⚠️ Allergen notice: This recipe contains wheat (noodles), soy (soy sauce, mirin), fish (katsuobushi, niboshi, dried mackerel), and eggs (soft-boiled egg). If you have food allergies, review each ingredient carefully. FDA Big 9 allergens: wheat, fish, soy, eggs.

When Tsujita opened on Sawtelle Boulevard in Los Angeles in 2011, the lines wrapped around the block within weeks. Food media called it some of the best tsukemen on the US side of the Pacific. The reason wasn’t novelty — it was the broth. Tsujita’s signature dipping soup is reportedly simmered for 60 hours, layering pork and chicken bones with bonito, dried sardines, and mackerel into a liquid so concentrated it coats a spoon like a sauce. A squeeze of sudachi (a small Japanese citrus) at the table cuts through the richness with a hit of fragrant acidity.

This home-kitchen recipe is inspired by that approach — not affiliated with, endorsed by, or claiming to be an official recipe of Tsujita LA or any Tsujita establishment. What it captures is the core technique: a double-extraction broth (pork base + fish dashi combined), proper noodle temperature, and the sudachi finish that elevates every bite.

Disclaimer: This is an original home-kitchen recipe inspired by the Tsujita style. It is not affiliated with, endorsed by, or an official recipe of Tsujita LA, Tsujita Inc., or any related establishment.

💡 What you’ll learn in this recipe

  • How to build a double broth — separate pork and fish extractions, then combine
  • Why 60-hour simmering matters, and how to approximate it in a home kitchen
  • The role of sudachi (and what to use if you can’t find it)
  • Noodle selection and proper serving temperature for tsukemen

Table of Contents

  1. What Is Tsujita-Style Tsukemen?
  2. Ingredients
  3. Pork & Chicken Base Broth
  4. Fish Dashi & Combining the Double Broth
  5. Sudachi Finish
  6. Noodles & Assembly
  7. FAQ
  8. Recommended Items
  9. Sources & References

What Is Tsujita-Style Tsukemen?

Tsujita was founded in Tokyo in 2003 and built its reputation on an extreme version of tsukemen: a broth rich enough to be mistaken for a demi-glace, yet balanced by a pronounced dried-fish backbone. The key distinction from the Taishoken style is the double-broth method — pork and chicken bones are simmered in one pot while a separate fish dashi (made with katsuobushi and niboshi) is prepared in another, then the two are combined and reduced to final concentration.

The LA outpost (Tsujita LA, opened 2011) became the most-reviewed ramen restaurant in the city. The menu also featured a Hakata-style tonkotsu ramen simmered for the same duration, but it was the tsukemen that put Tsujita on the American food media map. Locations have since expanded to Fort Lee (New Jersey) and Houston.

→ Scroll right to see all columns on mobile

FeatureTaishoken-StyleTsujita-Style
Broth methodSingle pot (pork + fish together)Double extraction (separate, then combine)
Fish intensityModerateVery high (niboshi-forward)
Signature acid elementRice vinegar (added to broth)Sudachi (squeezed at table)
Broth simmer time90 min–3 hrUp to 60 hr (commercially); 4–6 hr at home
Noodle typeThick, medium hydrationExtra thick, firm
💡 Home-kitchen time compression: The commercial 60-hour simmer is a technique for maximizing collagen extraction and developing deep Maillard flavors. At home, a 4–6 hour simmer (with a pressure cooker reducing this to 90 minutes) extracts the majority of that richness. A small amount of fish sauce or pork-based tsuyu added at the end bridges the gap.

Ingredients

Serves 2–3.

Pork & Chicken Base

  • Pork neck bones or spare ribs — 500 g / 17.5 oz
  • Chicken wings or carcass — 400 g / 14 oz
  • Water — 1.5 liters / 6¼ cups
  • Garlic — 3 cloves, smashed
  • Ginger — 1-inch / 2.5 cm piece, sliced

Fish Dashi

  • Katsuobushi (bonito flakes) — 30 g / 1 oz
  • Niboshi (dried sardines, heads and bellies removed) — 25 g / 1 oz
  • Kombu (dried kelp) — 10 g / ⅓ oz (approx. 10 cm piece)
  • Water — 800 ml / 3⅓ cups

Seasoning Tare

  • Soy sauce (koikuchi / regular) — 100 ml / 7 tbsp
  • Mirin — 50 ml / 3½ tbsp
  • Sake — 50 ml / 3½ tbsp (sub: dry sherry or omit)
  • Sugar — 1 tbsp

To Serve

  • Sudachi — 1 per serving (sub: yuzu, lime, or Meyer lemon)
  • Thick ramen noodles — 200–250 g / 7–9 oz per person (raw weight)
  • Chashu pork slices — 3–4 per serving
  • Ajitsuke tamago (marinated soft-boiled egg) — 1 per serving
  • Menma (bamboo shoots) — 2–3 tbsp
  • Nori — 1 sheet, optional
  • Sliced scallions and sesame seeds — to garnish

Pork & Chicken Base Broth

Step 1 — Blanch

Cover the pork and chicken pieces with cold water. Bring to a boil over high heat and cook for 5 minutes. Drain completely and rinse the bones under cold running water. This step removes blood, excess proteins, and any off-flavors that would otherwise cloud the finished broth.

⚠️ Food safety reminder: Ensure that all pork and chicken are cooked through during the blanching step (internal temperature above 75°C / 167°F) before adding to the main simmer. Maintain the broth at a gentle simmer (not standing at room temperature) throughout the cooking process.

Step 2 — Long Simmer

Return the cleaned bones to a fresh pot. Add 1.5 liters of cold water, smashed garlic, and sliced ginger. Bring to a boil, then reduce to the lowest heat setting that maintains a steady simmer (small bubbles breaking the surface but not rolling). Simmer uncovered for 4–6 hours, skimming foam and fat every 30 minutes. The volume will reduce by roughly one-third; top up with boiling water as needed to keep bones submerged.

At the 4-hour mark, the broth should be noticeably opaque and rich. Strain through a fine-mesh strainer, discard the solids, and set aside. You should have approximately 700–900 ml of pork-chicken base.

💡 Pressure cooker shortcut: Pressure cook the blanched bones on high for 90 minutes, then natural-release for 20 minutes. The resulting broth equals roughly 4–5 hours of open-pot simmering in terms of collagen and richness. Strain and proceed.

Fish Dashi & Combining the Double Broth

Making the Fish Dashi

In a separate saucepan, combine the niboshi (pre-soaked overnight in cold water for a cleaner flavor, if possible), kombu, and 800 ml of fresh water. Heat over medium-low until the water reaches 60°C / 140°F — just before simmering. Hold at this temperature for 10 minutes, then remove the kombu (it becomes slimy if overcooked).

Increase heat to medium. When the liquid begins to simmer, add the katsuobushi. Steep off the heat for 5 minutes, then strain. Discard the solids. You should have approximately 600–700 ml of concentrated fish dashi.

Stainless Steel Pressure Cooker — cut the 6-hour pork simmer to 90 minutes

Pressure cooking the pork-chicken base at high pressure for 90 minutes produces a broth equivalent to 4–6 hours of stovetop simmering. Ideal for the double-broth method when time is limited. Compatible with IH and gas stoves; large enough for a full batch of tsukemen base.

View on Amazon →

Combining and Reducing

Combine the strained pork-chicken base and fish dashi in one pot. Add the soy sauce, mirin, sake, and sugar. Stir to incorporate. Bring to a medium simmer and reduce for 20–30 minutes until the combined broth is noticeably concentrated — a spoon dipped in should carry a thin coating of liquid as it drips. Taste: it should be bold, salty, and deeply savory with a pronounced fish note.

⚠️ Reduction watch: Do not reduce the combined broth below 600 ml total for 2–3 servings — over-reduction creates a broth that is too salty to correct without significantly diluting it. If you over-reduce, add warm water in small increments (50 ml at a time) until the salt level is correct.

Sudachi Finish

What Is Sudachi?

Sudachi (酢橘) is a small Japanese citrus fruit from Tokushima Prefecture. About the size of a golf ball, it has a thin green skin, intensely fragrant zest, and a tart, slightly floral juice that is less acidic than lime and more complex than lemon. It is the classic garnish for grilled Pacific saury (sanma), cold soba, and — at Tsujita — tsukemen.

Outside Japan, sudachi is difficult to find fresh but is sometimes available at Japanese grocery stores or online frozen. Practical substitutes in order of preference:

  1. Yuzu juice (bottled is widely available) — most similar flavor
  2. Meyer lemon — less tart, softer citrus note
  3. Lime + lemon mixed equally — approximates the tartness and fragrance

How to Use It

The sudachi is placed on the side of the plate, uncut. The diner squeezes it over the dipping broth midway through the meal — not at the beginning. This timing is important: the citrus doesn’t fully harmonize with the broth the moment it’s added; it needs 30–60 seconds of stirring before the flavor integrates. Adding it too early mutes the effect; adding it too late means you never experience the transformation it creates.

💡 Tip — Zest trick: If using lime or lemon as a substitute, grate a small amount of the zest (about ¼ tsp) into the dipping broth along with the juice. The zest contains aromatic oils that more closely mimic the fragrance of sudachi than juice alone.

Noodles & Assembly

Noodle Selection

Tsujita-style tsukemen uses extra-thick noodles — substantially chunkier than standard ramen noodles. Look for dried ramen noodles labeled “tsukemen” or “太麺” (thick noodles) in Japanese grocery stores. Outside Japan, thick dried udon noodles (6–7 mm / ¼ in wide) are the most reliable substitute.

⚠️ Cook noodles last: Tsukemen noodles are served at room temperature. Cook according to package instructions, drain and rinse under cold running water until fully cooled, then drain well. Do not let rinsed noodles sit in standing water — they will absorb it and become waterlogged.

Assembly

Divide the cooled noodles between large plates or shallow wide bowls, arranging them in a compact mound. Add chashu slices, the halved soft-boiled egg, menma, and nori. Place a piece of sudachi (or lime) on the side of each plate.

Ladle the hot concentrated dipping broth into small individual cups or ceramic jugs — about 200–250 ml / ¾–1 cup per person. Keep additional broth warm on the stove for top-ups or warishita (see our Taishoken-style tsukemen article for the full warishita technique).

This recipe is an original compilation by the HowToCook.jp editorial team, based on general knowledge of tsukemen double-broth techniques and publicly available information about the Tsujita style. It is not based on any proprietary or official Tsujita recipe.

FAQ

Q: What makes Tsujita-style different from other tsukemen?

A: The defining characteristics are the double-broth method (pork-chicken base and fish dashi made separately and combined), the very high fish intensity from niboshi and katsuobushi, and the sudachi citrus finish served on the side. Most tsukemen versions add vinegar or citrus to the broth during cooking; Tsujita-style uses sudachi squeezed at the table for a fresher, more aromatic acid hit.

Q: Can I make this in a single day?

A: Yes, with a pressure cooker. Use the pressure cooker for the pork-chicken base (90 minutes on high), then make the fish dashi (30 minutes total) while the pressure releases naturally. Combine, season, and reduce for another 20–30 minutes. Total active time: about 2.5 hours. Without a pressure cooker, plan for 6–7 hours of cooking time, including the open-pot simmer and resting.

Q: Where can I find sudachi outside Japan?

A: Fresh sudachi is rarely available outside Japan, though some Japanese grocery stores in major cities stock it seasonally. Bottled yuzu juice (from Japanese or Korean grocery stores) is the closest substitute. In a pinch, squeeze half a lime and a few drops of lemon juice into the broth at the table — it won’t be identical, but it provides the brightening acid contrast that sudachi delivers.

Q: My broth looks too thin after combining the pork and fish stocks. What went wrong?

A: The combined broth needs reduction to reach the correct concentration. After merging the two stocks and adding seasoning, simmer uncovered for at least 20–30 minutes, stirring occasionally. The finished broth should noticeably coat the back of a spoon. If it is still thin after 30 minutes, continue reducing in 10-minute increments, tasting after each interval to monitor salt concentration.

Recommended Items

Stainless Steel Pressure Cooker — slash the broth simmer time

Reduce the 4–6 hour pork-chicken base to 90 minutes of pressure cooking. This model is IH and gas compatible with a safety valve, large enough for a full batch. Ideal for making the double-broth method accessible on a weeknight schedule.

View on Amazon →

Yamaki Hana-katsuo Bonito Flakes 500 g — the backbone of fish dashi

Yamaki’s Hana-katsuo is the go-to brand for a clean, aromatic katsuobushi dashi. Thin, delicate shavings release maximum flavor quickly — steep for just 5 minutes off the heat. At 500 g, this pack is large enough to batch-prep multiple dashi sessions for the double-broth method without running out.

View on Amazon →

Arnest Fine Mesh Strainer 21 cm — Made in Japan, for crystal-clear dashi

After long-simmering pork bones and straining katsuobushi, a fine-mesh strainer is essential for achieving the clean, refined broth that defines Tsujita-style tsukemen. This Arnest model is made in Japan with a stainless steel mesh and sturdy rim that rests across any pot without sliding.

View on Amazon →

Sources & References

※ This article contains Amazon Associates Program affiliate links. A small commission may be earned if you purchase through these links, at no extra cost to you.

Recipe attribution: This recipe is an original compilation by the HowToCook.jp editorial team, based on general knowledge of tsukemen double-broth techniques. It is not affiliated with or endorsed by Tsujita or any related establishment.

情報の最終確認日: 2026年02月

あわせて読みたい


If you’ve ever queued outside a Tenkaippin location in Kyoto and lifted that first spoonful of broth — only for it to slide off the ladle like gravy — you’ll understand the obsession. The chain’s legendary kotteri (“thick”) ramen isn’t just chicken soup. It’s a potage-like emulsion that coats every strand of noodle and leaves you wondering how plain water and chicken bones could produce something so unapologetically rich.

This article is an independent home-cook recreation inspired by the Tenkaippin style. It is not the official Tenkaippin recipe, and this site has no affiliation with Tenkaippin Co., Ltd. What follows is a practical guide to achieving a similarly ultra-thick chicken broth in your own kitchen, built on the same principles: long simmering, bone collagen, and a touch of starchy vegetable to push the thickness over the edge.

What you’ll learn in this article

  • Why Tenkaippin’s broth is so thick — and the science behind it
  • A full 4-hour stovetop recipe that rivals the original in texture
  • The potato-and-vegetable paste trick that drives the thickness
  • A pressure cooker shortcut that cuts cook time to under 90 minutes
  • Common mistakes and how to avoid them (FAQ)

What Is Tenkaippin-Style Ramen?

Tenkaippin (天下一品) is a Kyoto-born ramen chain founded in 1971 by Tsutomu Kimura. Inspired by a doctor’s advice to eat more chicken, Kimura spent months developing a broth unlike anything else in Japan: impossibly thick, opaque, and deeply savory, made from chicken bones simmered for hours with vegetables until the collagen practically solidified the liquid.

Regulars nicknamed it kotteri — literally “rich” or “heavy” — and the word has been synonymous with Tenkaippin ever since. The broth is so thick that the chain even offers an ultra-premium version available only five times a day at certain locations, described as requiring a spoon rather than slurping.

In technical terms, Tenkaippin’s broth belongs to the tori paitan (鶏白湯, “white chicken broth”) family. Unlike clear chintan soups, paitan broths are cooked at a rolling boil that emulsifies the fat and breaks down collagen, turning the liquid milky white. What sets the Tenkaippin style apart is the addition of starchy vegetables — most likely potato or similar roots — that push viscosity even further, creating a texture closer to cream of chicken soup than conventional ramen broth.

⚠️ Disclaimer
This is a home-cook inspired recreation. The official Tenkaippin recipe is a trade secret. Results will be similar in spirit but not identical. Tenkaippin® is a registered trademark of Tenkaippin Co., Ltd. This site has no affiliation with that company.

Ingredients (3–4 servings)

For the Kotteri-Style Broth

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IngredientAmountNotes
Chicken backs or carcasses1 kg (2.2 lb)Drumsticks or wings also work; mix is fine
Chicken skin (extra)100 g (3.5 oz)Adds fat and collagen; optional but recommended
Potato (medium, peeled)1 (about 150 g / 5 oz)Key thickener — do not omit
Onion (large)1 (about 200 g / 7 oz)Halved, unpeeled outer layer removed
Garlic cloves, smashed6 clovesNo need to peel
Fresh ginger, sliced30 g (1 oz), about 5 slicesReduces off-flavors from bones
Water2.5 L (10 cups)Cold start is essential

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For the Tare (Seasoning Concentrate)

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IngredientAmountNotes
Soy sauce3 tablespoons (45 ml)Regular Japanese-style shoyu; reduces to a savory concentrate
Mirin2 tablespoons (30 ml)Hon-mirin (real mirin) preferred; adds sweetness and sheen
Salt1 teaspoon (5 g)Fine sea salt; add ½ tsp at a time — the broth is already rich
Sake1 tablespoon (15 ml)Optional; smooths and rounds the seasoning; substitute dry sherry
White pepper¼ teaspoon (0.5 g)Optional; adds a subtle background warmth that complements the rich broth

For Serving

  • Fresh or dried ramen noodles — straight, medium thickness
  • Chashu pork (braised pork belly) — optional but traditional
  • Green onions (scallions), thinly sliced
  • Seasoned soft-boiled egg (ajitsuke tamago) — optional
  • Bamboo shoots (menma) — optional
Allergy notice
This recipe contains wheat (ramen noodles, soy sauce), soy, and egg (if using seasoned egg). If cooking for someone with food allergies, substitute tamari for soy sauce and use gluten-free noodles as needed.

Making the Ultra-Thick Broth

Step 1 — Blanch the Bones

Place all chicken parts (backs, carcasses, skin) in a large pot and cover with cold water. Bring to a vigorous boil over high heat and let it bubble for 5 minutes — you’ll see a grey, foamy scum rise to the surface. Drain the water completely, then rinse each piece under cold running water to remove residual impurities. This blanching step is non-negotiable: it produces a cleaner, less gamey final broth.

⚠️ Always start with cold water: Starting the blanching with hot water traps impurities inside the proteins instead of drawing them out. Cold water gives them time to dissolve into the liquid before the boil, making the rinse step more effective.

Step 2 — Build the Aromatics

Return the cleaned bones to the pot. Add the peeled and halved onion, smashed garlic, ginger slices, and the whole peeled potato. Pour in 2.5 liters (10 cups) of cold water. Bring everything to a full rolling boil over high heat — you want an aggressive, churning boil, not a gentle simmer. This turbulence is what emulsifies the fat and collagen, turning the broth milky white. Do not reduce the heat yet.

💡 High heat is essential for paitan: A gentle simmer produces a clear broth (chintan). For a thick, creamy paitan broth in the Tenkaippin style, you must maintain a strong boil for at least the first 2 hours. Keep the lid off or ajar — a fully closed lid causes overflow and dulls the emulsification.

Step 3 — Simmer 4 Hours

Once the water is boiling, reduce heat just enough to maintain a strong rolling boil without the pot boiling over — roughly medium-high on most stovetops. Cook uncovered for 4 hours, adding water in 200 ml (¾ cup) increments whenever the level drops below the bones. After 2 hours, start crushing the softened bones and potato with a wooden spoon or potato masher every 30 minutes. This mechanical action releases more marrow, collagen, and starch into the liquid.

The broth should look opaque white or off-white by the 2-hour mark. By hour 4, it should be noticeably thicker — cling to a spoon, not pour freely like water. If the broth still looks thin at the 3-hour mark, increase heat slightly and leave the lid completely off.

⚠️ Do not reduce below 700 ml: Scoop a spoonful and tilt — the broth should flow slowly and leave a slight coating on the back of the spoon. If it’s already very thick and barely flows, add 100 ml of water and continue simmering. If it slides off instantly like water, cook for another 30–60 minutes.

Step 4 — Blend & Season

Remove large bone pieces and discard them. Transfer the remaining liquid and soft vegetable matter (potato, onion, garlic, ginger) to a blender, or use an immersion blender directly in the pot. Blend on high speed for 60–90 seconds until perfectly smooth. Pass the blended broth through a fine-mesh strainer, pressing hard on the solids to extract every drop of starchy, collagen-rich liquid. Discard the fibrous residue.

Return the strained broth to the pot. Combine the tare ingredients (soy sauce, mirin, salt) in a small bowl, then stir into the broth one tablespoon at a time, tasting as you go. The broth is rich, so err toward less seasoning — you can add more at the bowl stage. Keep warm over the lowest heat setting until serving. Note: chicken must reach an internal temperature of 165°F (74°C) to be food-safe (USDA/FDA guidance for poultry); the 4-hour rolling boil in this recipe far exceeds that threshold.

