Ramen, which started out as an adaptation of Chinese noodle soups, has really come into its own as a uniquely Japanese culinary phenomenon. This tasty noodle soup has become one of the most popular dishes among travelers exploring Japan’s rich food culture.
As someone who grew up with the rich aromas of ramen wafting through local eateries, I’m thrilled to share 15 authentic recipes that capture the essence of restaurant-quality ramen. These carefully curated recipes showcase the diversity of ramen, from the rich, creamy tonkotsu-inspired broths of Kyushu to the soy-based classics of Tokyo.
1. Homemade Ramen Noodles
If you want to make authentic & restaurant-quality ramen at home outside of Japan, you’ll need to make your own noodles. Fresh noodles are available in Japanese supermarkets, but this is not the case outside of Japan.
Let’s be honest, the quality of the soup is only as good as the quality of the noodles. If the noodles are not up to scratch, the whole ramen will be ruined. If you have a pasta machine, you can easily make homemade noodles!
But if you’re unable to make your own, the next options will be store-bought dried noodles or my spaghetti ramen hack. However, I would never suggest using fried noodles found in instant cup noodles.
You can see why in the following article, which also includes my noodle experiment log. I hope you’ll read it before you start making your ramen at home.
2. Miso Ramen
Featured Comment:
“This ramen recipe was so good! It was easy to make, too. The miso got it close to tasting like my favorite local restaurant ramen. I’ll definitely be making it this way from now on.”
– Misty
Are you looking for a quick and easy way to enjoy authentic Japanese ramen? Miso ramen is the perfect solution. This Hokkaido-born dish is full of flavor, thanks to its rich, umami-laden broth. It’s the simplest way to make restaurant-quality ramen at home.
My 15-minute version is just as tasty as the original. I’ve replaced traditional chashu with seasoned ground pork and added a peanut butter twist for a creamy depth. It’s the perfect weeknight comfort food for busy food lovers.
3. Shoyu Ramen
Featured Comment:
“I was surprised how good the result was. I didn’t curl the chashu and I used instant dashi. Also I cooked the chicken I used for the broth first got rid of the scum and then put it in the dashi to cook”
– Ric
Have you ever wanted to recreate that perfect bowl of ramen at home? This shoyu ramen recipe is the perfect one. It’s the OG of Japanese ramen, with a soy-based broth that’s both complex and comforting.
It does take time, but it’s actually pretty simple. The result? A bowl of ramen that’s just as good as anything you’d get at a restaurant!
4. Tonkotsu Ramen (Hack)
Have you ever thought about making restaurant-quality tonkotsu ramen for a weeknight dinner? Well, now you can. This clever recipe mimics Fukuoka’s creamy pork bone broth in just 10 minutes.
I’ve found a way to recreate the collagen-rich texture using smart substitutes. The flavor is remarkably close to the real deal. It’s the perfect solution for busy ramen enthusiasts who crave authenticity but value their time (and their neighbors’ noses).
5. Shio Ramen
If you’re looking for something lighter and more refreshing, shio ramen is the perfect choice. This salt-based broth lets the pure flavors really shine through. It’s one of Japan’s oldest ramen styles and arguably the most challenging to perfect.
My recipe makes ramen accessible to everyone. The secret ingredient? Ground chicken for a quick, deep flavor. It’s perfect for people with discerning tastes who want the pure essence of ramen without spending hours preparing it.
6. Tantanmen
Featured Comment:
“This was super easy and tasted phenomenal! I was curious about the peanut butter but it turned out delicous. I will be making this again.”
– Morgan
If you’re looking for a ramen with a kick, you’ll want to try tantanmen. This Chinese-inspired Japanese dish has a rich, nutty broth and spicy ground pork topping. It’s like ramen’s spicier, bolder cousin.
My recipe makes this complex dish achievable at home. I’ve found the right balance of heat and richness to give it an authentic taste that’s still approachable. It’s the perfect choice for those who like their comfort food with a kick.
7. Taiwan Ramen
Featured Comment:
“Just made a vegan version of this recipe… so goooood!!! Had to sub some things but it turned out amazing, thanks for this recipe!!!”
– Daniela
Ramen as you know it is about to get a whole new meaning. Taiwan Ramen, born in Nagoya, is a flavor bomb that’ll knock your socks off. It’s a spicy fusion that marries Taiwanese inspiration with Japanese innovation. Think explosive heat meets umami depth.
