How to Make Homemade Restaurant Quality Ramen

I love to cook! I took cake decorating in 7th grade and have a degree in restaurant management. My husband and I opened and owned a bakery for 9 years. We live at 5000 ft so I can adjust most recipes for high altitude. Succumbed to the instant pot craze after loving my stovetop pressure cooker & am a convert. Love to ski, bike, garden & cook.

subheading: For the broth:

6 to 6 ½ pounds chicken wings

4 medium carrots (about 8 ounces), cut into ½-inch-thick rounds

3 small bunches scallions (12 to 18), roots trimmed

10 cups water, divided

1 head garlic, skin on, roots removed, cut in half horizontally

1 (2-inch) piece ginger, peeled and cut into ¼-inch pieces

20 dried shiitake mushrooms (about 2 ounces)

1 (6-inch) sheet dried kombu (sea vegetable or seaweed)

¼ cup soy sauce

subheading: For the shoyu tare:

¼ cup soy sauce

2 tablespoons mirin

subheading: For the eggs and noodles:

3 to 4 large eggs, depending on the number of diners

6 (5-ounce) packages fresh, thin, and wavy ramen noodles

subheading: For serving:

½ cup menma (fermented bamboo shoots)

6 medium scallions, thinly sliced

3 toasted nori sheets, cut into ribbons

Chili oil or toasted (Asian) sesame oil

subheading: GET INGREDIENTS:

subheading: EQUIPMENT:

Measuring cups and spoons

Chef's knife

Stovetop-safe roasting pan or large stovetop-safe casserole dish

Stockpot

Large saucepan

Strainer or slotted spoon (for skimming)

Fine-mesh strainer

Large bowl

Directions at thekitchn.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer