Simple & delicious ramen recipe

DifficultyBeginnerTotal Time25 mins

Japanese noodle soup with chicken broth and chicken

  • Easily available ingredients
  • Quickly and easily prepared
  • Super tasty
  • For 4 people

A super tasty ramen soup in just a few steps

1 What is ramen?

2. select ramen noodles

3. add side dishes according to taste

4. ramen broth – overview of the different basic broths

Our recommendation for a simple and super tasty ramen recipe:

5. list of ingredients

6. step by step cooking instructions

What is ramen?

Ramen is the name for a traditional Japanese noodle soup dish, which originally comes from China. The ramen noodles are served with a basic broth and various side dishes in a ramen bowl. enriched .

In Japan, but also in many other regions of Asia, ramen is eaten at any time of day or night. A hearty noodle soup is a popular choice for breakfast and also makes a delicious main meal.

You are guaranteed to find your favorite recipe soon. We’ll help you get an overview and conjure up your first delicious ramen dish.

Ramen is served with a wide variety of broths. Whether shoyu, with the typical, strong soy sauce, miso, which is made from fermented soybeans, shio, which tastes fishy and salty, or tonkotsu, the broth made from pork, everyone has their own preferences.

But be careful: the addiction factor is very high.

Select ramen noodles

The term men 麺 translates as noodles. And without these noodles, there is little to nothing in Japan and many other Asian countries.

It is therefore not surprising that there are so many different types of noodles in Japan. A distinction is made here between dried pasta and fresh pasta.

The dried pasta is similar to our Italian pasta and the fresh pasta can also be compared to our fresh egg pasta or durum wheat semolina pasta.

Instant noodles are very popular in Japan and throughout Asia, and steamed noodles are also often used for ramen dishes.

The different types of ramen noodles

Whether Kansomen, the dried ramen noodles, Namamen, the fresh noodles, Mushimen, the steamed noodles, or Insutanto, the instant ramen noodles, there are numerous varieties and sub-categories in all categories.

These differ not only in terms of preparation, but also in terms of texture and consistency, size, shape and use.

Kansōmen 乾燥麺 - dried ramen noodles

Dried ramen noodles are the most popular noodles for ramen soups. These noodles also have the advantage that, like spaghetti and the like, they can be bought in stock and stored for a long time.

The most popular noodles in this group are soba noodles. These are made from buckwheat. In some cases, they also consist of a mixture of wheat flour and buckwheat flour. Soba noodles are often served with a topping of mixed vegetables and roast duck.

Udon noodles are also often available in dried form. These noodles are the thickest version of ramen noodles. Udon noodles are thick, white and round noodles made from wheat flour. They are often served in a hearty miso soup. The rule says that the thicker the ramen noodles are, the stronger the broth can be. Udon noodles go best with a topping of vegetables, pork and a boiled egg.

Sōmen are thin noodles made from wheat flour. These are also often available in dried form. Sōmen noodles can be served with all kinds of ramen soups. A ginger topping is an absolute must with Sōmen noodles.

Hiyamugi noodles are not as thick as udon noodles, but thicker than somen noodles. They are made from wheat. However, these noodles are often dyed with food coloring. They are often found in ramen soups in pink or green versions.

Harusame are glass noodles. These come in different thicknesses and lengths. These noodles are a cross between instant noodles and dried noodles. While conventional instant noodles are deep-fried and dried, glass noodles have only been dried. But these also need to be doused with hot water. Harusame go well with all ramen soups, but are preferably served in lighter soups with vegetables, poultry and spring onions.

Namamen 生麺 - fresh noodles

Namamen noodles are also available in many Asian stores. These can be found in the chiller cabinet. Like pasta, namams are also wonderful to prepare yourself. These noodles are generally made from water, salt and wheat flour or buckwheat flour.

