significance and history of ramen in Japanese cuisine?
Ramen originated in China and was introduced to Japan in the early 20th century. Over decades it evolved into a beloved Japanese staple, with regional styles like Sapporo miso ramen and Hakata tonkotsu, reflecting local ingredients and tastes.
What are the traditional regional variations of ramen in Japan?
Key regional variations include Sapporo miso ramen (buttery miso broth), Hakata tonkotsu ramen (creamy pork bone broth), Tokyo shoyu ramen (soy‑based clear broth), and Kitakata shoyu ramen (thick, flat noodles). Each region emphasizes different broth bases and toppings.
What is the authentic traditional way ramen is served in Japan?
Ramen is traditionally served piping hot in a deep bowl with noodles, broth, and toppings arranged artfully—sliced chashu, soft‑boiled egg, nori, green onions, and bamboo shoots. Diners often add a dash of sesame oil or shichimi for extra flavor.
What occasions or celebrations is ramen traditionally associated with in Japanese culture?
Ramen is a comfort food enjoyed year‑round, but it’s especially popular during winter festivals, late‑night gatherings, and as a quick meal after work. Some regions hold ramen‑themed festivals celebrating local broth styles.
How does ramen fit into the broader Japanese cuisine tradition?
Ramen embodies the Japanese emphasis on balance—umami‑rich broth, chewy noodles, and fresh toppings. It reflects the Japanese skill of turning simple ingredients like wheat and pork into a harmonious, satisfying dish.
What are the authentic traditional ingredients for classic tonkotsu ramen versus acceptable substitutes?
Traditional tonkotsu ramen uses pork bones, kombu, dried shiitake, soy sauce, mirin, and sake. Acceptable substitutes include chicken backs for a lighter broth, dashi powder for kombu, and tamari for soy sauce, though flavor depth may vary.
What other Japanese dishes pair well with classic ramen?
Side dishes like gyoza (pan‑fried dumplings), takoyaki (octopus balls), or a simple cucumber sunomono salad complement ramen nicely, offering contrasting textures and flavors.
What makes classic homemade ramen special or unique in Japanese cuisine?
Homemade ramen allows control over broth richness, noodle texture, and topping quality, delivering a fresher, more personalized flavor than most instant versions. The slow‑simmered pork‑chicken broth is the heart of its depth.
What are the most common mistakes to avoid when making classic homemade ramen at home?
Common mistakes include boiling the broth too vigorously (causing cloudiness), over‑cooking the noodles, and under‑seasoning the broth. Skimming foam regularly and keeping a gentle simmer are key.
Why does this ramen recipe use a low simmer instead of a rolling boil?
A low simmer extracts collagen and flavor from the bones without emulsifying fat into the broth, resulting in a clear, silky texture. A rolling boil agitates the bones, releasing impurities that cloud the broth.
Can I make the ramen broth ahead of time and how should I store it?
Yes, the broth can be prepared up to 3 days in advance. Cool it quickly, transfer to airtight containers, and refrigerate. Reheat gently on low heat before serving to preserve its silky texture.
What texture and appearance should I look for when the ramen broth is done?
The broth should be a deep, golden‑brown color, slightly oily on the surface, and have a rich, silky mouthfeel. It should coat the back of a spoon without being greasy.
How do I know when the ramen noodles are done cooking?
Noodles are done when they are tender yet still have a firm bite (al dente). Taste a strand a minute before the package time; it should be slightly chewy, not mushy.
What does the YouTube channel Mykoreandic specialize in?
The YouTube channel Mykoreandic focuses on Korean and broader Asian home cooking, offering detailed tutorials, cultural insights, and step‑by‑step guides for both traditional and modern dishes.
What is the cooking philosophy and style of the YouTube channel Mykoreandic?
Mykoreandic emphasizes authentic flavors, technique mastery, and making Asian dishes approachable for home cooks. The channel blends cultural storytelling with practical tips, encouraging viewers to experiment while respecting tradition.
Last updated: September 3, 2026