I grew up with this stuff as a local, and now I’m sharing the secret. My version stays true to Misen’s original while being totally doable at home. If you’re looking for a new obsession, this is it.
8. Nagasaki Champon
Just picture this: ramen and a vegetable stir-fry combined. That’s Nagasaki Champon. This hearty bowl brings together noodles, meat, seafood, and a bounty of vegetables in a rich broth.
I’ve simplified this seemingly complex dish for your home kitchen. My recipe brings you all the flavor with half the fuss.
9. Spicy Tsukemen
Tsukemen is a game-changer for ramen. Cold noodles and a spicy dipping sauce—it’s a match made in noodle heaven. My version brings the heat without the wait.
Forget spending hours cooking. I’ve made this dish simple for your busy life. In 15 minutes, you’ll have restaurant-quality tsukemen at home.
10. Vegetarian Spicy Miso Ramen
Are you looking for a tasty Japanese ramen with a plant-based twist? My spicy vegetarian miso ramen is the perfect choice. This unique dish combines traditional flavors with modern dietary needs.
It’s my answer to authentic Japanese ramen for the plant-based crowd. Creamy, spicy, and totally satisfying – you won’t miss the meat. Ideal for foodies seeking a creative spin on a classic.
11. Hiyashi Tantanmen
Hot day? Cool ramen. This cold tantanmen is my answer to summer cravings. It’s got all the authentic Japanese flavors, minus the steam.
Soy milk makes a surprisingly creamy broth that’s light on the palate. The result is a bowl that satisfies cravings without the heat, which is great for ramen lovers who want to keep their cool.
12. Taiwan Mazesoba
Featured Comment:
“Made this for my teenage son and he loved it. Thank you for sharing”
– @happy_housewife193 (from YouTube)
Forget soup—this ramen’s all about the sauce. Taiwan Mazesoba packs a flavor punch with spicy minced meat, soy sauce, and garlic. It’s a unique Nagoya specialty that’s full of flavor.
Thick noodles are great with bold toppings. It’s an authentic Japanese dish that’s a great way to try new flavors. It’s perfect for foodies looking to explore regional tastes.
13. Abura Soba
Featured Comment:
“There are many abura soba and mazesoba recipes on YouTube and I wish I’d seen yours much earlier because it’s the best and most kitchen friendly. Thanks for making the recipe available for us ramen freaks.”
– Mike
Let me introduce you to Abura Soba, Tokyo’s take on dry ramen. This place doesn’t serve soup. Instead, they’ve got perfectly sauced noodles and toppings that’ll blow your mind with flavor.
For a little extra flavor, add vinegar and chili oil. It’s an authentic Japanese recipe that celebrates simplicity. It’s perfect for ramen lovers looking for something new to try.
14. Cold Ramen
Beat the heat with my take on hiyashi ramen. This chilled bowl has a cool broth, crisp noodles, and a surprising ingredient: dry-cured ham. It’s a new take on summer comfort food.
It’s super easy to put together thanks to the quick-prep toppings. It’s an authentic Japanese recipe that’s pure refreshment. It’s perfect for those who crave comfort food, even in a heatwave.
15. Hiyashi Chuka
Is it ramen? It’s debatable. What’s for sure is that Hiyashi Chuka is a great choice on scorching days. Chilled chewy ramen noodles meet crisp vegetables and savory protein, all dressed in a tangy soy-vinegar sauce.
I’ve nailed the sauce for that authentic taste. It’s perfect for anyone looking for a light, vibrant meal on scorching days.
Hello! Thank you for sharing these recipes! I have made the shoyu ramen 2x now and it was delicious. However I had a question, I have found that when I pour in the broth after the tare, they don’t stay seperate like in the photos (tare settled at the bottom, golden broth on top). They mix together and turn the broth dark. Still tastes delicious but am I doing something wrong?
Hi Cassidy,
I’m so glad you’ve enjoyed my shoyu ramen recipe! Don’t worry – you’re not doing anything wrong at all. The photos might have been a bit misleading, and the separation you see in the photos is actually temporary, and the broth is supposed to turn darker once everything combines. In fact, if they were to remain completely separated, I would recommend mixing them before adding noodles to distribute the flavors evenly. Thank you for making my recipe twice already!
Yuto