In Japanese cuisine, kansui is also often used to make noodles. This is water that is rich in potassium and contains carbon. This gives the pasta its typical aroma and also a slightly yellowish color. Eggs are generally not used for ramen noodles. However, if you want yellowish-colored noodles and don’t have any kansui to hand, you can also make the noodles with egg yolk. An alternative to Kansui water is conventional water mixed with baking soda or sodium bicarbonate.

Names should always be used up quickly. They will only keep for a few days in the fridge. Of course, they taste best when they are eaten on the same day they are made.

Shirataki or konnyaku noodles, also known here as konyak noodles, are becoming increasingly popular in our part of the world. These noodles became popular mainly due to the low carb diet. These noodles are made from the ground tuber of the devil’s tongue. These noodles are virtually carbohydrate-free. They can be found in a kind of brine in the chiller cabinet.

These noodles are rich in protein and fiber. They range from white to transparent and are available in various lengths and thicknesses. The noodles themselves have very little flavor. It is important that they are rinsed thoroughly with hot water before use. Otherwise they have a slightly fishy taste. However, the shirataki noodles take on the aroma of the ramen soup very well and should be served with strongly flavored broths.

Mushimen 蒸麺 - steamed noodles

The steamed noodles are available in vacuum packs in the chiller cabinet. These are pre-cooked noodles. This means that they only need to be placed in hot water for a few seconds, or can even be placed in the bowl immediately after rinsing, where the hot broth is poured over them.

Mushimen have a particularly beautiful and firm texture. This is why these noodles are often used in Japan for dry ramen dishes, i.e. without broth. The mishimen are fried in a hot wok with seasoning sauces and vegetables. Fried noodles can also be served with hot broth. The contrast between the roasted aromas and the broth also creates a special taste experience.

Insutanto Rāmen インスタントラーメン - Instant Ramen Noodles

Instant noodles are an absolute bestseller throughout Asia. Whether in Japan or other countries, these noodles are sold in portions in all small supermarkets. These instant noodles are available in thousands of varieties and flavors. Instant ramen is the Asian fast food.

But ramen soups are also often served with instant noodles in restaurants and cookshops. Just pour the hot broth over them, allow them to stand for a moment and they are ready to eat.

Insutanto noodles are dried, deep-fried and dried again during production. This makes them particularly crispy. In Asia, children and adults also like to snack on these instant noodles between meals, as an Asian chip substitute, so to speak.

Select ramen noodles for the soup

Of course, it is always personal preference that determines which ramen noodles you choose. If you don’t want to make fresh ramen noodles yourself, dried ramen noodles are the best option. If you don’t have an Asian store around the corner, you can also order the ramen noodles online.

Ramen soups are generally quick dishes. Even the dried ramen noodles only have a short cooking time.

Where can the ramen noodles be bought?

The pasta can be purchased in
online shops
be bought. But you will also find a good selection of different ramen noodles in every Asian store. You can choose between dried, fresh, steamed and instant noodles.

Many supermarkets now also have an aisle for Asian specialties. Glass noodles, a variant of dried noodles and usually also instant noodles can be found here. Even at discount stores , you can get lucky several times a year during Asia Week and find excellent tasting ramen noodles at a low price.

Ramen noodles
Put the pasta in boiling water

Usually 3 minutes cooking time.

Tip: Follow the instructions on the pack.

Ready-made pasta

Do not quench the pasta after cooking.

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Cooking dried ramen noodles

Dried ramen noodles are cooked in boiling water like conventional pasta.

However, the cooking time for ramen noodles is usually significantly shorter than for Italian noodles.

Always follow the instructions on the packaging. On average, however, the dried ramen needs to be cooked for about 3 minutes.

You can cook the ramen noodles in salted water. It is best to use sea salt or pink Himalayan salt.

If you prefer a slightly sulphurous taste, add a little Kala Namak, the black Himalayan salt, to the cooking water. You can also season the cooking water with a little soy sauce, mirin or vinegar.

As soon as the pasta is cooked, strain it through a sieve. Do not chill the ramen noodles, but add them to the bowl immediately.

