I will share my most beloved ramen variations, including these:

* Delectably rich Shoyu
* Hearty Miso
* Delightfully creamy Tonkotsu
* Fabulously delicate Shio

With one of them, I hope you discover your next favorite ramen.

The 10 Best ramen noodle recipes

1. Shoyu Ramen

Shoyu Ramen is a classic Japanese noodle soup, featuring a savory broth made from chicken stock, soy sauce, garlic, and ginger. It is served over freshly made ramen noodles and is dressed with sliced scallions and drizzled sesame oil.

Ingredients

4 cups of chicken stock
2 tablespoons soy sauce
1 clove of garlic, minced
1 teaspoon grated ginger
2 tablespoons sesame oil
200g fresh ramen noodles
Sliced green onions for garnish

Instructions

1. In a saucepan, mix the chicken broth, soy sauce, garlic, and ginger. Heat over medium heat until it reaches a steady bubble.

2. Prepare the fresh ramen noodles by using the cooking procedure in the package directions. Have ready a separate pot of water boiling at a full, rolling boil. When the water reaches this state, add the raw noodles (they should be added to the pot as soon as the water can no longer be stirred down). Once the noodles are in the water, cook according to the package directions. When done, drain the noodles in a colander (or similar) and set aside.

3. Separate the cooked noodles into individual dishes, allowing them to cool slightly before portioning them out. They should not stick together, so you may need to toss them with a small amount of oil. Pour the hot broth over the noodles, and then drizzle with sesame oil.

4. Top with green sliced onions and any other toppings you desire; for example, boiled eggs, nori, and/or slices of cooked pork. Serve immediately.

2. Miso Ramen

Miso Ramen is a heartwarming Japanese meal consisting of a base broth made with miso paste, and either chicken or vegetable broth, and soy sauce. It is made with fresh or dried ramen noodles, and served with mushrooms and green onions.

Ingredients
2 tablespoons miso paste
4 cups chicken or vegetable broth
2 packs of fresh or dried ramen noodles
1 tablespoon soy sauce
1 tablespoon sesame oil
1 cup sliced mushrooms
2 chopped green onions

Instructions

1. In a big pot, bring the chicken or vegetable broth to a simmer over medium heat. Whisk in the miso paste until it’s fully dissolved.

2. Combine the soy sauce and sesame oil with the broth and stir. Next, introduce the sliced mushrooms, allowing them to simmer for roughly 5 minutes until tender.

3. In another pot, prepare the ramen noodles following the package directions. Drain them and split them between individual bowls.

4. Ladle the broth over the noodles in each bowl. Top with a handful of sliced green onions. Serve and enjoy!

3. Tonkotsu Ramen

Tonkotsu Ramen is a popular Japanese noodle soup known for its rich, creamy pork bone broth. Pork bones, soy sauce, garlic, ginger, scallions, and ramen noodles are key ingredients, making for a deeply satisfying dish.

Ingredients

Pork bones (2-3 pounds)
Water
Soy sauce (2 tablespoons)
Garlic cloves, smashed (4-5)
Ginger, sliced (2-inch piece)
Scallions (2, for garnish)
Ramen noodles (enough for 4 servings)

Instructions

1. In a large pot, boil the pork bones in a good amount of water for about 10 minutes to wash away any impurities. Drain the bones and rinse them well.

2. Fill the kettle with fresh water, add the bones, and bring to a vigorous boil. Reduce the heat and simmer at a gentle bubble for 12 to 18 hours, until the broth is rich and creamy, and the house smells like a fine restaurant. Stir occasionally and skim off any scum that rises to the surface.

3. Remove the bones by straining the broth, then add soy sauce, garlic, and ginger to the broth after it has been returned to the pot. Allow the mixture to simmer for another 30 minutes.

4. Prepare the ramen noodles as directed on the package. Serve them alongside the broth, piping hot. Garnish with chopped scallions and any number of toppings that please you, whether that includes going the tonkotsu route with sliced pork, making it a shoyu ramen with marinated sili, or using whatever else you may care to top your noodles with.

