Ramen noodles are a specialty comfort food in Japan. While we all crave that delicious-looking ramen broth, we are always wondering how to cook ramen noodles Japanese style. In this post, we are going to look at one of the most popular ramen noodle broth and learn how to cook ramen noodles perfectly.

We will also look learn how to make fried ramen noodles and how to make ramen noodles healthy.

How To Cook Ramen
The Recipe (Serves 6)

The recipe we will look at is Shoyu Japanese noodle broth. The first thing you need to learn how to cook ramen noodles is to know how to choose the best noodles. For authentic Japanese tastes and flavors, we recommend you buy chukamen noodles.

Ka-Me Noodles

Chukamen is made in Japan using wheat flour and an alkaline solution, kansui, which gives the ramen its distinct texture.

Chukamen is made in Japan using wheat flour and an alkaline solution, kansui, which gives the ramen its distinct texture.

Shoyu Japanese Noodles Recipe

The first ingredients you need are for the kombu dashi and tare and they include:

  • A piece or two of dried kombu
  • ½ a cup of low sodium soy sauce
  • 2 tablespoons of dry sake
  • 1 tablespoon of mirin

The second step on how to make ramen noodles healthy is to make your own pork and stock for the ramen noodles. To make the pork and stock, you need:

  • 1.5 pounds of Boston butt – boneless pork shoulder and 1 pound pork spare ribs
  • Kosher salt and freshly ground black pepper to taste
  • 2 tablespoons of veggie oil
  • 2 pounds of chicken necks, back, or wings
  • 2 bunches of chopped scallions and 2 carrots, peeled and cut into pieces
  • 1 head of garlic halved horizontally a 1” piece of ginger – peel and slice vertically
  • ¼ cup of bonito flakes

And lastly, you need the ramen and the garnish ingredients. These include:

  • 3 eggs
  • 6 5-oz. packets of fresh wavy ramen noodles or six 3-oz. packets of dried ramen noodles
  • ½ a cup of fermented bamboo shoots or bean sprouts
  • 6 thinly sliced scallions
  • 3 nori sheets, toasted and cut in half
  • Chili oil, shichimi togarashi, and toasted sesame oil to garnish when serving


The best place to buy all these ingredients is online where you can buy everything at a go rather than go to your butcher for the meats and then to an Asian store for all the other ingredients.

Asian Spices and Seasonings

A selection of Asian spices and seasonings to give your dishes that authentic oriental flavour!

You will need to prepare the kombu dashi and tare two days in advance. To prepare the dashi, mix 4 quarts of water and the kombu in a bowl and cover at room temperature for up to 12 hours. To make the tare, mix the mirin, sake, and soy sauce in a small bowl, cover the blend and chill.

Preparing The Pork And Stock

To prepare the meat and stock, season the pork shoulder first. To keep the meat intact while cooking, roll up and tie the pork with kitchen twine at 2-inch intervals.

In a large pot, heat oil and cook the pork shoulder over medium-high heat. Cook the pork for 12 minutes while turning to ensure it browns all over. Throw the chicken, bonito flakes, garlic, ginger, scallions, carrots, and spare ribs into the pot. From the dashi, remove the kombu and pour as much dashi into the pot once it is boiling. Preserve the remaining dashi for later.

Let the mixture boil, reduce heat, and let the pot simmer. Occasionally, skim the surface to take out the scum as you add the dashi when the boiling broth reduces. Let the stock simmer for approximately 3 hours or until the pork shoulder is tender.

Once the pork shoulder is cooked, remove from the stock and cool it. For storage, wrap the pork shoulder in tight plastic and chill. Chilling the pork makes it easier to slice the next day when you are ready for the final step. Use a fine-mesh sieve to strain the remaining stock into a large bowl. Keep the stock and toss out the solids. Cover and chill the stock.

Preparing The Ramen

To prepare the ramen garnish, boil water in a medium-sized pot and add eggs. Boil on low heat for approximately 7 minutes. When done, the egg white should be just set while the yolks should be a shiny, almost jammy yellow.

Slice the chilled pork thinly and set aside. When you are ready to serve, simmer the stock until it is extra hot as you cook your noodles in a separate pot of boiling water. Divide the noodles into six servings and add the sliced pork pieces. To the hot stock, add tare and ladle the mixture over the pork to warm the meat.

Garnish with menma, eggs, nori (dried seaweed), and sliced scallions. Serve with chili oil, shichimi togarashi, and sesame oil for a jolt of flavor.

