Homemade Ramen: 15 Steaming Bowls Home Cooks Swear Beat the Ramen Shop on Cold Nights

Homemade ramen has quietly become the cozy project of the year, and the numbers prove it: one tonkotsu tutorial passed 6.3 million views on YouTube and a 1 minute versus 1 day ramen test reached 4.9 million. When the nights turn cold, nothing beats a deep bowl of steaming broth, springy noodles and a soft, jammy egg. The good news is that you do not need a restaurant kitchen. Ramen came to Japan from Chinese noodle soups and grew into dozens of regional styles. This gallery moves from a 15-minute chicken bowl to an all-day pork bone broth, with toppings, cold noodles and stir-fried noodles along the way. Every bowl of homemade ramen here uses grocery store ingredients and simple steps. Grab your biggest pot and let’s slurp..

Tonkotsu-Style Pork Bone Homemade Ramen

Tonkotsu is the creamy, cloudy pork broth that ramen lovers line up for. The secret is time and a hard boil, which breaks down the collagen in pork bones until the broth turns milky and rich. The tip: blanch the bones for 10 minutes and scrub them first, so the finished broth tastes clean instead of muddy. It is a weekend project, a lot like homemade bone broth, but one pot makes enough homemade ramen for several dinners, and the broth freezes well. Top it with soy-braised pork belly and a jammy egg for the full shop experience..

You will need: 4 lb pork neck bones or trotters, 1 onion, 1 head garlic, 2 inch piece ginger, 4 green onions, water. Per bowl: 2 tbsp soy sauce, 1 tsp sesame oil, fresh ramen noodles, sliced pork, soft-boiled egg, green onions, nori

How to make it: 1. Cover the bones with cold water, boil 10 minutes, drain and scrub clean. 2. Return to the pot with fresh water, onion, garlic and ginger. 3. Keep at a hard rolling boil 10 to 12 hours, topping up with water so the bones stay covered. 4. Strain the milky broth. 5. Add soy sauce and sesame oil to each bowl, pour in hot broth, add cooked noodles and toppings.

Miso Homemade Ramen With Corn and Butter

Miso ramen with sweet corn and a pat of melting butter is the hearty northern Japanese style made for snowy nights. The broth gets its body from miso paste blended with garlic, ginger and a little sesame, then whisked into hot chicken stock. The tip: never boil the broth after the miso goes in, or the flavor turns flat and gritty. Sliced chicken, a soft egg and a tangle of seaweed make it a full meal, just like the bowl in the photo. If you love it, try more Japanese dinners at home on busy nights. Will you add an extra pat of butter?

You will need: 6 cups chicken stock, 1/4 cup white or red miso paste, 2 garlic cloves, 1 tsp grated ginger, 1 tbsp sesame oil, 1/2 lb ground pork or 2 cups sliced cooked chicken, 1 cup corn kernels, 2 cups bean sprouts, 4 portions fresh ramen noodles, 4 tsp butter, green onions, wakame seaweed, soft-boiled eggs

How to make it: 1. Cook the pork in sesame oil with garlic and ginger until no pink remains. 2. Add the stock and bring to a simmer. 3. Turn off the heat and whisk in the miso. 4. Boil the noodles and blanch the sprouts. 5. Divide noodles into bowls, ladle in broth and top with pork, corn, sprouts, butter and green onions.

Shoyu Chicken Ramen

Shoyu ramen is the classic soy sauce bowl, clear and savory with a gentle sweetness. A simple chicken broth simmered with ginger and green onions forms the base, and a spoonful of soy tare in each bowl brings the color and depth. The tip: keep the broth at a lazy simmer, never a boil, so it stays clear. Think of it as a cousin of grandma’s chicken noodle soup. This is the most forgiving homemade ramen for beginners, and leftover broth turns into a quick soup the next day. Which toppings will you pile on first?

You will need: 3 lb chicken wings or backs, 1 onion, 2 inch ginger, 4 green onions, 3 garlic cloves, 12 cups water. Tare: 1/2 cup soy sauce, 2 tbsp sugar, 1/4 cup water. Fresh ramen noodles, sliced cooked chicken, spinach, soft-boiled eggs

How to make it: 1. Simmer chicken, onion, ginger, green onions and garlic in water for 3 hours, skimming foam. 2. Strain the broth. 3. Heat soy sauce, sugar and water until the sugar dissolves for the tare. 4. Add 2 tbsp tare to each bowl and pour in hot broth. 5. Add cooked noodles, chicken, wilted spinach and an egg.