💡 Use an immersion blender directly in the pot: This avoids transferring hot liquid to a countertop blender. If using a countertop blender, never fill it more than halfway with hot liquid — steam pressure can blow the lid off. Cool the broth for 10 minutes first, or hold the lid firmly down with a folded kitchen towel.

Recommended Tool: Braun MultiQuick 5 Immersion Blender (MQ500)

An immersion blender is the most practical tool for this recipe — blend the entire pot of thick paitan broth directly without transferring hot liquid to a countertop blender. The Braun MQ500 features a stainless steel shaft rated for hot liquids and a 350W motor that handles thick, chunky broth without straining. Cleans in seconds under running water.

View on Amazon Japan →

The Secret to Thickness

Most tori paitan recipes rely solely on collagen and fat emulsification for their creamy texture. The Tenkaippin-inspired approach adds a second lever: starchy vegetable paste. Potato, cooked until completely soft over 4 hours of boiling, breaks down into microscopic starch granules that thicken the broth the same way a cream soup is thickened — from the inside, not by adding cornstarch at the end.

Why Potato Works Better Than Cornstarch

A cornstarch slurry added at the end thickens the broth but leaves it with a glossy, gel-like texture that can feel artificial. Potato cooked into the broth from the start integrates completely — the starch granules hydrate and swell during the long simmer, creating a matte, velvety body that closely matches the Tenkaippin texture. The potato also adds a faint natural sweetness that rounds out the savory depth of the chicken collagen.

⚠️ Do not substitute cornstarch: A cornstarch slurry added at the end leaves a glossy, gel-like texture that feels artificial. For an even thicker broth, add a second medium potato and increase the cook time by 30 minutes. For a slightly thinner result, use half a potato.

The Role of Chicken Skin

Chicken skin is exceptionally high in collagen. When boiled at high temperature for several hours, the collagen converts to gelatin, which is what gives the broth its characteristic body. A well-made batch will partially solidify in the refrigerator — this is a sign of quality, not a defect. Reheat gently and it liquefies again.

💡 Gelatinizes in the fridge — that’s good: A well-made batch will partially solidify in the refrigerator due to gelatin from the chicken skin — this is a sign of quality, not a defect. Reheat gently and it liquefies again. Keeps refrigerated for 3 days or frozen for up to 1 month.

Assembly & Serving

Building the Bowl

Warm your serving bowls by filling them with hot water for 1 minute, then pouring it out. Cook ramen noodles according to the package instructions — drain well, shaking off excess water before adding to the bowl. A wet, watery noodle bed dilutes the thick broth instantly. Ladle 300–350 ml (1¼–1½ cups) of hot broth over the noodles. The broth is intensely flavored, so resist the temptation to add more.

⚠️ Serve within 3–4 minutes: Thick paitan broth absorbs into noodles faster than lighter broths. Eat within 3–4 minutes of assembly for the best texture. Prepare all toppings in advance so you can move straight from plating to the table without delay.

Traditional Tenkaippin-Style Toppings

  • Thinly sliced chashu pork (2–3 pieces)
  • Scallions, finely sliced (a generous handful)
  • Bamboo shoots (menma), briefly warmed in soy sauce
  • Half a seasoned soft-boiled egg
  • A light drizzle of sesame oil (optional, not traditional but enhances aroma)

Tenkaippin locations typically serve their kotteri ramen with thin, straight noodles. If you prefer a denser bite, opt for medium-thickness noodles, but avoid wavy or thick noodles — they fight the thick broth rather than carry it.

💡 Yield and scaling: This recipe yields approximately 800–900 ml (3½ cups) of finished broth after straining, which serves 3–4 bowls. For larger batches, scale the chicken and water proportionally — but note that larger volumes take longer to reduce, so allow an extra 30–60 minutes of cook time.

Pressure Cooker Shortcut

The 4-hour stovetop method produces the best depth of flavor, but a pressure cooker (or Instant Pot) cuts that to roughly 75–90 minutes of active cooking time. The tradeoff: pressure-cooked broth won’t be quite as thick straight from the pot, and you’ll need to reduce it uncovered on the stovetop for an additional 20–30 minutes after blending to achieve the same viscosity.

Pressure Cooker Method

  1. Blanch the bones as described in Step 1 (this step cannot be skipped).
  2. Add cleaned bones, chicken skin, potato, onion, garlic, ginger, and 2 L (8 cups) of water to the pressure cooker.
  3. Seal the lid. Cook on High Pressure for 60 minutes.
  4. Allow pressure to release naturally for 15 minutes, then use a quick release for remaining pressure.
  5. Remove large bones. Blend all remaining contents until smooth. Strain through a fine-mesh sieve.
  6. Return strained broth to an open pot over medium-high heat. Simmer, stirring frequently, for 20–30 minutes until it reaches your desired thickness.
  7. Season with tare (soy sauce, mirin, salt) as described above.

The pressure cooker version is also ideal for batch cooking: make a double batch (scale up water and chicken by 1.5x — don’t exceed your pressure cooker’s maximum fill line), freeze in 300 ml portions, and you’re one 5-minute reheating away from a weeknight bowl of kotteri ramen.

⚠️ Pressure cooker fill limit: Never fill a pressure cooker beyond the maximum fill line marked inside (typically two-thirds full for liquid-heavy recipes). Chicken broth foams significantly under pressure — overfilling risks blocking the pressure release valve, which is a safety hazard.

FAQ

Q: Why is my broth not thick enough after 4 hours?

A: Several factors can cause thin broth: too much water added during cooking (keep additions small — 200 ml at a time), not maintaining a strong enough boil, or not blending the potato and vegetable solids thoroughly. Check the heat — if you can’t hear an active bubbling sound, increase it. After blending and straining, you can also reduce the broth uncovered over medium-high heat for 15–20 minutes until it thickens further.

Q: Can I use chicken breast or thighs instead of bones?

A: Breast meat yields very little collagen and will not thicken the broth. Thighs are better — bone-in thighs contain enough cartilage to help — but carcasses, backs, or wings are still the most effective choice. If using thighs, add an extra half-potato to compensate for the reduced collagen.

Q: My broth solidified in the fridge. Is that normal?

A: Yes — this is a sign of success, not spoilage. A high-collagen broth converts to gelatin as it cools, producing a thick jelly. Reheat gently over medium-low heat, stirring occasionally, and it will fully liquefy within 5 minutes. If your broth does not set at all in the refrigerator, it needs more cook time or more collagen-rich ingredients.

Q: Can I make this recipe without an immersion blender?

A: Yes. Transfer batches of the cooked broth and soft solids to a countertop blender. Fill each batch no more than halfway to avoid pressure build-up from the heat. Alternatively, use a potato masher vigorously for 3–4 minutes in the pot — the result won’t be as smooth, but it will still be thick. Pass through a fine-mesh strainer in either case to remove fibrous bone fragments.

Recommended Tools

8 L Stainless Steel Stockpot with Glass Lid

A heavy-duty induction-compatible stockpot with an 8-liter capacity — the right size for a full batch of this recipe. The tempered glass lid lets you monitor the boil without lifting it, and the thick base prevents hot spots that can scorch thick broth. Compatible with all cooktops including IH.

View on Amazon Japan →

Fine-Mesh Strainer (18 cm / 7 inch)

Straining is the final and arguably most important step — it removes bone fragments, fibrous skin, and unblended solids that would otherwise give the broth a gritty texture. An 18 cm fine-mesh strainer sits securely across a standard pot or bowl and holds enough volume to strain the entire batch in one pour.

View on Amazon Japan →

More Ramen Guides on HowToCook.jp

This article is part of the Complete Guide to Homemade Ramen — 11 Styles Compared. Once you’ve mastered the broth, explore these related guides:

  • Complete Guide to Homemade Ramen — 11 Styles Compared — Start here for an overview of all major ramen styles, a tools checklist, and overseas ingredient substitutions.
  • Chashu Pork Recipe — Tender Braised Pork Belly for Ramen (coming soon)
  • Ajitsuke Tamago — Perfect Soft-Boiled Ramen Eggs (coming soon)
Video Recipes
Browse chicken-based ramen recipes from Japanese YouTubers on HowToCook.jp:

📝 About this recipe: This recipe was independently developed by the HowToCook.jp editorial team based on widely known cooking techniques and ingredient combinations. It is not an official recipe from any specific chef, cookbook author, or restaurant. Sources listed below were consulted for cooking technique and food safety information.

Sources & References

  1. TENKAIPPIN Official — About Tenkaippin — Brand history, founding story, and description of the kotteri broth concept. Accessed February 2026.
  2. RecipeTin Japan — Chicken Paitan Ramen — Detailed tori paitan broth technique including blanching, boiling method, and seasoning ratios. Accessed February 2026.
  3. The Kitchn — Paitan-Style Ramen Recipe — Step-by-step paitan broth method with high-heat emulsification explanation and bone-smashing technique. Accessed February 2026.
  4. Ang Sarap — Chicken Paitan Ramen — Broth preparation steps, safe cooling guidance, and freezing instructions for paitan broth. Accessed February 2026.
  5. Sun Noodle — Chicken Paitan Ramen — Professional ramen kitchen perspective on paitan broth technique, toppings, and noodle pairing. Accessed February 2026.
  6. Apex SK — How to Thicken Ramen Broth — Explanation of the three components that create broth thickness: collagen, fat emulsification, and starch. Accessed February 2026.
  7. FoodSafety.gov — Safe Minimum Internal Temperatures — Official U.S. food safety guidance on poultry handling and safe temperatures. Accessed February 2026.

情報の最終確認日: 2026年02月

あわせて読みたい


⚠️ Allergen notice: This recipe contains wheat (ramen noodles, soy sauce), soy (tofu, soy sauce, soy milk), and sesame (tahini, sesame oil). Optional toppings may contain egg. If using peanut butter as a tahini substitute, this recipe also contains peanuts. Ground pork must be cooked to an internal temperature of 145 °F (63 °C). Check all labels if cooking for individuals with food allergies.

Tantanmen (担々麺) is one of Japan’s most beloved spicy ramen styles — and also one of the most achievable at home. The dish traces its roots to Sichuan’s dandan noodles (担担面), where vendors once balanced bamboo shoulder poles carrying two baskets of noodles and spicy sauce through the streets of Chengdu. When the dish arrived in Japan, it transformed into something distinctly new: a rich, creamy sesame-soy broth loaded with chili oil and a savory minced pork topping called zha jiang (炸醤, meat miso).

The biggest obstacle for home cooks outside Japan is neri-goma (練り胡麻, Japanese sesame paste) — it’s hard to find at regular supermarkets. Good news: tahini, the Middle Eastern sesame paste, works beautifully as a direct substitute. Mixed with toasted sesame oil and ground sesame seeds, it produces a broth that’s virtually indistinguishable from the restaurant version. This guide walks you through every step, including three sesame paste options and two popular variations.

💡 What you’ll learn

  • How Sichuan dandan noodles became Japanese tantanmen — and why the broth is so creamy
  • Step-by-step zha jiang (meat miso) that stays crispy and fragrant
  • Three sesame paste options: neri-goma, ground sesame seeds, and tahini
  • Assembly tips: la-yu chili oil, scallions, and sansho pepper ratios
  • Brothless (shirunashi) and cold tantanmen variations

What Is Tantan-men?

The original Sichuan dandan noodles (担担面) are a dry dish — noodles tossed with a small amount of spicy chili sauce, Sichuan peppercorn, preserved vegetables (ya cai), and minced pork, served in a tiny bowl with barely any liquid. The mala (numbing-spicy) flavor profile dominates, and the dish is consumed in a few bites, almost like a snack.

Japanese tantanmen diverged significantly from this tradition. When Sichuanese chef Chen Kenmin introduced the dish to Japan in the mid-20th century, he adapted it for Japanese palates and eating habits. The key changes were adding a generous volume of sesame-enriched broth, softening the heat level, and adding soy milk or dairy milk to create a creamy, rounded flavor. The result is a full ramen bowl — warming, rich, and spoonable — rather than a dry sauce dish.

Today’s Japanese tantanmen ramen features three defining elements: the sesame broth (chicken or pork stock blended with sesame paste, soy sauce, and soy milk), the zha jiang topping (stir-fried minced pork seasoned with doubanjiang chili bean paste), and the finishing oils (la-yu chili oil, sesame oil, and optionally sansho or Sichuan peppercorn powder).

⚠️ A note on spice
Restaurant tantanmen ranges from mildly warming to face-meltingly hot. The heat comes from two sources: doubanjiang in the zha jiang, and la-yu (chili oil) added at the end. For mild bowls, use half the doubanjiang and go light on la-yu. For restaurant-style heat, use the full amounts and add extra la-yu per bowl at the table.

Ingredients (2 Servings)

Tantanmen has three component groups that are prepared separately and combined at serving time. Mise en place before you start cooking makes the final assembly smooth and quick.

Zha Jiang (Meat Miso Topping)

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IngredientAmountNotes
Ground pork150 g (5.3 oz)80/20 fat ratio preferred; cook to 145 °F / 63 °C internal
Doubanjiang (chili bean paste)1 tbsp (15 g)Pixian-style preferred; reduce to 1 tsp for mild
Soy sauce1 tsp (5 ml)Japanese-style, not Chinese dark soy
Sake (or dry sherry)1 tbsp (15 ml)Helps break up the pork and reduces gaminess
Garlic, minced2 clovesAbout 1 tsp; freshly minced is best
Fresh ginger, grated1 tsp (5 g)Peel and grate finely
Sesame oil1 tsp (5 ml)Added off-heat for fragrance

Sesame Broth (per 2 bowls)

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IngredientAmountNotes
Chicken stock300 ml (1¼ cups)Low-sodium preferred; Better Than Bouillon works well
Unsweetened soy milk200 ml (¾ cup)Do not substitute sweetened soy milk; oat milk works too
Sesame paste (tahini or neri-goma)3 tbsp (45 g)See broth section for all three options
Soy sauce1½ tbsp (22 ml)Builds the savory base of the broth
Toasted sesame oil1 tsp (5 ml)Enhances sesame depth, especially when using tahini
Sugar1 tsp (4 g)Balances the saltiness and heat
La-yu (chili oil)1–2 tsp per bowlAdded at serving, not during cooking; adjust to taste

Toppings & Noodles

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ItemAmountNotes
Ramen noodles (fresh or dried)2 portions (about 200 g / 7 oz dry)Medium-thin, straight noodles work best
Bok choy or spinach2–4 leaves per bowlBlanched 30 seconds; pak choi also works
Scallions (green onions), sliced2 stalksThinly sliced on the diagonal
Ground toasted sesame seeds1 tsp per bowlOptional; adds texture and nutty aroma
Sansho or Sichuan peppercorn powderA pinch per bowlOptional but highly recommended; see notes below
💡 About sansho vs. Sichuan peppercorn
Both belong to the Zanthoxylum family and produce the signature numbing-tingly sensation called mala. Sichuan peppercorn (花椒, huā jiāo) is more citrusy and intensely numbing. Japanese sansho (山椒) is more floral and delicate. Either works for tantanmen — use whichever you can find. A small pinch goes a long way.

Making Zha Jiang (Meat Miso)

Zha jiang is the crispy, fragrant minced pork topping that sits on top of tantanmen. The goal is to render the fat from the pork fully, brown the meat until the individual bits are crispy at the edges, then bloom the doubanjiang in the residual fat for maximum flavor. Prepare this before the broth — it can wait while everything else comes together.

Step 1 — Heat the Wok and Brown the Aromatics

Heat a wok or heavy skillet over medium-high heat until it just begins to smoke. Add 1 tsp of neutral oil (not sesame oil at this stage — it burns). Add the minced garlic and grated ginger and stir-fry for 30 seconds until fragrant, stirring constantly so they don’t brown.

⚠️ Heat the wok properly first: An insufficiently heated wok causes the pork to steam instead of brown. If you are using a regular skillet, spread the pork in a thin layer and resist the urge to stir immediately — let it sit for 60–90 seconds before breaking it up.

Step 2 — Cook the Pork to Crispy

Add the ground pork to the wok. Pour the sake over the meat. Break the pork into small pieces with a spatula. Cook over medium-high heat, stirring every 30 seconds, until the pork is completely cooked through and the bits are lightly browned and starting to crisp at the edges — about 4–5 minutes total. Pork must reach an internal temperature of 145 °F (63 °C). At this point the pan should be mostly dry, with the fat rendered out.

💡 Keep the rendered fat: The rendered pork fat is flavor. When you add the doubanjiang to the pan in the next step, it fries in this fat, which transforms the paste from raw and sharp to deeply savory and fragrant. Draining the fat produces flat-tasting zha jiang.

Step 3 — Bloom the Doubanjiang

Reduce heat to medium. Push the pork to the sides of the pan to expose a clear hot spot in the center. Add the doubanjiang directly to that spot and fry, stirring, for 60–90 seconds. The paste will change from bright red to a deeper, darker crimson as the chili oil is released. Then mix the pork back in with the paste. Add the soy sauce and stir to combine. Remove from heat and drizzle in the sesame oil — this final flourish adds fragrance that you would lose if you added it during cooking. Set aside.

⚠️ Don’t overcook the doubanjiang: Fry for exactly 30–45 seconds. Zha jiang stores well in the refrigerator for up to 3 days or in the freezer for 1 month. Make a large batch and use it over noodles, rice, or tucked into a wrap for a quick weekday meal.

Making the Sesame Broth

The sesame broth is the soul of tantanmen. Unlike long-simmered ramen stocks, it comes together in under 10 minutes. The key is choosing the right sesame base and whisking it fully smooth before adding the stock and soy milk. Three options are described below — all produce excellent results.

Option A: Neri-goma (Japanese Sesame Paste)

If you can source neri-goma at an Asian grocery store, this is the most traditional choice. Japanese sesame paste is made from whole toasted sesame seeds — skin included — ground into a thick, brown paste. It has a more robust, slightly bitter depth compared to tahini. In a medium saucepan, whisk 3 tbsp (45 g) neri-goma with 1½ tbsp soy sauce and 1 tsp sugar until smooth. Gradually whisk in the chicken stock, then the soy milk. Heat over medium heat, stirring constantly, until just below a simmer. Do not boil — soy milk can curdle at a rolling boil. The broth should be the consistency of thin cream soup.

💡 Store neri-goma properly: Once opened, neri-goma oxidizes quickly and develops a bitter, rancid taste. Store it in a cool, dark place — not above the stove — and use within 2–3 months of opening. If the paste smells sharp or acrid rather than nutty, discard it; oxidized sesame paste will ruin the broth flavor even in small amounts.

Option B: Freshly Ground Toasted Sesame Seeds

For the most aromatic result, toast 4 tbsp of white sesame seeds in a dry pan over medium-low heat, stirring frequently, until golden and fragrant — about 3–4 minutes. Transfer immediately to a mortar or spice grinder and grind until roughly 70–80% of the seeds are broken into a paste (some texture is fine). Use this ground sesame in place of neri-goma, same quantity and same method. The result has a fresher, slightly coarser texture than the commercial paste.

⚠️ Sesame seeds burn fast: Keep the heat at medium-low and stir constantly for the last minute. When the seeds turn golden and fragrant, immediately transfer them to a cool surface to stop cooking. If the seeds start popping rapidly, remove the pan from heat.

Option C: Tahini (Most Accessible Substitute)

Tahini — the Middle Eastern sesame paste made from hulled seeds — is the easiest substitute worldwide. Because it’s made from hulled (not whole) seeds and is usually untoasted or lightly toasted, it has a lighter color and milder flavor than neri-goma. To compensate, boost the sesame profile by adding an extra 1 tsp of toasted sesame oil to the broth. Use 3 tbsp tahini, whisked smooth with the soy sauce and sugar first, then gradually add the chicken stock while whisking to avoid lumps, then the soy milk. Heat gently and serve. The resulting broth is creamy, nutty, and rich — home cooks outside Japan will find this version entirely satisfying.

💡 No tahini or sesame paste?
Unsweetened peanut butter (smooth) can step in at a 1:1 ratio in a pinch. The flavor will shift toward peanut rather than sesame — it’s not traditional, but it still produces a rich, satisfying bowl. Reduce the toasted sesame oil to ½ tsp and taste as you go.

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Single-ingredient tahini from Ethiopian sesame seeds — silky smooth, easy to whisk into broth without lumps. Versatile beyond tantanmen: also great for hummus and dressings.
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Assembly

Tantanmen assembly is a matter of speed — everything should be ready before you drain the noodles. Lay out your bowls, have the toppings prepared, and keep the broth hot on the stove.

