Japanese Ramen Soup Recipe

Prepare aromatics

Rinse kombu quickly under cold water to remove surface salt. Lightly crush the dried shiitake to break slightly. Halve the onion and smash the garlic cloves; slice a 1/2" piece of fresh ginger.

Cold start for umami

In a large stockpot, add 8 cups water, kombu, dried shiitake, onion, garlic, ginger, and chopped chicken (or pork). Place over medium heat and slowly bring to a bare simmer. Do not let the kombu boil vigorously—if small bubbles appear, remove kombu after 20 minutes to avoid bitterness and continue simmering the rest.

Simmer

Lower heat to maintain a gentle simmer. Skim any scum that rises to the surface during the first 10–15 minutes. Simmer uncovered for 45–60 minutes to extract flavor from meat and mushrooms. If using pork shoulder you may simmer toward 90 minutes for richer mouthfeel.

Finish broth

After simmering, strain the broth through a fine-mesh sieve into a clean pot, pressing solids gently to extract liquid. Return strained clear broth to low heat. Add soy sauce, mirin, sake (if using), 1 tsp salt, and 1 tsp white pepper. Taste and adjust seasoning. Stir in 1 cup bonito flakes and let steep off-heat for 5 minutes, then strain again to remove flakes for a clear, umami-rich broth.

Prepare tare

Measure 6 tbsp concentrated shoyu tare (if you don't have premade tare, combine 4 tbsp soy sauce, 1 tbsp mirin, 1 tbsp sake and reduce briefly in a small saucepan over medium heat for 2–3 minutes). Stir in 1 tsp sesame oil. Keep warm; you will spoon tare into individual bowls when serving.

Soft-boiled eggs

Bring a small pot of water to a rolling boil. Gently lower 2 room-temperature eggs and boil for 6 minutes for jammy yolks. Immediately transfer to an ice bath for 5 minutes. Peel carefully and halve. (If you want marinated ajitsuke tamago, combine 1/2 cup soy sauce, 1/2 cup water, 2 tbsp mirin and marinate peeled eggs for 4–12 hours.)

Cook noodles

Bring a separate large pot of water to a rapid boil. Add 12 oz fresh ramen noodles and cook according to package directions (typically 1–2 minutes for fresh, 3–4 minutes for dried). Stir gently to separate. When done, drain quickly and rinse very briefly under hot running water only if noodles are overly sticky; otherwise drain.

Prepare toppings

While noodles cook, briefly blanch bean sprouts and corn (if using) in boiling water for 30–45 seconds and drain. Slice green onions thinly. Warm bamboo shoots and nori strips.

Heat the strained broth until hot (but not a rolling boil). For each serving, place 1–1.5 tbsp tare in the bottom of a warmed bowl (adjust to taste). Add a splash (about 1/4 cup) of the broth to dissolve the tare, then pour in about 2 cups broth to make a full bowl.

Add cooked noodles to the bowl on top of the broth. Arrange toppings: halved soft-boiled egg, blanched bean sprouts, bamboo shoots, corn, a few slices of scallion, and a piece of nori. Drizzle optional chili oil if you like heat. Sprinkle toasted sesame seeds and a little fresh cilantro or mitsuba.

Serve immediately while hot. Provide extra soy or tare at the table for adjustment.