When you quench the ramen noodles, you wash the starch off the noodles and the flavors can no longer combine so well with the noodles.

Make your own ramen noodles

For four portions of ramen noodles, you need 400 grams of wheat flour and 180 ml of water.

You can refine the water with a teaspoon of baking soda powder if you do not have Kansui water available. You can buy Kansui water online and in well-stocked Asian stores.

Tip the wheat flour or buckwheat flour onto the table or work surface.

Now salt the flour and make a small well in the middle. Pour in the water little by little and knead it quickly with the flour again and again. If the dough is still a little too crumbly, add more water a little at a time. The dough should be smooth and easy to knead.

The dough can now rest in the fridge for half an hour. It is then kneaded once more.

There are 3 different ways to process the dough. We recommend using a pasta machine at home or, if you don’t have one, simply cut the pasta by hand. The simplest way to make ramen noodles is with a fully automatic noodle machine.

Roll out the dough slightly on a floured work surface and then pass it through the pasta machine . Start with a thicker layer and gradually become thinner. Then pass the dough sheets through the spaghetti attachment. 

You can also cut the pasta by hand. To do this, roll up the dough loosely and cut the pasta to the desired thickness from the roll with a sharp knife.

If you have a fully automatic pasta machine , into which you only have to fill the dough, this is even more convenient. Simply select an attachment for round pasta in the desired thickness.

You can now add the fresh pasta immediately to the boiling and salted water. After one or two minutes, the noodles are ready and you can add them to the bowl for your ramen soup.

Ramen noodle recipe for 4 portions

- 400g wheat flour
- 180 ml water
- 1 teaspoon baking soda powder
- Salt

Step 1:
Knead the dough

- Dough on work surface
- Form a hollow in the middle
- Add water
- Knead the dough well
- Leave the dough to rest in the fridge for 30 minutes

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Step 2: Shape the pasta

- Either cut with a knife
- Or make with a pasta machine

Cooking fresh ramen noodles

- take only 2 minutes

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Ramen side dishes for ramen soup dish

In addition to the noodles and broth, the garnishes used are a key feature of ramen and add the finishing touches to the soup.

Nori 海苔 or のり roasted seaweed.

Norialgae is a special river algae. For consumption, this alga is dried and pressed. The typical taste of the nori seaweed comes from roasting. Norialgae usually come into the trade as leaves. Many know Norialgen also from making sushi. But also in the ramen soup these special green and red algae may not be missing. There are about 30 different algae that can be processed into norialgae.

Norialgen captivate with a particularly mild aroma. This is because they are freshwater algae that grow mainly in estuaries. Due to the roasting Nori also taste slightly nutty and have a subtly sweet finish. They provide a wonderful balance in the ramen.

Norialgen are available in any Asia store or online. It is important that you always store the nori in a dry and airtight container. The humidity alone can cause the algae to become unstable very quickly. If this should ever happen, you can chop the nori seaweed very small and use it for seasoning.

The nori seaweed is always placed on the ramen just before serving. This preserves the delicious crunch.

Nori with sesame

Negi ネギ spring onions

This spring onion should also not be missing from any ramen dish. Compared to a conventional onion, Negi onion is significantly milder. It impresses with a spicy but digestible pungency. Negi is very aromatic and smells like strong chives.

The ramen is sprinkled with fine rings of the negi. Both the white and green parts of the scallion are used for the ramen. While the white parts of the negi are added to the broth, the green rings of the spring onion serve as a tasty decoration.

Shopping tip: Negiz onions are often listed as winter onions in Asian stores.

Shinachiku 支那竹 pickled bamboo shoots

Bamboo shoots are highly valued throughout the Asian region. Shinachiku, pickled bamboo shoots, are popular for ramen dishes. They are pickled in a light vinegar broth, or fermented with salt. Both variants make the bamboo shoots soft and digestible.