Spicy Tantanmen With Ground Pork, a Homemade Ramen Favorite

Tantanmen is the Japanese take on Sichuan dan dan noodles, with a creamy sesame broth and a red ring of chili oil. Savory ground pork, soft eggs and a pile of green onions cooked with garlic and ginger sit right in the center. The tip: stir the sesame paste with a little hot broth first so it blends smoothly instead of clumping. You control the heat with the chili oil, so mild eaters can enjoy it too. Fans of this bowl usually love hand-pulled Chinese noodles as well. How much chili oil will you swirl in?

You will need: 1/2 lb ground pork, 2 garlic cloves, 1 tsp grated ginger, 1 tbsp soy sauce, 1 tbsp oil, 6 cups chicken stock, 1/4 cup tahini or Chinese sesame paste, 2 tbsp soy sauce, 1 tbsp sugar, 1 cup unsweetened soy milk, chili oil to taste, fresh ramen noodles, baby bok choy, green onions

How to make it: 1. Fry the pork in oil with garlic and ginger, add 1 tbsp soy sauce and cook until no pink remains. 2. Whisk sesame paste with a ladle of hot stock until smooth. 3. Add remaining stock, soy sauce, sugar and soy milk and heat gently. 4. Cook noodles and bok choy. 5. Fill bowls with noodles and broth, top with pork, green onions and chili oil.

Jammy Soy Marinated Ramen Eggs

The soft, golden-yolked egg is the topping everyone fights over. Ramen eggs are simply soft-boiled eggs soaked overnight in a sweet soy marinade until the whites turn amber. The tip: boil them for exactly 6 1/2 minutes, then plunge them into ice water so the yolk stays jammy. Keep them refrigerated in the marinade and eat them within 3 days. They turn any bowl of homemade ramen into a shop-worthy meal, and they are wonderful on fried rice too. For more ideas, see these clever egg hacks. How many will you make?

You will need: 6 large eggs, 1/2 cup soy sauce, 1/2 cup water, 3 tbsp sugar, 1 tbsp rice vinegar, ice water

How to make it: 1. Lower cold eggs into boiling water and cook 6 1/2 minutes. 2. Move them to ice water for 5 minutes, then peel. 3. Stir soy sauce, water, sugar and vinegar until the sugar dissolves. 4. Place eggs and marinade in a zip-top bag or jar. 5. Refrigerate at least 8 hours, then halve and serve.

Yaki Ramen Stir-Fried Noodles

Yaki ramen takes noodles out of the bowl and into a hot pan with vegetables and a sweet, savory sauce. Think of it as a cousin of yakisoba, with crispy edges, sweet corn and lots of cabbage. The tip: let the noodles sit in the hot pan for a minute without stirring so some strands caramelize. Pork, chicken or tofu all work, so it is a perfect cleanup meal. Home cooks who love homemade ramen often keep this one in weekly rotation, next to these takeout copycats at home. Which protein will you use?

You will need: 4 portions fresh ramen noodles, 1/2 lb thinly sliced pork or chicken, 2 cups shredded cabbage, 1 carrot, 1 onion, 1/2 cup corn kernels, nori strips, 2 tbsp oil. Sauce: 3 tbsp soy sauce, 2 tbsp ketchup, 1 tbsp Worcestershire sauce, 1 tbsp sugar, 1 tbsp water

How to make it: 1. Cook the noodles 1 minute less than the package says, rinse and drain. 2. Stir-fry the meat in oil until cooked through. 3. Add onion, carrot and cabbage and cook 3 minutes. 4. Add the noodles and sauce and toss. 5. Let it sit 1 minute to crisp, then toss again and serve.

Chashu Rolled Pork Belly for Ramen

Chashu is the melt-in-your-mouth pork that drapes over the noodles. Pork belly is rolled tight, tied with string and gently braised in soy sauce, sugar, ginger and garlic for hours. The tip: chill the cooked roll overnight before slicing, so you get thin, neat rounds that hold together. Sear the slices in a hot pan right before serving for crispy edges. Save the braising liquid to marinate eggs or season your homemade ramen. If you love slow-cooked pulled pork, this is its silky Japanese cousin. Ready to tie your first roll?

You will need: 2 lb skinless pork belly slab, kitchen twine, 1 tbsp oil, 3/4 cup soy sauce, 1/3 cup sugar, 2 cups water, 3 garlic cloves, 2 inch ginger (sliced), 2 green onions

How to make it: 1. Roll the belly tightly and tie every inch with twine. 2. Brown it on all sides in oil. 3. Add soy sauce, sugar, water, garlic, ginger and green onions. 4. Cover and simmer gently 2 1/2 to 3 hours, turning every 30 minutes, until tender. 5. Cool in the liquid, chill overnight, then slice and sear.

