Japanese Ramen Recipe – Flavorful, Comforting & Easy to Make at Home

Few dishes are as iconic in Japanese cuisine as ramen. With its springy noodles, savory broth, and endless topping variations, ramen has become a global comfort food favorite. Originally inspired by Chinese noodle soups, ramen has evolved into a uniquely Japanese dish with countless regional varieties, from rich miso broths to light shio flavors.

This recipe will guide you through making authentic homemade shoyu ramen (soy sauce–based ramen) with pork belly, aromatic broth, and classic toppings like soft-boiled eggs and green onions. Whether you’re a ramen enthusiast or a first-time home cook, you’ll love how easy and satisfying this bowl of noodles is to prepare.

Why You’ll Love This Recipe

• Authentic yet simple – delivers restaurant-quality flavor with easy-to-find ingredients.
• Customizable toppings – create your perfect ramen bowl with your favorite add-ons.
• Comfort food at its best – warm, savory, and satisfying.
• Homemade goodness – healthier and fresher than instant ramen.
  

Japanese Ramen Recipe

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Category

Main Dish, Soup

Cuisine

Japanese

Servings

4

Prep Time

15 minutes

Cook Time

90 minutes

Calories

612

Make authentic Japanese ramen at home with pork belly, soy sauce broth, and chewy noodles. A flavorful and comforting homemade ramen recipe anyone can master.

Author:

Guiseppe

Ingredients

For the Pork:

• 1 lb pork belly
• 2 teaspoons salt

For the Broth:

• 6 cups water
• 1 oz ginger root, sliced
• 3 cloves garlic, peeled
• 1 bunch green onions
• 4 tablespoons soy sauce
• 3 tablespoons sake
• 1 teaspoon salt
• 1 tablespoon sesame oil

For the Noodles:

• 3–4 bundles dried ramen noodles (Chuka-men)

Toppings:

• Soft-boiled eggs, halved
• Bean sprouts, blanched briefly
• Green onions, finely sliced
• Sliced pork belly (from broth)

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Directions

1. Rub salt all over the pork belly. Cover and refrigerate overnight.
2. In a large pot, combine water, ginger, garlic, green onions, and salted pork belly.
3. Bring to a boil, skimming off foam and excess fat.
4. Reduce heat, cover, and simmer for 1½ to 2 hours. (Or cook in a pressure cooker for 20 minutes.)
5. Let the broth cool completely. Strain, separating the broth and pork. Refrigerate both.
6. Once chilled, skim the solidified fat from the broth. Slice the cooked pork belly for topping.
7. Reheat broth. Add soy sauce, sake, salt, and sesame oil. Keep at a low simmer until noodles are ready.
8. If using ramen noodles: Cook according to package directions.
9. If using spaghetti: Boil pasta in water with baking soda until firm. Drain well.
10. Pour hot broth into serving bowls.
11. Add noodles immediately.
12. Top with sliced pork, soft-boiled eggs, bean sprouts, and green onions.
13. Serve Hot & Enjoy!

Recipe Note

Chef Tips

• For extra flavor, soak soft-boiled eggs in a soy sauce marinade (ajitama) before serving.
  
• Add toppings like chili oil, nori (seaweed), or corn for variety.
  
• Slightly undercook the noodles so they stay firm in hot broth.
  

Serving Suggestions

• Pair with Japanese gyoza (dumplings) or a light cucumber salad.
  
• Serve with pickled ginger or kimchi for a tangy side.
  
• Enjoy with iced green tea or Japanese beer for a complete meal.
  

Storage & Reheating

• Broth: Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2 months.
  
• Noodles: Best cooked fresh—avoid storing in broth as they will become mushy.
  
• Pork & toppings: Store separately in the fridge for up to 3 days.
  
• Reheating: Reheat broth until boiling, then add fresh noodles and toppings.
  

Nutrition

Nutrition

Serving Size

1 serving

per serving

Calories

612

Amount/Serving % Daily Value

Carbs

58 grams

21%

Protein

34 grams

68%

Fat

28 grams

36%