How to Make the Perfect Ramen from Scratch
Japanese · Hard · 300 min · 4 servings
A rich and deeply savory tonkotsu-style pork broth loaded with tender noodles, soft-boiled eggs, and fresh toppings. Making ramen from scratch takes time but delivers an extraordinary bowl.
Why this recipe works
This Ramen from Scratch recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 300 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 680 calories with 38g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 10 simple ingredients that you can find at any grocery store:
- 2 lbs pork neck bones
- 8 cups water
- 4 whole garlic cloves smashed
- 1 whole large onion halved
- 3 tbsp soy sauce
- 2 tbsp white miso paste
- 4 portions fresh or dried ramen noodles
- 4 whole large eggs
- 4 slices chashu pork belly or cooked pork
- 4 whole green onions thinly sliced
Step by step instructions
Step 1: Blanch the bones
Place the pork bones in a large pot and cover with cold water. Bring to a boil over high heat and cook for 10 minutes. Drain and rinse the bones thoroughly under cold water to remove impurities.
Step 2: Simmer the broth
Return the cleaned bones to the pot with 8 cups of fresh water, smashed garlic, and halved onion. Bring to a boil then reduce to a vigorous simmer. Cook uncovered for 4 hours, adding water as needed to keep bones submerged.
Step 3: Prepare the soft-boiled eggs
Bring a small pot of water to a boil. Gently lower in the eggs and cook for exactly 6 minutes and 30 seconds. Transfer immediately to an ice bath for 5 minutes then peel carefully. Marinate in soy sauce and water if desired.
Step 4: Strain and season the broth
Strain the broth through a fine mesh sieve and discard the solids. Return the clear broth to the pot and whisk in the miso paste and soy sauce. Taste and adjust seasoning. Keep hot over low heat.
Step 5: Cook noodles and assemble bowls
Cook the ramen noodles according to package directions, usually 2 to 3 minutes. Divide noodles among four large bowls. Ladle the hot broth over the noodles. Top each bowl with a halved soft-boiled egg, a slice of pork, and sliced green onions. Serve immediately.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- pork neck bones → chicken carcasses for a lighter chicken-based broth
- white miso paste → red miso paste for a deeper and more robust flavor
- fresh ramen noodles → dried soba noodles or instant ramen noodles in a pinch
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Not blanching the bones first which leaves the broth cloudy and bitter from impurities
- Simmering on too low a heat which produces a thin and watery broth instead of a rich creamy one
- Overcooking the soft-boiled eggs which results in a fully set yolk instead of the desired jammy center
Nutrition facts
Per serving: 680 calories, 38g protein, 72g carbs, 24g fat, 4g fiber.
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