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Perfect Ramen from Scratch Easy Authentic Homemade Recipe Guide

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An authentic homemade ramen recipe featuring a rich pork and chicken broth, fresh noodles, and customizable toppings for a comforting and delicious meal.

Ingredients

  • Pork neck bones or trotters (about 2 lbs / 900 g)
  • Chicken carcass or wings (1 lb / 450 g)
  • Water (about 12 cups / 3 liters)
  • Kombu (dried kelp, 1 piece about 4×4 inches)
  • Dried shiitake mushrooms (3-4 pieces)
  • Fresh ginger (2-inch piece, sliced)
  • Garlic (5 cloves, smashed)
  • Green onions (2 stalks, roughly chopped)
  • Soy sauce (1/2 cup / 120 ml)
  • Mirin (1/4 cup / 60 ml)
  • Sake (1/4 cup / 60 ml)
  • Roasted garlic paste (1 tbsp)
  • All-purpose flour (2 cups / 250 g)
  • Kansui (alkaline water, 1 tsp) or baking soda (1 tsp) as substitute
  • Warm water (3/4 cup / 180 ml)
  • Salt (1 tsp)
  • Toppings (optional): Chashu pork slices, soft boiled eggs (ajitsuke tamago), menma (fermented bamboo shoots), nori sheets (toasted seaweed), green onions (thinly sliced), bean sprouts or corn

Instructions

  1. Rinse pork bones and chicken under cold water to remove impurities. In a large stockpot, add pork bones, chicken, and enough cold water to cover (about 12 cups). Bring to a boil over high heat, then immediately drain the water and rinse bones to remove scum.
  2. Refill the pot with fresh water and add the cleaned bones back in. Add kombu, shiitake mushrooms, ginger slices, garlic cloves, and green onions. Bring to a gentle simmer over medium-low heat. Keep it at a low simmer and cook uncovered for about 2.5 hours, occasionally skimming any foam or fat that rises.
  3. Remove kombu after 30 minutes of simmering to prevent bitterness. Once broth is rich and flavorful, remove from heat and strain broth through a fine mesh sieve or cheesecloth into a clean pot. Discard solids and keep broth warm.
  4. Make the tare sauce by combining soy sauce, mirin, sake, and roasted garlic paste in a small saucepan. Bring to a low simmer over medium heat and cook for 10 minutes, stirring occasionally. Remove from heat and set aside.
  5. Prepare fresh noodles by combining flour and salt in a mixing bowl. Dissolve kansui (or baking soda) in warm water, then gradually add to flour while mixing with hands until dough forms. Knead dough on a floured surface for 8-10 minutes until smooth and elastic. Wrap in plastic and let rest for 30 minutes.
  6. Divide dough into portions and roll out thinly with a rolling pin or pasta machine to about 1/8 inch thickness. Cut into noodle strips about 1/8 inch wide. Toss lightly with flour to prevent sticking.
  7. Bring a large pot of water to a boil. Cook fresh noodles for 2-3 minutes until al dente. Drain and rinse briefly under cold water to stop cooking.
  8. To serve, ladle 1 cup (240 ml) of hot broth into each bowl. Stir in 2 tablespoons of tare sauce per bowl (adjust to taste). Add cooked noodles, then top with chashu pork slices, soft boiled egg halves, menma, nori, green onions, and any other desired toppings.

Notes

Blanch bones before simmering to keep broth clear. Keep broth at a low simmer to avoid cloudiness. Use kansui for chewy noodles or substitute with baking soda baked in oven. Taste tare sauce before adding to bowls and adjust seasoning as needed. Cook noodles just before serving to avoid mushiness. Store broth and noodles separately; broth keeps up to 3 days refrigerated, noodles 1 day.

Nutrition

Keywords: ramen, homemade ramen, authentic ramen, ramen broth, fresh noodles, Japanese recipe, comfort food

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