Japanese Ramen with a Rich Broth
Ramen is four components: a concentrated broth, a tare sauce (soy and mirin), ramen noodles, and toppings. The broth is chicken bones simmered with ginger and garlic for at least two hours, and the egg is boiled for exactly six and a half minutes so the yolk stays liquid.
- Prep
- 25 min
- Cook
- 130 min
- Total
- 155 min
- Calories
- 520
Photo: Vyacheslav Argenberg — CC BY 4.0 · Wikimedia Commons
Ramen isn't noodle soup — it's a system of four layers, each prepared separately. Once you understand all four, you can build hundreds of variations.
Method
-
1
The broth
Cover the bones with cold water, bring to a boil for two minutes, then drain and rinse them — this is what gives you a clear broth. Return them to fresh water with the onion, garlic, ginger and spring onions, and simmer gently for two hours.
⏱ 125 min -
2
The eggs
Boil the eggs in already-boiling water for exactly six and a half minutes, transfer them straight to iced water, and peel. Steep them in two spoons of soy sauce for half an hour.
⏱ 35 min -
3
The tare
Mix the soy sauce, mirin and sesame oil. This goes into the bottom of the bowl before the broth and is what sets the seasoning.
⏱ 3 min -
4
The noodles
Cook the noodles to the packet instructions — usually three minutes — and drain immediately without rinsing.
⏱ 4 min -
5
Building the bowl
In each bowl: two spoons of tare, then the hot strained broth, then the noodles, then the halved egg, nori, corn, mushrooms and spring onion.
⏱ 5 min
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Tips that actually matter
- The initial boil-and-rinse of the bones is the secret to a clear broth.
- Six and a half minutes for the egg — less and it's too runny, more and the yolk sets.
- Don't rinse the noodles after cooking; the starch on them helps the broth cling.
People also ask
Can I make it without mirin?
Yes — rice vinegar with half a spoon of sugar gives roughly the same balance.
My broth came out thin.
Simmer it uncovered for another half hour to concentrate it, or use more bones.
How far ahead can I prepare?
The broth, tare and eggs all keep three days in the fridge. Cook the noodles only at serving time.
Cook mode
Japanese Ramen with a Rich Broth
-
1
The broth
Cover the bones with cold water, bring to a boil for two minutes, then drain and rinse them — this is what gives you a clear broth. Return them to fresh water with the onion, garlic, ginger and spring onions, and simmer gently for two hours.
-
2
The eggs
Boil the eggs in already-boiling water for exactly six and a half minutes, transfer them straight to iced water, and peel. Steep them in two spoons of soy sauce for half an hour.
-
3
The tare
Mix the soy sauce, mirin and sesame oil. This goes into the bottom of the bowl before the broth and is what sets the seasoning.
-
4
The noodles
Cook the noodles to the packet instructions — usually three minutes — and drain immediately without rinsing.
-
5
Building the bowl
In each bowl: two spoons of tare, then the hot strained broth, then the noodles, then the halved egg, nori, corn, mushrooms and spring onion.
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