Japanese Ramen Noodle Soup (Printable)

A rich Japanese noodle soup with savory 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 large eggs, soft-boiled and 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

# How To Make It:

01 - In a large pot, heat sesame oil over medium heat. Add minced garlic and sliced ginger, sautéing until fragrant, about 1 minute. Pour in the chicken or pork broth, soy sauce, miso paste, and mirin, stirring until the miso dissolves completely. Bring to a gentle simmer and cook for 20 minutes to develop depth of flavor. Strain through a fine-mesh sieve and discard solids. Keep broth hot.
02 - Prepare ramen noodles according to package directions until tender but still firm. Drain thoroughly and divide evenly among four serving bowls.
03 - Soft-boil eggs by gently lowering them into boiling water for exactly 6 minutes, then transfer to an ice bath. Once cooled, peel and halve lengthwise. Slice the cooked pork belly or chicken breast. Cut shiitake mushrooms and bamboo shoots. Slice spring onions thinly and cut nori sheet into strips.
04 - Ladle the hot strained broth over the noodles in each bowl. Arrange sliced meat, halved eggs, mushrooms, bamboo shoots, nori strips, and spring onions artfully on top. Add corn kernels as desired and finish with a sprinkle of toasted sesame seeds. Serve immediately while piping hot.

# Expert Tips:

01 -
  • The broth comes together in under thirty minutes but tastes like it simmered all afternoon.
  • It is endlessly customizable so you can raid your fridge and still end up with something extraordinary.
  • That first slurp of noodles coated in rich miso laced broth will make you close your eyes and just breathe.
02 -
  • Do not let the broth boil aggressively after adding miso because high heat kills its nuanced flavor and makes it taste flat.
  • Strain the broth before serving because biting into a chunk of ginger mid slurp is an unpleasant surprise I learned the hard way.
  • Assemble bowls right before eating because noodles left too long in broth turn gummy and soft.
03 -
  • Marinate your soft boiled eggs in a mix of soy sauce and mirin for at least two hours and you will never want them plain again.
  • Toast your sesame seeds in a dry pan right before serving because three minutes of effort adds an aroma that makes people ask what your secret is.

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