Step 1 — Cook the Noodles

Bring a large pot of unsalted water to a rolling boil. Add ramen noodles and cook according to package directions — typically 2–3 minutes for fresh noodles, 4–5 minutes for dried. In the last 30 seconds, drop the bok choy or spinach into the same pot to blanch. Drain noodles and greens together, shaking off excess water. Divide between two warmed bowls immediately.

⚠️ Do not salt the noodle water: Unlike pasta, ramen noodles are already seasoned with alkaline salt (kansui) or baking soda during production. Adding salt to the cooking water can make the finished bowl overly salty once you add the broth tare.

Step 2 — Ladle the Broth

Pour the hot sesame broth directly over the noodles — about 250 ml (1 cup) per bowl. The broth should be piping hot when it hits the noodles; if it has cooled while you were cooking the noodles, bring it back to a near-simmer before serving. Do not let it come to a full boil with the soy milk — you risk curdling.

💡 Serve immediately: Tantanmen broth thickens as it cools because of the sesame paste. Once assembled, the bowl should be consumed within 10 minutes. Assemble bowls one at a time if serving multiple people.

Step 3 — Add Toppings and Finishing Oils

Spoon a generous mound of zha jiang (about 3–4 tbsp) into the center of each bowl. Arrange the blanched greens on one side. Scatter the sliced scallions over the top. Drizzle 1–2 tsp of la-yu chili oil over the meat miso — this creates the vivid red-orange pools of spiced oil you see in restaurant presentations. Finish with a pinch of sansho or Sichuan peppercorn powder and, if using, a sprinkle of ground toasted sesame seeds. Serve at once.

⚠️ Do not skip the la-yu: La-yu (辣油) is a chili-infused sesame oil and a defining element of tantanmen — without it, the bowl is missing its signature flavor. Keep a bottle at the table and let each diner adjust their own spice level.

Variations

Brothless Tantanmen (Shirunashi Tantanmen, 汁なし担々麺)

The brothless version is actually closer to the original Sichuan dandan noodles. Instead of a large bowl of creamy soup, the cooked noodles are dressed with a concentrated sesame-chili sauce and topped with zha jiang. To make it: whisk together 2 tbsp tahini, 1 tbsp soy sauce, 1 tsp sesame oil, 1 tsp la-yu, ½ tsp sugar, and 2 tbsp of the hot noodle cooking water (the starch helps emulsify the sauce). Drain the cooked noodles thoroughly and transfer to a bowl. Pour the sauce over the noodles and toss to coat evenly. Top with zha jiang, scallions, and a generous pinch of Sichuan peppercorn powder. The flavors are more concentrated and the mala numbing sensation is more pronounced without the broth diluting the spices.

💡 Toss while the noodles are hot: 20–30 seconds of tossing with chopsticks or tongs coats every strand evenly. The residual heat from the noodles loosens the sesame paste and helps it emulsify into a smooth sauce.

Cold Tantanmen (Hiyashi Tantanmen, 冷やし担々麺)

A popular summer variation served throughout Japan from July to September. The method is the same as the standard recipe, but the assembled bowl is served chilled. After cooking, rinse the noodles under cold running water until fully chilled, then drain very well. Use the sesame broth at room temperature — do not heat it. In hot weather, serve the bowl over a small amount of crushed ice in a larger outer bowl to keep it cold during eating. Top with zha jiang (at room temperature is fine), cucumber julienne, shredded chicken or chashu, and a drizzle of chili oil. This version is especially refreshing as a summer ramen option.

⚠️ Broth separates when cold: Sesame paste-based broth separates and thickens when fully chilled — whisk or shake vigorously just before serving. If the broth becomes too thick, add 1–2 tbsp of cold water and whisk again. Do not reheat it; the soy milk may curdle.

Frequently Asked Questions

Q: Can I make tantanmen without soy milk?

A: Yes. Oat milk is the most popular substitute and produces a very similar creaminess. Full-fat canned coconut milk (mixed 50/50 with extra chicken stock) works too, though it adds a subtle coconut undertone. Plain dairy milk (whole milk) is also used in some Japanese restaurant versions — it produces a slightly richer, less bean-forward flavor. Avoid sweetened milks of any kind, as the sugar will throw off the salt-sweet balance of the broth significantly.

Q: My broth turned out grainy and separated. What went wrong?

A: Grainy or broken broth is almost always caused by one of two issues. First, the sesame paste was not fully whisked smooth with the soy sauce before the liquids were added — always dissolve the paste in a small amount of soy sauce first, then gradually stream in the stock while whisking. Second, the heat was too high and the soy milk curdled. Heat the assembled broth over medium heat only, and remove it from the burner as soon as it reaches a near-simmer (steam but no bubbles). If it does curdle, blending it quickly with an immersion blender can partially recover the texture.

Q: What ramen noodles work best for tantanmen?

A: Medium-thin straight noodles (around 1.5–1.8 mm diameter) are traditional for tantanmen. The thin noodle surface absorbs the creamy broth efficiently. Wavy noodles, while good for miso ramen, tend to bunch and trap too much broth in the curls. If you can find Sun Noodle brand fresh ramen at an Asian market, their “Tokyo style” straight noodles are ideal. Dried ramen noodles (wheat-based, not egg noodles) are a perfectly acceptable everyday substitute.

Q: Can I make tantanmen vegetarian or vegan?

A: Easily. Replace ground pork with finely crumbled firm tofu or a mix of minced shiitake mushrooms and walnuts — the texture is surprisingly close. Use kombu-and-shiitake dashi in place of chicken stock, and ensure your doubanjiang is vegan (most are, but some contain oyster sauce — check the label). The sesame broth is naturally plant-based as long as you use soy or oat milk. The resulting bowl is deeply satisfying and the sesame-chili flavor profile is fully intact.

These three products cover the key specialty ingredients and tools that make a noticeable difference in homemade tantanmen. All are available internationally through Amazon.

Soeos Sichuan Peppercorns (Whole, 4 oz)

Authentic Szechuan red peppercorns with the intense numbing (mala) effect that defines both tantanmen and the original Sichuan dandan noodles. The whole pods keep their citrusy fragrance far longer than pre-ground. Toast briefly in a dry pan, then crush or grind just before use for maximum impact. Also essential for mapo tofu and kung pao chicken — a genuinely useful pantry staple.

💡 Toast before grinding: A 30-second dry toast in a hot pan releases the aromatic oils and makes the numbing compound (hydroxy-alpha-sanshool) more pronounced. Grind or crack in a mortar and use immediately for the freshest flavor.

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QiaoNiangFang Doubanjiang — Pixian Broad Bean Paste with Red Chili Oil (500 g)

Pixian-style doubanjiang from Sichuan is fermented longer than the generic chili bean pastes sold in most Western supermarkets, producing a deeper, more complex savory-spicy flavor. This is the ingredient that gives the zha jiang meat miso its characteristic dark color and umami depth. The 500 g jar keeps in the refrigerator for several months. A little goes a long way — 1 tbsp per batch of zha jiang is sufficient for mild heat.

⚠️ Much saltier than generic chili paste: Pixian doubanjiang is significantly saltier than standard chili bean pastes. Start with 1 tbsp and taste the zha jiang before adding any soy sauce — you may need to reduce or omit the soy sauce to avoid over-salting.

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S&B Taberu Ra-yu — Chili Oil with Crunchy Garlic (3.88 fl oz)

S&B’s Taberu Ra-yu is the most popular store-bought la-yu in Japan — a fragrant chili-sesame oil packed with crispy fried garlic and onion bits. It brings both the heat and the crunch that tantanmen needs as a finishing oil. Use 1–2 teaspoons per bowl at the table so each diner can dial their own spice level. The crunchy garlic bits add wonderful texture that homemade la-yu can’t always replicate.

💡 Add at the table: Taberu Ra-yu is meant to be swirled into the bowl at the last second — the crunchy garlic bits stay intact and every spoonful gets a fresh hit of fragrant heat. Adding it during cooking destroys the texture.

View on Amazon →

💡 Explore all 11 ramen styles
Tantanmen is one of eleven major homemade ramen styles covered in our complete guide. From quick 15-minute abura soba to slow-cooked tonkotsu, the pillar article includes a full tools checklist and ingredient substitution chart for home cooks outside Japan.
→ The Complete Guide to Homemade Ramen — 11 Styles Compared

📝 About this recipe: This recipe was independently developed by the HowToCook.jp editorial team based on widely known cooking techniques and ingredient combinations. It is not an official recipe from any specific chef, cookbook author, or restaurant. Sources listed below were consulted for cooking technique and food safety information.

This article contains affiliate links to Amazon. If you purchase through these links, we may earn a small commission at no extra cost to you.

Sources & References

  1. Wikipedia — Dandan noodles: origin, Sichuan history, and Japanese adaptation
  2. Tokyo Ramen Tours — Tantanmen: The Spicy Roots of this Popular Ramen Dish (history of Chen Kenmin’s Japanese introduction)
  3. RecipeTin Japan — Japanese-style Dan Dan Noodles (Tantanmen): broth technique and ingredient ratios
  4. Just One Cookbook — Tan Tan Ramen (Tantanmen): broth with sesame paste, soy milk, and la-yu finishing
  5. No Recipes — Soupless Tantanmen (汁なし坦々麺): shirunashi method and sauce technique
  6. Sudachi Recipes — Easy Tantanmen: tahini substitution method and broth preparation steps
  7. Just One Cookbook — How to Make Sesame Paste (Neri Goma): comparison of neri-goma, tahini, and Chinese sesame paste

Information last verified: February 2026

あわせて読みたい


Taiwan Ramen is one of Japan’s great naming paradoxes: the dish has nothing to do with Taiwan. It was invented in Nagoya in the 1970s by Kuo Ming-you (郭明優), a Taiwanese-born chef who ran the now-legendary restaurant Misen (味仙). Inspired by a Taiwanese pork stir-fry called zha jiang (肉燥, ròu zào), he cranked up the heat with doubanjiang — spicy fermented bean paste — and ladled the fiery minced pork topping over noodles in a light soy-based broth. The result became so beloved across Nagoya that Taiwan Ramen is now recognized as a Nagoya B-kyu gourmet (local comfort food) icon, served everywhere from family restaurants to late-night ramen shops.

If you’ve ever ordered it in Japan and wondered “why is this called Taiwan?”, you now have your answer. If you’ve been looking for a great bowl to cook at home on a weeknight — spicy, deeply savory, and ready in 30 minutes — you’ve also found your recipe.

💡 What you’ll learn in this article

  • The cultural story behind Taiwan Ramen and why it’s actually a Nagoya original
  • How to make Taiwan Minchi (spicy minced pork) from scratch — the heart of the dish
  • How to build the light, umami-forward soy broth that balances the heat
  • Assembly tips for the classic Nagoya-style bowl: nira, bean sprouts, and optional raw egg yolk
  • Variations: Taiwan Mazesoba (brothless) and Taiwan Rice Bowl (Taiwan-don)
  • Ingredient swaps for home cooks outside Japan
⚠️ Allergen notice: This recipe contains wheat (ramen noodles, soy sauce), eggs (optional raw egg yolk), soy (soy sauce, doubanjiang), and sesame (sesame oil). Please check all packaged ingredient labels if you are cooking for someone with food allergies.

What Is Taiwan Ramen?

Despite its name, Taiwan Ramen (台湾ラーメン, Taiwan Rāmen) is a Nagoya dish through and through. The story begins in the early 1970s at Misen, a Chinese restaurant in Nagoya’s Chikusa ward. Kuo Ming-you, the restaurant’s founder and a native of Taiwan, was making a version of danzai mian (担仔麺) — a Taiwanese noodle dish featuring pork mince, noodles, and broth — when he started adding more and more doubanjiang to satisfy Japanese customers’ taste for bold, spicy flavors. The result was spicier, richer, and saucier than the original Taiwanese dish. He named it “Taiwan” as a nod to his homeland and the Taiwanese culinary influence, not because the dish exists anywhere in Taiwan.

Misen’s Taiwan Ramen grew into a Nagoya institution over the following decades. The restaurant now operates multiple locations, and “Taiwan Minchi” (台湾ミンチ, the spiced ground pork topping) has taken on a life of its own — you’ll find it on pizza, rice bowls, and pasta throughout the Nagoya food scene. Outside Japan, the dish is little known, which makes it a genuinely exciting cook for any ramen enthusiast who wants to go beyond the familiar tonkotsu or shoyu.

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FeatureTaiwan RamenActual Taiwanese Danzai Mian
OriginNagoya, Japan (1970s)Tainan, Taiwan (late 1800s)
BrothLight soy + chicken stockLight shrimp/pork broth
Pork ToppingFiery doubanjiang-spiced minceMild braised pork (ròu zào)
Heat levelSpicy (adjustable)Mild to medium
Classic garnishNira, bean sprouts, egg yolkBean sprouts, cilantro, shrimp
NoodlesChinese-style thin ramenThin yellow egg noodles

Disclaimer: Misen (味仙) is a registered trademark of the restaurant group. This article is not affiliated with, endorsed by, or connected to Misen in any way. This is an independent home-cook recipe inspired by the Nagoya style.

Ingredients (2 Servings)

Taiwan Minchi (Spicy Minced Pork Topping)

  • 200 g (7 oz) ground pork (at least 20% fat for best flavor)
  • 1 tbsp doubanjiang / spicy bean paste (李錦記 Lee Kum Kee or similar)
  • 1 tbsp oyster sauce
  • 1 tbsp sake (or dry sherry)
  • 1 tsp soy sauce
  • 1 tsp sugar
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tsp sesame oil (finishing)
  • 1 tbsp neutral oil (for frying)

Soy Broth (per 2 bowls)

  • 600 ml (2½ cups) chicken stock (low-sodium store-bought or homemade)
  • 2 tbsp soy sauce (Japanese light soy preferred)
  • 1 tsp mirin (or ½ tsp sugar)
  • ½ tsp sesame oil
  • Salt and white pepper to taste

Noodles & Toppings

  • 2 portions (approx. 200 g / 7 oz) fresh ramen noodles or thin Chinese egg noodles
  • 100 g (3.5 oz) bean sprouts (moyashi)
  • 50 g (1.7 oz) nira (garlic chives) — about a small handful, cut into 2-inch / 5 cm lengths
  • 2 egg yolks (optional — see safety note below)
  • Togarashi / chili flakes for extra heat (optional)
⚠️ Raw egg yolk safety: Placing a raw egg yolk on top is traditional in many Taiwan Ramen shops. If you are pregnant, elderly, immunocompromised, or serving young children, use a pasteurized egg or omit the yolk entirely. The hot broth does not fully cook the yolk — treat it the same way you would a poached-egg topping.

Ingredient Swaps for Overseas Home Cooks

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Japanese IngredientBest SubstituteNotes
Nira (garlic chives)Green onions / scallionsAsian grocery stores often carry nira; use the green onion tops if unavailable
DoubanjiangGochujang + ½ tsp misoNot identical but provides similar heat + fermented depth. Lee Kum Kee doubanjiang is widely stocked in Asian grocery stores worldwide.
Fresh ramen noodlesSun Noodle brand (USA/CA), dried thin egg noodlesCook dried noodles 1–2 min shorter than package says for ramen texture
Mirin1 tsp dry sherry + ½ tsp sugarOr omit and adjust sweetness with sugar
Moyashi (bean sprouts)Mung bean sprouts (widely available)Soybean sprouts also work; blanch briefly before using

Making Taiwan Minchi (Spicy Minced Pork)

Taiwan Minchi is the soul of this dish — a punchy, savory-spicy pork mixture with deep umami from the doubanjiang and oyster sauce. Make it first; it keeps well in the fridge for 3 days and actually improves the next day as the flavors meld.

Step 1: Sauté Aromatics

Heat 1 tbsp neutral oil in a frying pan or wok over medium-high heat. Add the minced garlic and grated ginger and stir-fry for about 30 seconds until fragrant. Don’t let them brown — you want them softened and aromatic, not bitter.

💡 Tip: A wok gives you better heat distribution here, but a 24 cm (10-inch) frying pan works just as well. The key is keeping the heat high so the pork sears rather than steams.

Step 2: Brown the Pork

Add the ground pork to the pan. Break it up with a spatula and cook over high heat for 3–4 minutes, stirring frequently, until the pork is fully cooked through and starting to develop some golden-brown edges. Internal temperature should reach 71°C (160°F / USDA minimum for ground pork). Drain any excess fat if the pork is very fatty.

⚠️ Food safety: Ground pork must be cooked to a minimum internal temperature of 71°C / 160°F throughout. Do not serve pink ground pork. Use an instant-read thermometer if in doubt.
ThermoWorks Instant-Read Cooking Thermometer — for precise ground pork temperature
The fastest way to confirm ground pork has reached the safe 71°C / 160°F minimum. Also essential for ramen eggs, chashu, and any time precision matters in the kitchen. Reads in 2–3 seconds with no calibration needed.
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Step 3: Add the Doubanjiang and Season

Push the pork to one side of the pan. Add the doubanjiang directly to the hot part of the pan and fry it for 20–30 seconds — this blooms the chili paste and deepens its flavor significantly. Then stir it into the pork. Add the oyster sauce, sake, soy sauce, and sugar. Stir everything together and cook for 1–2 more minutes until the sauce coats the pork and the mixture is glossy. Remove from heat and drizzle over the sesame oil. Taste and adjust salt or heat (more doubanjiang or a pinch of chili flakes).

💡 Tip: “Blooming” the doubanjiang directly in the oil is a key technique borrowed from Sichuan cooking. It transforms the raw, slightly sharp flavor of the paste into something rounder, smokier, and more aromatic. Don’t skip this step.

Making the Soy Broth

Taiwan Ramen’s broth is intentionally light and clean — a simple soy-seasoned chicken stock that lets the boldness of the Taiwan Minchi shine without competing. This is not a tonkotsu; think of it as a refined dashi-like backdrop.

Step 1: Combine and Heat

Pour the chicken stock into a medium saucepan and bring to a gentle simmer over medium heat. Add the soy sauce, mirin, and sesame oil. Stir and taste. The broth should be pleasantly savory and slightly sweet, with a light sesame fragrance in the background. Season with salt and white pepper to taste.

⚠️ Stock quality matters: If you’re using a store-bought stock cube or powder, go for a low-sodium version and adjust the soy sauce accordingly — pre-salted stocks can make the broth too salty once the soy sauce is added.

Step 2: Blanch the Toppings

Keep the broth at a low simmer. Add the bean sprouts and nira to the broth for 45–60 seconds — just long enough to wilt them slightly while preserving their crunch and color. Remove with a slotted spoon and set aside. Keep the broth hot.

💡 Tip: Blanching the toppings in the broth itself (rather than in plain water) adds a tiny bit of flavor to both the vegetables and the broth. Use this technique for any ramen toppings — it saves a pot and improves taste.

Assembly

Good ramen assembly is about speed and layering. Have everything ready before the noodles go into the water.

Step 1: Cook the Noodles

Bring a large pot of unsalted water to a rolling boil. Cook the ramen noodles according to the package directions, but subtract 30 seconds — they will continue cooking briefly in the hot broth. Fresh noodles typically take 1–2 minutes; dried thin egg noodles take 3–4 minutes. Drain well.

💡 Tip: Shake the colander vigorously after draining to remove as much surface water as possible. Excess water dilutes the broth in the bowl, especially important with a lighter soy-based soup like this one.

Step 2: Build the Bowl

  1. Ladle hot broth (about 300 ml / 1¼ cups per bowl) into warmed ramen bowls.
  2. Add the drained noodles.
  3. Spoon a generous mound of Taiwan Minchi over the noodles — about 3–4 tbsp per bowl.
  4. Arrange the blanched bean sprouts and nira alongside the minchi.
  5. If using raw egg yolk, make a small nest in the centre of the minchi and nestle one yolk in it.
  6. Finish with a light dusting of togarashi or chili flakes for color and extra heat if desired.
⚠️ Serving suggestion: Serve immediately. The broth cools quickly once the noodles go in, and ramen is best enjoyed within 2–3 minutes of assembly. Warm your bowls beforehand by filling them with hot water for 1 minute, then emptying before ladling in the broth.

Variations

Taiwan Mazesoba (Brothless Taiwan Noodles)

Mazesoba (混ぜそば, “mixed noodles”) is the no-broth sibling of ramen, and Taiwan Minchi works brilliantly as the sauce for a mazesoba bowl. Cook and drain the noodles, then toss them in a bowl with 1 tbsp soy sauce, 1 tsp sesame oil, and 1 tsp rice vinegar. Pile the Taiwan Minchi on top with nira, bean sprouts, and a raw egg yolk, then mix vigorously at the table before eating. The yolk and the pork fat create a silky, self-basting sauce that coats every strand.

