Japanese Ramen Noodle Soup (Printable Version)
Hearty Japanese noodle soup with savory miso broth, tender meat, and classic toppings for a warming meal.
# What You Need:
→ Broth
01 - 6 cups chicken or pork broth
02 - 2 tablespoons soy sauce
03 - 1 tablespoon miso paste
04 - 2 teaspoons sesame oil
05 - 2 garlic cloves, minced
06 - 1 thumb-sized piece fresh ginger, sliced
07 - 1 tablespoon mirin
→ Noodles
08 - 14 ounces fresh ramen noodles
→ Toppings
09 - 2 soft-boiled eggs, halved
10 - 7 ounces cooked pork belly or chicken breast, sliced
11 - 3.5 ounces shiitake mushrooms, sliced
12 - 1 sheet nori, cut into strips
13 - 2 spring onions, thinly sliced
14 - 3.5 ounces bamboo shoots
15 - Corn kernels, to taste
16 - Toasted sesame seeds, to garnish
# Directions:
01 - Heat sesame oil in a large pot over medium heat. Add minced garlic and sliced ginger, sautéing until fragrant and lightly golden, about 1 to 2 minutes. Pour in the chicken or pork broth, then stir in soy sauce, miso paste, and mirin until the miso dissolves completely. Bring to a gentle simmer and cook for 20 minutes to allow the flavors to meld. Strain the broth through a fine-mesh sieve to remove the solids, then return the clear broth to the pot and keep warm over low heat.
02 - Bring a separate pot of water to a rolling boil. Cook the fresh ramen noodles according to the package instructions, typically 2 to 3 minutes, until tender but still slightly chewy. Drain thoroughly and divide evenly among four serving bowls.
03 - Soft-boil the eggs by gently lowering them into boiling water for exactly 6 minutes, then transfer immediately to an ice bath. Once cooled, peel carefully and halve lengthwise. Slice the cooked pork belly or chicken breast into even pieces. Slice the shiitake mushrooms, cut the nori sheet into strips, thinly slice the spring onions, and prepare the bamboo shoots and corn kernels.
04 - Ladle the hot strained broth generously over the noodles in each bowl. Arrange the sliced meat, halved eggs, mushrooms, nori strips, spring onions, bamboo shoots, and corn kernels artfully on top. Finish with a scatter of toasted sesame seeds. Serve immediately while piping hot.
# Expert Tips:
01 -
- That deep savory broth comes together with pantry staples in under an hour, no specialty store run required.
- Every bowl feels like a choose your own adventure, so picky eaters and adventurous ones sit at the same table happy.
02 -
- Do not let the broth come to a hard boil after adding miso or it turns bitter and loses its delicate flavor.
- Cooking noodles separately and assembling at the last second prevents them from turning gummy and bloated.
03 -
- Marinate your soft boiled eggs in a splash of soy sauce and mirin for an hour for ramen shop worthy flavor.
- Toast the sesame seeds in a dry pan right before serving because that thirty second step doubles their flavor.