And that is how to cook ramen noodles. If you are wondering how to make ramen noodles healthy, worry not. The recipe for how to make fried ramen noodles is also not that different. To make healthy ramen noodles, you only need to substitute the ingredients for healthier options and add what works for you.

How To Fry Ramen Noodles


If you prefer frying your ramen noodles, the process of how to fry ramen noodles is relatively easy. The preparation method starts with boiling water and then adding your ramen noodles for up to 3 minutes. Do not add the flavor pack when  boiling. When the ramen noodles are soft, strain the water set ramen aside.

In a frying pan, add sesame oil and heat on medium high. Add the ramen noodles and stir gently for the noodles to soak up the sesame oil. Depending on your preference, you can add pork or chicken to your stir fry ramen or just add your vegetables of choice.

Stir all the ingredients and add your favorite seasonings including the flavor pack. And that is how to fry ramen noodles. Frying ramen noodles is fairly easy compared to making ramen noodle broth. If you are wondering how to make fried ramen noodles healthy, you can choose a healthy noodle as you shop.

Ramen Noodles

A wide choice of ramen noodles for all the Japanese dished you would like to try out!

Vegetable stir-fries are also healthier so that’s another tip to make a healthy bowl of your favorite ramen.

Ramen Noodle Broth Classifications

Ramen broth classifications are typically four. The most popular are Shio, Shoyu, Miso, and Tonkotsu. If you look at it critically, the difference is only in the primary seasoning as the first three are seasoning – salt, soy sauce, and fermented bean paste – and the last is the broth base.

You can classify ramen noodle broths depending on their heaviness or lightness. Heavier, richer broths are known as kotteri, while the lighter broths are assari. The rich broths are stickier and usually cloudy due to the long boiling times while the assari has a clear, thin look. Often, assari features more vegetables, fish, and bones cooked briefly to avoid clouding the broth.

You can also classify ramen noodle broth by broth base. The broth base is made up of the primary ingredients that go into the broth. Popular bases include animal bones – fresh fish, beef, chicken, and pork – which give a heavier base.

Lighter bases feature sea kelp or dried seafood. Additional ingredients that go into the broth include aromatics and flavors from vegetables including garlic, fresh scallions, leeks, onions, and mushrooms. Of all these broths, the most popular is Tonkotsu.

Tonkotsu is boiled pork born broth whose color is mostly cloudy or golden with a rich and sticky gelatin.

Understanding The Different Ramen Noodle Broths By Seasoning

Shio ramen noodle broth features sea salt seasoning like in the original noodle soups in China. The different ramen types are popular in different regions of Japan and Shio is most popular in Hakodate in the south of Hokkaido prefecture. In Hakodate, there are still solid Chinese ties to local cuisine and the milder weather means locals don’t need a heavy base.

Shoyu Japanese ramen noodle soup boasts soy sauce as the main seasoning and is more popular in Japans central region of Kanto. Originally, Shoyu ramen traces its roots to Yokohama. The Shoyu ramen noodle soup features chicken, seafood, and on special occasions, pork or beef-based broths. Recently, Japanese chefs are flavoring Tonkotsu pork broths with Shoyu.

Of the most popular types of ramen, Miso is the youngest with roots in Northern Hokkaido. The weather in Northern Hokkaido is colder and thus the need for a heavier broth base. Although it is the youngest, Miso has become a favorite in Japan and all over the world.

Generally, Shio seasoning is more common with lighter broths while Miso is used for kotteri. Shoyu is the middle ground, and it is not uncommon to find one seasoning in the opposite spectrum of broth.

And There’s More!

Now you know how to cook ramen noodles. But as you can already tell, there is not that much of a difference between the different broth types other than the base and seasoning. Still, there are many other ramen types and new ones coming up every day. As an enthusiast, you too can come up with your own variation with the above basics in mind.

In the end, the best thing about ramen is that you can tailor it to your needs and pair it with whichever ingredients you fancy.

Mikasa Jones
Mikasa grew up in the dynamic Harlem neighborhood of New York City. Mikasa defines herself as an adaptive young woman who has been immersed into various cultures not just in the United States, but also her mother's hometown in Yokohama, Japan. She is a chef by profession and is an active member of the American Culinary Federation. She swears by a cup of hot matcha after a long day, saying that it helps her relax and focus on her tasks on a day-to-day basis.

Japan Daily Press is one of her outlets for sharing information with readers about the accessibility of commercially available Japanese products. She thinks that the misconception of sub-standard quality and taste of commercial food should be erased because there are a lot of manufacturers that are really stepping up their game in terms of developing products that are as close to authentic as possible.