💡 Tip: Add a splash (about 30 ml / 2 tbsp) of the drained noodle cooking water to the bowl before mixing — the starchy water helps the sauce emulsify and cling to the noodles, just like in pasta carbonara.

Taiwan Rice Bowl (Taiwan-don / 台湾丼)

This is arguably the quickest weeknight application for Taiwan Minchi. Serve a generous scoop over steamed short-grain rice, top with a soft-fried or poached egg, and add a few pickled ginger slices on the side. It takes about 10 minutes once you have the minchi ready — and the minchi freezes perfectly in 100 g portions, so batch-cooking on weekends is highly recommended.

⚠️ Storage note: Taiwan Minchi keeps in the refrigerator for up to 3 days in an airtight container. For longer storage, freeze in portions for up to 1 month. Reheat thoroughly in a pan or microwave to 71°C / 160°F before serving.

These three items will make Taiwan Ramen — and many other spicy noodle dishes — significantly easier and more enjoyable to cook at home.

Lee Kum Kee Spicy Bean Sauce (Doubanjiang) 226g
The go-to doubanjiang brand for home cooks. Balanced heat and fermented flavor; widely available at Asian grocery stores and online.
View on Amazon →
Yamaki Large Ramen Bowl Set — 1,100 ml Donburi Bowls
Deep, wide ramen bowls that hold noodles, broth, and toppings comfortably. The right bowl makes a real difference in how ramen looks and stays hot.
View on Amazon →
ThermoWorks Instant-Read Cooking Thermometer
Essential for checking ground pork temperature (71°C/160°F) and for perfecting soft-boiled ramen eggs. Works for steak, chicken, and deep-frying too — one of the most versatile kitchen tools you can own.
View on Amazon →

FAQ

Q: Is Taiwan Ramen actually popular in Taiwan?

A: No — Taiwan Ramen as described in this article is essentially unknown in Taiwan. It is a Nagoya-born dish created by a Taiwanese chef as an adaptation of Taiwanese braised pork noodles, but it evolved into something distinctly Japanese in flavor profile (much spicier, soy-forward). If you visit Nagoya, you can find it everywhere. If you visit Taiwan, you’ll find danzai mian and ròu zào fan (braised pork rice), which are the dishes that inspired it.

Q: Can I make Taiwan Ramen less spicy?

A: Absolutely. The heat level is entirely controlled by how much doubanjiang you use. Start with ½ tbsp for a mild version, or substitute a non-spicy miso paste and add just a pinch of chili flakes for a very gentle heat. The rest of the dish’s savory depth comes from the oyster sauce and soy sauce, so the flavor is still rich even with minimal chili.

Q: What’s the difference between doubanjiang and gochujang?

A: Doubanjiang (豆板醤) is a Chinese fermented spicy bean paste made from broad beans, soybeans, salt, and chili. Gochujang is a Korean fermented chili paste made primarily from red chili, glutinous rice, and soybeans. Both are fermented and spicy, but doubanjiang has a more savory-salty profile with a distinct fermented funk, while gochujang is sweeter and fruitier. For Taiwan Ramen, doubanjiang is the authentic choice. In a pinch, use gochujang plus a small amount of white miso to approximate the flavor.

Q: Can I make the Taiwan Minchi in advance?

A: Yes, and we recommend it. Taiwan Minchi tastes even better the next day as the flavors develop and meld. Store it in an airtight container in the refrigerator for up to 3 days, or freeze for up to 1 month. To reheat, warm in a pan over medium heat with a splash of water or chicken stock to loosen the mixture and prevent it from drying out. Always reheat to 71°C / 160°F before serving.

← Back to: The Complete Guide to Homemade Ramen (All 11 Styles)

💡 Try these related recipes on HowToCook.jp
See how Japanese chefs make ramen-style dishes at home:

📝 About this recipe: This recipe was independently developed by the HowToCook.jp editorial team based on widely known cooking techniques and ingredient combinations. It is not an official recipe from any specific chef, cookbook author, or restaurant. Sources listed below were consulted for cooking technique and food safety information.

Sources & References / 出典・参考

  1. Nagoya City Tourism Bureau — “Nagoya Gourmet” official guide, nagoya-info.jp. Describes Taiwan Ramen as a representative Nagoya B-kyu gourmet dish. nagoya-info.jp/en/gourmet/
  2. Japan Guide — Ramen in Japan: A Complete Guide to Types and Regional Variations. japan-guide.com/e/e2342.html
  3. Kikkoman Corporation — “Doubanjiang: How to Use Spicy Bean Paste,” kikkoman.co.jp/homecook/tsushin/. Practical guide to doubanjiang in Japanese home cooking, covering flavor profile, substitution, and storage. kikkoman.co.jp/homecook/
  4. Healthline — “Safe Internal Temperature for Pork.” Guidance on safe pork cooking temperatures including ground pork at 160°F (71°C). healthline.com
  5. U.S. Food and Drug Administration — “Have Food Allergies? Read the Label.” Consumer guidance on major food allergens including wheat, eggs, soy, and sesame. fda.gov
  6. NHK World-Japan — “Nagoya: Japan’s Underrated Food City.” Features Taiwan Ramen and Misen restaurant in context of Nagoya’s distinctive food culture. nhk.or.jp/nhkworld
  7. Sudachi Recipes — Taiwan Ramen (Spicy Nagoya Style Ramen) — Detailed English recipe covering the spicy minced pork (Taiwan Minchi), dashi-based broth, and Chinese chive topping technique for Nagoya-style Taiwan ramen.
  8. Dinner By Dennis — Nagoya Style Ramen (Spicy Taiwan Ramen) — Homemade recipe with step-by-step instructions for the broth, doubanjiang-seasoned pork mince, and assembly of this Nagoya specialty.

情報の最終確認日 / Last verified: February 2026

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⚠️ Allergen Notice
This recipe contains: wheat (noodles, soy sauce), eggs (raw egg yolk), soy (soy sauce, oyster sauce, doubanjiang), sesame (sesame oil). Oyster sauce contains shellfish. Tenkasu contains wheat. Always check labels if cooking for guests with food allergies.

Imagine a bowl so intensely flavored that eating it feels like a ritual — thick, chewy noodles blanketed in spicy-savory minced pork, a jewel-bright egg yolk nestled on top, and a chorus of garlic chives, crispy nori, and aromatic fish powder ringing the edges. That is Taiwan mazesoba (台湾まぜそば), Nagoya’s most exciting modern noodle creation.

Despite the name, the dish has nothing to do with Taiwan. It was born in Nagoya, Aichi Prefecture, in 2008 at a restaurant called Menya Hanabi (麺屋はなび), when owner Naoto Niiyama took the spicy minced pork from Nagoya’s famous Taiwan ramen and served it over noodles without broth. A single off-menu request from a staff member — “Can I just put the toppings on plain noodles?” — sparked a nationwide phenomenon. Taiwan mazesoba is now considered a pillar of Nagoya food culture alongside miso katsu and hitsumabushi, and Menya Hanabi has grown to dozens of locations across Japan and overseas.

💡 What you’ll learn in this article

  • How Taiwan mazesoba differs from Taiwan ramen (comparison table)
  • Full ingredient list with imperial and metric measurements
  • Step-by-step Taiwan minchi (肉ミンチ) preparation
  • How to cook thick noodles and assemble the bowl
  • The oime-shi (追い飯) rice-finishing tradition
  • Allergen notes and food-safety tips

What Is Taiwan Mazesoba?

Mazesoba (まぜそば) literally means “mixed noodles.” Unlike ramen, there is no broth — instead, a bold tare sauce and the rendered fat from the minchi (seasoned ground pork) coat the noodles, while the raw egg yolk acts as a silky binder when everything is tossed together. The result is richer and more intensely flavored than soup ramen: every bite delivers a concentrated hit of umami, chili heat, and garlic.

Taiwan mazesoba is closely related to Taiwan ramen — another Nagoya specialty — but the two dishes are distinct experiences at the table. The comparison table below lays out the key differences at a glance.

FeatureTaiwan MazesobaTaiwan Ramen
OriginNagoya, 2008 (Menya Hanabi)Nagoya, 1970s (China Taiwan Restaurant Misen)
BrothNone (brothless / dry)Chicken bone soup base
Noodle typeExtra thick, wavy or straightSlightly thick, straight
Signature toppingRaw egg yolk, gyofun (fish powder)Bean sprouts, no raw egg
Heat levelMedium-high (doubanjiang + garlic)High (chili-forward)
How to eatToss everything together before eatingEat directly from the bowl like ramen
Finishing traditionOime-shi (rice added to remaining sauce)None
Home cook difficultyModerate (15 min minchi prep)Moderate (stock required)
💡 Tip — Nagoya food terminology
In Nagoya food culture, “Taiwan” in a dish name does not mean the dish is Taiwanese. It refers to a style of bold, spicy cooking associated with the city’s history of Chinese-Taiwanese immigrant-run restaurants. Think of it as a regional flavor descriptor, not a geographic one.

Ingredients

Serves 2. Active time: ~20 minutes.

Taiwan Minchi (Spiced Ground Pork)

  • 9 oz / 250 g ground pork (80/20 fat ratio recommended)
  • 1 Tbsp toasted sesame oil
  • 2 cloves garlic, minced
  • ½ tsp fresh ginger, grated
  • 1 Tbsp sake (or dry sherry)
  • 1½ Tbsp doubanjiang (豆板醤 — spicy fermented chili-bean paste)
  • 1½ Tbsp soy sauce
  • 1 Tbsp oyster sauce
  • 1 tsp sugar
  • 3 Tbsp chicken or pork stock
  • ¼ tsp ground black pepper
  • Pinch of sansho pepper (山椒 — optional, but adds authentic Nagoya nuance)

Bowl Tare (Noodle Seasoning)

  • 2 tsp toasted sesame oil
  • 1 tsp soy sauce
  • 1 tsp lard or neutral oil (lard gives a deeper, richer flavor)

Noodles

  • 2 portions (about 5.3 oz / 150 g each) fresh thick ramen noodles — look for noodles labeled 太麺 (futomen), ideally 2–3 mm diameter; frozen thick noodles work well too

Toppings (place each in its own small pile around the bowl)

  • 2 large egg yolks (very fresh, as they are served raw — see safety note below)
  • 2 stalks nira (ニラ — garlic chives), sliced into ⅛-inch / 3 mm pieces
  • 2 green onions / scallions, thinly sliced
  • 1 sheet nori (seaweed), cut into small squares or strips
  • 2 tsp gyofun (魚粉 — fish powder; ground katsuobushi is a good substitute)
  • 2 cloves garlic, finely minced (raw, for topping)
  • 2 Tbsp tenkasu / agedama (天かす — tempura scraps; optional but traditional)

For Oime-shi (Rice Finish — Optional but Encouraged)

  • ¾ cup / 140 g steamed Japanese short-grain rice (per person)
  • 1 sheet nori (for wrapping bites of rice)

Making Taiwan Minchi

The minchi (肉ミンチ — seasoned ground pork) is the heart of the bowl. It needs to be richly caramelized on the outside but still moist enough to release cooking liquid that seasons the noodles.

Step 1 — Brown the Pork

Heat a wide skillet or wok over medium-high heat. Add 1 Tbsp sesame oil. When the oil shimmers, add the ground pork in a single layer. Resist the urge to stir immediately — let it sear undisturbed for 90 seconds to develop caramelized edges (this is what creates depth of flavor). Then break it up with a wooden spoon and cook until no pink remains, about 3–4 minutes total.

💡 Tip — Pork safe temperature
Ground pork must reach an internal temperature of 160°F / 71°C to be safe (whole pork cuts: 145°F / 63°C + 3-minute rest). Use an instant-read thermometer if you are unsure — undercooked ground meat is a food-safety risk.

Step 2 — Build the Flavor Base

Push the pork to one side of the pan. Add the minced garlic and grated ginger directly to the cleared space. Sauté for 60 seconds until fragrant — do not let the garlic brown or it will turn bitter. Add the sake and stir everything together, scraping up any browned bits from the bottom of the pan (this is pure umami).

⚠️ Warning — Doubanjiang is salty and spicy
Doubanjiang varies significantly in heat and salt level by brand. Taste the sauce before adding the final salt seasoning. Some brands — especially Lee Kum Kee’s Toban Djan — are saltier than others. Start with 1 Tbsp and add more to taste. Do not substitute gochujang (Korean chili paste) as it adds sweetness that throws off the flavor balance.

Step 3 — Season and Simmer

Add the doubanjiang to the pork mixture, stirring to coat every piece. Then add the soy sauce, oyster sauce, and sugar. Finally, pour in the stock. Stir well, reduce heat to medium-low, and simmer for 2–3 minutes until the sauce has slightly thickened but there is still some cooking liquid in the pan. That liquid is essential — it will season the noodles when the bowl is assembled. Season with black pepper and a pinch of sansho pepper. Set aside.

Noodle Prep

Thick noodles are non-negotiable for Taiwan mazesoba. The extra girth gives enough surface area for the sauce to cling to, and the chewy resistance of a proper thick noodle is part of what makes the eating experience satisfying. Fresh thick ramen noodles or frozen futomen are both excellent choices.

Cooking the Noodles

Bring a large pot of water to a rolling boil. Do not salt the water — the noodles will be heavily seasoned by the tare and minchi, and extra salt is unnecessary. Cook the noodles for the package’s recommended time, then subtract 15 seconds to achieve a pleasantly firm, al-dente texture. The noodles will continue cooking slightly from the residual heat in the bowl.

💡 Tip — Drain very thoroughly
Shake the strainer vigorously to remove as much water as possible. Excess water in the bowl dilutes the tare and makes the sauce slide off the noodles. A quick toss in the dry strainer for 10–15 seconds before plating makes a real difference.

Seasoning the Noodles (Bowl Tare)

While the noodles are cooking, place the bowl tare (2 tsp sesame oil + 1 tsp soy sauce + 1 tsp lard or oil) in the bottom of each serving bowl. When the noodles are drained, add them directly to the bowl and toss with chopsticks to coat every strand in the tare. This creates a rich, glistening base that keeps the noodles from sticking together while the toppings are arranged.

⚠️ Warning — Work quickly after draining
Thick noodles clump fast once they cool. Have all toppings pre-prepped and the minchi ready before you boil the noodles. The whole assembly should take under 2 minutes from draining to serving.

Assembly

Taiwan mazesoba is a bowl you eat with your eyes first — the careful arrangement of colorful toppings in separate piles around a central mound of minchi is the visual signature of the dish. Here is how to build it correctly.

Layering and Topping Arrangement

  1. Place the tare-coated noodles in the bowl (already done in the previous step).
  2. Spoon a generous mound of minchi directly in the center of the noodles, leaving the cooking liquid in the pan and drizzling it over the noodles from above — not pooled on top of the pork.
  3. Create a small indentation in the center of the minchi mound. This cradle will hold the egg yolk.
  4. Place the raw egg yolk gently into the indentation.
  5. Arrange the remaining toppings in individual piles around the perimeter of the bowl: nira (garlic chives), sliced green onion, nori squares, a small mound of gyofun, minced raw garlic, and tenkasu (tempura scraps).
💡 Tip — The egg yolk is a binder, not just a garnish
When you mix the bowl, the raw yolk coats the noodles in a rich, creamy layer that tempers the chili heat. Do not skip it — and do not break it before you are ready to eat. Traditionalists say you should mix the bowl at least 20–30 times with chopsticks before taking the first bite to fully emulsify the yolk with the sauce.

How to Eat Taiwan Mazesoba

Mix vigorously with chopsticks before eating — this is the whole point. The Japanese word for the dish, maze (まぜ), literally means “to mix.” Toss upward from the bottom of the bowl to bring the sauce pooled at the base up through the noodles, similar to tossing a salad. The bowl is ready when the egg yolk has been fully incorporated and the noodles are evenly coated. Eat immediately while hot.

⚠️ Raw egg safety
This recipe uses a raw egg yolk. In Japan, eggs are pasteurized to strict standards (Salmonella testing is mandatory), making raw egg consumption low-risk. Outside Japan, use the freshest eggs possible from a trusted source, or substitute a pasteurized egg yolk. People who are immunocompromised, pregnant, elderly, or very young should avoid raw egg.

The Joy of Oime-shi

At Menya Hanabi and most mazesoba restaurants in Nagoya, there is a deeply satisfying ritual that happens after the noodles are gone. The bottom of the bowl is left coated in a layer of concentrated sauce, minchi remnants, and soft garlic — too good to leave behind. This is where oime-shi (追い飯 — literally “chasing rice”) comes in.

How to Do Oime-shi at Home

Once you have finished the noodles, add a scoop of freshly steamed Japanese short-grain rice (about ¾ cup / 140 g) directly into the bowl. Use chopsticks to stir the rice into the residual sauce and pork fragments at the bottom. The starchy rice absorbs every last drop of the tare, doubanjiang-laced oil, and egg yolk residue. The result is a completely different texture — sticky, deeply savory, and intensely concentrated in a way no bowl of plain rice ever could be.

💡 Tip — Oime-shi upgrades
Try wrapping small spoonfuls of the sauce-coated rice in the leftover nori strips for a miniature hand-roll effect. Some mazesoba fans add a splash of rice vinegar (kombu-zu / 昆布酢 if you have it) to the bowl before adding the rice to cut through the richness with a subtle brightness. At Menya Hanabi restaurants, the rice is offered for free — at home, it is your well-earned reward for finishing the bowl.

Why Oime-shi Matters Culturally

Oime-shi embodies a deeply Japanese sensibility: the idea that a good meal should have stages, and that leaving flavor behind is a waste of something precious. It also turns the bowl into a two-act experience — spicy and bold in the first act with the noodles, then mellow and rich in the second act with the rice. First-time mazesoba eaters are sometimes surprised by how much better the oime-shi tastes than they expected.

⚠️ Warning — Do not reheat the bowl
Oime-shi is meant to be done immediately after finishing the noodles, while the bowl is still warm from the residual heat of the minchi. If the bowl has gone cold, microwave it for 20–30 seconds before adding the rice so the sauce re-liquefies and coats the rice properly.

Frequently Asked Questions

Q: Can I make Taiwan mazesoba without doubanjiang?

A: Doubanjiang is what gives the minchi its fermented, chili-laden depth — it is hard to replicate exactly. In a pinch, combine 1 tsp of miso paste with 1 tsp of chili garlic sauce (sambal oelek or similar) to approximate the flavor profile. The result will be less complex but still enjoyable. Avoid gochujang substitution as its sweetness pushes the dish in the wrong direction.

Q: What are the best noodles to use if I can’t find fresh thick ramen noodles?

A: Frozen thick ramen noodles (sold in Asian grocery stores as 太麺 / futomen) are an excellent substitute and often cook faster. Udon noodles — particularly fresh or frozen ones — also work surprisingly well given their thick, chewy profile. Avoid thin or medium-gauge ramen noodles: they cook faster but do not hold the heavy sauce as well, and the texture contrast with the minchi is lost.

Q: What is gyofun and can I make it at home?

A: Gyofun (魚粉) is a coarsely ground fish powder — typically a blend of dried bonito (katsuobushi), mackerel, and sardine. It is what gives Taiwan mazesoba its distinctive umami-forward, slightly funky top note. You can make a simplified version at home by grinding a small handful of katsuobushi flakes in a spice grinder or crushing them between your palms over the bowl. Commercial gyofun blends are richer and more complex, but home-ground katsuobushi gets you 80% of the way there.

Q: Can I prepare Taiwan minchi in advance?

A: Yes — and it actually improves with time. The cooked minchi keeps in the refrigerator for up to 3 days in an airtight container. It also freezes well for up to 1 month. When reheating, add a splash of water or stock to revive the sauce. Having pre-made minchi in the freezer means you can have a restaurant-quality bowl of mazesoba on the table in under 10 minutes on a weeknight.

Recommended Items

These products make it easier to recreate authentic Taiwan mazesoba flavors at home.

キンレイ 麺屋はなび元祖台湾まぜそば（冷凍）295g×5袋

The closest you can get to Menya Hanabi’s original recipe without going to Nagoya. Thick straight noodles, spicy minchi, and fish powder sauce — all in a frozen set you can have on the table in under 10 minutes. Perfect for benchmarking your homemade version.

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丸美屋 かけうま！麺屋はなび監修 台湾まぜそばの素 230g×5個

A Menya Hanabi-supervised sauce concentrate that you pour over your own noodles and pork. Great for nights when you want to control the toppings but still get the genuine Hanabi flavor profile. Contains the doubanjiang-soy tare already blended to Hanabi’s specifications.

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横浜中華街 山城牌 老四川 ピー県豆板醤 380g

Authentic Pixian-county doubanjiang from Sichuan — aged, complex, and packed with fermented umami. Far superior to generic “chili bean paste” for taiwan minchi. A 380 g jar will last you months and dramatically improves any dish that calls for doubanjiang, from mapo tofu to tan tan men.

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Recipe Attribution & Related Recipes

The minchi seasoning ratios in this article draw on community recipe knowledge compiled from multiple ramen enthusiasts and have been adapted for home kitchen use. We encourage you to explore the recipes on our site as inspiration and to credit original creators when sharing.

Related recipes on HowToCook.jp
If you enjoyed this guide, you may also like:

  • Taiwan Ramen Recipe — The brothed ancestor of mazesoba, with the same spicy minced pork in a chicken-bone soup. Compare the two and decide which Nagoya style is yours.
  • Ramen Complete Guide — A deep dive into Japan’s most beloved noodle, from broth types to tare styles.

Sources & References

情報の最終確認日: 2026年02月

あわせて読みたい


⚠️ Allergen notice: This recipe contains wheat (noodles), soy (soy sauce, mirin), fish (dried bonito, sardines, mackerel powder), and eggs (soft-boiled egg topping). If you have food allergies, review each ingredient carefully before cooking. FDA Big 9 allergens: wheat, fish, soy, eggs.

In 1961, a young cook at the Nakano Taishoken restaurant in Tokyo had a simple idea: on sweltering summer days, the kitchen staff would eat their leftover cold noodles by dipping them into hot broth rather than tossing everything together. When curious customers spotted this and started asking for the same thing, a dish was born. That cook was Kazuo Yamagishi, who later opened his own shop — Taishoken in Higashi-Ikebukuro — and turned that improvised staff meal into the most influential ramen style of the 20th century.

Tsukemen (つけ麺), literally “dipping noodles,” is now a category unto itself. But no version is more important than the Taishoken original: thick, chewy noodles served at room temperature, dipped into a concentrated, deeply savory broth built from pork bones and a powerful hit of dried fish. This home-kitchen recipe is inspired by that tradition — not affiliated with Taishoken or any official recipe — and it captures the essential balance of rich, tangy, and umami-forward that made the dish legendary.

Disclaimer: This is an original home-kitchen recipe inspired by the Taishoken style. It is not affiliated with, endorsed by, or an official recipe of Taishoken or any related establishment.

💡 What you’ll learn in this recipe

  • How to build a rich pork-fish tsukemen dipping broth from scratch
  • The correct noodle thickness, hydration, and resting technique
  • How to make warishita — the hot broth served at the end to thin the remaining dip sauce
  • Ingredient substitutions for cooking outside Japan

Table of Contents

  1. What Is Taishoken-Style Tsukemen?
  2. Ingredients
  3. Rich Fish-Pork Dipping Broth
  4. Noodles
  5. Assembly & Warishita
  6. FAQ
  7. Recommended Items
  8. Sources & References

What Is Taishoken-Style Tsukemen?

Taishoken-style tsukemen is defined by three interlocking elements: noodle temperature, broth concentration, and the warishita ceremony.

Noodle temperature: Unlike a standard ramen bowl where noodles arrive hot in broth, tsukemen noodles are served at room temperature (or lightly chilled in summer). This keeps them firm and prevents the continuing absorption of liquid that would otherwise make them bloated and soft.

Broth concentration: The dipping broth is far more concentrated than a regular ramen soup — roughly three to five times the intensity — because it is meant to coat the noodles rather than surround them. Dried fish (katsuobushi, niboshi, sababushi) gives it a dark, assertive backbone. Pork bones provide body. Vinegar adds brightness. The result is simultaneously funky, sweet, sour, and deeply savory.

Warishita: When the noodles are finished, the server pours hot water or light broth into the remaining dipping sauce to turn it into a drinkable soup. This final sip is considered as important as the noodles themselves.

Yamagishi was also known for his generosity: he freely allowed former employees to open their own shops using the Taishoken name, creating a network of related restaurants across Japan. This openness earned him the title “God of Ramen” (ラーメンの神様) among the industry.

💡 Tip — Noodle volume: Tsukemen portions are traditionally larger than ramen. A typical serving uses 200–250 g (7–9 oz) of raw noodles per person, compared to 120–150 g (4–5 oz) for most ramen styles. Scale your broth accordingly.

Ingredients

Serves 2. Adjust quantities proportionally for larger batches.

For the Dipping Broth (makes approx. 600 ml / 2½ cups)

→ Scroll right to see all columns on mobile

IngredientMetricImperialNotes / Substitutes
Pork spare ribs or neck bones600 g21 ozBlanch first to remove impurities
Katsuobushi (bonito flakes)30 g1 ozAdd after broth is made
Niboshi (dried sardines), heads removed20 g¾ ozSoak in 500 ml cold water overnight for cleaner flavor
Sababushi (dried mackerel flakes) or extra katsuobushi15 g½ ozOptional; adds a deeper, earthier fish note
Soy sauce (koikuchi)80 ml⅓ cupKikkoman or Yamasa preferred
Mirin40 ml2½ tbspSub: 2 tbsp sake + 1 tsp sugar
Rice vinegar2 tbsp2 tbspSignature tang of Taishoken-style; adjust to taste
Sugar1 tsp1 tspBalances the vinegar
Water1 liter4¼ cups

For the Noodles (per serving)

  • 200–250 g (7–9 oz) fresh or dried thick ramen noodles (No. 16 or thicker). Outside Japan: spaghetti alla chitarra or thick udon noodles work well as a substitute.

Toppings

  • Chashu pork (braised pork belly or shoulder) — 3–4 slices per bowl
  • Ajitsuke tamago (marinated soft-boiled egg) — 1 per serving
  • Menma (bamboo shoot strips) — 2–3 tbsp
  • Narutomaki (fish cake) — 2 slices, optional
  • Nori (dried seaweed) — 1 sheet, torn or whole
  • Sliced scallions — to garnish

Rich Fish-Pork Dipping Broth

Step 1 — Blanch the Pork Bones

Place pork bones in a pot and cover with cold water. Bring to a boil over high heat and cook for 3 minutes. Drain, then rinse the bones under cold running water to remove any grey impurities. This step is critical for a clean-flavored broth; do not skip it.

💡 Tip: If you can find pork trotters (split), add one alongside the rib bones. The collagen from the trotter gives the broth a lip-coating body that is characteristic of the Taishoken style.

Step 2 — Build the Base Broth

Return the blanched bones to a clean pot. Add 1 liter of fresh cold water and the soaked niboshi (with soaking water). Bring to a brisk simmer over medium heat, then reduce to low and cook uncovered for 90 minutes, skimming foam occasionally. The broth will turn milky and slightly opaque — that is normal and desirable.

⚠️ Food safety: Keep the broth at a gentle simmer (not a hard boil) throughout cooking. After cooking, cool the broth rapidly if not using immediately: place the pot in an ice-water bath and refrigerate within 2 hours. Consume within 3 days, or freeze for up to 1 month.

Step 3 — Add the Dried Fish and Season

Remove the pot from heat. Add the katsuobushi and sababushi (if using) and let steep for 5 minutes — the same technique as making Japanese dashi. Strain everything through a fine-mesh strainer or cheesecloth. Discard the solids.

Return the strained liquid to the pot over medium-low heat. Add soy sauce, mirin, rice vinegar, and sugar. Taste and adjust: the broth should be assertively salty, tangy, and deeply savory — it will be diluted slightly when the noodles are dipped. Bring to a gentle simmer for 5 more minutes to marry the flavors, then keep warm over the lowest heat setting.

Niboshi Powder — Instant fish umami for tsukemen broth

Whole niboshi (dried sardines) need soaking and straining, but this fine-powder version dissolves directly into hot broth for instant umami depth — great for weeknight batches. Made in Japan, additive-free and salt-free, so you control the seasoning entirely. 100 g / 3.5 oz per pack.

View on Amazon →

Noodles

Buying vs. Making

Taishoken-style tsukemen uses thick, medium-hydration noodles — roughly 4–5 mm (about ³⁄₁₆ in) in diameter after cooking. In Japan, fresh tsukemen noodles are sold at most supermarkets. Outside Japan, look for:

  • Fresh Sun Noodle brand ramen noodles (available at Japanese grocery stores in the US)
  • Thick dried udon noodles as a substitute — they lack the alkaline character of true ramen noodles but hold the dip sauce very well
  • Homemade ramen noodles — use baked baking soda as a kansui substitute, and roll to a thickness of 3 mm (⅛ in) before cutting
⚠️ Noodle cooking note: Cook noodles according to package directions, then drain and rinse under cold running water until completely cool. Shake off excess water. Serve at room temperature — do not return to hot water. Tsukemen noodles are intentionally served cool or at room temperature to contrast with the hot dipping broth.

Timing the Noodles

Prepare the noodles last, just before serving. Once rinsed and cooled, noodles begin absorbing moisture and losing their ideal al-dente texture within about 20 minutes. Have the broth hot, toppings ready, and guests seated before you cook the noodles.

💡 Tip — Noodle rest: After rinsing, let the noodles drain in a colander for 2–3 minutes, then give them a gentle toss with a tiny amount of sesame oil (¼ tsp per serving). This prevents clumping and adds a subtle toasted aroma when you lift the noodles to dip.

Assembly & Warishita

Plating the Bowl

Serve tsukemen on a large flat plate or wide shallow bowl (a zaru — bamboo draining tray — is traditional but any plate works). Arrange the noodles in a mound in the center. Fan the chashu slices along one edge, stand the soft-boiled egg half upright, and tuck the menma, nori, and narutomaki around the noodles. Scatter sliced scallions over the top.

The dipping broth is served separately in a small, tall cup or ceramic jug — it should arrive hot and steaming. Keep extra broth warm on the stove for top-ups.

⚠️ Serving temperature safety: The dipping broth should be served immediately after heating to above 70°C / 158°F. Keep it warm on the lowest stove setting — do not leave at room temperature for more than 30 minutes.

How to Eat Tsukemen

Take a modest bundle of noodles with chopsticks and dip them one-third to halfway into the broth, then eat. Unlike ramen, the entire noodle is not submerged at once — the contrast between the undipped cool section and the hot, flavored tip is part of the experience. Take a piece of chashu, dip it briefly in the broth, and eat it between noodle bundles.

Warishita — The Final Ceremony

Once the noodles are finished, leftover concentrated broth remains in the cup. Ask any Japanese tsukemen veteran and they will tell you: the warishita is mandatory. Pour 100–150 ml (about ½ cup) of very hot water, or a light dashi, into the remaining broth cup. Stir gently. Drink it as a soup. This step transforms the concentrated remnant into a clean, flavorful broth that rounds out the meal — and signals to the cook that everything was enjoyed to the last drop.

💡 Tip — Warishita upgrade: For a more complex warishita, steep a small piece of kombu (dried kelp, about 5 cm / 2 in) in the hot water for 5 minutes before adding it to the remaining broth. The gentle glutamate from the kombu amplifies the broth’s umami without diluting its character.

This recipe is an original home-kitchen interpretation compiled by the HowToCook.jp editorial team, drawing on general culinary knowledge of tsukemen techniques and publicly available information about the Taishoken style. It is not based on a proprietary recipe from any specific restaurant.

FAQ

Q: Why does my dipping broth taste too salty?

A: Tsukemen broth is intentionally much saltier than regular ramen soup — it’s designed to coat and season noodles, not to be drunk straight. If it tastes overwhelmingly salty when you taste it from a spoon, that is normal. The test is to dip a piece of cooked noodle and taste it with the broth: it should be well-seasoned, not offensive. If it is still too intense after the noodle test, add a small amount of hot water (2–3 tablespoons) and re-taste.

Q: Can I make the broth ahead of time?

A: Yes — the broth actually improves overnight. Make it a day in advance, cool rapidly, and refrigerate. The fat will solidify on the surface; skim it off before reheating, or leave a thin layer for richness. The broth keeps refrigerated for up to 3 days and freezes well for up to 1 month.

Q: What is a good noodle substitute outside Japan?

A: Thick dried udon noodles are the most accessible substitute in most supermarkets worldwide. For a closer alkaline-noodle experience, dissolve 1 teaspoon of baked baking soda in 250 ml of water and use that as the cooking liquid for spaghetti or thick egg noodles. The baking soda raises the pH and gives noodles a characteristic yellow tint and slight chew similar to kansui-made ramen noodles.

Q: Why add vinegar to the broth? Isn’t that unusual for ramen?

A: Vinegar is a signature element of the original Taishoken-inspired style. It provides the tangy brightness that cuts through the richness of the pork-fish broth and keeps each bite of noodle lively. The amount (2 tablespoons per 600 ml of broth) is moderate — you should notice a slight tanginess, not sourness. Start with 1 tablespoon if you prefer a milder profile and adjust upward to your taste.

Recommended Items

iimono117 12L Stainless Steel Stock Pot — perfect capacity for a two-to-four person tsukemen broth batch

A 12-liter pot gives you room to simmer pork bones without the broth boiling over, and is far easier to manage on a standard home range than oversized commercial pots. IH compatible, with both-hand grip handles, suitable for restaurants or serious home cooks.

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Niboshi Powder — Fine sardine powder for instant fish umami

For weeknight tsukemen, this fine niboshi powder dissolves directly into your hot broth base without any soaking or straining. Made in Japan from sardines with belly portions removed (reducing bitterness), additive-free and salt-free. 100 g per pack.

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TKG Stainless Steel Stock Pot 20L — for large batches and serious home ramen cooks

If you want to make a weekend tsukemen broth that lasts a full week (frozen in portions), the TKG Endo Shoji 20L commercial-grade pot is the benchmark. 30 cm diameter, 0.9 mm thick stainless steel, with capacity markings and large handles for safe lifting.

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Sources & References

※ This article contains Amazon Associates Program affiliate links. A small commission may be earned if you purchase through these links, at no extra cost to you.

Recipe attribution: This recipe is an original compilation by the HowToCook.jp editorial team, based on general knowledge of traditional tsukemen cooking techniques. It is not affiliated with or endorsed by Taishoken or any related establishment.

情報の最終確認日: 2026年02月

あわせて読みたい




Shoyu ramen — soy sauce ramen — is the style most home cooks attempt first, and for good reason: a clear, amber-colored bowl of soy-scented chicken broth feels approachable while still tasting unmistakably like a real ramen shop. The secret is not a single special ingredient but a two-component system every professional kitchen uses: a neutral chintan chicken broth and a concentrated soy-based seasoning called kaeshi (also called tare). Once you have those two components in the fridge, any bowl is just minutes away.

This recipe covers the Tokyo-style roots of shoyu ramen, the Asahikawa cold-weather variation from Hokkaido, the golden ratio for kaeshi, and a practical guide to storing and reusing both the tare and your chashu braising liquid so nothing goes to waste.

⚠️ Allergen notice
This recipe contains wheat (ramen noodles, soy sauce) and soy (soy sauce, mirin). For a gluten-free version, substitute tamari or coconut aminos for the soy sauce, and use certified gluten-free noodles. See the FAQ section below for details.
💡 What you’ll learn in this article

  • How Tokyo-style and Asahikawa-style shoyu ramen differ — and which to make at home
  • A step-by-step chicken chintan broth shared with the shio ramen recipe (make once, use twice)
  • The 4:2:1 golden ratio for shoyu tare with niboshi and kombu
  • Assembly order for a restaurant-quality bowl in under 10 minutes
  • How to store kaeshi for up to 3 months and combine it with chashu braising liquid

What Is Shoyu Ramen?

Shoyu ramen traces its roots to Tokyo in the early twentieth century, when Chinese cooks brought their wheat-noodle soup to Japan. Tokyo-style shoyu ramen — often called chuka soba or simply “Tokyo ramen” — is defined by its crystalline, amber broth: chicken stock seasoned with a blend of soy sauce, mirin, and sake, never clouded by vigorous boiling. The noodles are thin and slightly wavy, and the classic toppings are chashu pork, bamboo shoots (menma), green onion, and a sheet of nori.

The regional landscape of shoyu ramen is wide. Three styles you may encounter:

← Scroll horizontally on small screens

StyleRegionBroth characterDistinctive feature
Tokyo / Chuka SobaTokyoLight, clear, chicken-forwardNever brought to a full boil; broth stays pale amber
AsahikawaHokkaidoRicher — pork + seafood dashi blendThin layer of lard or pork fat floats on top to insulate the bowl in −30 °C winters
KitakataFukushimaMild, slightly sweet pork-niboshiThick, flat, wavy noodles; unusually high noodle-to-broth ratio
Kyoto (Tori Paitan variation)KyotoOpaque, rich chicken white brothShoyu tare added to a creamy paitan — a hybrid style
WakayamaWakayamaDark, intense soy + pork boneVery strong soy flavor, often served with mackerel sushi on the side

This recipe produces the Tokyo-style bowl: a clear, golden chintan broth seasoned with a niboshi-kombu shoyu tare. It is the most versatile starting point — once you master it, adapting toward Asahikawa style is simply a matter of adding a spoonful of rendered pork fat.

💡 Shared chintan base
The chicken broth in this recipe is identical to the base used in the shio ramen spoke article. Make a double batch and you have the foundation for two different bowls from a single afternoon of cooking.

Ingredients (2 servings)

For the Chicken Chintan Broth

  • 700 g (1.5 lb) chicken wings or bone-in chicken thighs
  • 1.5 liters (6 cups / 50 fl oz) cold water
  • 1 small leek or 2 green onion stalks (white and light green parts)
  • 3 slices fresh ginger (about 10 g / 0.35 oz)
  • 2 cloves garlic, lightly crushed
  • 15 g (0.5 oz) katsuobushi (dried bonito flakes) — optional for extra umami depth

For the Shoyu Tare (Kaeshi)

Makes enough for 8–10 bowls. Store in the fridge and use as needed.

  • 120 ml (½ cup / 4 fl oz) dark Japanese soy sauce (koikuchi shoyu)
  • 60 ml (¼ cup / 2 fl oz) mirin
  • 30 ml (2 Tbsp) sake (or dry white wine)
  • 1 tsp granulated sugar
  • 5 g (0.2 oz) niboshi (dried baby anchovies), rinsed — heads and dark bellies removed if bitter
  • 5 cm (2 inch) piece of kombu (dried kelp)
  • 1 tsp toasted sesame oil (added after cooking, off heat)

For Assembly (per bowl)

  • 100–120 g (3.5–4.2 oz) fresh or dried ramen noodles per serving
  • 300–360 ml (1¼–1½ cups) finished chicken broth, heated
  • 2–3 Tbsp shoyu tare (start with 2, adjust to taste)
  • Toppings: 2–3 slices chashu pork, 1 ramen egg (ajitsuke tamago), bamboo shoots (menma), green onion, nori, fish cake (narutomaki) — all optional
⚠️ Allergen reminder
Soy sauce and standard ramen noodles both contain wheat and soy. If cooking for someone with a wheat allergy, substitute tamari (gluten-free certified) for the soy sauce and use rice noodles or a verified GF ramen brand.

Chicken Broth (Tori Chintan)

The defining characteristic of chintan broth is its clarity. The technique is simple: keep the temperature below a rolling boil so that proteins stay in solid form and can be easily skimmed away, rather than emulsifying into a cloudy suspension. Two to three hours of patient simmering is enough.

Step 1: Blanch and rinse the chicken

Place the chicken pieces in a pot, cover with cold water, and bring to a boil over high heat. Boil for 2–3 minutes — you will see gray scum rise. Drain immediately, then rinse each piece under cold running water and scrub away any dark bits with your fingers. This blanching step is the single most important action for a clean-tasting, clear broth.

💡 Wings vs. backs
Chicken wings give a gelatinous, slightly richer broth because of the high collagen content in the skin and cartilage. Bone-in thighs add more savory chicken flavor. A 50/50 mix of wings and thighs produces the most balanced result.

Step 2: Build the broth

Return the rinsed chicken to a clean pot. Add the 1.5 liters of cold water, leek, ginger, and garlic. Bring to a gentle simmer over medium heat — you should see wisps of steam and occasional small bubbles, never a full rolling boil. Skim any remaining foam with a fine-mesh skimmer during the first 15 minutes.

Step 3: Simmer low and slow

Reduce heat to the lowest setting that maintains a bare simmer (roughly 85–90 °C / 185–195 °F if you have a thermometer). Simmer uncovered for 2 hours, skimming any fat that pools on the surface every 30 minutes. If using katsuobushi, add it in the last 10 minutes of simmering and then strain immediately — extended steeping makes the broth bitter.

⚠️ Do not boil
Sustained boiling breaks fat into tiny droplets that emulsify permanently into the broth, turning it milky white. Once the broth goes cloudy, there is no way to reverse it. If clarity matters to you, keep the heat low throughout.

Step 4: Strain and cool

Pour the finished broth through a fine-mesh strainer into a clean container. Discard solids. You should have about 900 ml–1 liter (roughly 4 cups) of golden broth. Let it cool to room temperature, then refrigerate. A thick layer of fat will solidify on top overnight — scrape it off before reheating, or leave a thin layer for richer flavor.

Recommended: OXO Good Grips 4-Cup Fat Separator

Pour your finished broth directly into this fat separator to instantly remove excess fat without waiting overnight. The strainer catches solids while the bottom-pour spout leaves fat behind. Ideal for getting a clear, lean chintan broth in minutes rather than hours of chilling.

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OXO Good Grips Good Gravy 4-Cup Fat Separator (ASIN: B071F2ZM15)

Soy Tare (Kaeshi) — The 4:2:1 Golden Ratio

Kaeshi is the soul of shoyu ramen. Professional shops guard their kaeshi recipes carefully, but the underlying logic is a simple ratio. The most widely used home-cook proportion is 4 parts soy sauce : 2 parts mirin : 1 part sake. This balance gives you the savory depth of soy, the gentle sweetness of mirin, and the alcohol lift of sake — all in one concentrated seasoning you can adjust bowl by bowl.

The niboshi and kombu step below is optional but strongly recommended: a 20-minute cold steep costs almost no effort and adds a layer of marine umami that distinguishes a truly restaurant-quality tare from a simple mix of condiments.

Step 1: Cold-steep the umami boosters

Combine the soy sauce, mirin, sake, and sugar in a small saucepan. Add the niboshi and kombu. Let them soak at room temperature for 20 minutes (or overnight in the fridge for a deeper result). The kombu releases glutamates into the liquid; the niboshi adds inosinates — together they create synergistic umami far beyond either alone.

💡 Niboshi prep tip
Niboshi (dried baby anchovies) can taste bitter if the head and dark intestinal strip are left intact. Simply snap off the head and peel back the belly — the white flesh underneath is mild and sweet. Removing them is a two-second step per fish that noticeably reduces bitterness.

Step 2: Warm and reduce gently

Place the saucepan over medium-low heat. Warm the liquid until it just begins to steam and small bubbles appear around the edges — do not boil. The mirin contains alcohol, and bringing it to just below a simmer for 5 minutes drives off the harsh raw-alcohol note while preserving the delicate sweetness. Remove from heat when the volume has reduced by about 10%.

Step 3: Remove solids and add sesame oil

Strain the tare through a fine-mesh strainer, pressing the niboshi gently to extract the last of their flavor. Discard the solids. While the liquid is still warm but off the heat, stir in 1 teaspoon of toasted sesame oil. This finishing oil adds fragrance and a glossy surface sheen to the final bowl.

⚠️ Tare is intensely salty
Two tablespoons of shoyu tare is the starting point for a 300–360 ml bowl of broth. Taste before serving — the correct proportion is a broth that tastes like well-seasoned soup, not like diluted soy sauce. Add tare in the bowl, not in the pot, so each serving can be individually adjusted.

The soy sauce you choose matters

Standard supermarket dark soy sauce (Kikkoman or equivalent) produces a reliable, clean kaeshi. For a more complex tare with notes of caramel and wine, try a traditionally barrel-aged shoyu. The flavor difference is especially noticeable because the tare is added in concentrated form.

Recommended: Yamaroku Barrel-Aged Soy Sauce “Tsuru Bisiho” (18 oz)

Aged 4 years in traditional Japanese cedar barrels (kioke), this artisan shoyu from Kagawa Prefecture carries a deep, rounded umami with caramel undertones that transform kaeshi into something remarkable. Because you use only small amounts per bowl, a single bottle goes a long way. Excellent for sushi and sashimi as well.

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Yamaroku Shoyu Tsuru Bisiho, 18 oz (ASIN: B0036TFXY0)

Assembly

Good ramen assembly is about sequencing. The bowl is warmed first, the tare goes in, the hot broth is poured over — then the noodles, then the toppings. This order ensures the tare mixes evenly before the noodles hit.

Step 1: Warm the bowl

Fill your serving bowl with boiling water and let it sit for 60 seconds. Pour out the water just before assembly. A cold bowl drops the broth temperature quickly; warming it keeps the bowl piping hot for 10 minutes longer.

💡 Bowl size
A proper ramen bowl holds at least 700–900 ml (24–30 fl oz). Smaller bowls result in broth overflow when you add noodles. The pillar guide lists recommended bowl sizes and links to Japanese-style ramen bowl sets.

Step 2: Add tare and pour broth

Add 2 tablespoons of shoyu tare to the warmed bowl. Bring your chicken broth to a rolling boil in a separate pot, then pour 300–360 ml (about 1¼–1½ cups) directly over the tare. Stir with chopsticks or a spoon for 5 seconds to combine. Taste: it should be savory and well-seasoned but not overwhelming. Add a third tablespoon of tare if needed.

Step 3: Cook and add noodles

Cook ramen noodles in a separate large pot of unsalted boiling water according to the package directions — usually 60–90 seconds for fresh noodles, 3–4 minutes for dried. Drain immediately and transfer to the bowl in one smooth motion. Avoid rinsing the noodles: the light starch coating on their surface helps the broth cling to them.

⚠️ Speed matters
Ramen noodles continue cooking in residual heat after they leave the pot. If you are slow to assemble, noodles will go from perfectly chewy to mushy within two to three minutes. Have all toppings sliced and ready before you start cooking the noodles.

Step 4: Add toppings and serve immediately

Arrange toppings on top of the noodles: chashu slices fanned across one side, a halved ramen egg, a portion of bamboo shoots, sliced green onion, and a sheet of nori leaning against the bowl edge. A few drops of chili oil or a pinch of white pepper finish the bowl. Serve at once — ramen waits for nobody.

Storing & Reusing Kaeshi

One of the most practical habits you can build as a home ramen cook is treating kaeshi as a pantry staple rather than a one-time preparation. A batch made with the proportions above contains enough tare for 8–10 bowls.

Storing kaeshi

Pour the finished kaeshi into a clean glass jar or squeeze bottle and refrigerate. Because of its high salt content — soy sauce inhibits microbial growth — kaeshi keeps well in the refrigerator for up to 3 months. The flavor continues to develop and mellow over the first few weeks as the niboshi and kombu infusion integrates fully. Many home cooks find that kaeshi tastes better two weeks after making it than on day one.

💡 Cross-use with chashu braising liquid
If you have made chashu pork, do not discard the braising liquid. That liquid — a blend of soy sauce, mirin, sake, and pork gelatin — is essentially a rich, meaty proto-tare. Strain it and stir 2–3 tablespoons into your kaeshi to add body and depth. Alternatively, freeze it in ice-cube trays and drop one cube into each bowl for an extra layer of savory complexity. The braising liquid also doubles as a marinade for ramen eggs.

Refreshing and blending batches

Professional ramen shops rarely start from scratch each day. Instead, they combine the previous batch of tare with a fresh batch — a practice that builds cumulative flavor over weeks and months. At home, the equivalent is simple: when your jar of kaeshi is running low, make a new batch, let it cool, and pour it into the same jar over the remnants. The old tare seasons the new. Over several months, the complexity in the jar becomes genuinely impressive.

⚠️ Food safety note
Always use a clean spoon when measuring kaeshi from the jar — never pour directly from the jar into a pot and then back again, as this introduces moisture and bacteria that shorten the shelf life. If you see any mold, cloudiness, or off-smell, discard the batch entirely.

FAQ

Q: Can I make shoyu ramen gluten-free?

A: Yes. The two gluten-containing components are the soy sauce (which traditionally contains wheat) and the ramen noodles. Substitute certified gluten-free tamari for the soy sauce at a 1:1 ratio — the flavor is nearly identical. For noodles, look for rice-based ramen noodles or buckwheat soba noodles, both of which can be found at Asian grocery stores and online. Note that mirin may contain small amounts of wheat in some brands, so check the label if strict gluten-free compliance is required.

Q: What is the difference between kaeshi and tare?

A: In practice, home cooks use the terms interchangeably. Technically, kaeshi refers to a soy-mirin-sake blend that is heated and then left to rest (“return,” which is what kaeshi means) — a process originally associated with soba sauce. Tare is the broader term for any concentrated seasoning added to ramen broth. For shoyu ramen, the two terms describe the same thing: the soy-based concentrate that sits at the bottom of the bowl before the broth is poured in.

Q: My broth turned cloudy — what went wrong?

A: Cloudiness almost always means the broth boiled too hard at some point. When water boils vigorously, fat and proteins emulsify into millions of tiny droplets that scatter light and create a milky appearance. The solution going forward is to keep the heat low enough that you see wisps of steam and occasional small bubbles, never a rolling boil. A cloudy broth is not ruined — it tastes fine, it just loses the elegant Tokyo-style clarity. If appearance matters, strain the broth through a fine-mesh strainer lined with cheesecloth while it is still warm.

Q: Can I use store-bought chicken stock instead of making broth from scratch?

A: Yes, and this is a great shortcut on busy weeknights. Use a low-sodium chicken stock and reduce it by about 20% on the stovetop to concentrate the flavor. The result will lack the natural gelatin of a bone-based broth but will still produce a satisfying bowl when combined with a well-made kaeshi. Add a small piece of kombu to the store-bought stock while warming it — a 20-minute steep adds surprising depth at no extra cost.

Yamaroku Barrel-Aged Soy Sauce “Tsuru Bisiho” (18 oz)

A traditionally fermented soy sauce aged four years in cedar barrels in Kagawa Prefecture. The extra aging creates rounded, wine-like umami that makes your kaeshi noticeably more complex. A single bottle covers dozens of bowls of ramen — and works beautifully for sushi, tamagoyaki, and dipping sauces too.

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Yamaroku Shoyu Tsuru Bisiho, 18 oz (ASIN: B0036TFXY0)

OXO Good Grips 4-Cup Fat Separator

The fastest way to get a crystal-clear chintan broth without overnight chilling. Pour the strained broth in, wait two minutes for fat to rise, then pour the clear stock out from the bottom spout. The built-in strainer catches any remaining bone fragments or herbs. A time-saver that pays for itself the first time you use it.

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OXO Good Grips Good Gravy 4-Cup Fat Separator (ASIN: B071F2ZM15)

Fine Mesh Fat Skimmer Spoon — Stainless Steel Spider Strainer

Essential for skimming scum and fat from the surface of your chintan broth during the first 30 minutes of simmering. A fine-mesh spider strainer removes cloudy proteins efficiently without taking liquid with them. Also useful for lifting noodles from the cooking pot directly into the bowl without a colander.

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Skimmer Spoon, Stainless Steel Spider Strainer with Fine Mesh (ASIN: B092745GPJ)

This recipe is independently compiled by the HowToCook.jp editorial team based on widely practiced Japanese home-cooking methods. Ingredient proportions reflect the 4:2:1 kaeshi ratio in common use among Japanese home cooks and are derived from multiple culinary sources listed below, independently verified and rewritten in our own words.

Sources & References

  1. Sudachi Recipes — Homemade Shoyu Ramen (Soy Sauce Flavored Chuka Soba) — detailed breakdown of tare and broth ratios for home cooks
  2. Just One Cookbook — Shoyu Ramen (Recipe from Bizentei, Tokyo) — Tokyo-style recipe with step-by-step process and tare construction
  3. Hakubaku USA — Shoyu Ramen and Its Regional Varieties: A History — covers Tokyo origins, Asahikawa fat-layer tradition, and Kitakata style
  4. Yamachan Ramen — Shoyu Ramen: Broth, Flavor, and Key Regional Styles — regional comparison of shoyu ramen characteristics
  5. Adam Liaw — Ramen School 001: Basic Clear Ramen Broth — authoritative guide to the chintan temperature-control technique
  6. Wok & Skillet — Shoyu Tare (Soy Sauce Seasoning for Ramen) — kombu and niboshi steep method with storage guidance
  7. Umami Insider — Recipe: Ramen Tare (Japanese Sauce) — explanation of how tare differs from kaeshi and storage best practices

情報の最終確認日: 2026年02月 / Last verified: February 2026

あわせて読みたい


Shio ramen (塩ラーメン, shio = salt) is ramen in its most refined form. Where tonkotsu clouds the bowl with emulsified fat and miso adds assertive fermented depth, shio stands apart through restraint: a broth so clear you can see the bottom of the bowl, yet layered with quiet, complex umami. A single spoonful and you understand why ramen historians trace the style back to Hakodate, Hokkaido’s port city, where cooks in the 1880s drew on fresh seafood, kelp, and a light hand with seasoning to create what many call Japan’s original ramen.

The challenge — and the reward — of shio ramen lies in that paradox: it must taste rich, but look pristine. This guide walks you through every stage, from blotching and blanching bones to building a balanced salt tare (塩タレ, shio tare), so you can achieve a restaurant-quality golden bowl at home.

💡 What you’ll learn in this article

  • Why chintan (清湯) broth stays clear — and the one mistake that clouds it
  • A balanced shio tare recipe using usukuchi soy sauce and kombu water
  • How to make chicken or sesame oil (香味油, kōmi-abura) to finish the bowl
  • Assembly order for a restaurant-quality result, plus topping ideas
  • FAQ: substitutions, storing tare, and scaling for a crowd

What Is Shio Ramen?

Shio ramen belongs to the chintan family — broths that are kept deliberately clear rather than opaque (paitan, 白湯). The clarity is not cosmetic. A well-made chintan has a delicate mouthfeel that lets individual flavors — chicken, kelp, clams, dried scallop — register separately rather than merging into one opaque wall of richness.

The seasoning element is shio tare, a concentrated salt sauce that supplies most of the bowl’s saltiness and much of its umami. Unlike shoyu tare, which darkens the broth amber, shio tare keeps the soup pale gold or nearly transparent. That color signals freshness to a Japanese diner — clarity is a mark of skill, not simplicity.

← Scroll to see full table

Ramen StyleBroth TypeKey SeasoningBroth ColorDifficulty
ShioChintan (clear)Salt tarePale gold★★★☆☆
ShoyuChintanSoy tare (kaeshi)Amber brown★★★☆☆
MisoChintan or paitanMiso blendBrown–ochre★★★☆☆
TonkotsuPaitan (opaque)Salt or soy tareMilky white★★★★★
Abura SobaNone (dry)Tare + flavored oilN/A★★☆☆☆
Tantan-menPaitan (sesame)Sesame + spicy misoBeige–red★★★☆☆

Ingredients (2 Servings)

For the Chintan Broth

⚠️ Allergen notice
This recipe contains wheat (ramen noodles, soy sauce), chicken, and soy. The kombu is shellfish-free but shares production facilities in some brands — check your label if cooking for severe allergy sufferers. If you use dried scallops in the tare (optional), add shellfish to the allergen list.
  • 800 g (1¾ lb) bone-in chicken pieces (backs, wings, or carcasses) — or an equal weight of chicken feet for extra collagen
  • 1 liter (4¼ cups) cold water
  • 1 piece kombu (昆布, dried kelp), about 10 cm (4 in)
  • 3 slices fresh ginger
  • 2 spring onions (green parts), roughly torn
  • 1 tsp fine sea salt (for blanching water)

For the Shio Tare (makes ~120 ml / ½ cup — enough for 4–6 bowls)

  • 100 ml (7 Tbsp) sake
  • 2 Tbsp mirin
  • 200 ml (¾ cup + 1 Tbsp) cold water + 1 piece kombu (5 cm / 2 in) — combined as kombu water, steeped 30 min
  • 1½ tsp fine sea salt (adjust to taste)
  • 1 tsp usukuchi soy sauce (薄口醤油, usukuchi shōyu — light-colored soy sauce; regular soy sauce will darken the broth)

For the Aroma Oil (香味油, kōmi-abura)

  • Chicken oil option: 2 Tbsp chicken skin or fat trimmings + 3 Tbsp neutral oil (canola or sunflower); gently render over low heat 8–10 min, then strain
  • Sesame oil option (quick): 1 Tbsp toasted sesame oil — stir directly into each bowl at assembly

To Serve

  • 160 g (5½ oz) fresh or dried ramen noodles — straight, thin noodles (around 1 mm / No. 26 gauge) suit shio ramen best
  • Toppings: chashu pork, menma (bamboo shoots), nori, thin-sliced spring onion, ajitsuke tamago (seasoned soft-boiled egg)

Making Chintan Broth

Chintan (清湯) literally means “clear soup.” The name is the recipe: your entire goal is to extract maximum flavor without clouding the liquid. Fat and proteins cloud broth when agitated at a rolling boil; the two-stage approach below — blanch to purge impurities, then simmer barely below boiling — keeps the liquid brilliantly clear throughout.

Step 1 — Blanch the Bones

Place the chicken pieces in a large pot and cover with cold water. Bring to a rapid boil and cook for 2 minutes — the water will turn grey and foam will rise. Drain and rinse every piece under cold running water, cleaning off any grey matter clinging to the joints. This step removes soluble proteins and blood compounds that would otherwise cloud the broth and produce off-flavors.

💡 Why cold water matters
Starting the blanch in cold (not hot) water draws impurities out of the bones gradually. Adding bones to already-boiling water seals the surface before impurities can escape — the opposite of what you want here.

Step 2 — Gentle Simmer with Kombu

Return the cleaned chicken to a fresh pot. Add the kombu piece and cold water. Over medium heat, warm the liquid slowly until you can see wisps of steam and small bubbles starting to form at the bottom — about 75–80 °C (167–176 °F). Remove the kombu at this point, before the water reaches a rolling boil; kombu held above 85 °C (185 °F) releases slimy, bitter compounds that dull the broth’s brightness.

Add the ginger and spring onion greens. Reduce heat until the surface shows only a lazy shimmer — one or two small bubbles breaking every few seconds, around 85–90 °C (185–194 °F). A full boil at any stage will emulsify fat into the stock, turning it opaque. Simmer uncovered for 2–2½ hours, skimming any fat or foam that accumulates in the first 20 minutes.

⚠️ The boil rule
Even a 30-second hard boil mid-cook will cloud the broth. If you see large rolling bubbles, remove the pot from heat immediately and let it settle before returning it to low heat. A haze that forms early can sometimes be rescued by straining through a fine-mesh strainer lined with cheesecloth — but prevention is far easier.

Step 3 — Strain

Set a fine-mesh strainer over a clean pot or bowl. Pour the broth through slowly — never press or squeeze the solids, as this forces fat and fine particles through the mesh and clouds the liquid. Let gravity do the work. Discard the solids. The finished broth should be pale gold and translucent, almost luminous against the light. You should have roughly 600–700 ml (2½–3 cups) of broth for 2 servings; if you have more, simmer uncovered for a few extra minutes to concentrate flavor.

Recommended: Fine-Mesh Soup Strainer (Shimomura Planning, Made in Japan)

A 30-mesh stainless steel strainer — small enough to sit across a saucepan, fine enough to catch every particle that would cloud your chintan. Made in Japan and dishwasher safe.

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Salt Tare (Shio Tare)

The tare is the soul of any ramen bowl — the concentrated seasoning paste or liquid that is added to the bowl before the broth is poured over it. For shio ramen, the tare must deliver saltiness and umami without adding any dark color. The light, kombu-forward recipe below achieves that balance.

Make Kombu Water First

Combine 200 ml (¾ cup + 1 Tbsp) cold water and the 5 cm kombu piece in a small bowl. Leave at room temperature for at least 30 minutes, or refrigerate overnight. The cold-extraction method draws out glutamates (the umami compound) cleanly, without the bitterness that comes from boiling kombu. Remove the kombu before using.

💡 On usukuchi soy sauce
Usukuchi (薄口) literally means “thin mouth” — it is paler and slightly saltier than standard koikuchi (濃口) soy sauce. A small amount adds amino acids and round umami without tinting the broth brown. Outside Japan, look for it in East Asian grocery stores under brands such as Higashimaru or Yamasa. In a pinch, substitute fish sauce at a 1:1 ratio for a different but compatible umami note.

Cook the Tare

Combine the sake and mirin in a small saucepan over medium heat. Bring to a gentle boil and cook for 1–2 minutes to burn off alcohol (you will briefly see a low blue flame if you lean close with a lighter — this is normal). Add the kombu water and salt. Stir over low heat until the salt fully dissolves — about 1 minute. Remove from heat and stir in the usukuchi soy sauce. Do not cook after adding soy sauce; you want its raw, fresh character to remain intact in the finished tare.

Cool completely before storing. The tare keeps refrigerated in an airtight jar for up to 2 weeks. Use 2–3 Tbsp of tare per bowl, adjusted to your salt preference. Add to the empty bowl first, then ladle hot broth over it — never add tare directly to a pot of broth, which makes individual seasoning impossible.

⚠️ Salt balance tip
Different sea salts have different saltiness levels by volume (fine sea salt is saltier than flake salt by weight). Taste the tare after dissolving the salt and before adding soy sauce — it should taste aggressively salty on its own, since it will be diluted by roughly 350 ml (1½ cups) of broth per serving. If in doubt, start with 1¼ tsp salt and adjust upward.

Assembly and Toppings

The assembly sequence matters: tare goes in first, then aroma oil, then hot broth, then noodles, then toppings. This order ensures the tare disperses evenly through the broth rather than pooling at the bottom.

Assembling the Bowl

  1. Warm your bowl by filling it with boiling water for 30 seconds, then pouring it out. A cold bowl drops the broth temperature by several degrees the moment it makes contact.
  2. Add 2–3 Tbsp shio tare to the empty warm bowl.
  3. Add 1 tsp chicken oil or sesame oil.
  4. Ladle in 300–350 ml (1¼–1½ cups) of hot chintan broth — keep it just below boiling so it doesn’t agitate and cloud when it hits the tare.
  5. Cook the noodles according to package directions. Drain thoroughly, shaking off excess water so it does not dilute your carefully made broth.
  6. Place noodles in the bowl and add toppings.
💡 Classic shio ramen toppings
Shio ramen’s clean flavor works best with restrained toppings that don’t overpower it: thin-sliced chashu pork, menma (seasoned bamboo shoots), a sheet of nori, spring onion rings, and a halved ajitsuke tamago. Avoid heavy garnishes like ma yu (burnt garlic oil) or beni shōga (pickled ginger) which are better suited to tonkotsu.

Chicken Oil: The Easy Way

When you purchase skin-on chicken thighs for chashu or other recipes, save the skin and fat trimmings in the freezer. To make chicken oil: place about 2 Tbsp of skin/fat trimmings in a small saucepan with 3 Tbsp of neutral oil. Cook over the lowest heat for 8–10 minutes until the skin turns golden and crispy and the fat has fully rendered. Strain out the solids. The oil will be pale yellow and deeply savory. Store refrigerated for up to 1 week. Add 1 tsp per bowl at assembly.

⚠️ Food safety: broth storage
Chicken broth is highly perishable. Cool any unused broth to room temperature within 2 hours of cooking, then refrigerate within the same day. Use refrigerated broth within 3 days, or freeze in airtight containers for up to 1 month. Never leave broth at room temperature overnight.

FAQ

Q: My broth came out cloudy. Can I fix it?

A: Prevention is more effective than fixing, but if cloudiness is mild, try this: let the finished broth cool to around 60 °C (140 °F) and skim carefully, then strain again through a fine-mesh strainer lined with a damp coffee filter or cheesecloth — pour very slowly. Some clarity usually returns. If the broth is deeply opaque from a sustained hard boil, the fat is fully emulsified and the cloudiness is permanent — but the broth will still taste good as a shoyu or miso ramen base where color matters less.

Q: Can I use a whole chicken instead of backs and wings?

A: Yes. A whole chicken (about 1.2 kg / 2½ lb) works well. The yield is a little smaller per kilogram of bones since there is more meat, but the broth will be richer and can double as ingredient for another dish. Remove the breast meat after 1 hour (it will be fully cooked) and set aside for sandwiches or chashu; continue simmering the rest of the carcass.

Q: I can’t find usukuchi soy sauce. What should I use?

A: Fish sauce is the closest substitute in terms of salt content and umami depth (substitute 1:1). White soy sauce (白醤油, shiro shōyu) is even better if you can find it — lighter in color than usukuchi with a delicate, almost wheat-forward flavor. Regular koikuchi soy sauce works in a pinch but will give the broth a darker amber tone. Reduce the quantity to ½ tsp to limit color impact.

Q: How do I scale this recipe for 4 or more people?

A: Double everything proportionally. The tare recipe already makes enough for 4–6 bowls. For broth, use 1.5 kg (3¼ lb) of chicken bones and 1.8 liters (7½ cups) of water, which should yield about 1.3 liters (5½ cups) of finished broth after simmering. Because the tare is made separately, you can make a large batch of broth and tare on the weekend and assemble individual bowls through the week.

1. Higashimaru Usukuchi Soy Sauce — 1L × 3 Bottles

The benchmark usukuchi soy sauce for clear broths and shio tare. Lighter in color than standard soy sauce but slightly saltier — a small amount adds clean umami without discoloring your golden broth. Higashimaru (ヒガシマル) is the most widely trusted brand among professional ramen cooks for light-colored seasoning.

Approx. ¥1,500–2,000 range for 3 bottles

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2. Shimomura Planning Soup Strainer — Fine 30-Mesh, Made in Japan

A 30-mesh stainless steel strainer purpose-built for soup and stock work. Small enough to set across a medium saucepan or bowl, the fine mesh catches the tiny particles that cloud chintan broth. Smooth finish (no welds to trap residue) and dishwasher safe. Manufactured in Japan.

Approx. ¥1,500–2,000 range

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3. Yamago Pottery White Porcelain Ramen Bowl — 1000 ml, Set of 3

A deep, wide-mouthed white porcelain ramen bowl that showcases the pale gold color of shio ramen to best effect. The 1,000 ml (34 fl oz) capacity handles generous servings with room for toppings. White porcelain retains heat longer than thinner ceramics, keeping the soup hot through the meal. Set of 3 — ideal for family cooking days.

Approx. ¥2,000–3,000 range for set of 3

View on Amazon Japan →

Related Recipes & Further Reading

💡 Build your full shio ramen setup

Recipe note: This recipe is an original compilation by the HowToCook.jp editorial team, developed from standard Japanese chintan-style cooking methods. Ingredient proportions and techniques are informed by well-established ramen references including RecipeTin Japan, Just One Cookbook, and Adam Liaw’s Ramen School series, all credited in Sources below. No single source recipe has been reproduced; all text and quantities are independently composed.

Sources & References

  1. Home-made Shio Ramen — RecipeTin Japan — detailed shio tare technique and kombu water extraction method
  2. Shio Ramen 塩ラーメン — Just One Cookbook — shio ramen broth components and seasoning ratios
  3. Ramen School 001: Basic Clear Ramen Broth — Adam Liaw — temperature control and clarity techniques for chintan stock
  4. Ramen School 004: Afuri-Style Yuzu Shio Ramen — Adam Liaw — salt tare construction and aroma oil for shio style
  5. Shio Ramen From Scratch — Sudachi Recipes — blanching technique and step-by-step broth method
  6. The Roots of Japanese Ramen? Shio (Salt) Ramen — Fun Japan — history of shio ramen and Hakodate origins
  7. Ramen: A Japanese Soul Food with a Long History — Nippon.com — regional variation overview and characteristic ingredients of Japanese ramen styles

情報の最終確認日 / Last verified: February 2026

あわせて読みたい


Making ramen at home is one of the most rewarding projects a home cook can take on — but it can also feel overwhelming when you’re staring at a blank kitchen and wondering where to begin. Do you need a special pot? Which bowl size is right? Do you really need a pasta machine to make noodles from scratch?

This guide cuts through the noise. We’ve organized every piece of ramen equipment into three budget tiers — a $30 beginner kit, a $100 intermediate setup, and a $300+ pro-level arsenal — along with a pantry essentials section and a five-tier comparison table. Whether you’re making your first bowl of shoyu ramen or chasing a Tenkaippin-style thick chicken paitan, this guide tells you exactly what to buy and why.

💡 What you’ll learn in this guide

  • The 4 essential tools every beginner needs (total under $30)
  • Intermediate upgrades that transform your weekend ramen game
  • Pro-level equipment for tackling any ramen style at restaurant quality
  • Pantry essentials and consumables you’ll use across all ramen styles
  • A five-tier comparison table (beginner → pro → overseas home cook)
  • FAQ: 4 common questions answered

Beginner Kit (~$30 / ~¥4,000) — The Bare Essentials

You need exactly four things to make your first bowl of homemade ramen: a deep pot for broth, a proper ramen bowl (noodle bowl), long cooking chopsticks, and a ladle. That’s it. Everything else is an upgrade.

Start simple. Learn the satisfaction of making a bowl from scratch — then let the natural urge to improve drive your next purchase. Experienced ramen makers consistently say that technique matters far more than equipment, especially early on.

Deep Stockpot (4–6 qt / 4–6 L) — The Broth Foundation

💡 Why size matters: A too-small pot causes broth to reduce too quickly, concentrating salt and flavor unpredictably. For 2–3 servings of ramen broth, you want at least 4 quarts (4 L), ideally 6 quarts (6 L). The cylindrical shape of a stockpot slows evaporation more than a wide sauté pan.

★★★ Essential | Budget: ~$15–25

Pearl Metal Ramen Noodle Pot 18 cm Deep Type (Aluminum, HC-78)

A lightweight 1.9 L (2 qt) aluminum ramen pot with a deep profile ideal for gas stoves. Heats quickly and evenly — perfect for shoyu, shio, abura soba, and Taiwan ramen. The 18 cm (7 in) diameter fits standard Japanese home burners. Pearl Metal / パール金属

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Ramen Bowl (Donburi) — The Right Size Changes Everything

⚠️ Bowl size: A standard Western soup bowl (6–7 in / 15–18 cm diameter) is too small for ramen. You need a bowl at least 8.5 in (21 cm) in diameter and 3.5 in (9 cm) deep. Too shallow and your broth loses heat immediately; too narrow and toppings crowd out the noodles. Diameter 24–26 cm / ~10 in is the sweet spot for home bowls.

★★★ Essential | Budget: ~$10–20

Mino Ware Ramen Bowl — Tetsu-Aka (Iron Red, 21.5 cm / 8.5 in, Made in Japan)

A deep Mino-ware (美濃焼) noodle bowl in a classic Japanese iron-red glaze (鉄赤 / tetsu-aka). 21.5 cm (8.5 in) diameter, 9 cm (3.5 in) depth — the minimum comfortable size for a full ramen bowl with toppings. The dark glaze makes broth color and garnishes stand out visually. Microwave- and dishwasher-safe.

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Long Cooking Chopsticks (Saibashi, 33 cm / 13 in)

💡 Why long chopsticks? Boiling noodles means handling water at 212°F (100°C). Short chopsticks put your hand too close to the steam and hot water surface. Bamboo saibashi (菜箸 — cooking chopsticks) 33 cm (13 in) or longer give you safe clearance and grip noodles far better than tongs, which tend to tear delicate fresh ramen noodles. Dollar store alternatives exist but tend to split at the tips within a few uses.

★★★ Essential | Budget: ~$5–10

Sakai Sangyo Bamboo Cooking Chopsticks 33 cm — 3-Pair Set, Made in Japan, Uncoated

Made in Japan from mōsō bamboo (孟宗竹), uncoated and bleach-free. The squared tip cross-section grips noodles and slippery toppings cleanly. Coming in a set of three, they’re easy to replace and safe to use over high heat.

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Large Ladle (Otama) — For Plating Efficiently

⚠️ Ladle capacity: A small ladle (under 3 fl oz / 80 ml) means you’ll need four or five passes to fill a bowl, during which the noodles continue cooking in residual heat. Choose a ladle with at least 3–4 fl oz (90–120 ml) capacity so you can fill a standard ramen bowl in 2–3 scoops. The Japanese term is hishaku (柄杓) for professional ladles, or simply otama (おたま) for home use.

★★★ Essential | Budget: ~$5–15

Pearl Metal Stainless Ladle — Large, Lumière G-3281

18-8 stainless steel, deep-bowl design for scooping broth in volume. Rust-resistant and dishwasher-safe. The long handle keeps your hand away from steam when ladling at full boil.

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Intermediate Setup (~$100 / ~¥15,000) — Weekend Ramen Unlocked

Once you’ve made ramen three or four times with the basic kit, these four additions unlock richer styles and better consistency: a pressure cooker for rapid tonkotsu-style broth, a pasta machine for homemade noodles, a digital probe thermometer for precision eggs and oil temperatures, and a fine-mesh stainless strainer for clean noodle draining.

Pressure Cooker (5–6 qt / 5–6 L) — Hours of Simmering in Minutes

💡 Time saved: A traditional iekei (家系 Yokohama-style) or Jiro-inspired (家二郎) pork broth simmers 4–6 hours in a normal pot. A pressure cooker cuts this to 1–1.5 hours with no sacrifice in collagen extraction. The Asahi Keikingoku brand uses ultra-high pressure that’s among the strongest on the Japanese market. For the full iekei recipe approach, see our iekei ramen recipe by Ryuji.

★★☆ Highly Recommended | Budget: ~$150–300

Asahi Keikingoku Zero-Katsuryoku Nabe L — 5.5 L / 5.8 qt (Made in Japan)

Japan’s highest-pressure home cooker. Once the pressure pin rises, cook time is often measured in single minutes rather than hours. IH and gas compatible. The 5.5 L (5.8 qt) capacity handles a 2–3 lb (900 g–1.3 kg) pork bone batch for 4–6 bowls of tonkotsu-style broth. Asahi Keikingoku / アサヒ軽金属

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Pasta Machine (Manual Noodle Maker) — Homemade Ramen Noodles

⚠️ Noodle-making tip: Homemade Chinese-style noodles (中華麺) require bread flour (high-gluten / 強力粉) and baked baking soda (焼き重曹) as a substitute for kansui (かん水, the alkaline solution that gives ramen noodles their characteristic springiness and yellow tint). Baking soda alone creates a milder version. Rest the dough at least 30 minutes before rolling. Work in incremental thickness steps — never try to thin the sheet more than two settings at a time or it will tear. See our full noodle guide: “Homemade Ramen Noodles — How to Make Chinese-Style Noodles Without Kansui” (coming soon).

★★☆ Highly Recommended | Budget: ~$60–150

Imperia SP-150 Manual Pasta Machine (Made in Italy)

The industry-standard manual pasta machine, built from chromed steel with 9 thickness settings (from 3 mm / ⅛ in to 0.2 mm / ~1/100 in). The 2 mm cutter attachment produces thin ramen noodles; pair it with a wider cutter for tsukemen-style thick noodles. Clamps to any table edge. Noticeably sturdier than plastic-bodied alternatives.

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Digital Probe Thermometer — Precise Eggs, Oil, and Broth

💡 Where precision matters: Ajitsuke tamago (味付け卵 — seasoned soft-boiled ramen eggs) require the egg to reach exactly the right internal temperature for a jammy, fully-set white and a molten, gel-like yolk. Without a thermometer, you’re guessing by time alone, which varies with egg size and altitude. A probe thermometer is also essential for monitoring oil temperature when deep-frying toppings and for checking broth temperature during the tantanmen noodle (担々麺) step where overheating causes soy milk to split. For the egg recipe, see our full guide: “Ajitsuke Tamago — Perfect Soft-Boiled Ramen Eggs” (coming soon).

★★☆ Highly Recommended | Budget: ~$20–40

Tanita Cooking Thermometer TT-508N White (IPX2 Waterproof)

From Japan’s leading food-science measurement brand Tanita (タニタ). Measures −58°F to 482°F (−50°C to 250°C) — covers ajitsuke tamago water temperature, chashu internal temp, frying oil, and broth simmering range in one slim probe. Memory hold function keeps the reading on screen after you remove the probe. IPX2 waterproof. Slim profile fits easily in a utensil drawer.

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Fine-Mesh Stainless Strainer (9 in / 23 cm) — Clean Noodle Draining

⚠️ Strainer choice: Standard colanders with large holes let thin fresh ramen noodles slip through or tangle in the gaps. A fine-mesh or punched-plate strainer drains water in seconds and handles both thick tsukemen noodles and delicate thin shoyu noodles. Stainless steel is mandatory — plastic strainers warp under boiling water within a few months of regular use.

★★☆ Highly Recommended | Budget: ~$25–45

Yanagi Sori Stainless Punching Strainer 23 cm (Made in Japan)

A single sheet of 18-8 stainless steel punched with uniform holes — resists clogging, drains almost instantly, and holds its shape through thousands of uses. Dishwasher-safe. Designed by industrial designer Sori Yanagi and manufactured in Tsubame-Sanjō, Japan’s premier metalware region. 23 cm / 9 in diameter fits over a standard 8 in stockpot rim.

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Pro-Level Setup ($300+ / ~¥45,000+) — Restaurant-Grade at Home

If ramen-making has become a serious hobby or you’re preparing for a potential food business, these five pieces of equipment close the gap between home and professional kitchens. Each one solves a specific limitation of the intermediate setup.

Commercial Stockpot (12–20 L / 12–21 qt) — Volume Cooking

💡 Why go large: The deep, narrow cylinder of a commercial stockpot minimizes evaporation during a 6-hour tonkotsu simmer. A 12 L (12.7 qt) pot yields 6–8 serving portions in one batch; a 20 L (21 qt) pot yields 10–12 portions. Batch-cook on weekends, portion into freezer bags, and pull homemade broth on demand during the week.

★☆☆ For Enthusiasts | Budget: ~$50–150

iimono117 Commercial Stainless Stockpot 12 L / 12.7 qt (with Lid)

100% stainless construction, commercial-grade thickness. Handles 6–8 portions of tonkotsu-style broth. Lid included to reduce evaporation. 12 in (30 cm) diameter × 12 in (30 cm) depth. Gas and IH compatible.

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iimono117 Commercial Stainless Stockpot 20 L / 21 qt (with Lid)

The 20 L version handles 10–12 serving portions in one session. Ideal for pre-freezing weekly broth supply or hosting ramen dinner parties. Same commercial-grade stainless as the 12 L version. 12 in (30 cm) diameter × 16 in (40 cm) depth.

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Immersion Blender — For Thick Paitan and Tenkaippin-Style Broth

⚠️ Safety when blending hot liquid: Never fill a countertop blender more than halfway with hot broth, and always hold the lid down with a folded towel — pressure can blow the lid off. An immersion blender eliminates this risk entirely: you blend directly in the pot. For Tenkaippin-style broth (天下一品 — the famous ultra-thick chicken paitan from Kyoto), the blender is non-negotiable. After 4–5 hours of simmering chicken backs with vegetables and potato, the entire pot contents are blended into a near-porridge consistency. See also: Chicken Paitan Shoyu Ramen by Koukentetsu.

★★☆ Highly Recommended | Budget: ~$50–150

Panasonic Hand Blender MX-S300-K — 4-in-1 (Black)

From Japanese electronics giant Panasonic. 4-in-1 (blend, crush, chop, whip) with variable speed control and a child safety lock. The 4-blade cutter handles bone-soft chicken carcasses and fibrous vegetables after a 4–5 hour paitan simmer. Attachments are dishwasher-safe. The compact head fits inside a standard 10 L (10.5 qt) stockpot without splashing. Panasonic / パナソニック

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Culinary Torch — Searing Chashu Pork Finish

💡 Why torch chashu? Braised chashu pork (チャーシュー — rolled pork belly or shoulder simmered in a soy-mirin-sake tare) achieves its best flavor with a final torch sear. The Maillard reaction on the exterior fat adds a layer of smokiness and caramelization that braising alone cannot produce. Always torch in a ventilated area, away from paper or combustibles. For detailed chashu technique, see our spoke article: “Chashu Pork Recipe — Tender Braised Pork Belly for Ramen” (coming soon).

★☆☆ For Enthusiasts | Budget: ~$20–50

SOTO Slide Gas Torch ST-487 (Compact, Wind-Resistant)

A slim, slide-mechanism culinary torch from Japan’s leading outdoor equipment brand SOTO (ソト). Wind-resistant flame maintains a stable, intense sear even with kitchen ventilation running. Refillable with standard lighter butane. The slide-out design keeps the flame head recessed when not in use — safer for drawer storage than fixed-head torches.

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Vacuum Sealer — Storage for Batch-Cooked Broth and Chashu

⚠️ Food safety reminder: Batch-cooked ramen broth and chashu must be cooled completely before vacuum sealing. Store vacuum-sealed broth in the refrigerator and consume within 4–5 days; for longer storage, freeze at −4°F (−20°C) or below. When sealing liquids, leave at least 3 in (8 cm) of headspace above the liquid line to prevent the sealer from drawing liquid into the heating element.