4. Shio Ramen

A clear, light broth typifies the classic Japanese noodle soup known as shio ramen. It has chicken stock, dashi stock, mirin, sea salt, and soy sauce as its base, and the ramen noodles it serves are garnished with sliced green onions.

Ingredients

2 cups chicken stock
2 cups dashi stock
2 tablespoons mirin
1 tablespoon sea salt
2 tablespoons soy sauce
200 grams ramen noodles
Sliced green onions for garnish

Instructions

1. Combine the chicken stock and dashi stock in a pot. Heat gently over medium heat to bring the mixture to a light simmer.

2. Incorporate the mirin, sea salt, and soy sauce into the simmering stock. Stir well and allow to simmer for another 10 minutes.

3. In another pot, prepare the ramen noodles as per the package directions. When they are done, drain them and put the noodles into individual serving bowls.

4. Pour the piping hot broth over the noodles and top with slivered green onions just before serving.

5. Spicy Miso Ramen

Miso Ramen, enlivened with umami and spiciness, is a hearty, flavorsome soup with a base of miso paste, chili paste, and either chicken or vegetable broth. It is the kind of food that hits the spot when you need nudging to either keep going or to get up and face the world after a day of not doing either.

Right before the noodles go into the pot, you will want to do the following: grab some fresh spinach from the refrigerator and either wash the prewashed spinach you are keeping in a plastic container or wash the baby spinach you have in a plain paper bag. After cooking the noodles, you’ll add the sliced mushrooms, spinach, and a half-cooked egg.

Ingredients

2 tablespoons miso paste
1 tablespoon chili paste or chili oil
4 cups chicken or vegetable broth
2 packs of ramen noodles
1 cup sliced mushrooms
1 cup baby spinach
2 boiled eggs#

Instructions

1. In a saucepan, bring the chicken or vegetable broth to a gentle simmer. Whisk in the miso paste and the chili paste, stirring until fully dissolved.

2. Add the broth to the sliced mushrooms and simmer for about 5 minutes, until softened.

3. Prepare the ramen noodles as indicated on the package. Drain the noodles and place half in one bowl, half in the other.

4. In each bowl, place the noodles, and then the boiling broth. Top with the following ingredients:
Baby spinach, about a handful
Two halved boiled eggs
A drizzle of sesame oil
Salt and pepper to taste.

6. Tantanmen Ramen

Tantanmen Ramen is a cozy Japanese noodle dish consisting of these elements:

• Fresh ramen noodles. • Ground pork sautéed in sesame oil and combined with:

• Soy sauce and:

• Chili bean paste.

All of that is served in a rich broth made with chicken, lots of cream, and some tahini.

Ingredients:
200g fresh ramen noodles
100g ground pork
1 tablespoon sesame oil
1 tablespoon soy sauce
2 tablespoons tahini (sesame paste)
4 cups chicken broth
1 tablespoon chili bean paste (doubanjiang)

Instructions

1. Prepare the ramen noodles as directed on the package. Afterward, pour off the excess water and put the noodles to rest.

2. In a skillet over medium heat, warm the sesame oil, then add the ground pork. Cook the pork until it is browned. Stir in the soy sauce and the chili bean paste, then cook for another 2 minutes.

3. In another pot, heat the chicken broth and tahini together. Stir until the tahini has completely dissolved and the broth is blended.

4. Split the prepared noodles into serving bowls and ladle over the rich, flavorful broth. Crown with heaping spoonfuls of the zesty pork mixture. Dress the dish with as many gourmet touches as you can muster, then present it to your guests with the light of the dinner hour upon you.

7. Black Garlic Oil Ramen

Ramen made with black garlic oil takes the beloved noodle dish to even greater heights. In this recipe, Chef Alon Shaya calls for the use of pork fat to enrich the broth, and in my version, I use miso to add depth to the flavor.

Both dishes marry the workaday noodle to a broth that hums with sweet and savory notes, and they finish it all off with black garlic oil.