Hiyashi Chuka Cold Ramen

Hiyashi chuka is a cool, colorful plate of chilled noodles piled with crisp cucumber, sliced pork, shrimp and a wedge of lemon. A sweet and tangy soy sesame dressing ties it all together. The tip: rinse the noodles in ice water until fully cold, and drain them very well so the dressing does not get watery. It is a great way to enjoy homemade ramen on a warm day or as a light lunch, and it fits right in beside a Japanese breakfast tray. Which topping goes on your plate first?

You will need: 4 portions fresh ramen noodles, 1 cucumber, 4 oz sliced cooked pork or ham, 8 cooked shrimp, 2 eggs, 1 tomato, 1 lemon, 1/2 cup bean sprouts. Dressing: 1/4 cup soy sauce, 1/4 cup rice vinegar, 2 tbsp sugar, 1 tbsp sesame oil, 2 tbsp water, toasted sesame seeds

How to make it: 1. Whisk dressing ingredients until the sugar dissolves and chill. 2. Beat the eggs and cook into a thin omelet, then slice into ribbons. 3. Cut cucumber and ham into thin strips and slice the tomato. 4. Cook noodles, rinse in ice water and drain well. 5. Arrange toppings in rows over the noodles, pour on the dressing and sprinkle sesame.

15-Minute Weeknight Chicken Homemade Ramen

Not every bowl needs an all-day broth. This weeknight version starts with good boxed chicken stock, boosted with garlic, ginger, soy sauce and sesame oil, and it is ready in about 15 minutes. The tip: simmer the aromatics in the stock for just 5 minutes, then strain them out for a clean, punchy flavor. Rotisserie chicken and baby spinach make it a full meal. It is the homemade ramen to reach for on busy school nights, and a big step up from the instant ramen upgrades you made in college. What will you add to yours?

You will need: 6 cups low-sodium chicken stock, 3 garlic cloves, 1 inch ginger (sliced), 3 tbsp soy sauce, 1 tsp sesame oil, 1 tsp sugar, 4 portions fresh ramen noodles, 2 cups shredded cooked chicken, 2 cups baby spinach, 4 soft-boiled eggs, green onions

How to make it: 1. Simmer stock with smashed garlic and ginger for 5 minutes. 2. Strain and stir in soy sauce, sesame oil and sugar. 3. Cook the noodles. 4. Add chicken and spinach to the hot broth for 1 minute. 5. Divide noodles into bowls, ladle in broth and top with eggs and green onions.

Shio Ramen With Clear Broth

Shio means salt, and this bowl is the lightest, most delicate ramen of all. A golden chicken and kombu broth seasoned simply with salt lets every topping shine, and Hokkaido-style bowls add sweet corn, tender pork and jammy eggs. The tip: soak the kombu in cold water for 30 minutes and pull it out just before the water boils, which keeps the broth sweet instead of slimy. Homemade ramen like this tastes like a calm Sunday supper. Pair it with more cozy dumplings and noodle bowls. Do you like your broth light or rich?

You will need: 8 cups homemade chicken broth, 1 piece kombu (4 inches), 2 tsp sea salt, 1 tsp sesame oil, 1 garlic clove, fresh ramen noodles, sliced chicken, bamboo shoots, corn, soft-boiled eggs, green onions, lemon wedges

How to make it: 1. Soak the kombu in the broth for 30 minutes. 2. Heat slowly and remove the kombu just before boiling. 3. Season with salt, sesame oil and grated garlic. 4. Cook the noodles and divide into bowls. 5. Pour in hot broth and add chicken, bamboo shoots, green onions and a lemon wedge.

Leftover Turkey Homemade Ramen

After Thanksgiving, the turkey carcass is the start of a wonderful broth. Simmered with ginger, garlic and green onions, it turns into a golden base for a bowl that feels nothing like leftovers. Shredded turkey, a jammy egg and fresh greens bring it home. The tip: refrigerate the leftover turkey within two hours of the meal and make the broth within three days. It is the most thrifty homemade ramen of the year, and it sits nicely beside leftover turkey tetrazzini. Will you save the bones this year?

You will need: 1 turkey carcass, 1 onion, 2 inch ginger, 4 garlic cloves, 4 green onions, water to cover, 3 tbsp soy sauce, 1 tsp sesame oil, 2 cups shredded leftover turkey, fresh ramen noodles, soft-boiled eggs, spinach

How to make it: 1. Break up the carcass and cover with water in a large pot. 2. Add onion, ginger, garlic and green onions and simmer 3 to 4 hours. 3. Strain and season with soy sauce and sesame oil. 4. Reheat the turkey in the broth until steaming hot (165°F). 5. Serve over cooked noodles with eggs and spinach.

Spicy Kimchi Ramen With Napa Cabbage

Kimchi ramen is tangy, spicy and ready faster than delivery. Sauteing the kimchi in a little butter or oil first deepens its flavor and gives the broth a deep red color. Extra napa cabbage, sweet onion and a little ground pork make it hearty enough for supper. The tip: add a splash of the kimchi juice from the jar, which seasons the broth with no extra effort. A fried egg on top is optional but loved. Fans of this bowl also love copycat restaurant soups. How spicy do you like it?

You will need: 1 cup chopped kimchi plus 2 tbsp kimchi juice, 1 tbsp butter, 4 cups chicken stock, 1 tbsp soy sauce, 1 tsp gochugaru (optional), 2 portions fresh ramen noodles, 2 cups sliced napa cabbage, 1/2 onion, 1/4 lb ground pork, 2 eggs (optional), 1 tbsp oil, green onions, sesame seeds

How to make it: 1. Brown the pork, then saute the kimchi, cabbage and onion in butter for 3 minutes. 2. Add stock, kimchi juice, soy sauce and gochugaru and simmer 5 minutes. 3. Cook the noodles in the broth. 4. Fry the eggs in oil if using. 5. Ladle into bowls and top with eggs, green onions and sesame seeds.

Garlic Butter Ramen Noodles

Sometimes you want the noodles without the soup. These garlic butter ramen noodles toss springy noodles with golden garlic, butter, soy sauce and a touch of honey for a glossy, irresistible plate. The tip: cook the garlic slowly over medium-low heat so it turns sweet and golden, not bitter. A handful of green onions and a sprinkle of Parmesan or sesame finish it off. It is a fun twist on homemade ramen and a close cousin of these buttery garlic noodles. Will you make a double batch?

You will need: 4 portions fresh ramen noodles, 4 tbsp butter, 6 garlic cloves (minced), 2 tbsp soy sauce, 1 tsp honey, 1/2 tsp red pepper flakes, 3 green onions, 2 tbsp grated Parmesan or sesame seeds

How to make it: 1. Cook the noodles, saving 1/4 cup cooking water. 2. Melt butter over medium-low heat and cook the garlic 2 to 3 minutes until golden. 3. Stir in soy sauce, honey and pepper flakes. 4. Toss in the noodles with a splash of cooking water until glossy. 5. Top with green onions and Parmesan or sesame.

Mushroom Miso Homemade Ramen

This vegetarian bowl is so savory that meat lovers ask for seconds. Dried shiitake mushrooms and kombu make a deep broth, then miso brings creamy body. Roasted mushrooms, silky tofu, bok choy and asparagus on top add color and bite. The tip: soak the dried shiitakes in warm water for 30 minutes and use the soaking liquid in the broth, because that is where the flavor lives. Homemade ramen like this proves vegetables can be cozy too. For another meatless supper, try a cozy Japanese curry. Which mushrooms will you choose?

You will need: 1 cup dried shiitake mushrooms, 1 piece kombu, 6 cups water, 1/4 cup white miso, 2 tbsp soy sauce, 1 tbsp sesame oil, 8 oz fresh mushrooms (sliced), 1 tbsp oil, 4 portions fresh ramen noodles, baby bok choy, 8 oz firm tofu, asparagus, green onions

How to make it: 1. Soak shiitakes and kombu in the water 30 minutes, then simmer 20 minutes and remove the kombu. 2. Roast fresh mushrooms with oil at 425°F for 15 minutes. 3. Off the heat, whisk miso, soy sauce and sesame oil into the broth. 4. Cook the noodles and bok choy. 5. Fill bowls and top with roasted mushrooms, corn and green onions.

Slow Cooker Broth for Homemade Ramen

Let the slow cooker do the work while you are at school or the office. Chicken wings, pork bones, ginger, garlic and green onions cook low and slow into a deep, rich broth that tastes like it took all day, because it did. The tip: roast the bones first for 30 minutes at 425°F for deeper color and flavor. Season only at the end, since the broth concentrates as it cooks. It makes homemade ramen easy, and for more easy wins try these slow cooker hacks. Will you fill the freezer?

You will need: 2 lb chicken wings, 1 lb pork neck bones, 1 onion, 6 garlic cloves, 2 inch ginger, 4 green onions, 1 cup dried shiitake mushrooms, water to fill a 6-quart slow cooker, soy sauce, salt

How to make it: 1. Roast the wings and bones on a sheet pan at 425°F for 30 minutes. 2. Add them to the slow cooker with onion, garlic, ginger, green onions and mushrooms. 3. Cover with water and cook on low 10 to 12 hours. 4. Strain and skim the fat. 5. Season with soy sauce and salt, then cool quickly and refrigerate or freeze.