Japanese Ramen Noodle Soup (Printable)
A comforting Japanese noodle soup with rich miso broth, tender pork, soft-boiled eggs, and fresh toppings in every bowl.
# What You'll Need:
→ Broth
01 - 6 1/3 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 oz fresh ramen noodles
→ Toppings
09 - 2 soft-boiled eggs, halved
10 - 7 oz cooked pork belly or chicken breast, sliced
11 - 3.5 oz shiitake mushrooms, sliced
12 - 1 sheet nori, cut into strips
13 - 2 spring onions, thinly sliced
14 - 3.5 oz bamboo shoots
15 - Corn kernels, to taste
16 - Toasted sesame seeds, to garnish
# How To Make:
01 - Heat sesame oil in a large pot over medium heat. Add minced garlic and sliced ginger, sautéing until fragrant. Pour in the chicken or pork broth, then stir in soy sauce, miso paste, and mirin. Bring to a simmer and cook for 20 minutes to develop depth of flavor. Strain the broth through a fine-mesh sieve, discarding the solids.
02 - Prepare the ramen noodles according to package directions until tender but still firm. Drain thoroughly and set aside.
03 - Soft-boil the eggs by gently lowering them into boiling water for 6 minutes, then transfer to an ice bath. Once cooled, peel and halve. Slice the cooked pork belly or chicken breast. Prepare the shiitake mushrooms, spring onions, nori strips, and bamboo shoots.
04 - Divide the drained noodles among four serving bowls. Ladle the hot strained broth over each portion. Arrange the sliced meat, halved eggs, mushrooms, nori, spring onions, bamboo shoots, and corn kernels on top. Finish with a sprinkle of toasted sesame seeds and serve immediately while steaming hot.
# Expert Tips:
01 -
- The broth alone will make you close your eyes and exhale slowly on the first sip.
- Toppings are completely flexible so you can empty your fridge and still end up with something beautiful.
- It reheats brilliantly the next day when the flavors have had time to deepen and mingle.
02 -
- Never let the broth reach a hard rolling boil after adding miso because boiling kills its delicate flavor and leaves it tasting flat.
- Strain the broth before assembling because biting into a rogue ginger slice mid slurp is genuinely unpleasant.
03 -
- Marinate your soft boiled eggs in a mix of soy sauce and mirin for at least two hours and you will have ramen eggs that taste like they came from a professional kitchen.
- Toast your sesame seeds in a dry pan right before serving because the oils wake up and the flavor difference is remarkable.