Ramen
With many varieties
The four main types of ramen are differentiated primarily by their broth base, which gives them unique flavors and textures.
Shio Ramen
Shio is the oldest of the four flavors and means "salt", as sea salt was the oldest form of seasoning.
Miso Ramen
Miso ramen gets its name from the generous amount of miso that gives the broth a strong and pleasant umami flavor.
Shoyu Ramen
Shoyu ramen is made up of a light brown broth with a base of chicken or vegetable broth and soy sauce.
Tonkotsu Ramen
Tonkotsu ramen originates from Kurume, Japan. Fukuoka, located on the northern coast of the island of Kyushu.
Discover how to prepare them
Click the "See Recipe" button to view the recipe.
Shoyu Ramen
Ingredients
- 375 g chicken bones
- 125 g pork bones (optional, for extra depth)
- ¼ large onion, quartered
- ¼ head garlic, halved
- 2-3 slices fresh ginger (about 1-2cm thick)
- Approximately 1.2-1.5 liters water
- 50 ml soy sauce
- 25 ml mirin
- 12 ml sake
- 1 teaspoon sugar (≈5 g)
- 100 g ramen noodles
- 50 g chashu pork or roasted chicken slices
- 1 soft-boiled (and optionally marinated) egg
- Chopped green onions, to taste
- Optional: Nori, bamboo shoots, etc.
For the Broth:
For the Tare (Soy Sauce Base):
For the Toppings:
Recipe
Preparation
20 min
20 min
Difficulty
Easy
Easy
- Place the chicken and pork bones in a pot, cover with cold water, and bring to a boil for 5-10 minutes. Discard the water and rinse the bones well.
- Transfer the blanched bones along with the quartered onion, garlic, and ginger into the pressure cooker. Add approximately 1.2-1.5 liters of water, seal the lid, and cook at high pressure for 30-35 minutes. Once done, safely release the pressure and strain the broth through a fine sieve.
- In a small saucepan over low heat, combine the soy sauce, mirin, sake, and sugar. Stir until the sugar dissolves completely.
- Mix the tare into the strained broth (about a 3:1 ratio of broth to tare, or adjust to taste). Meanwhile, cook 100 g of ramen noodles following the package instructions (usually 2-3 minutes). Place the noodles in a bowl, pour over the seasoned broth, and top with the chashu (or roasted chicken), soft-boiled egg, and chopped green onions, plus any optional extras.
- Enjoy a delicious bowl of shoyu ramen
1. Blanch the Bones:
2. Pressure Cooker Broth:
3. Prepare the Tare:
4. Combine and Assemble:
5. Serve hot:
Shio Ramen
Ingredients
- 375 g chicken bones (or a chicken carcass)
- ¼ medium onion, quartered
- 2 garlic cloves (or ¼ head garlic, halved)
- 2-3 slices fresh ginger (about 1-2 cm thick)
- optional: A small piece of leek (about %C2%BC of a stalk), roughly chopped
- Approximately 1.2 liters water
- 20 g fine salt
- 12.5 ml sake
- 12.5 ml mirin
- optional: A few drops of sesame oil for extra flavor
- 100 g ramen noodles
- 50 g roasted chicken or chashu pork slices
- 1 soft-boiled (and optionally marinated) egg
- Chopped green onions, to taste
- optional: Menma (fermented bamboo shoots), nori, etc.
For the Broth:
For the Tare (Salt Base):
For the Toppings:
Recipe
Preparation
45 min
45 min
Difficulty
Moderate
Moderate
- Place the chicken bones (or carcass) together with the quartered onion, garlic, ginger, and (if using) the chopped leek in a pot with enough cold water. Bring to a boil for 5-10 minutes. Discard the water and briefly rinse the ingredients to remove impurities.
- Transfer the blanched bones and aromatics into the pressure cooker. Add approximately 1.2 liters of water, secure the lid, and cook at high pressure for 30-35 minutes. Safely release the pressure and strain the broth through a fine sieve.
- In a small bowl, mix 20 g of fine salt, 12.5 ml of sake, and 12.5 ml of mirin. Add a few drops of sesame oil if desired.
