11 Ramen Recipes You Need to Try from Japan

Japanese ramen is a delightful culinary journey that captures the heart and taste buds of food enthusiasts worldwide. With its diverse flavors and rich history, ramen has transcended being merely a dish and has become an experience.

It’s an opportunity to delve into the world of broths, noodles, and toppings. Each variety of ramen tells a different story, offering something unique and engaging.

Today, I’m excited to share with you a list of 11 unforgettable ramen recipes originating from Japan. These dishes have captured my taste buds and are perfect for anyone venturing into the complex yet rewarding world of ramen.

From creamy tonkotsu to refreshing hiyashi chuka, these recipes convey the spirit of Japan and the artistry behind each bowl.

1. Rich and Creamy Tonkotsu Ramen Broth

This first recipe leads us into the depths of flavor with its opulent and luscious broth. The richness and creaminess of Tonkotsu ramen make it a favorite among many. It brings back memories of winter nights when a steaming bowl of ramen warmed my soul.

The secret lies in the long hours of simmering, which draws out all the flavors, transforming a simple meal into a gourmet delight.

Ingredients:

• 2 pounds pork trotters
• 2 chicken backs
• 1 cup pork fat back
• ¼ cup soy sauce
• 2 tablespoons sesame oil
• Additional seasonings to taste

Instructions:

1. Prepare the bones: Place pork trotters and chicken backs in a large pot, cover with cold water, and bring to a boil. Boil for 10 minutes, then discard the water and rinse the bones under cold water to remove impurities.
2. Fill the pot with fresh water, add the cleaned bones, and bring to a rolling boil. Maintain a strong boil for 10–12 hours, adding water as needed. Skim off foam and scum periodically.
3. In the last 2 hours, add pork fat back and cook until completely soft. Remove, blend until creamy, and return to the broth to enhance richness.
4. Season with soy sauce, sesame oil, and additional seasonings to taste.
5. Serve hot with toppings such as braised pork, soft-boiled egg, and green onions.

2. Miso Ramen With Crispy Pork and Burnt Garlic-Sesame Oil

Miso ramen is another heartwarming variety that offers a nutty, savory taste heightened by crispy pork and flavorful garlic oil. It takes me back to a small ramen bar in Osaka where I first fell in love with these flavors.

This dish is well-suited for fans of deep, umami-rich experiences that combine savory with a hint of sweetness from miso.

Ingredients:

• 4 cups chicken or pork broth
• 2 pounds pork shoulder, cut into chunks
• ½ cup nutty red miso
• ¼ cup soy sauce
• 2 tablespoons sesame oil
• 4 cloves garlic, minced
• 4 servings ramen noodles
• Toppings: crispy pork, boiled egg, green onions

Instructions:

1. Prepare the broth: Heat broth in a pot and whisk in miso paste and soy sauce until dissolved. Keep warm.
2. Cook the pork: Simmer pork shoulder in water for 2 hours until tender. Remove, pat dry, and shred.
3. Crisp the pork: Heat a pan with a little oil and fry the shredded pork until golden and crispy.
4. Make burnt garlic-sesame oil: Heat sesame oil in a small pan and cook garlic until dark brown but not burnt. Remove from heat.
5. Cook noodles according to package instructions.
6. Assemble bowls: Divide noodles into bowls, pour hot miso broth over, and top with crispy pork, a boiled egg, green onions, and burnt garlic oil.

3. Pressure Cooker Chintan Shoyu Ramen

Chintan shoyu ramen brings a balance of clarity and simplicity to the table, using a pressure cooker to create a quick, yet flavorful broth.

This recipe allows for a pristine, glistening soup base, filled with subtle aromas from ginger and garlic. It’s perfect for those evenings when I crave something hearty yet not too heavy.

Ingredients:

• 1 pound chicken or pork bones
• ½ cup soy sauce
• 3 cloves garlic, smashed
• 2 inches ginger, sliced
• 1 piece kombu
• 4 servings ramen noodles
• Toppings: crisp pork, boiled egg, green onions

Instructions:

1. Roast bones: Preheat oven to 400°F (200°C) and roast bones for 30 minutes to deepen flavor.
2. Prepare the broth: Place bones, garlic, ginger, and kombu in a pressure cooker. Add enough water to cover.
3. Cook on high pressure for 1 hour, then manually release the steam.
4. Strain the broth to remove solids, discard kombu, and add soy sauce.
5. Cook noodles according to package instructions.
6. Assemble bowls: Add noodles to bowls, pour in hot broth, and top with crisp pork, boiled egg, and green onions.

