Ramen is one of those rare dishes that has made the leap from humble street food to international obsession. But ask any ramen chef in Japan, and they’ll tell you: what most people outside the country call “ramen” barely scratches the surface of the real thing. Rich broth, springy noodles, and layered toppings come together to form one of the most soul-satisfying meals you’ll ever eat—and making it at home is more achievable than you think.
Most people assume authentic ramen requires days of simmering and professional tools. While restaurant-level tonkotsu or miso ramen can take time, home-style versions deliver incredible flavor with much less effort. Once you understand the building blocks—broth, noodles, tare (seasoning), toppings—you’ll never go back to that salty instant packet again.
Ramen isn’t just food. It’s a ritual. A conversation between your senses and your ingredients. And when you finally learn to master it at home, it’s not just a recipe—it’s a flex.
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How to Eat
Slurping is not just accepted in ramen culture—it’s encouraged. It helps cool the noodles and enhances the flavor by aerating the broth. Start by tasting the broth, then go for the noodles and toppings in one bite. Don’t stir everything up at once; appreciate the layers as they evolve with each spoonful.
How to Partner
Ramen pairs well with Japanese small plates like gyoza (pan-fried dumplings), karaage (crispy fried chicken), or a light cucumber salad with rice vinegar. Want to turn it into a fun dinner party? Set up a ramen bar with different toppings so guests can build their own bowl. Match it with a cold Japanese beer, sake, or green tea to complete the experience.
The global rise of ramen has also come with a fair amount of misinterpretation. Many Westerners associate it with quick, 99-cent instant packets. In Japan, that notion borders on offensive. Real ramen is handmade, thoughtful, and rooted in centuries-old culinary traditions that vary drastically between regions—from Sapporo’s miso broth to Hakata’s creamy pork tonkotsu.
Another misunderstood element? Customization. While adding your own twist is fun, purists argue that piling on cheese, fried eggs, or chili sauce can distort ramen into something unrecognizable. There’s nothing wrong with experimentation—but ignoring the core balance of broth, noodle, and tare misses the point of ramen’s harmony.
Lastly, there’s the etiquette. In many Western countries, eating loudly is frowned upon. But in Japan, slurping your noodles isn’t just allowed—it’s considered polite. It shows appreciation for the meal and the chef’s hard work. Some American diners, unaware of this, may see it as rude, missing out on an essential part of the ramen experience.
How to Make Ramen
Ramen Recipe Ingredients
For the broth:
2 lbs chicken bones
1 lb pork bones
1 onion
1 knob ginger
2 cloves garlic
Tare (Seasoning Base):
1/4 cup soy sauce
1 tablespoon mirin
1 tablespoon sake
1 teaspoon sugar
For the Noodles:
400g fresh ramen noodles
2 soft-boiled eggs, halved
4 slices of Chashu pork or braised pork belly
2 green onions, finely chopped
Menma (fermented bamboo shoots)
Nori sheets
Sesame seeds
Spinach or bok choy
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Step By Step How to Make Ramen
Step 1 – Prepare the Broth
Place chicken and pork bones in a large pot, cover with cold water, and bring to a boil. Once boiling, dump the water and rinse the bones to remove impurities.
Refill the pot with fresh water. Add the bones back, along with onion, ginger, and garlic. Bring to a boil, then reduce to a simmer. Skim off any scum that rises to the top. Simmer for at least 6 hours; the longer, the better, as it develops more flavor. Strain the broth and keep hot.
Step 2 – Make the Tare
In a small saucepan, combine soy sauce, mirin, sake, and sugar. Bring to a simmer and cook until the sugar dissolves. Remove from heat.
Step 3 – Prepare Noodles
Bring a large pot of water to a boil. Cook ramen noodles according to package instructions (usually just a few minutes). Drain and rinse briefly to stop the cooking process.
Step 4 – Assemble Ramen
In each serving bowl, place about 1-2 tablespoons of tare at the bottom. Add Hot Broth, add Noodles and add Toppings with slices of Chashu pork, soft-boiled eggs, chopped green onions, menma, a piece of nori, sesame seeds, and blanched greens.
Tips To Make Ramen
For a clearer broth, keep the simmer gentle and skim regularly. Tare is the soul of your ramen, so adjust the flavor according to your taste preference. It can be made ahead and stored in the refrigerator.
Feel free to customize toppings based on availability and preference and the typical additions include corn, butter, and various types of mushrooms.
Serve the ramen immediately to enjoy the hot broth and fresh noodles. Ramen is deeply customizable, so once you’re comfortable with the basic technique, experiment with different types of broths (like Tonkotsu or Miso) and additional toppings.
How Many Calories Has A Ramen
A typical serving of ramen noodles (about 2 ounces or 60 grams dry) contains approximately 250 calories.
The broth can vary widely, but a pork or chicken-based broth might have about 150-200 calories per serving, especially if it’s made with meat bones and contains dissolved fats.
Chashu pork or other meat toppings can add150 to 300 calories, depending on the cut of meat and its preparation. Soft-Boiled Egg: One soft-boiled egg adds about 70 calories and vegetables: Ingredients like bamboo shoots, corn, spinach, or green onions add minimal calories, generally not more than 30-50 calories combined.
Butter, fried garlic, or extra oil can increase the calorie count significantly, with each adding anywhere from 50 to 100 calories per serving.
A typical restaurant-style serving of ramen can range from 600 to over 1,000 calories per bowl, depending on the richness of the broth, the type and amount of meat used, and the number and type of additional toppings included.
Serving Suggestions
Toppings: Marinated soft-boiled eggs, sliced chashu pork, green onions, bamboo shoots, corn, nori (seaweed), and a swirl of chili oil.
Broth Add-ins: A splash of soy sauce, sesame oil, or garlic paste can elevate the flavor.
Presentation: Serve in a deep ceramic bowl, and offer chopsticks with a ramen spoon for the full Japanese experience.
Final Thoughts
Real ramen is not about perfection—it’s about depth. It’s about slowing down, layering flavors, and respecting a culinary tradition that values care over convenience. Once you make ramen from scratch, even in its simplest form, you’ll understand why people across Japan treat it like an art form.
Cooking ramen at home connects you to something bigger than dinner. It teaches balance, patience, and the joy of transforming humble ingredients into a dish that feels both indulgent and healing. It’s not just soup and noodles. It’s nourishment, memory, and culture in a bowl.
So put down the instant packet. The real ramen you’ve been craving is waiting—and your kitchen is the only passport you need to get there.
About the Author: Ruben, co-founder of Gamintraveler.com since 2014, is a seasoned traveler from Spain who has explored over 100 countries since 2009. Known for his extensive travel adventures across South America, Europe, the US, Australia, New Zealand, Asia, and Africa, Ruben combines his passion for adventurous yet sustainable living with his love for cycling, highlighted by his remarkable 5-month bicycle journey from Spain to Norway. He currently resides in Spain, where he continues sharing his travel experiences with his partner, Rachel, and their son, Han.