Ramen From Scratch

Ramen from scratch is a deeply flavored noodle soup built on a rich broth simmered for hours until the bones and aromatics have given everything to the liquid. The noodles are homemade and tender, the toppings are fresh, and the whole bowl comes together with a savory intensity that a quick version cannot match.

Ingredients for Ramen From Scratch

Chicken bones or pork bones form the foundation of the broth and turn into a silky, collagen-rich liquid when simmered long and gently. Onion, garlic, and ginger build the aromatic base, while kombu and dried shiitake mushrooms add umami depth. Soy sauce, mirin, and salt balance and season the broth at the end. All-purpose flour, salt, water, and egg make the noodle dough, which is rolled, cut, and boiled fresh. Fresh spinach, soft-boiled eggs, green onions, nori, and sesame seeds top each bowl.

Why This Ramen From Scratch Works

The broth simmers for four hours because bones release their gelatin and flavor very slowly. The longer, gentler heat extracts collagen without forcing impurities into the liquid, so you get a clean, silky broth instead of a murky one. Skimming the foam in the first 20 minutes keeps it clear.

The noodle dough comes together quickly, rests to relax the gluten, then gets rolled thin and cut into strands. Boiling them fresh in salted water gives you tender noodles that won’t turn mushy or absorb broth flavor before you eat them. The toppings are added just before serving so they stay distinct and fresh.

The seasoning happens at the end because salt and soy sauce taste different when added to a hot broth than they do when building the base. Tasting and adjusting at the finish gives you control over the final flavor.

Mistakes To Avoid

Boiling the broth hard instead of simmering gently breaks the gelatin into foam and makes the liquid cloudy and greasy. The broth will taste thin and lack the silky mouthfeel that makes ramen worth the time. Keep the heat low from the start.

Skipping the rest on the noodle dough makes it tough and hard to roll out. The gluten needs 15 to 20 minutes to relax after mixing so the dough becomes smooth and stretchy. If you skip this step, you will fight the dough the whole time.

Adding salt and soy sauce too early in the broth cook changes their flavor and makes it hard to season correctly at the end. The broth will taste either too salty or too flat because you cannot taste the right balance until the broth is finished. Season only in the last 10 minutes.

Cooking the noodles in the broth instead of separately turns the liquid cloudy and starchy, and the noodles absorb flavor unevenly. Boil them in their own pot of salted water, drain them well, and serve them in the bowl with broth poured over.

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Ingredients

• 2 pounds chicken bones or pork bones, cleaned
• 1 medium onion, halved
• 4 cloves garlic, crushed
• 1 piece fresh ginger, 2 inches long, sliced
• 1 piece kombu seaweed, 4 inches long
• 1 ounce dried shiitake mushrooms
• 1/4 cup soy sauce
• 2 tablespoons mirin
• Salt to taste
• 2 cups all-purpose flour (250 grams)
• 1 teaspoon salt
• 3/4 cup water, plus more for dough
• 1 large egg
• 2 cups fresh spinach
• 4 soft-boiled eggs, halved
• 4 green onions, sliced
• 1 sheet nori seaweed, cut into strips
• 2 tablespoons sesame seeds

Step-by-step Instructions

1. Bring a large pot of water to a boil, add bones, and boil for 2 minutes. Drain and rinse bones under cold water until the water runs clear.
2. Return bones to the pot and cover with 10 cups of cold water. Bring to a bare simmer over medium-low heat, skimming white foam from the surface for the first 10 to 20 minutes, until the broth is clear.
3. Add onion, garlic, ginger, kombu, and dried mushrooms. Maintain a gentle simmer, barely moving, for 4 hours, until the broth is rich and golden.
4. Strain the broth through a fine sieve into a clean pot. Discard solids. Stir in soy sauce and mirin, taste, and add salt until the flavor is balanced and savory.
5. For the noodles, mix flour and salt in a large bowl. Make a well, add egg and water, and stir with a fork until a shaggy dough forms, adding a little more water if needed.
6. Knead the dough on a lightly floured counter for 8 to 10 minutes, until smooth and elastic. Cover and rest for 15 to 20 minutes.
7. Divide dough into 4 pieces. Working with one piece at a time, roll thin (about 1/16 inch) using a pasta machine set to the thinnest setting, or a rolling pin between two sheets of parchment paper.
8. Dust each rolled sheet lightly with flour, roll loosely, and cut into 1/4-inch-wide noodle strands. Unroll and set aside on parchment. Repeat with remaining dough.
9. Bring a large pot of salted water to a boil. Cook noodles for 3 to 4 minutes, until tender but still slightly firm. Drain well in a colander.
10. Divide noodles among four bowls. Pour hot broth over each, top with spinach, soft-boiled egg halves, green onions, nori, and sesame seeds. Serve immediately.