• cart
November 25, 2016 #Beginners Guide

How to Make Ramen - Part 1

Like most Westerners, my first experience of how to make ramen was from a cup. Dried blocks and dehydrated corn magically transformed into squishy, springy noodles after three minutes in hot water, and being served in a Styrofoam cup, it was a portable meal even a child could make. Of course, my grandmother always made it better, what she called quick chicken soup, but that's beside the point.

shio ramen

Ramen used to have a bad reputation in the west as a cheap instant noodle that has fed many a starving college student, and at ten cents a pack, you can't really blame it. Ever since the invention of instant ramen in the 50's, the dried noodles have allowed people worldwide to taste a glimpse of the delicious world of ramen. But being a dehydrated noodle in a bag, it's not exactly gourmet.

Ramen in Japan, however, is a whole different story. While they love instant ramen as much as the rest of us, their love of ramen runs much deeper. Glorified as the ultimate fast food, ramen is easily found everywhere from convenience store shelves all the way to specialty shops selling bowls of freshly made noodles. The recipes of each restaurant are highly guarded, resulting in a cultural reverence over the springy, soft noodles.

With so much fuss being made over these noodles, making authentic ramen from scratch can be quite intimidating - the ramen shops may spend days working on one batch of broth, and if you've ever watched them pull noodles by hand, you'll know there is a delicate art behind the twisting and twirling of dough. (In fact, many apprentice ramen chefs have to train for at least a year before they are even allowed to pull ramen in front of customers! (*A*) )

Luckily, there are more practical ways make delicious Japanese style ramen at home that are much easier! While spending days on one bowl can result in a sinfully delicious bowl of noodles, you don't always have to invest a lot of time to make a delicious meal. To start our journey in the world of ramen let's explore ways to dress up those instant noodles to make them more authentic!

Each region in Japan has their own variation on ramen, but there are four flavors that are considered standard: shio, shoyu, miso, and tonkotsu. In this series, we will cover how to make versions of each dish. Shio ramen, originating from the north, is the subtlest flavor and a great place to start!

Shio ramen reminds me of the sea, so for this recipe I decided to use seafood instead of the traditional pork. If you're not a seafood fan, don't worry! You can use sliced pork chops or chicken breast, or just leave it out!

Recipe - Shio Ramen:

Difficulty: Easy
Prep Time: 10 mins
Cook Time: 20 mins
Makes: 4 servings


  • 4 cups chicken broth
  • 2 cups dashi
  • 2 cloves garlic
  • 1 inch ginger
  • 1 tablespoon sesame oil
  • 1 1/2 tablespoons salt
  • 2 tablespoons mirin
  • 1/2 teaspoon soy sauce
  • 1 tablespoon oil
  • 1 pound scallops
  • 1/2 cup frozen corn, thawed
  • 1 sheet nori
  • a handful of spinach
  • 4 green onions
  • 4 hard boiled eggs
  • 4 packages fresh or dry Ramen Noodles


In a medium pot bring chicken broth and dashi to a boil over high heat. Prepare garlic and ginger by slicing into a few large pieces.

chopping vegetables for ramen

Once boiling, add garlic, ginger, sesame oil, salt, mirin and soy sauce to the broth. Reduce heat to medium high and let simmer for at least 15 minutes.

Adding seasoning to ramen

While the broth is simmering prepare the toppings. Heat up the oil in a large skillet over medium high heat. Once hot, add scallops and corn and cook until the scallops are opaque. Remove from heat.

frying meat for ramen

Prepare remaining toppings by cutting spinach, green onion, and nori into strips. Peel the hard boiled eggs and cut in half.

chopped greens

Right before serving bring a large pot of water to a boil over high heat. Add ramen packets and cook according to package instructions, typically 3 to 5 minutes.

boiling noodles

Drain ramen and divide into 4 bowls. Arrange spinach and nori around the side of the bowls. Top with scallops and egg, then sprinkle green onion on top. Carefully pour broth over each bowl and serve immediately.

ramen ingredients

Recipe by Dani @ otakufood.com

Subscribe to our Blog and Newsletter Now

Other posts tagged with

Equipment Needed to Make Sushi Rolls

by Hazuki

Today we are looking at the equipment and ingredients needed to make maki sushi rolls. Making maki-sushi is simple with the correct equipment...

Read More

How katakuriko is used in Japanese cooking?

by Hazuki
Katakuriko is potato starch, and it is used in Japanese cookingmostly as thicker. It is the Japanese equivalent of corn starch.It’s often used in..
Read More

Dashi, Shiro-dashi, Tsuyu? – What’s the difference?

by Hazuki

Many different ingredients are used just as a base soup stock. The western world has adopted the Japanese name for these ingredients and can be..

Read More

Miso paste: what’s it all about?

by Hazuki


Miso paste What's it all about?

Miso paste isn’t as simple as you think and is isn’t only used to make miso soup. It’s one of the essential..

Read More

Seaweed the next superfood

by Hazuki

As an island nation surrounded by rich sea life, seaweed has been eaten in Japan from ancient times. Seaweed is used in many Japanese dishes and..

Read More