- Stir the tare into the strained broth, tasting and adjusting the saltiness as needed. Meanwhile, cook 100 g of ramen noodles according to the package instructions (typically 2-3 minutes). Place the noodles in a bowl, pour the shio broth over them, and top with roasted chicken or chashu, the soft-boiled egg, and chopped green onions, along with any optional toppings.
- Enjoy a delicious bowl of shio ramen
1. Blanch the Bones and Aromatics:
2. Pressure Cooker Broth:
3. Prepare the Tare:
4. Combine and Assemble:
5. Serve hot:
Tonkotsu Ramen
Ingredients
- 500 g pork bones (preferably with marrow)
- ¼ large onion (≈60 g), quartered
- ¼ head garlic, halved
- 2-3 slices fresh ginger (about 1-2 cm thick)
- Approximately 1.2-1.5 liters water (enough to cover ingredients)
- Salt, to taste
- 100 g ramen noodles (fresh or dried)
- 50 g chashu pork (sliced, e.g., marinated pork belly)
- 1 soft-boiled (and optionally marinated) egg
- Chopped green onions, to taste
- optional: A small sheet of nori (seaweed) or other preferred toppings
For the Broth:
For the Toppings:
Recipe
Preparation
30 min
30 min
Difficulty
Difficult
Difficult
- Place the 500 g of pork bones in a pot and cover with cold water. Bring to a boil for 5-10 minutes. Discard that water and rinse the bones thoroughly to remove impurities.
- Transfer the blanched bones to your pressure cooker along with the quartered onion, halved garlic, and ginger slices. Add approximately 1.2-1.5 liters of water. Secure the lid and cook at high pressure for 30-5 minutes. Once finished, safely release the pressure according to your cooker's instructions.
- Strain the broth through a fine sieve to remove solids. Taste and adjust the salt as needed.
- Cook 100 g of ramen noodles according to the package instructions (usually 2-3 minutes in boiling water). Place the noodles in a bowl, pour the hot broth over them, and top with the chashu slices, soft-boiled egg, and chopped green onions. Add a sheet of nori or any additional toppings if desired.
- Enjoy a delicious bowl of tonkotsu ramen
1. Blanch the Bones:
2. Pressure Cooker Broth:
3. Strain and Season:
4. Prepare Noodles & Assemble:
5. Serve hot:
Miso Ramen
Ingredients
- 250 g chicken bones (or combine with 125 g pork bones for extra richness)
- ¼ large onion, quartered
- 1-2 garlic cloves (or ¼ head garlic, halved)
- 2-3 slices fresh ginger (about 1-2 cm thick)
- Approximately 1 liter water
- 37.5 g miso paste (red miso or a mix of red and white, about 2-3 tablespoons)
- 5 ml mirin (1 teaspoon)
- 5 ml sake (1 teaspoon)
- optional: ¼ teaspoon sugar (to balance flavors)
- 100 g ramen noodles
- 50 g chashu pork (or another protein of your choice)
- 1 soft-boiled (and optionally marinated) egg
- optional: Corn kernels, bamboo shoots, chopped green onions, and a small pat of butter
For the Broth:
For the Miso Tare:
For the Toppings:
Recipe
Preparation
30 min
30 min
Difficulty
Moderate
Moderate
- Boil the bones in cold water for 5-10 minutes, then drain and rinse thoroughly.
- Place the blanched bones along with the quartered onion, garlic, and ginger into the pressure cooker with approximately 1 liter of water. Seal and cook at high pressure for 30-35 minutes. Once complete, safely release the pressure and strain the broth using a fine sieve.
- In a small bowl, dissolve 37.5 g of miso paste in a little warm broth (to prevent lumps). Add the mirin, sake, and optional sugar, stirring until you achieve a smooth, homogeneous mixture.
- Stir the miso tare into the strained broth until fully incorporated. Meanwhile, cook 100g of ramen noodles as per the package directions (usually 2-3 minutes). Place the noodles in a serving bowl, pour the miso-infused broth over them, and top with the chashu, egg, and any other chosen toppings.
- Enjoy a delicious bowl of miso ramen
1. Blanch the Bones:
2. Pressure Cooker Broth:
3. Make the Miso Tare:
4. Combine and Assemble:
5. Serve hot: