{"@context":"https://schema.org","@type":"Recipe","url":"https://trevorfarias.com/recipes/homemade-ramen","markdownUrl":"https://trevorfarias.com/recipes/homemade-ramen/recipe.md","name":"Handmade Ramen Recipe (Fresh Noodles and Shoyu Broth From Scratch)","description":"Handmade shoyu ramen from scratch: springy fresh ramen noodles made with baked baking soda, a savory chicken and pork broth, soy tare, jammy marinated eggs and scallions. A weekend project with make-ahead steps.","summary":"Handmade ramen starts with alkaline noodles: bread flour mixed with a little water, salt and baked baking soda (a home substitute for kansui), kneaded into a very stiff dough, rested, rolled thin and cut into strands. Serve them in a shoyu broth made by simmering chicken and pork bones with ginger, garlic, scallions and kombu for about 4 hours, then season each bowl with a tare of soy sauce, mirin and sake. Top with sliced pork, a soft marinated egg, scallions and nori.","author":"Trevor Farias","publisher":"Trevor's Kitchen","datePublished":"2026-09-13","dateModified":"2026-09-13","category":"Dinner","cuisine":"Japanese","keywords":["homemade ramen","handmade ramen noodles","ramen from scratch","shoyu ramen recipe","fresh ramen noodles","ramen noodles with baked baking soda","ramen broth recipe","ramen egg recipe","authentic ramen at home"],"prepTime":"PT1H","cookTime":"PT4H30M","totalTime":"PT6H","yield":"4 large bowls","servings":4,"ingredientGroups":[{"name":"For the marinated eggs","ingredients":[{"amount":"4","name":"large eggs","note":"cold","text":"4 large eggs, cold"},{"amount":"1/2","unit":"cup","name":"soy sauce","text":"1/2 cup soy sauce"},{"amount":"1/2","unit":"cup","name":"mirin","text":"1/2 cup mirin"},{"amount":"1/2","unit":"cup","name":"water","text":"1/2 cup water"}]},{"name":"For the broth","ingredients":[{"amount":"2","unit":"pounds","name":"chicken wings or backs","note":"900 g","text":"2 pounds chicken wings or backs, 900 g"},{"amount":"1","unit":"pound","name":"pork neck bones or trotters","note":"450 g","text":"1 pound pork neck bones or trotters, 450 g"},{"amount":"1","name":"3-inch piece fresh ginger","note":"sliced","text":"1 3-inch piece fresh ginger, sliced"},{"amount":"1","name":"head garlic","note":"halved crosswise","text":"1 head garlic, halved crosswise"},{"amount":"1","name":"bunch scallions","note":"green parts for the broth, white parts reserved","text":"1 bunch scallions, green parts for the broth, white parts reserved"},{"amount":"1","name":"onion","note":"halved","text":"1 onion, halved"},{"amount":"1","name":"6-inch piece kombu","text":"1 6-inch piece kombu"},{"amount":"4","name":"dried shiitake mushrooms","text":"4 dried shiitake mushrooms"},{"amount":"14","unit":"cups","name":"water","note":"3.3 liters","text":"14 cups water, 3.3 liters"}]},{"name":"For the shoyu tare","ingredients":[{"amount":"1/2","unit":"cup","name":"soy sauce","text":"1/2 cup soy sauce"},{"amount":"2","unit":"tablespoons","name":"mirin","text":"2 tablespoons mirin"},{"amount":"2","unit":"tablespoons","name":"sake","text":"2 tablespoons sake"},{"amount":"1","unit":"teaspoon","name":"granulated sugar","text":"1 teaspoon granulated sugar"}]},{"name":"For the noodles","ingredients":[{"amount":"3 1/4","unit":"cups","name":"bread flour","note":"400 g, plus cornstarch for dusting","text":"3 1/4 cups bread flour, 400 g, plus cornstarch for dusting"},{"amount":"2/3","unit":"cup","name":"warm water","note":"150 ml","text":"2/3 cup warm water, 150 ml"},{"amount":"2","unit":"teaspoons","name":"baked baking soda","note":"8 g, see notes","text":"2 teaspoons baked baking soda, 8 g, see notes"},{"amount":"1","unit":"teaspoon","name":"fine salt","text":"1 teaspoon fine salt"}]},{"name":"For serving","ingredients":[{"amount":"8","unit":"ounces","name":"sliced chashu or roast pork","note":"225 g","text":"8 ounces sliced chashu or roast pork, 225 g"},{"amount":"4","unit":"slices","name":"narutomaki fish cake","note":"optional","text":"4 slices narutomaki fish cake, optional"},{"name":"Sliced scallions, nori and toasted sesame oil","text":"Sliced scallions, nori and toasted sesame oil"}]}],"steps":[{"step":1,"name":"Make the marinated eggs","text":"Lower the cold eggs into boiling water and cook for exactly 6 1/2 minutes, then move to ice water for 5 minutes and peel. Combine the