4. Miso Tori Paitan Ramen (Creamy Chicken Broth Ramen)

My love for creamy broths found a new home with Miso Tori Paitan. This chicken-based ramen captures the earthiness of miso paired beautifully with the silky texture of the broth.

It often reminds me of the times I visited local ramen shops, discovering new tastes and textures that I never knew existed.

Ingredients:

• 2 pounds chicken bones
• ½ cup miso paste
• 1 tablespoon dried-fish powder
• 4 servings ramen noodles
• Toppings: marinated soft-boiled egg, white onions, scallions

Instructions:

1. Prepare the bones: Place chicken bones in a large pot, cover with cold water, and bring to a boil. Boil for 5 minutes, then discard the water and rinse the bones.
2. Fill the pot with fresh water and boil the bones for 6–8 hours, stirring occasionally to emulsify fat for a creamy texture. Add water as needed.
3. In the last 30 minutes, whisk in miso paste and dried-fish powder.
4. Cook noodles according to package instructions.
5. Assemble bowls: Divide noodles into bowls, pour in the creamy miso broth, and top with marinated eggs, white onions, and scallions.

5. From-Scratch Shio Ramen

Shio ramen offers a lighter approach, perfect when you’re looking for something that doesn’t feel too overwhelming. During trips to Tokyo, I learned the beauty of a simple broth that lets the natural flavors shine.

Lemon and kombu enhance this recipe, adding a fresh and umami-filled finish.

Ingredients:

• 4 cups chicken stock
• 1 cup dashi
• 2 tablespoons salt
• 1 lemon, zested and juiced
• 1 piece kombu
• 4 servings ramen noodles
• Toppings: green onions, bean sprouts

Instructions:

1. Prepare the broth: In a pot, combine chicken stock, dashi, salt, lemon zest, and kombu. Simmer for 1 hour to develop flavor.
2. Remove kombu before serving.
3. Cook noodles according to package instructions.
4. Assemble bowls: Divide noodles into bowls, ladle in hot broth, and top with green onions and bean sprouts.

6. Seafood Ramen With Squid Ink, Mussels, and Salmon Roe

Seafood ramen introduces a daring play of flavors, from the deep oceanic taste of squid ink to the briny pop of salmon roe. It’s a culinary adventure that feels almost like visiting Japan’s coastal regions. Mussels add a sweet touch, creating a harmony of flavors in every slurp.

Ingredients:

• 2 tablespoons squid ink
• 1 pound mussels
• ¼ cup salmon roe
• 4 cups chicken stock
• 1 tablespoon miso paste
• 4 servings ramen noodles

Instructions:

1. Prepare the broth: In a pot, combine chicken stock, miso paste, and squid ink. Simmer for 15 minutes to blend flavors.
2. Steam the mussels in a separate pot until they open. Discard any that remain closed.
3. Cook noodles according to package instructions.
4. Assemble bowls: Divide noodles into bowls, pour in the squid ink broth, and top with mussels and salmon roe.

7. Hiyashi Chuka (Cold Ramen) With Shrimp, Ham, and Vegetables

Every summer, hiyashi chuka is my go-to meal—cool and comforting, offering a perfect break from the heat. This dish recalls vivid memories of summer festivals in Japan, where cold ramen is a staple.

The tangy dressing and blend of shrimp, ham, and vegetables make it a refreshing option.

Ingredients:

• 4 servings ramen noodles
• ¼ cup soy sauce
• 2 tablespoons sesame oil
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 1 teaspoon grated ginger
• Toppings: poached shrimp, sliced ham, assorted fresh vegetables (e.g., cucumber, carrots, bean sprouts)

Instructions:

1. Prepare the dressing: In a bowl, whisk together soy sauce, sesame oil, rice vinegar, sugar, and grated ginger. Set aside.
2. Cook the noodles: Boil ramen noodles according to package instructions. Drain, rinse under cold water, and toss with a little sesame oil to prevent sticking.
3. Prepare toppings: Slice ham, poach shrimp, and thinly slice vegetables.
4. Assemble the bowls: Divide noodles into serving bowls, arrange toppings over them, and drizzle with dressing. Serve chilled.

8. Quick and Easy Japanese Ramen Using Store-Bought Soup

Don’t have time for elaborate cooking but still want to indulge in ramen goodness? Store-bought soup can save the day.

