7 Simple Ingredients To Make The Most Flavourful Homemade Ramen

Most homemade ramen recipes demand a full day of simmering. This one breaks all the rules: just 7 ingredients, two hours on the stove, and a blender trick that gives you the same creamy, silky broth a ramen shop achieves in 16. Once you taste it, you will never reach for an instant packet again.

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The Secret to Quick Homemade Ramen

Traditionally, ramen broth takes hours — sometimes days — of slow simmering. The shortcut here is a rapid two-hour hard boil followed by blending a portion of the cooked meat directly into the strained broth. This forces the collagen and fat from the bones into the soup in a fraction of the time, giving you that thick, creamy texture without waiting overnight.

Ingredients Deep-Dive

Whole Chicken + Pork Leg

• Why both meats: Chicken provides a cleaner, lighter broth base while pork adds depth and richness. Using both creates a more layered flavour than either alone. A rotisserie chicken can replace the raw chicken for an even more intense flavour.

Onion, Garlic, and Ginger

• Why this aromatic trio: These three form the flavour backbone of most East Asian broths. Onion adds sweetness, garlic adds pungency, and ginger cuts through the richness of the pork fat. Do not char them here — you want a clean, clear-coloured broth.

Kombu (Dried Kelp)

• Why kombu: Kombu is loaded with glutamates — the natural compound responsible for umami. Adding it to the broth gives you a rounded, deeply savoury taste without MSG or artificial flavour powders. It is a cornerstone of Japanese and Korean cooking for good reason.

Sake

• Why sake matters: Sake adds a subtle sweetness and a layer of complexity that lifts the chicken and pork flavours. It also helps neutralise any remaining gamey odour from the meat. If sake is unavailable, a dry white wine works as a substitute.

A good option to order online: Gekkeikan Sake.

The Blending Technique

• Why blend the meat into the broth: This is the single most important technique in this recipe. Blending 300g of cooked chicken and pork back into the strained soup emulsifies the proteins and fat directly into the liquid, creating the creamy, milky consistency of a tonkotsu-style broth — no 16-hour boil required.

Pro Tips for the Best Homemade Ramen

Pro Tip 1 — Clean the Pot and the Meat

After the first 10-minute boil, pour out the grey scum-filled water, rinse the pot, and scrub the meat clean under running water. This step removes the residue that clouds and bitters the broth. Do not skip it — the colour and clarity of your final soup depends on it.

Pro Tip 2 — Boil Hard, Not Low and Slow

Set the stove to medium-high heat and keep the lid on for the full two hours. A hard boil — not a gentle simmer — is what forces the flavour out of the bones and creates the creamy emulsification in the broth. Do not keep opening the lid; trust the process.

Pro Tip 3 — Blend the Soup and Meat Together

After straining, blend 300g of the cooked chicken and pork back into a portion of the hot broth using a high-speed blender. Strain again through a fine mesh. This is the technique that produces the silk-white, creamy broth in the photos below.

Noodle Options

Fresh homemade noodles are ideal — try the 3-minute homemade ramen noodles recipe made with the Philips Pasta Maker. For a quicker option, Hime Japanese Dried Ramen Noodles are a reliable store-bought choice.

Is Homemade Ramen Healthy?

Yes — because you control the salt and fat. Restaurant ramen is often loaded with sodium and MSG to achieve that flavour punch quickly. Here, the kombu and sake provide natural umami depth, and you decide exactly how much salt goes in. You can also skim the fat layer off the top if you prefer a lighter bowl.

Frequently Asked Questions

Can I make this ramen broth in an Instant Pot?

Yes. Use the pressure cooker function on high for 45–60 minutes instead of the stovetop two-hour boil. The result is a slightly different but still very good broth. You will still want to do the blending step afterward to get the creamy texture.

What can I use instead of sake?

Dry white wine or dry sherry are the closest substitutes. Both add a similar depth and acidity. If you prefer non-alcoholic, a splash of rice vinegar diluted with water will add brightness, though without the same flavour complexity.

Can I make this broth ahead of time?

Absolutely. The broth keeps well in the fridge for up to 5 days and freezes beautifully for up to 3 months. Make a large batch on the weekend and pull portions throughout the week.

What is kombu and where do I buy it?

Kombu is dried sea kelp used as a flavour base in East Asian cooking. You can find it at Asian grocery stores or order it online. It looks like dark, thick dried seaweed sheets. A small amount goes a long way.

Can I make this a spicy homemade ramen?

Yes — the recipe as written is a clean, mild base. Add a tablespoon of chili oil, gochujang paste, or homemade spicy hot sauce directly into the bowl before pouring the broth for a vibrant red kick.

What toppings go well with homemade ramen?

The classics: soft-boiled egg, green onions, sliced mushrooms, bamboo shoots, nori, and the reserved shredded chicken and pork from the broth. Drizzle a teaspoon of the reserved chicken fat on top for restaurant-level richness.

More Soup and Noodle Recipes

• 3-Minute Easy Homemade Ramen Noodles
• Instant Pot Taiwanese Beef Noodle Soup
• Steam Preserved Vegetables — Zha Choy and Pork