Ramen
Fresh ramen noodles, kombu and dried shiitake mushrooms come together in this Japanese chicken β 70 minutes, 6 steps, and the kind of result worth repeating. You'll find the full ingredient list (with a scaler to change the servings), 6 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for pan and large pot. At medium difficulty across 6 steps, it's manageable with a little attention.
What you'll need
Shopping list (7)
Pantry staples (you likely have these)
π Unit converter
How to make it
- Lower the eggs into gently boiling water and cook for exactly 7 minutes for a jammy yolk, then chill in iced water, peel, and halve; refrigerate until needed.
- Make the broth by combining the chicken stock, kombu, and dried shiitake in a pot, bringing it slowly to just below a simmer, then removing the kombu before it boils and steeping for 15 minutes; lift out the shiitake, slice them, and keep the broth hot.
- Make the tare by simmering the soy sauce, mirin, sake, smashed garlic, and sliced ginger in a small pan for 4 to 5 minutes until fragrant, then strain into the serving bowls, dividing it evenly.
- Cook the fresh ramen noodles in a separate pot of unsalted boiling water for 2 to 3 minutes until just tender with a slight chew, then drain well and shake off excess water.
- Ladle the hot broth into each bowl over the tare, season with salt to taste, and stir in a few drops of sesame oil.
- Nestle the drained noodles into the broth, then arrange the sliced pork or chicken (warmed through to 75 C if reheating leftovers), the halved soft eggs, sliced shiitake, and chopped scallions on top, and serve immediately while piping hot.
You'll use: Pan Β· Large pot Β· Saucepan
Ingredient substitutions
- Soy Sauce
- tamari (gluten-free) Β· coconut aminos
- Eggs
- ΒΌ cup unsweetened applesauce (baking) Β· 1 tbsp ground flax + 3 tbsp water per egg
What to serve with Ramen
- Honey Teriyaki Salmon Seafood
- Yaki Udon Vegetarian
- Tonkatsu pork Pork
- Japanese gohan rice Side
Tips & common questions
How long does Ramen take to make?
About 70 minutes from start to finish β an estimate based on the 6 steps and 14 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of soy sauce?
Try tamari (gluten-free). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes β use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Ramen is an original Japanese recipe developed in-house by Consomee. Photo: Ramen Jump 002.jpg (CC0) via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure on top β how we source recipes.