It was essential during college days when hours were short, yet I craved the warmth of ramen. With all the right toppings, this can simply be as satisfying as the made-from-scratch version.

Ingredients:

• 4 packets store-bought ramen soup base
• 4 servings fresh thin egg noodles
• 8 ounces yakibuta (braised pork)
• 4 boiled eggs
• 2 cups sliced green onions
• 4 sheets nori (roasted seaweed)
• Additional toppings of choice

Instructions:

1. Prepare the toppings: Slice yakibuta, halve boiled eggs, and chop green onions.
2. Cook the soup: Heat store-bought ramen soup base according to package instructions.
3. Cook the noodles: Boil ramen noodles as per package directions. Drain and set aside.
4. Assemble the bowls: Add noodles to bowls, pour in hot soup, and top with yakibuta, boiled egg, green onions, and nori.

9. Vegan Ramen With Roasted Vegetables and Miso Broth

Vegan ramen is a testament to the flexibility and richness of this dish. The flavors can still be profound, with roasted vegetables and a miso broth offering a comforting embrace.

It evoked memories of a local vegetarian café, where plant-based delights were always innovatively cooked.

Ingredients:

• 4 cups assorted roasted vegetables (e.g., carrots, onions, sweet potatoes)
• 1 piece kombu
• 4 ounces fresh or dried mushrooms
• ¼ cup miso paste
• 4 servings ramen noodles
• Toppings: shiitake-soy tare (soy sauce-marinated mushrooms), scallions, sesame seeds

Instructions:

1. Roast the vegetables: Preheat oven to 400°F (200°C). Roast vegetables for 30 minutes until caramelized.
2. Prepare the broth: In a large pot, simmer kombu, mushrooms, and roasted vegetables in 6 cups of water for 1 hour. Strain the broth and discard solids.
3. Whisk in miso paste to the strained broth. Keep warm.
4. Cook noodles according to package instructions.
5. Assemble the bowls: Add noodles, pour in hot miso broth, and top with shiitake-soy tare, scallions, and sesame seeds.

10. XO Mazemen (Broth-less Ramen With XO Sauce)

Looking for a twist? XO Mazemen is a broth-less version that doesn’t skimp on flavor. This dish is popular during city parties in Japan, when noodles tossed in rich sauce transform into a flavorful delight. The XO sauce, made of cured ingredients, is the shining star.

Ingredients:

• ¼ cup XO sauce (store-bought or homemade)
• 4 servings ramen noodles
• Toppings: cured ham, dried shrimp, dried scallops, soy sauce, vinegar, rendered pork fat

Instructions:

1. Prepare the XO sauce if making from scratch. Otherwise, set aside the store-bought version.
2. Cook the noodles: Boil ramen noodles according to package directions. Drain and immediately toss with XO sauce.
3. Assemble the dish: Add toppings such as cured ham, dried shrimp, and dried scallops.
4. Serve warm, adding a splash of soy sauce or vinegar to taste.

11. Homemade Ramen With Fresh Veggies and Herbs

Finally, we settle with homemade ramen, bursting with fresh veggies and herbs for a healthy touch. Cooking it invites moments of calm, letting me enjoy the simplicity and fullness of homemade food done right. It’s the perfect way to end our ramen journey.

Ingredients:

• 2 tablespoons sesame oil
• 1 tablespoon grated ginger
• 3 cloves garlic, grated
• 4 cups broth (chicken or vegetable)
• 2 ounces dried shiitake mushrooms
• 4 packets instant ramen noodles (discard seasoning packets)
• Toppings: scallions, kale, carrots, Sriracha

Instructions:

1. Prepare the broth: In a pot, heat sesame oil over medium heat. Sauté ginger and garlic until fragrant.
2. Add broth and dried shiitake mushrooms, then simmer for 30 minutes to infuse flavor.
3. Cook noodles according to package instructions. Drain and set aside.
4. Assemble the bowls: Divide noodles into bowls, pour in broth, and top with scallions, kale, and carrots. Drizzle with Sriracha for heat.

Final Thoughts

Exploring the world of Japanese ramen offers a culinary exploration like no other. From the hearty richness of tonkotsu to the freshness of hiyashi chuka, each recipe brings its unique charm, perfect for those eager to experience Japan’s vibrant food culture.

Encourage yourself to experiment with different broths, noodles, and toppings, as the possibilities are virtually endless. Remember, the magic of ramen lies in customization—so feel free to make each bowl your own delightful masterpiece.