Shinachiku give the ramen a slightly sour note. This is enormously important in Japanese food culture. Every dish here should be perfectly balanced. This means that sweet, salty, sour, spicy and also bitter or earthy components should be combined in every dish.

In addition, the bamboo shoots have a slight crunch. But the health benefits of bamboo shoots are also highly appreciated in Japan. Bamboo shoots provide many vitamins and are very rich in iron. For this they have hardly any carbohydrates and few calories. Bamboo shoots also have a mild draining effect and are detoxifying.


As with sushi, tuna is the absolute must-have in Japanese ramen. The fish is sliced paper-thin for the ramen and the hot broth is poured over it. This is enough to cook it perfectly.

The fish is also often marinated in various marinades beforehand. You can thus give the fish the preferred touch. Maybe you like it spicy, then choose a chili-based marinade. Traditionally, a dark, sweet soy sauce is also popular for marinating. You can also resort to smoked tuna.

Yakibuta 焼豚 pork ham

The pork is cooked in a strong broth with soy sauce for the yakibuta. For the ramen, this particular pork ham is then cut into thin slices.

Yakibuta gives the ramen the desired salty note. With a nice serving of pork ham, the ramen dish becomes a great, filling main course. If you want to prepare the yakibuta ham yourself, you should simmer the pork for several hours. This also allows you to control the intensity yourself and experiment with various soy sauces.

Chāshū チャーシュー or 叉焼 roasted or boiled pork.

Also Chāshū is pork, which is absolutely popular in Japan. For Chāshū, however, the pig is grilled or braised. However, it is also cut into small, bite-sized slices for the ramen.

The pork seduces with great and strong roasted flavors. For Chāshū like to use nicely pulled through piece of pork. Excellent for this purpose is pork belly. This is properly marinated before roasting or braising. It is best to leave the meat in the marinade overnight. For the marinade, it is best to use a paste of ginger, mirin, honey, soy sauce, pepper, green onion, sake and garlic.


Leaf spinach is used for ramen. For this, it is best to reach for young, tender spinach or baby leaf spinach. The baby leaf spinach is usually placed raw on the ramen and only the hot broth is poured over it. If you want to cook the spinach a bit, you can also blanch it lightly in some broth beforehand.

The spinach leaves provide slightly tart, bitter and earthy accents to the ramen. In addition, the color is also enormously important. In Asia, people love colorful food. Therefore, the leaf spinach is not cooked for a long time, so that the rich, green color is preserved.


Corn is also an important ingredient in the ramen. It comes in a wide variety of forms. In the ramen they use either yellow sweet corn, but also white or black corn.

In addition, people also like to cut small baby corn cobs into rings and drape them on the ramen. The corn kernels or cobs must be steamed in advance. These are then briefly tossed in a little butter and a touch of palm sugar before being allowed to go into the ramen bowl.

Shiitaki mushrooms

Shiitaki mushroom is very aromatic and popular throughout Asia. The mushroom has a very intense and distinctive flavor. Shiitaki mushroom is rich in vitamins and is considered a super food in Asia. It strengthens the immune system, protects the vessels and the heart, and also has few calories.

Shiitake mushrooms are now also available in Germany in many supermarkets and even at the discounter. You can also find these mushrooms fresh in the Asian store. Dried shiitaki are also often used. However, these must be soaked in water before use.

In Japan, the mushroom is usually placed raw and thinly sliced on the ramen. Then pour the hot broth over the shiitaki. However, the mushroom becomes more digestible if it is briefly and very spicy sautéed before use.

Chicken eggs and co pickled in soy sauce

For this variation, the chicken eggs are boiled and soaked in the soy sauce. This gives them a very strong and salty note. However, you can also flavor the chicken eggs with a sweet taste. For this, just use a dark, sweet soy sauce for pickling.

The so-called 100-year-old chicken eggs are also often used for ramen. To do this, they are marinated for several days with the peel. The marinade penetrates the shell and the protein turns black and takes on a gelatinous appearance. The yolk also becomes black and creamy.

The chicken eggs are cut into wedges or slices and placed on top of the pasta. The chicken eggs not only have a flavor and visual role in the ramen. In Asia, these are also a sign of prosperity and health.

For the ramen are used both chicken eggs, but also duck eggs or gladly also the small quail eggs. Quail eggs are usually fried in batter and added to ramen soup.

Chicken- duck or quail egg

The chicken, duck or quail egg also often enhances the ramen raw. To do this, drop the chicken egg into the boiling hot broth and whisk. Often, the chicken eggs are also previously whisked with soy sauce, garlic and ginger for this purpose.

Kamaboko 蒲鉾 pureed fish meat pressed into shape and steamed.

Kamaboko can be well compared with surimi. It is a farce of white fish meat, which is pressed into certain shapes and then steamed or boiled. This allows the kamaboko to be placed in the ramen as is and just pour the hot soup over it.

For ramen, there are a variety of different kamabokos in Japan. They also like to be colored with food coloring. They are also very popular as balls, balls, slices, or in fish shapes. For children, there are kamabokos with smiling smiley faces.

Kamaboko tastes mildly fishy and slightly sweet. You can get the kamabokos in any Asia store. There you will find them in the refrigerated section or also as frozen goods.


Chicken is a popular food in Asia. Therefore, chicken is also very popular in ramen. The chicken is steamed, boiled or fried beforehand and then cut into thin slices. Like all the ingredients in a ramen soup, the chicken goes on the noodles in bite-sized pieces.

You can marinate the chicken beforehand to your liking. Again, a marinade of soy sauce, ginger, honey and garlic is excellent.

Ramen broth - Overview of the different basic broths

Ramen soups consist of broths, noodles and side dishes.

Just as important as the perfectly selected and combined toppings are the broths. Here, too, a wide variety of soups are used for a wide variety of ramen.

The ramen base broths differed in that they each used different main ingredients in the preparation. The ramen broths also differed in color and intensity. A savvy ramen lover can already tell by the color and smell which broth was used for the particular dish.
  1. The mystery of the basic broth in ramen
  2. The different types of broths – production and contents

The secret of the basic broth in ramen

The secret of basic broths is that they show off their main character very well. With shoyu ramen, it is clear that the soy sauce is the star of this clear soup. In miso ramen, the fermented soy paste glistens in the broth. The taste and smell of shio ramen tell us that fish and seafood were used in its preparation. This broth may also have a dominant salt content. The broth for tonkotsu ramen already looks a little cloudy. This basic broth is made from pork bones, is light in color but has an intense flavor.

Why the ramen soups always taste different is because the broths are always served with different noodles and a huge variety of toppings. So you can comfortably enjoy a different ramen soup every day of the year and still have pure variety on the table. Whether with soma noodles, soba noodles, ramen instant noodles or udon noodles, even these differ in taste, size, length and texture. You always prepare the broths and the noodles separately and only need to let the noodles steep briefly in the broths before serving. After that, the toppings are arranged. You can cut the meat into thin slices, finely chop the vegetables and herbs and add them to the noodles together with other ramen side dishes to create a visually appealing dish.

Another secret of ramen noodles is that great importance is attached to their appearance. Every single ramen soup is a small work of art in itself. In Asia in particular, care is taken to ensure that the ramen soup not only offers breathtaking aromas and different flavors, the more colorful the ramen soup is, the higher the quality.

Different types of ramen broths - preparation and content

Now, of course, you want to know how to make the individual ramen broths and also which toppings and side dishes go best with the individual basic broths.

Shio broth - ingredients and preparation

Shio translates as salt. It is therefore clear at first glance that this broth is a salty broth. The salt in this soup is sea salt. The broth is also made with fish or seafood.

