Transform your next gathering with this mouthwatering Easy Homemade Ramen recipe. Create a build-your-own ramen party that will have your friends talking for weeks!
My favorite trick for hosting low-stress dinner parties is this: let the machines do the work! I can always rely on my trusty 6-quart Slow Cooker to keep the food warm and the party going while I’m busy hosting our friends and family. I love that my slow cooker pulls double duty for events; I can use it to cook meals and serve up homemade ramen bowls!
One of my go-to ideas for dinner parties is setting up a build-your-own-something bar. Guests can pick and choose the toppings they want, so you know that everyone will enjoy what they are eating. You don’t have to worry about spice levels because each person can make that decision themselves. No one can resist a steaming hot bowl of noodles!
Table of Contents
History of Ramen
Ramen broth, a culinary staple with roots in early 20th-century Japan, showcases a fusion of Japanese and Chinese cooking styles. Initially influenced by Chinese soups, it evolved in Japan, integrating ingredients like kelp and dried bonito flakes (katsuobushi) for umami depth. Regional variations emerged, such as Tokyo’s soy sauce (shoyu) based broths and Hokkaido’s rich miso-infused broths. A major innovation was Kyushu’s tonkotsu ramen broth, made from long-simmered pork bones. Now a global phenomenon, ramen broth continues to evolve as chefs worldwide experiment with these traditional flavors, maintaining its status as a dynamic and beloved dish.
Reasons to Love This Homemade Ramen Soup
- Homemade Ramen soup has a rich flavor. It offers a deep, umami-packed flavor making every slurp a delightful experience.
- It can be easily tailored to individual tastes with various ingredients.
- Ramen Broth Recipe is easy to make. With straightforward instructions, it’s a recipe that even beginners can successfully prepare.
- Homemade ramen bowls have a warm and soothing nature that provides a comforting and homely feeling, perfect for any mood.
- Mushroom or Vegetable Broth: This forms the base of the broth and provides depth and body to the flavor.
- Fresh Ginger Root: Ginger adds a unique, spicy, and aromatic flavor that is essential in many Asian dishes.
- Mirin (Sweet Cooking Rice Wine): Mirin adds a touch of sweetness and complexity, balancing the flavors in the broth.
See the recipe card for full information on ingredients and quantities.
- Broth Options: Substitute mushroom or vegetable broth with chicken broth or beef broth for a richer taste, or use tonkotsu broth, made from simmered pork or pork neck bones, for a classic, creamy, and deeply savory flavor typical of a traditional bowl of ramen.
- Ramen Toppings: You can choose from various toppings like braised pork (chashu), marinated soft-boiled eggs, crisp nori, and fresh green onions. Additions like bamboo shoots, bean sprouts, baby bok choy, shiitake mushrooms, and, corn can add flavor and texture diversity.
- Meat Options: Elevate your ramen with a variety of meat options like tender pork belly, flavorful chicken bones, and rich pig’s trotters. These additions bring hearty, savory flavors to your homemade ramen bowls.
How to Make Homemade Ramen Bowls
Step #1: Place the ginger root and garlic cloves inside the chopper attachment bowl of your cordless hand blender. Attach the hand blender and pulse on speed 5 until the garlic and ginger are finely chopped.
Step #2: Transfer the ginger and garlic to the bowl of the slow cooker.
Step #3: Add the broth, soy sauce, mirin, vinegar, and sesame oil.
Step #4: Set the heat to medium and let it simmer for up to eight hours, with a minimum of 2 hours.
Step #5: Add the dried ramen noodles to the broth and let them cook, covered, for thirty minutes until tender.
Step #6: Switch the 6-quart slow cooker to the “Keep Warm” setting and serve with your choice of toppings.
- Simmer Slowly: Gently simmer the broth for hours to infuse flavors without boiling, as high heat can create cloudiness and bitterness.
- Skim Regularly: Remove scum and fat that surfaces during simmering to maintain broth clarity.
- Strain for Clarity: Use a fine-mesh strainer, optionally lined with cheesecloth, to achieve a smooth and clear broth.
- Use Dashi: Add dashi, a Japanese stock from kombu and bonito flakes, for an authentic umami flavor.
Frequently Asked Questions
Yes, instant noodles work well. Just discard the seasoning packet and cook them in the broth.
Simmering bones, mushrooms, or additional spices can add more depth to the broth.
Definitely! Add chili oil or a pinch of red pepper flakes to the broth for a spicy kick.
You serve this ramen noodle bowl recipe with chilled sake or Japanese imported beer to stay authentic to the theme.
Store the ramen broth in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the broth in freezer-safe containers or bags; it will keep well for up to 3 months. When ready to use, thaw it in the refrigerator overnight. Reheat the broth by transferring it to a pot and warming it over medium heat until hot. Avoid boiling to preserve the flavors.
Easy Homemade Ramen Broth Recipe
- 1 inch fresh ginger root
- 3 cloves garlic - peeled
- 8 cups mushroom or vegetable broth
- 4 tablespoons low sodium soy sauce
- 1 tablespoon mirin - sweet cooking rice wine
- 2 tablespoons rice wine vinegar
- 2 teaspoons sesame oil
- 3 three-ounce packages of dried ramen noodles - seasoning packets discarded
- Place the ginger root and garlic cloves inside the chopper attachment bowl of your cordless hand blender. Attach the hand blender and pulse on speed 5 until the garlic and ginger are finely chopped.
- Transfer the ginger and garlic to the bowl of the slow cooker.
- Add the broth, soy sauce, mirin, vinegar, and sesame oil.
- Set the heat to medium and let it simmer for up to eight hours, with a minimum of 2 hours.
- Add the dried ramen noodles to the broth and let them cook, covered, for thirty minutes until tender.
- Switch the 6-quart slow cooker to the "Keep Warm" setting and serve with your choice of toppings.