Ramen from Scratch

🕒 Prep: 2 hours
🔥 Cook: 12 hours
🍽 Serves: 4
★★★★★
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Making ramen from scratch is a labor of love, but the reward is a deeply satisfying bowl of noodles that will transport you straight to a cozy ramen shop in Japan. This recipe captures the authentic essence with its rich broth, tender chashu pork, and perfectly marinated eggs.

Ramen from Scratch

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Ingredients for Ramen from Scratch

Ingredients for Ramen from Scratch

Pork bones and chicken bones create the rich, umami-packed base of the broth. Onions, garlic, and ginger add depth and a hint of sweetness. Soy sauce enhances the savory notes.

For the noodles, all-purpose flour and salt form the base, with water binding it all together into a smooth dough.

Pork belly becomes succulent chashu when simmered with soy sauce, mirin, and sugar. Green onions add a fresh finish.

Eggs are boiled and marinated in a mix of soy sauce, mirin, and water for a savory punch.

Why This Ramen from Scratch Works

During the long simmer, the roasted pork and chicken bones slowly break down. The heat pulls out the collagen from the bones and connective tissue, and over many hours the broth turns cloudy, thicker, and almost silky. Onions, garlic, and ginger soften and fall apart, so their taste spreads all through the pot. By the time the soy sauce goes in at the end, the liquid is already rich and full, and the soy just settles into it instead of watering it down.

While the broth cooks, the noodle dough rests. During that rest, the flour soaks up the water evenly and the gluten relaxes, so the dough rolls out smoother and doesn’t snap back. A quick boil keeps the noodles springy, and the cold rinse stops them from cooking further and getting mushy.

In the pot with the chashu, slow heat keeps the pork belly tender. Fat slowly melts and stays around the meat, so the slices stay moist. The eggs sit in their soy and mirin bath long enough for the liquid to soak into the whites, so the outside of each egg tastes seasoned while the yolk stays soft in the center.

Ramen from Scratch Tips & Tricks

  • Roasting the bones carefully prevents the broth from becoming cloudy.
  • Use a pasta machine for even noodle thickness and consistent cooking.
  • Let the chashu pork rest after cooking for easier slicing.
  • Ensure eggs are at room temperature before boiling to prevent cracking.

Mistakes To Avoid

Letting the broth boil hard instead of keeping it at a gentle simmer makes the fat and impurities break into tiny bits and mix into the liquid. The broth turns cloudy and greasy, and the mouthfeel becomes heavy instead of smooth and rich.

Cutting the simmer time for the bones down to just a few hours leaves the broth thin and watery. The liquid doesn’t pull enough gelatin and body from the bones, so the final bowl tastes flat and feels more like a light soup than ramen.

Rolling the noodle dough too thick means the noodles stay dense in the center even after boiling. In the bowl they chew like undercooked pasta and don’t soak up the broth well.

Overcooking the chashu pork by cranking the heat or leaving it too long in the pot makes the meat tight and stringy. Instead of soft slices that almost melt, the pork becomes dry and hard to bite.

Leaving the eggs in boiling water longer than 6 minutes sets the yolks fully. The yolks turn chalky instead of jammy, so they don’t blend into the broth and feel dry in the center.

Equipment Used:

Large pot, Oven, Rolling pin, Knife, Cooking twine

Ingredients

  1. For the Broth:
  2. 2 pounds pork bones
  3. 1 pound chicken bones
  4. 2 onions, halved
  5. 4 cloves garlic
  6. 1 ginger root, sliced
  7. 2 tablespoons soy sauce
  8. For the Noodles:
  9. 3 cups all-purpose flour
  10. 1 teaspoon salt
  11. 1 cup water
  12. For the Chashu Pork:
  13. 1 pound pork belly
  14. 1/2 cup soy sauce
  15. 1/2 cup mirin
  16. 1/4 cup sugar
  17. 3 green onions
  18. For the Marinated Eggs:
  19. 4 large eggs
  20. 1/2 cup soy sauce
  21. 1/2 cup mirin
  22. 1/4 cup water

Step-by-step Instructions

  1. 1. Broth: Roast pork and chicken bones at 400°F for 30 minutes.
  2. 2. Transfer bones to a large pot, add onions, garlic, ginger, and 12 cups water. Simmer for 10 hours, skimming impurities.
  3. 3. Add soy sauce, simmer for another hour. Strain broth and set aside.
  4. 4. Noodles: Combine flour and salt in a bowl. Gradually add water, kneading into a dough. Let rest for 30 minutes.
  5. 5. Roll dough thin, cut into noodles. Boil noodles for 2 minutes, then rinse in cold water.
  6. 6. Chashu Pork: Roll pork belly and tie with twine. Simmer in soy sauce, mirin, and sugar mix for 1.5 hours, turning occasionally.
  7. 7. Marinated Eggs: Boil eggs for 6 minutes, then cool in ice water. Peel and marinate in soy sauce, mirin, and water for 4 hours.
  8. 8. Assemble: Divide noodles, broth, sliced chashu pork, and halved eggs into bowls. Garnish with chopped green onions.

Frequently Asked Questions

Can I make the broth in advance?
Yes, you can make the broth a day ahead and store it in the fridge. The flavors will deepen overnight.
What if I can't find pork belly?
You can substitute with pork shoulder or even chicken thighs for a different texture.
How do I store leftovers?
Store broth, noodles, and toppings separately in the fridge for up to 3 days. Reheat gently before serving.

Serving Ideas for Ramen from Scratch

This ramen pairs beautifully with a side of pickled vegetables or a fresh seaweed salad. For a touch of heat, add a dollop of chili paste to the broth.

Ratings and Comments

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.