You can make a shio broth from fish heads, carcasses, bones, fins, cuttings and the shells of various shellfish such as crabs, prawns, langoustines and the like. These ingredients are briefly sautéed, infused with water and seasoned with sea salt. The fish and seafood are best allowed to simmer out for hours until even the last flavor has been extracted from carcasses and co.

Along with the fish and seafood, various vegetables are also cooked. Carrots, celery and parsley root also give the soup a special flavor.

Shio soup can be lighter to golden, depending on how it is made. It can taste more or less intense, but it must always focus on the salty taste. Now the delicious Recreate the Shio ramen recipe and enjoy the unique taste experience. 

Shoyu broth - ingredients and preparation

Shoyu translates as soy sauce. Thus, the main actor in this ramen broth is this salty, dark sauce. However, it is important to note that shoyu soup should not simply be made by adding soy sauce to a ready-made broth. This would be a very fast and cheap option. However, once you have tasted a real shoyu broth, you will never forget the difference.

For the preparation of shoyu broth bones and vegetables are prepared. As a rule, chicken bones and carcasses are used for shoyu soups. However, in some cases, pork or beef bones may be added. The bones are lightly roasted with the vegetables. Also used here again carrots, celery, parsley roots and onions. Everything is infused with water and immediately seasoned vigorously with the soy sauce. This allows the soy sauce to develop all its flavor. This becomes even more intense if the stock is allowed to reduce for hours.

Shoyu soup is light brown to dark brown in color, yet it is a clear broth. This means it must not be milky cloudy. Flavor-wise, it can vary between salty and sweet depending on the soy sauce used. If you don’t like it so salty, go for the extra dark, strong, but sweeter soy sauces here. It is best to taste the soy sauce pure before using it, then you already have an idea in which direction the soup will go. You can also combine several soy sauces to create your very own flavor. We have put together a delicious shoyu ramen recipe for you to try.

Miso broth - ingredients and preparation

Miso broth is a soup that is refined with miso paste. Miso paste is a seasoning paste based on fermented soybeans. The taste of this paste is very aromatic, intense with a slight acidity that comes from the fermentation process. But do not worry, miso tastes excellent and is also very healthy. Miso paste has a strong probiotic effect due to the fermentation process and is very digestible. In case of stomach ache, colds or other illnesses, even if one has a so-called hang-over in Japan or suffers from lovesickness, a strong miso soup is served.

The miso broth can be either clear or cloudy. This is because a shio, shoyu or tonkotsu broth is always used as the base. Miso paste is incorporated into these already finished broths.

You can find a wide selection of miso pastes at the Asian store. These are usually available in small plastic containers. Miso paste can be kept for a very long time in the refrigerator, but also stored dry and dark. Miso pastes vary from very salty to creamy sweet. Some have a spicy note and some seduce with smoky aromas. You’ll just have to try your way through the selection here and find your favorite miso paste.

You can also season many other dishes with the miso paste. Simply use them in place of salt and soy sauce for seasoning in all dishes. However, feel your way slowly with the dosage. Always start with half a teaspoon of paste and keep tasting in between. Due to several requests, we have put together a delicious miso ramen recipe.

Tonkotsu ingredients and preparation

Tonkotsu broth is light in color but always milky cloudy, this is not a fault but intentional. Tonkotsu soup is made from pork bones and pork meat. These are boiled in water for several hours. This removes the collagen and also the fat from the bones and meat. This provides the typical appearance of this broth. You must first boil the bones in the water and then simmer for several hours.

If the tonkotsu broth cools, it is essential that it solidifies into a jelly. This is a definite quality feature of this broth. If the soup remains liquid even in the refrigerator, this is a sign that the collagen has not been cooked out of the bones and meat long enough. The average cooking time of a tonkotsu soup is about ten hours. Our favorite tonkotsu ramen recipe to recreate.

Every family has its secret recipe

As with our traditional dishes, when it comes to ramen soups, each family has its own special and unique way of preparing them. These recipes are passed down from generation to generation.

