Looking for the best Ramen recipe to make at home? These Easy Homemade Ramen Bowls let you make restaurant-worthy soup in the comfort of your own kitchen. 

Overhead shot of jammy egg being spooned up from Ramen bowl.

About My Ramen Bowl Recipe

This easy and approachable homemade Ramen recipe remains a reader favorite after years of it being published. To be able to enjoy a big comforting bowl of your favorite Japanese soup in the comfort of your own home is some kind of bliss!

We aren’t all fortunate enough to have access to restaurants that offer this good stuff. So having this simple recipe up your sleeve is awesome.

What Is Ramen?

You’ve certainly heard people joke about Ramen being a food staple for broke college students. But today, Ramen joints are popping up in Western cities everywhere, attracting even the most haughty of food snobs.

So, what the heck is it—a meal for cheapskates or nosh for the posh? Both, really.

Traditionally, Ramen is a Japanese noodle soup made with a rich-flavored broth, then topped with an assortment of meats, vegetables, and a soft-boiled egg. In Japan, Ramen is dubbed a fast food and it’s made available in tiny restaurants and late night street carts.

But no matter where you’re slurping your Ramen, whether it be in a shoddy college dorm or that chic new Ramen bar in town, comfort is the name of the game with this coveted soup.

What Are Different Types of Ramen?

  • Shoyu Ramen. This is the most common style of Ramen. Shoyu is the Japanese word for soy sauce, and that’s exactly what’s simmered into the base of this broth. The result is a light-bodied broth that is brown and clear, unlike the more milky and opaque tonkatsu broth. Intrigued? Check out my recipe for Spicy Shoyu Ramen.
  • Shio Ramen. Another light broth—in both body and flavor—is shio, which means salt. This simple broth is golden in color and is made up of chicken or fish bones.
  • Miso Ramen. If you’ve had miso soup, then you’re familiar with this cloudy and complex broth. Made with fermented soy bean paste, miso can be white or red in color. The broth is packed with umami and feels thicker on the palate than the lighter broths used for shio or shoyu broths. If this sounds good to you, check out my Miso Ramen.
  • Tonkotsu Ramen. Full-bodied, fatty, and satisfying, the tonkotsu broth is the richest of them all. It’s made up of simmered pork bones which break down during the cooking process and release collagen, which makes a broth so thick it’ll coat the back of your spoon! The broth is often fortified with pork or chicken fat. So if you’re ordering yourself some Tonkotsu Ramen from a menu, know that you’re in for an indulgent treat.


  • Sesame oil
  • Olive oil (or avocado oil)
  • Garlic
  • Fresh ginger
  • Chicken or vegetable broth
  • Rice vinegar
  • Low sodium soy sauce
  • Sriracha or hot chili garlic sauce, like Sambal Oelek
  • Shredded carrots
  • Shiitake mushrooms (optional)
  • Scallions
  • Sesame seeds
  • Soft-boiled egg

Other Fun Toppings to Include

  • Narutomaki (fish cakes; you’ve likely seen them. They’re the thinly-sliced rounds with pink spirals in the middle)
  • Enoki mushrooms
  • Nori (dried seaweed)
  • Bamboo shoots
  • Bean sprouts
  • Corn kernels

How to Make This Ramen Recipe

  1. Heat the oil in a medium-sized saucepan over medium heat. Once the oil is hot, you’ll add the garlic and ginger, and simmer until fragrant.
  2. Add the rest of the veggies you want to cook—in this recipe, the carrots and mushrooms—and cook them until they soften up.
  3. Transfer the broth to the pot and add the rice vinegar, soy sauce, and Sriracha. Give the broth a good stir to combine the ingredients.
  4. Let the soup simmer for about five minutes, then give it a taste and add more soy sauce or Sriracha if needed. (This depends on how salty and spicy you want it.)
  5. While the soup simmers, cook the Ramen noodles in a separate pot as per the packages instructions.
  6. When done, drain, rinse under cool water, place into your soup bowl, and set aside.
  7. Once the broth is ready, spoon it over the noodles, then garnish the bowl with whatever you please!

How to Make a Ramen Egg

  1. Bring a small pot of water to a boil, add the egg, and time it for five minutes.
  2. While the egg is boiling, get an ice bath ready in a bowl big enough to cover the egg.
  3. When the egg is ready, carefully transfer it from the boiling water to the ice bath and let it cool for about a minute. (The ice bath prevents the egg from cooking further once removed from the hot pot.)
  4. Finally, lightly crack and roll the egg on a cutting board, peel it, and slice it in half.

Ramen Bowl Essentials

More Ramen Soup Recipe to Try at Home

Have You Made This Recipe?

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Ramen bowl with soft-boiled egg and a pinch bowl of sesame seeds.

Easy Homemade Ramen Bowls

Looking for the best Ramen recipe to make at home? These Easy Homemade Ramen Bowls let you make restaurant-worthy soup in the comfort of your own kitchen. 
4.83 from 190 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 2 servings
Calories: 581kcal


  • 1 tsp sesame oil
  • 1 tsp olive oil
  • 2 cloves garlic, minced
  • 2 tsp freshly grated ginger
  • 1/2 cup shredded carrots
  • 1/2 cup shiitake mushrooms, sliced (optional)
  • 4 cups Chicken or vegetable broth
  • 1 TBSP rice vinegar
  • 3 TBSP low-sodium soy sauce (more to taste)
  • 1 TBSP Sriracha sauce (more or less, depending on your heat tolerance)
  • 2 3 oz portions of Ramen (discard the flavor packets)


  • Sliced scallions
  • Sesame seeds
  • Shredded carrots
  • Soft-boiled egg


  • Heat sesame oil and olive oil in a medium-large saucepan over moderate heat (see notes). Add garlic and ginger, and simmer until fragrant, about 2-3 minutes. Do not brown the garlic, or else you'll get a bitter flavor.
  • Add the carrots and mushrooms if you’re using them, and simmer until they soften, about a minute, stirring frequently.
  • Add the broth, Sriracha sauce, rice vinegar, and soy sauce. Stir, and bring to a simmer; let it go for about five minutes. Taste, and adjust heat and taste to your liking by adding more Sriracha and soy sauce if needed.
  • While the broth simmers, cook the Ramen noodles in a separate pot as per the package's instructions. (You could cook the noodles in the broth directly, but that makes for a messy transfer to a bowl. It's much easier to transfer drained cooked noodles to a bowl and spoon the broth over top.) Once the noodles are tender, drain and rinse under cool water, place into a soup bowl, and set aside.
  • When the soup is ready, spoon the broth over the noodles. Allow to cool. At this point, make your soft-boiled egg if you're garnishing with one, and add the rest of your toppings to serve.

Soft-Boiled Egg

  • Bring water to a boil in a small saucepan. Add the egg(s), and let them boil for five minutes. In the meantime, prepare an ice bath in a bowl. Once five minutes are up, remove the egg(s) and dunk them into the ice bath for about a minute to cool them off enough to handle. Then, lightly crack and roll them on a flat surface, peel, slice in half, and place on top of your Ramen.


*In case you were wondering why I use the two oils, it’s because using just sesame oil can bring a bit too much of a potent sesame taste to your broth, depending on what you’re using. But it’s nice to have that hint, so I decided to mix the two. You can definitely use one or the other if you prefer.
*Adapted from Fork Knife Swoon


Calories: 581kcal