Ingredients

Ramen noodles
Chicken or vegetable broth
Black garlic
Soy sauce
Boneless pork shoulder or belly
Green onions
Sesame seeds

Instructions

1. Prepare the ramen noodles as directed on the package, then drain them and set aside.

2. In a saucepan, heat chicken or vegetable broth to a rolling boil. Lower the heat and stir in soy sauce to your liking. Maintain at a warm temperature.

3. Sear the boneless pork shoulder or belly in a pan until crispy, then cut into thin slices.

4. Black garlic oil is made by blending black garlic with a bit of oil until smooth and then drizzling it over the noodles. To serve, garnish with green onions and sesame seeds.

8. Curry Ramen

Ramen noodles are combined with savory curry paste, creamy coconut milk, and your choice of protein, such as chicken or tofu, for this delectable dish. Elemental mixed vegetables add flavor and texture, making this comforting and satisfying.

Serving suggestion: Garnish with green onions and cilantro—in that order.

Ingredients

200g ramen noodles
2 tablespoons curry paste (red or yellow)
1 tablespoon vegetable oil
400ml coconut milk
2 cups chicken or vegetable broth
200g protein of choice (e.g., chicken, tofu, shrimp)
1 cup mixed vegetables (e.g., bell pepper, bok choy, carrots)

Instructions

1. Prepare the ramen noodles as indicated in the package directions. Drain well and set aside.

2. In a big pot, bring the vegetable oil to medium heat. Add the curry paste and sauté for 1-2 minutes until it becomes aromatic.

3. Add the coconut milk and chicken or vegetable broth, stirring to mix and bring to a light simmer.

4. Put the protein and the vegetables in the pot, cooking for 5-7 minutes until the protein is cooked through and the vegetables are tender. Serve the ramen noodles with the curry broth.

9. Chashu Pork Ramen

Pork belly braised in a savory soy sauce, mirin, and other potent aromatics—like garlic, ginger, and scallions—is what makes the chashu in Chashu Pork Ramen so tender and flavorful. Pork lovers and ramen lovers alike will enjoy slurping on the warm, umami-rich dish!

Here’s what you need to make it at home.

Ingredients

Pork belly
Soy sauce
Mirin
Sugar
Garlic
Ginger
Scallions

Instructions

1. Tie the pork belly into a tight log with cooking twine, to hold its shape.

2. Combine in a pot:soy sauce,mirin,sugar,garlic,ginger,and scallions.Bring to a boil, then add the pork belly.

3. For about 2 hours on low heat, let the pork become tender. Ensure it cooks evenly by turning it occasionally.

4. Take out the pork, permit it to cool somewhat, and then cut into thin rounds. Serve it on top of ramen noodles afloat in the braising liquid that has been transformed into broth.

10. Yuzu Shio Ramen

Yuzu Shio Ramen is a rejuvenating Japanese noodle soup that spotlights the aromatic zest of yuzu peel, making for a most refreshing broth. This is not your average ramen, but rather an upscale version that nonetheless comes together in about an hour.

In it, you’ll find savory chicken broth, tender thigh meat, and all the trimmings that make ramen such a satisfying meal.

Ingredients

Yuzu peel (fresh or dried)
Chicken broth
Salt
Thin ramen noodles
Boneless chicken thighs
Menma (bamboo shoots)
Green onions, sliced

Instructions

1. Start by getting the chicken broth ready. When it’s time for dinner, ensure that you’ve simmered the boneless chicken thighs in about 4 cups of water long enough for them to cook thoroughly. Remove the boneless chicken thighs, letting them cool for a moment before slicing them thinly. The broth should be ready by now.

2. Incorporate salt and yuzu peel into the chicken broth, adjusting to taste, and allow the two to meld together for about 10 minutes.

3. Prepare the delicate ramen noodles as the package directs, and let them drain thoroughly.

4. To serve, put a serving of noodles into a bowl and pour the hot, yuzu-scented chicken broth over them. Top the ramen with the sliced chicken, menma, and green onions.Enjoy your Yuzu Shio Ramen right now. It’s best not to let this one linger.