Want to know a secret?.. you can get the ramen bar experience – at home! Just follow these easy steps on How to Make the Perfect Bowl of Great Homemade Fresh Ramen.
1. The Broth
Quality ramen starts, and some say ends, with the broth. You have four main types of ramen broth: shoyu (soy sauce), miso (fermented soybean paste and sake lees), shio (salt) and tonkotsu (pork bone), the only genuine “broth” of the four in the true sense of the word. Tonkotsu broth combines creamy and lush mouthfeels with a staggering amount of umami and heartiness.
Making your own tonkotsu broth takes time. It takes about 18 hours to render as much fat, protein and calcium as possible from the ingredients. We like to take a shortcut and use our Tonkotsu Ramen kit for the taste and add a bit of grilled pork belly to the broth for the fatty mouthfeel and some umami.
Shoyu, shio and miso broth take under 30 minutes to make but you need chicken stock and dashi on hand. If you don’t have chicken stock or dashi and don’t have time make your own, you can use our Shoyu, Shio and Miso kits that contain the flavors crafted in Japan by ramen masters. You can season it how you like, we use it as a base for How to Make the Perfect Bowl of Homemade Fresh Ramen
2. The Noodles
Fresh noodles that are soft and flexible yield the best flavor and are the traditional way that fresh ramen is made in ramen bars. Hakubaku Kaedama kits and our Restaurant Fresh Ramen kits both contain soft fresh ramen noodles. You could try to make ramen noodles yourself..but like waiting for the broth, again…we are kind of impatient.
Add the cooked noodles and broth to your bowl, then add the toppings. Heat the ingredients that need heating, such as beef, separately before adding them. Don’t pile the ingredients haphazardly. Instead, take a classic Japanese approach to plating and arrange the ingredients separately and neatly, with an eye to aesthetics. It’s about the feast for the eyes just as much as the meal.
4. Chashu pork and Ramen Eggs (Ajitsuke Tamago)
Its the holy grail of ramen toppings. No ramen bowl is complete without Chashu pork and a soft ramen egg (
The Ajitsuke Tamago, the marinated ramen egg– think of it as creating an egg with a custard-like consistency to the inside of the egg. It’s the crown jewel of your bowl. See our video recipe for more.
Chashu pork takes time and patience to make it right. You can also consider using some marinated grilled pork as well. Check out our Chashu Ramen Pork Belly recipe here.
5. Accents & condiments
Some of the best toppings are the traditional ones. Nori (dried seaweed), shitake mushrooms, sesame seeds, green onion, pickled ginger, sweet grilled corn kernels (try it!), bamboo shoots, bean sprouts (our favorite)..the list is endless.
Made your own ramen recipe?
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