Japanese Ramen Noodle Soup (Printable)
A comforting Japanese noodle soup with rich miso broth, tender pork, soft-boiled eggs, and fresh toppings in every satisfying bowl.
# What You'll 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. 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 deep flavor. Strain the broth through a fine-mesh sieve to remove solids and discard them.
02 - Prepare the ramen noodles according to the package instructions. Drain thoroughly and set aside.
03 - Soft-boil the eggs by gently lowering them into boiling water for exactly 6 minutes, then transfer to an ice bath. Once cooled, peel and halve each egg. Slice the cooked pork belly or chicken breast. Cut the shiitake mushrooms, slice the spring onions, and portion the bamboo shoots.
04 - Divide the cooked noodles evenly among four serving bowls. Ladle the hot strained broth over each portion. Carefully arrange the sliced meat, halved eggs, mushrooms, nori strips, spring onions, bamboo shoots, and corn on top. Finish with a sprinkle of toasted sesame seeds. Serve immediately while steaming hot.
# Expert Tips:
01 -
- The miso and soy sauce combo creates a broth that tastes like it simmered all day, not just twenty minutes.
- Every single topping is negotiable, so you can empty your fridge into the bowl and call it genius.
02 -
- Strain the broth before serving or you will end up chewing on ginger slices and garlic bits, which is a textural surprise nobody wants.
- Miso paste clumps if you dump it straight into boiling broth, so scoop it into a ladle and whisk it with a little warm broth first until smooth.
03 -
- Cook the noodles separately from the broth always, because noodles boiled in the broth release starch that makes it cloudy and thick.
- Warm your serving bowls with hot water before assembling so the ramen stays piping hot from first bite to last slurp.