The many ramen stores in Asia also advertise the “best family recipe” in the country. Also, the recipes differ depending on the region. Also, special broths are preferred in different region.

On Honshu, Japan’s largest island, shoyu broth is particularly popular. Miso soups are put on the table almost daily, especially in the colder north of the country. Here, miso ramen is part of a traditional breakfast to start the day well and warmed up on cold days. Shio Ramen come from the region around Hakodate. In Kyūshū, the tonkotsu broth is particularly popular, although the pork-based supe is a favorite throughout the country.

You can also always give the broths a flavor all their own. For example, ginger should not be missing in the broths. Ginger has a slightly spicy note, and also has beneficial health properties. Ginger has an antibacterial effect and has a positive effect on the cardiovascular system.

Very popular in the broths are also cooked coriander roots. These give the soups the typical taste of coriander, without the often slightly soapy finish. If you do not like cilantro, you can use parsley roots. You can also use chopped parsley instead of cilantro as an alternative when sprinkling on soups.

Very popular in the ramen broths are also flavors of mushrooms. Traditionally in Asia, of course, shiitake mushrooms are used. You can get them fresh in any well-stocked supermarket. In the Asian store you can find the shiitake mushrooms also in dried version. The dried mushrooms are great for cooking ramen broths.

It is best to always prepare the ramen base broths in larger quantities. You can conveniently freeze them in portions and take them out of the freezer when needed. In this way, you can conjure up a delicious ramen soup in a short time. You only need to pour hot water over the instant noodles and let them draw for a short time. Fresh vegetables, thinly sliced roasted or boiled meat, half a waxy boiled egg and fresh herbs and you have a great Asian style ramen soup that tastes great not only on cold days.

Ingredients list

Prep Time10 minsCook Time15 mins

Recipe For 4 people

 1 tsp Öl
 1 l Hühnerbrühe (falls möglich selbstgemacht)
 200 g Huhn
 50 g Mais
 2 Knoblauchzehen
 1 Ingwer (Daumengroß)
 3 tbsp Sojasauce
 2 tbsp Mirin
 200 g Ramen Nudeln
 4 Eier
 2 Frühlingszwiebeln



Hühnerbrühe mit Wasser ansetzen.


Knoblauch und Ingwer schälen und klein hacken.


Öl in einer Pfanne zusammen mit dem Knoblauch und Ingwer leicht anbraten.


Hühnerbrust in scheiben schneiden und zu der Pfanne hinzugeben. 3 Minuten scharf anbraten.


Nach 3 Minuten: Mirin, Sojasauce und Hühnerbrühe zu dem Huhn, Knoblauch und Ingwer in den Topf geben. Alles gut verrühren und die Brühe leicht köcheln lassen. 10 Minuten köcheln lassen.


Nudeln in einem separaten Topf kochen und dabei die Anleitung der Nudelverpackung beachten. Beim abschütten darauf achten, dass die Nudeln sofort mit kalten Wasser abgeschreckt werden, um den Kochprozess schlagartig zu unterbrechen.


Eier 6 1/2 Minuten kochen. Danach direkt kalt abschwenken und die Eier schälen.

Tipp: Am besten die Eier schon einen Tag vorher kochen und in Sojasauce einlegen.


Frühlingszwiebeln klein schneiden und für wenige Minuten zusammen mit dem Mais mit der Brühe köcheln lassen.

Frühlingszwiebeln für Ramen Suppe


Eier längs halbieren.


Zuerst werden die Nudeln in eine Schüssel gegeben und die Brühe darüber gegossen, danach wird die Suppe mit den Beilagen garniert.


Halbierte Eier auf die Nudeln geben und fertig ist die super leckere Suppe.

Typical japanese bowl

Tips so that the soup tastes even better!

  • Be sure to eat the soup warm
  • In Japan slurping is common when eating the soup
  • Buy a nice Japanese ramen bowl. This makes the soup taste even better!