How to Make Ramen from Scratch

By Cap Puckhaber, Reno, Nevada

Ramen is one of the most comforting and versatile dishes in the world, with endless variations to suit every palate. Whether you’re a meat lover or prefer a plant-based meal, making ramen from scratch allows you to create a bowl of rich, flavorful broth and fresh noodles that surpass anything you can get from a package. Today, I’m going to show you how to make a delicious, soy-based ramen with a meat version featuring tender pork belly and a vegetarian version with savory mushrooms, bok choy, and bean sprouts. Let’s get started!

Ingredients

Broth:

• 6 cups vegetable or chicken broth (for a vegetarian or meat version)
• 2 tablespoons soy sauce
• 1 tablespoon mirin
• 2 tablespoons miso paste (optional, for extra depth)
• 1-2 garlic cloves, minced
• 1-inch piece of ginger, sliced thin
• 2 tablespoons sesame oil
• 1 tablespoon rice vinegar

Noodles:

• Fresh ramen noodles (or substitute with dried noodles)

Toppings:

• 1/2 pound pork belly (for the meat version) or a selection of mushrooms like shiitake or cremini (for the vegetarian version)
• 1 bunch bok choy, halved
• 1 cup bean sprouts
• 2 green onions, thinly sliced
• Soft-boiled eggs (optional)
• Chili oil or sriracha (optional for heat)

Instructions

1. Prepare the Broth

Start by making the rich soy-based broth that will serve as the base of your ramen. In a large pot, combine your vegetable or chicken broth with soy sauce, mirin, miso paste (if using), garlic, ginger, sesame oil, and rice vinegar. Bring the mixture to a gentle simmer, and let it cook for 20-30 minutes to allow the flavors to meld together. Stir occasionally and taste for seasoning, adding more soy sauce if necessary.

2. Cook the Noodles

While your broth is simmering, prepare the ramen noodles according to the package instructions. Fresh noodles usually take just a few minutes to cook, so keep an eye on them to avoid overcooking. Once cooked, drain and set them aside.

3. Prepare the Meat or Vegetarian Toppings

• For the Pork Belly: If you’re making the meat version, slice your pork belly into thin strips. In a hot skillet, sear the pork belly on both sides until it becomes crispy and caramelized. Remove from the pan and set aside.
• For the Vegetarian Version: If you’re making a vegetarian ramen, sauté your mushrooms in a little sesame oil until tender and caramelized. Set them aside along with the bok choy. To prepare the bok choy, place it in a pot of boiling water for about 1-2 minutes until tender, then drain and set aside.

4. Assemble the Ramen

Once the broth is ready, strain out the garlic and ginger slices, and return the broth to the pot. Divide the cooked noodles among serving bowls, then pour the hot broth over the noodles. Top each bowl with your choice of protein (pork belly or sautéed mushrooms), bok choy, bean sprouts, and green onions.

If you’re adding a soft-boiled egg, gently crack the egg into boiling water for about 6-7 minutes, then peel and halve it. Place it on top of the ramen for an added richness.

For extra flavor, drizzle a bit of chili oil or sriracha over the top to add some heat.

5. Serve and Enjoy!

Your homemade ramen is now ready to be enjoyed! Stir everything together and savor the layers of flavor from the soy-based broth, tender noodles, and fresh toppings. Whether you go with the pork belly or the vegetarian version, this ramen is sure to become a go-to dish for cozy nights in.

Making ramen from scratch may take a little time, but the results are so worth it. With just a few simple ingredients, you can create a meal that’s both satisfying and full of umami-rich flavors. Enjoy experimenting with different toppings and broths to make this dish your own!

Cap Puckhaber explores How to Make Sushi at Home Use this guide on The History of Bachan’s Sauce Check out our blog on Health Benefits of Bone Broth Cap Puckhaber explores The Mysterious Origin of General Tso’s Chicken