Three Iconic Ramen Recipes (Shoyu, Spicy Miso, and Quick Tonkotsu)

A comprehensive guide to making three classic ramen styles—Shoyu (soy sauce), Spicy Miso, and a fast-track Tonkotsu—at home with maximum flavor and minimal time. Includes optional homemade dashi, essential toppings, and detailed step-by-step instructions.

IntermediateJapaneseServes 6

Printable version with shopping checklist

Source Video
20m
Prep
3h 30m
Cook
28m
Cleanup
4h 18m
Total

Cost Breakdown

Total cost:$77.30
Per serving:$12.88

Critical Success Points

  • Do not boil kombu when making dashi.
  • Sear and glaze chicken properly for Shoyu ramen.
  • Dissolve miso paste off-heat for miso ramen.
  • Pressure cook and emulsify pork fat for tonkotsu broth.
  • Taste and adjust seasoning with tare for tonkotsu.

Safety Warnings

  • Use caution when releasing pressure from pressure cooker—steam can cause burns.
  • Handle hot pots and boiling liquids carefully to avoid burns.
  • Be careful with sharp knives when slicing toppings.
  • Ensure chicken and pork are cooked to safe internal temperatures (165°F/74°C for chicken, 145°F/63°C for pork).