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How to Make Ramen - the Technical Side

Ramen has humble roots. But today's it’s recognized as a dynamic, artisan dish that’s constantly evolving.

While ramen has certainly come a long way, the process of how to make ramen has not drastically changed. Here's a simple breakdown of how to make ramen - the technical side!

How to Make Ramen

How to Make Ramen - Tare


Tare (Seasoning)

Seasoning goes into an empty ramen bowl first and serves as the ramen's foundation. The amount is only about a shot glass or two. Soy sauce is commonly used. But ramen seasoning can have sea salt, miso, shrimp powder, chili flakes, extracted oils from simmered onions and ginger, aroma oils - the list goes on and on.

Dashi (Soup)

The soup is prepared in a big pot and is poured directly on top of the seasoning. There should be enough soup to make the broth in the ramen bowl rise above the halfway mark. The soup can include vegetables like konbu (kelp), shiitake mushrooms, garlic, negi (scallions), and ginger and these are cooked with richer ingredients like pork or chicken bones, or niboshi (dried fish).

How to Make Ramen - Noodles
How to Make Ramen - Noodles


The main ingredients in ramen noodles are soft wheat flour, salt, water, and kansui. Kansui is the big keyword. It's an alkaline mineral water that gives ramen noodles their strength and springiness. Ramen noodles come in different shapes and sizes, depending on the ramen shop or the style of ramen. In terms of thickness, the noodles are usually anywhere from 1 to 3 mm. They can also be wavy or straight, flat or round.



Soft and with amazingly runny yolk, eggs are one of the most popular ramen toppings today. Eggs are placed in boiling hot water for 6-7 min, then cooled down immediately in an ice bath and peeled. After this, they're marinated in a combination soy sauce, sake, sugar, scallions, ginger, and sometimes other ingredients. During marination, they're normally covered and stored in a fridge for 2+ hours.

How to Make Ramen - Chashu Pork

Chashu Pork

Another massively popular topping, chashu pork is essentially braised pork belly. In a pot, pork belly should be cooked in soy sauce, sake, sugar, water, garlic, and ginger until there's almost no more of this cooking liquid left.


Narutomaki is processed (cured) fish. It’s white with a distinctive pink spiral that's inspired by the Naruto whirlpools in Shikoku. You usually see narutomaki (aka kamboko) in more traditional ramen.


Menma are fermented bamboo shoots. Similar to when you're preparing the egg or chashu pork, you need ingredients like soy sauce, sake, and sugar for your cooking liquid. After rinsing and removing any excess salt, menma