soy sauce, mirin and water in a zip-top bag or small container, add the eggs and refrigerate for 4 to 12 hours.","tip":null},{"step":2,"name":"Blanch the bones","text":"Put the chicken and pork bones in a large stockpot, cover with cold water and bring to a boil. Boil for 5 minutes, then drain and rinse the bones and the pot to remove the scum.","tip":null},{"step":3,"name":"Simmer the broth","text":"Return the bones to the pot with the 14 cups of water, ginger, garlic, scallion greens and onion. Bring to a boil, then reduce to a bare simmer. Cook uncovered for 4 hours, skimming occasionally. Add the kombu and shiitake for the last 30 minutes.","tip":"Keep the broth at a lazy simmer with just a few bubbles. A rolling boil makes it cloudy."},{"step":4,"name":"Strain","text":"Strain the broth through a fine sieve. You should have about 8 cups; add water if you have less. Season lightly with salt; most of the seasoning comes from the tare.","tip":null},{"step":5,"name":"Make the tare","text":"Simmer the soy sauce, mirin, sake and sugar in a small saucepan for 2 minutes. Set aside.","tip":null},{"step":6,"name":"Make the noodle dough","text":"Dissolve the baked baking soda and salt in the warm water. Put the flour in a bowl and add the water gradually, mixing with your fingers until it looks like damp crumbs. Press and knead into a ball; it will be very stiff. Wrap and rest 30 minutes, then knead for 5 minutes until smoother, and rest 30 minutes more.","tip":null},{"step":7,"name":"Roll and cut the noodles","text":"Divide the dough into 4 pieces. Flatten one and pass it through a pasta machine on the widest setting, fold and repeat several times, then roll it thinner to about 1/16 inch (setting 5 or 6). Cut with the thin spaghetti cutter or a sharp knife. Toss with cornstarch and loosely coil into nests.","tip":null},{"step":8,"name":"Assemble the bowls","text":"Bring the broth to a simmer and warm the pork in it. Put 2 tablespoons of tare in each serving bowl. Boil the noodles in a large pot of unsalted water for 60 to 90 seconds, stirring, until chewy-tender. Pour 2 cups hot broth into each bowl, stir, add the drained noodles, then top with pork, a halved egg, fish cake, scallions and nori. Serve immediately.","tip":null}],"equipment":["Large stockpot (at least 8 quarts)","Fine-mesh sieve","Pasta machine with spaghetti cutter (recommended)","Large pot for boiling noodles","Deep soup bowls"],"notes":["Bake the baking soda at 250°F for an hour before using it in the noodles.","Simmer the broth gently for a clear, clean-tasting soup.","Cook fresh noodles for only 60 to 90 seconds and serve at once."],"storage":["Broth keeps 5 days in the refrigerator or 3 months frozen. Tare keeps 1 month refrigerated.","Fresh uncooked noodles, dusted with cornstarch, keep 2 days refrigerated in an airtight bag, or freeze for 1 month and cook from frozen.","Marinated eggs are best within 3 days."],"variations":["Miso ramen: replace the shoyu tare with 3 tablespoons white miso mixed with 1 tablespoon soy sauce per bowl.","Spicy ramen: add a spoonful of chili oil or doubanjiang to each bowl.","Chicken ramen: use 3 pounds of chicken bones and skip the pork."],"faqs":[{"question":"What makes ramen noodles different from pasta?","answer":"Ramen noodles are made with an alkaline agent such as kansui or baked baking soda, which gives them a springy, firm texture and yellow color. Italian pasta uses plain flour or eggs."},{"question":"Can I use regular baking soda for ramen noodles?","answer":"It works, but the effect is weaker. Baking it at 250°F for an hour turns it into sodium carbonate, which gives noodles a much better chew and color."},{"question":"Why is my ramen broth cloudy?","answer":"It boiled too hard, or the bones were not blanched first. Cloudy broth tastes fine; ramen shops make creamy tonkotsu broth by boiling on purpose. For clear shoyu broth, keep it at a gentle simmer."},{"question":"How do I get jammy ramen eggs?","answer":"Lower cold eggs into boiling water, cook exactly 6 1/2 minutes, chill in ice water, peel and marinate in soy sauce and mirin for at least 4 hours."}],"nutritionPerServing":{"calories":760,"fatGrams":22,"saturatedFatGrams":7,"carbohydrateGrams":86,"fiberGrams":4,"sugarGrams":8,"proteinGrams":49,"sodiumMilligrams":3100,"cholesterolMilligrams":250}}