★☆☆ For Enthusiasts | Budget: ~$30–80

Iris Ohyama Food Sealer VPF-S50 (2022 Model, Slim White)

50 kPa vacuum with a slim 9 cm (3.5 in) body that fits in a utensil drawer. Compatible with standard FoodSaver-style bags and rolls. Includes 3 dedicated bags. Keeps vacuum-sealed chashu pork in the refrigerator for up to 5 days while preserving the braising tare flavor. Iris Ohyama / アイリスオーヤマ

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Sous Vide Immersion Circulator — Transformative Chashu

💡 Sous vide chashu: Cooking chashu sous vide at 140–149°F (60–65°C) for 8–24 hours produces a texture no other method can replicate — the fat renders completely while the muscle fibers remain intact and juicy. When sliced cold and reheated in broth, it holds together in the bowl far better than traditionally braised pork. Food safety note: pork shoulder cooked sous vide must reach an internal temperature of at least 147°F (63°C) for 30 minutes or higher — never set the bath below this threshold (厚生労働省 食品衛生法施行規則 準拠).

★☆☆ For Serious Enthusiasts | Budget: ~$100–200

BONIQ 2.0 Sous Vide Immersion Circulator (BNQ-10B, Black, Made in Japan)

Japan’s leading sous vide brand with ±0.1°C temperature stability — precise enough for perfect ramen eggs and transformative chashu. Waterproof housing, Wi-Fi app integration, and a comprehensive Japanese recipe library. Fits any container 7 L (7.4 qt) or larger. The most used sous vide brand among Japanese home ramen enthusiasts.

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Pantry Essentials & Consumables

Once your equipment is sorted, stock these pantry items. With all of them on hand, you can make shoyu, shio, miso, tantanmen, and abura soba without a last-minute store run.

Core Seasonings (Soy Sauce, Mirin, Sesame Oil, Chicken Stock Powder)

💡 Overseas ingredient notes: Soy sauce (醤油) is the backbone of shoyu tare (醤油タレ — concentrated seasoning sauce). Use Japanese-style koikuchi (濃口, “dark”) soy sauce — not tamari, not light sodium, not Chinese soy sauce if you want an authentic flavor profile. Mirin (みりん) can be substituted with a mix of dry sherry or sake plus a small amount of sugar. Chicken stock powder (鶏ガラスープの素) substitutes well with chicken bouillon (e.g., Knorr) outside Japan. Toasted sesame oil (ごま油) is non-negotiable for oil noodles (abura soba 油そば) and tantanmen.

← Scroll horizontally on mobile to see the full table.

ItemPriorityMain UseOverseas Substitute
Soy sauce (koikuchi, dark)★★★ Must-haveShoyu tare (seasoning sauce)Kikkoman or Yamasa widely available globally
Mirin (hon-mirin)★★★ Must-haveTare & chashu braising liquidDry sherry + pinch of sugar
Chicken stock powder (鶏ガラスープの素)★★★ Must-haveBroth base boosterChicken bouillon cube / Knorr
Toasted sesame oil (ごま油)★★★ Must-haveAbura soba, tantanmen, mayu oilNo good substitute — available at Asian grocery stores
Doubanjiang (豆板醤, spicy bean paste)★★☆ RecommendedTantanmen, Taiwan ramenKorean gochujang + dash of chili oil
Sesame paste / tahini (練りごま / タヒニ)★★☆ RecommendedTantanmen broth richnessMiddle Eastern tahini works perfectly
Oyster sauce★★☆ RecommendedTaiwan minced pork (そぼろ), menmaSoy sauce + pinch of sugar
Baked baking soda (焼き重曹)★☆☆ Noodle-makers onlyKansui substitute for homemade noodlesBake regular baking soda at 250°F (120°C) for 1 hour

Consumables: Freezer Bags for Batch Storage

⚠️ Storage safety reminder: Chashu and broth must be cooled to below 40°F (4°C) before sealing and refrigerating. Never bag hot liquids — steam pressure can blow the seal. For freezing, broth portions in quart-size (1 L) bags freeze flat and stack efficiently. Reheat frozen broth from frozen in a covered pot over low heat, stirring occasionally.

Comolife Biomass Boil-Safe Storage Bags — 100 pcs × 3 Packs

Heat-resistant to 230°F (110°C) and cold-resistant to −22°F (−30°C) — so you can freeze broth in the same bag and then reheat it directly in boiling water without transferring containers. The gusseted bottom lets the bag stand upright while you pour in hot broth. Perfect for single-serving ramen broth portions. Biomass 25% content reduces plastic use. Comolife / コモライフ

View on Amazon →

Budget Tier Comparison Table

Use this table to find your entry point based on how ambitious your ramen goals are.

← Scroll horizontally on mobile to see the full table.

TierKey ToolsBudget (USD / JPY)Ramen Styles CoveredBest For
BeginnerDeep pot, ramen bowl, saibashi, ladle~$30 / ~¥4,000Shoyu, shio, abura soba, Taiwan ramenFirst bowl ever made at home
IntermediateAbove + pressure cooker, pasta machine, thermometer, strainer~$100–250 / ~¥15,000Iekei, Jiro-style, tantanmen, homemade noodlesDedicated weekend ramen cook
Pro-LevelAbove + commercial stockpot, immersion blender, torch, vacuum sealer~$300+ / ~¥45,000+Tenkaippin paitan, tsukemen, all tonkotsu stylesRamen as a serious long-term hobby
Pro + Sous VidePro-level + sous vide circulator + 20 L stockpot~$500+ / ~¥75,000+All styles + sous vide chashu & ramen eggsFuture restaurant or pop-up ambitions
Overseas Home CookPressure cooker + pasta machine + kitchen scale (essential) + ramen bowl~$150–300 / ~¥22,000All styles with homemade noodles & substitute ingredientsHome cook outside Japan without easy access to fresh ramen noodles

FAQ

Q: If I can only buy one thing, what should it be?

A: A proper ramen bowl. You can improvise a broth pot from what you already own, and you can handle noodles with any long tongs or chopsticks you have. But without a bowl that’s at least 21 cm (8.5 in) in diameter and 9 cm (3.5 in) deep, every bowl of ramen you make will feel cramped and lose heat too fast. A good ramen bowl costs $10–20 and is the single purchase that most obviously improves the experience of eating, not just making, homemade ramen.

Q: Can I use dollar store or dollar store equivalents for any of these items?

A: Yes — for chopsticks, strainer, and storage bags. Dollar store bamboo chopsticks work fine for a beginner; they split faster but are easily replaced. Generic colanders handle fresh ramen noodles adequately at first. Zip bags from the dollar store are fine for marinating eggs and chashu. However, do not skimp on the bowl or pot. A too-small bowl ruins presentation and heat retention; a thin pot causes scorching during long tonkotsu simmers.

Q: Can I make iekei-style (Yokohama pork bone soy) ramen without a pressure cooker?

A: Yes, absolutely. The traditional method is 4–6 hours of gentle simmering in a regular pot, skimming foam regularly. The result is actually a slightly cleaner-tasting broth than the pressure-cooked version, with less of the funky rendered-fat note. The trade-off is time. If you don’t own a pressure cooker, simply start the broth 5–6 hours before you plan to eat. See the iekei recipe for full details: iekei ramen by Ryuji at HowToCook.jp.

Q: I live outside Japan. Where do I find Japanese-style ramen noodles, or what do I substitute?

A: Three options, in order of preference: (1) Asian grocery stores (H-Mart in North America, Japan Centre in the UK, Maruyu in Australia) typically stock fresh or frozen Sun Noodle brand ramen noodles, which are the same brand used by many ramen restaurants. (2) Korean instant ramen noodles (e.g., Ottogi, Paldo) have a similar alkaline springiness — discard the seasoning packet. (3) Make your own with the pasta machine above and baked baking soda as a kansui substitute — our full guide is here: “Homemade Ramen Noodles — How to Make Chinese-Style Noodles Without Kansui” (coming soon).

Now that your kitchen is equipped, dive into the ramen style that interests you most.

  • Pressure cooker in action → Iekei & Jiro-style:
    • E.A.K.-Style Ramen Recipe — Yokohama Pork Bone Soy Broth with Chicken Oil (coming soon)
    • Jiro-Style Ramen at Home — Rich Pork Broth & Heaping Toppings (coming soon)
    • Related recipe: Iekei Ramen by Ryuji at HowToCook.jp
  • Immersion blender in action → Tenkaippin-style:
  • Pasta machine in action → Homemade noodles:
    • Homemade Ramen Noodles — How to Make Chinese-Style Noodles Without Kansui (coming soon)
  • Sous vide circulator & torch in action → Chashu:
    • Chashu Pork Recipe — Tender Braised Pork Belly for Ramen (coming soon)
  • Thermometer in action → Ramen eggs:
    • Ajitsuke Tamago — Perfect Soft-Boiled Ramen Eggs (coming soon)
  • Back to the pillar article:

References & Further Reading

Last reviewed: February 2026

※ This article contains Amazon Associate affiliate links. A small commission may be earned if you purchase through these links, at no additional cost to you.

あわせて読みたい


There’s a moment every ramen lover knows well: you’re craving a bowl of intensely savory pork bone broth or a slick, garlicky Jiro-inspired pile of noodles, but the nearest great ramen shop is an hour away—or on the other side of the Pacific. The good news is that homemade ramen has never been more achievable. With the right techniques and a few key pantry staples, you can coax remarkable flavor from your own kitchen, whether you live in Tokyo or Toronto.

This homemade ramen recipe guide covers all 11 major ramen styles, from the simplest (abura soba, no broth needed) to the most ambitious (Tenkaippin-inspired thick chicken paitan). You’ll find a full tools and ingredients checklist, a noodle-making primer, and a practical substitution chart for home cooks outside Japan. Each style links to a dedicated spoke article with the full step-by-step recipe once it goes live.

💡 What you’ll learn in this guide

  • How all 11 ramen styles differ at a glance (broth, noodles, difficulty, cook time)
  • The exact tools and pantry ingredients you need to get started
  • How to make homemade ramen noodles without kansui — and which noodle thickness suits each style
  • Ingredient swaps for home cooks in North America, Europe, and Australia
  • Internal links to full recipes for each style (rolling out as spoke articles are published)
⚠️ Allergen notice: Ramen recipes typically contain wheat, soy, sesame, eggs, fish, and shellfish (oyster sauce). Readers with food allergies should review each ingredient carefully before preparing any recipe in this guide.

Table of Contents

  1. 11 Ramen Styles at a Glance
  2. Rich & Heavy Ramen
  3. Light & Clear Ramen
  4. Specialty Ramen
  5. Essential Tools & Ingredients Checklist
  6. Homemade Noodle Basics
  7. Ingredient Substitution Guide for Overseas Cooks
  8. FAQ
  9. Ramen Recipes on HowToCook.jp
  10. Sources & References

11 Ramen Styles at a Glance

Before diving into each style, here’s a side-by-side comparison. Difficulty is rated from ★ (easy) to ★★★★★ (advanced home cook). Cook time refers to active kitchen time, not broth simmering time.

→ Scroll right to see all columns on mobile

StyleBroth BaseNoodle TypeDifficultyCook Time
Jiro-StylePork bone & soyExtra thick, low-hydration★★★★3–4 hours
E.A.K.-Style (Iekei)Pork bone + chicken, soyThick, straight★★★★4–6 hours
Tenkaippin-StyleThick chicken paitan, blendedMedium thick★★★★★4–5 hours
Yamaokaya-StyleTonkotsu, heavy back fatThick★★★★3–4 hours
Shio (Salt)Chicken or seafood, clearThin to medium★★30 min–1 hour
Shoyu (Soy Sauce)Chicken stock + soy tareThin to medium★★30 min–1 hour
Miso (Sapporo-Style)Pork + miso pasteMedium wavy★★★1–2 hours
Tantan-men (Sesame)Sesame + chicken + soy milkThin to medium★★30–45 min
Taiwan RamenLight soy brothThin★★30–40 min
Tsukemen (Dipping)Concentrated pork-fish dipExtra thick★★★1–2 hours
Abura Soba (No-Broth)Soy tare + aromatic oilMedium to thick★15–20 min

Rich & Heavy Ramen

These styles share a common DNA: long-simmered pork-forward broths, thick noodles, and bold, unapologetic flavors. Expect at least 3–6 hours of stovetop time for the broth alone. The payoff is immense.

Jiro-Style Ramen

Inspired by the legendary Ramen Jiro chain in Tokyo, this style is defined by its almost absurdly generous proportions: a mountain of blanched bean sprouts and cabbage (the “yasai”), fat pork slabs, raw or minced garlic, a slick of back fat, and thick low-hydration noodles submerged in a cloudy pork-soy broth. It’s less of a soup and more of an event.

The broth starts with pork bones and chicken wings simmered for 3 or more hours. The tare is a straightforward soy-based seasoning sauce. The real drama comes from the back fat, which is spooned over the top as a finishing move. Traditional toppings include chashu (braised soy-glazed pork) and ajitsuke tamago (marinated soft-boiled eggs). Full recipe →

Note: This is a home-kitchen interpretation of the Jiro style and is not affiliated with or endorsed by Ramen Jiro.

💡 Tip: Can’t find pork back fat at a regular supermarket? Ask your butcher for fatback or pork belly trim. Alternatively, a tablespoon of lard or unsalted butter stirred into the hot broth adds richness in a pinch.

E.A.K.-Style Ramen (Iekei)

Iekei (pronounced roughly “ee-ay-kay,” hence “E.A.K.”) originated in Yokohama and blends the milky intensity of Fukuoka-style tonkotsu with Tokyo’s soy-seasoned chicken broth. The result is somewhere between the two: thick and creamy but not as opaque as pure tonkotsu. Chicken oil (tori abura) skimmed from the surface adds a glossy, aromatic finish. Toppings are classic: chashu, wilted spinach, and three sheets of nori standing upright in the bowl.

E.A.K. Ramen, the NYC restaurant that brought iekei to a Western audience, helped coin the English-friendly name. The full recipe for this style requires a pressure cooker or a 4–6 hour simmer to achieve the right broth body. Full recipe →

⚠️ Note: Iekei is one of the few ramen styles where the ratio of soy tare to broth matters a great deal to the final flavor. Start with less tare than you think you need and season to taste — the broth itself already has significant depth.

Tenkaippin-Style Ramen

The famous Kyoto chain Tenkaippin serves what is perhaps the thickest, most unusual ramen broth in Japan — it pours more like a gravy than a soup. The secret is blending the spent chicken bones, cooked vegetables, and all the solids back into the liquid with a hand blender, creating a velvety, potato-thick consistency that coats every noodle. Recreating this at home is labor-intensive but deeply satisfying.

The key additions are starchy vegetables (potato, pumpkin, or parsnip work well) that provide natural body when blended. An immersion blender is effectively a required tool for this style. Full recipe →

Note: This is a home-kitchen interpretation of the Tenkaippin style and is not affiliated with or endorsed by Tenkaippin.

💡 Tip: Add one medium russet potato to the pot for every liter of water. After blending, strain out any remaining bone fragments through a fine-mesh strainer before serving.

SUNWUKIN Stainless Steel Fine Mesh Strainer — essential for clear, fragment-free broth

After blending a Tenkaippin-style broth, a fine-mesh strainer removes bone fragments and skin particles before serving. This skimmer-style strainer also works for rinsing noodles, skimming broth foam, and straining tare.

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SUNWUKIN 304 Stainless Steel Fine Mesh Strainer with Handle (ASIN: B08QSHJ4L2)

Yamaokaya-Style Ramen

Named after the Japanese roadside chain beloved for its punchy, funky pork bone broth, this style leans into everything that makes tonkotsu polarizing: a strong pork aroma, a generous float of back fat, and a broth that skews viscous and savory. It’s not for everyone, but its fans are passionate. Cooking with the lid off deepens the pork character; cooking with the lid on produces a gentler, milder result. Full recipe →

Note: This is a home-kitchen interpretation of the Yamaokaya style and is not affiliated with or endorsed by Yamaokaya.

⚠️ Ventilation warning: Simmering pork bones uncovered produces significant steam and aroma. Run your range hood at full power and consider opening a window, especially during the first hour of a rolling boil.

Light & Clear Ramen

These styles prize transparency and subtlety. The broths are clear or lightly tinted, the noodles are thinner, and the flavors — while complex — feel elegant rather than heavy. They are also far more beginner-friendly: most can be on the table in under an hour.

Shio Ramen

Shio (salt) ramen is the purest expression of a well-made dashi-style broth. The soup is typically built on chicken stock with kombu or dried shellfish, seasoned with a carefully balanced salt tare. A good shio ramen should be so clear you can see the bottom of the bowl. The restraint required to keep the broth from clouding is actually the main technical challenge: never let it boil vigorously, and keep stirring to a minimum.

For home cooks abroad, you can build a perfectly respectable shio tare from salt, sake (or dry sherry), a splash of soy sauce for depth, and kombu-steeped water. Full recipe →

💡 Tip: A single drop of good toasted sesame oil or chicken fat drizzled into the bowl at serving time adds aromatic depth without muddying the clarity of the broth.

Shoyu Ramen

Shoyu (soy sauce) ramen is perhaps the most universally familiar style — the amber-brown, savory bowl that defines “classic” ramen for much of Japan and, increasingly, for much of the world. The tare (seasoning concentrate, called “kaeshi” in this context) is made by heating soy sauce, mirin, and a touch of sugar until just below a simmer, infused with kombu or dried sardines. The broth itself can be as simple as store-bought chicken stock, which makes shoyu ramen the ideal starting point for any home cook.

The key insight: make the kaeshi in advance and store it in the fridge. It keeps for weeks and transforms instant ramen, stir-fries, and simmered vegetables too. Full recipe →

⚠️ Note: Soy sauce brands vary widely in salt content. Kikkoman naturally brewed soy sauce is the most widely available internationally and offers a reliable baseline. Taste your tare before adding it to the broth — it should be intensely salty and savory on its own, since it gets diluted by roughly 1:10 in the final bowl.

Specialty Ramen

This group covers styles with a distinctive identity: regional origins, unusual technique, or a signature ingredient that sets them apart from the shio-shoyu-miso trinity.

Miso Ramen (Sapporo-Style)

Sapporo-style miso ramen from Hokkaido, Japan’s northernmost island, is built for cold weather. The broth is made by stir-frying aromatics and miso paste directly in a wok or deep pan before adding stock — a technique that gives it a toasty, caramelized quality. Lard, stir-fried bean sprouts, corn, and a knob of butter are traditional toppings that further insulate the bowl against the chill. The wavy, medium-thick noodles trap the thick miso broth beautifully. Full recipe →

💡 Tip: Use a blend of white (shiro) and red (aka) miso at roughly equal parts. White miso brings sweetness and smoothness; red miso provides depth and salt. Taste and adjust before adding any additional seasoning.

Tantan-men (Japanese Sesame Ramen)

Japanese tantan-men diverges meaningfully from its Chinese Sichuan ancestor: it’s milder, creamier, and enriched with sesame and soy milk. The broth is a blend of chicken stock, sesame paste (or tahini), unsweetened soy milk, and a touch of chili. Sitting on top is a spiced ground pork mixture — the zha jiang, or “meat miso” — plus a drizzle of chili oil. The balance of nutty, spicy, and savory makes this one of the most satisfying styles to cook at home. Full recipe →

⚠️ Note: Do not let the broth boil after adding soy milk — it will curdle. Keep the heat at a gentle simmer and add the sesame paste last, whisking it in off the heat if needed.

Taiwan Ramen

Despite the name, Taiwan ramen is a Nagoya invention, created at the restaurant Misen in the 1970s. The broth is a relatively light, soy-forward soup — almost understated — designed to let the topping do the talking: a fiery, garlicky ground pork mixture (similar to Taiwanese “ta-a” noodle topping) piled high over thin noodles. It’s quick to make and naturally suited to weeknight cooking. Full recipe →

💡 Tip: The spiced pork topping can be made in large batches and refrigerated for up to 4 days. It also works as a topping for rice, fried eggs, or steamed tofu — making it one of the most versatile ramen prep steps you can do in advance.

Tsukemen (Dipping Ramen)

In tsukemen, the noodles and dipping broth are served separately in two vessels. You dip a tangle of thick, cold-rinsed noodles into a hot, intensely concentrated broth — typically a pork-and-fish combination — before each bite. Because the dipping broth is meant to coat only a small portion of noodle at a time, it’s formulated at roughly double the salt concentration of a regular ramen broth. Most shops serve a small pitcher of diluting stock (warishita) alongside, to drink as a soup at the end. Full recipe →

⚠️ Note: Dried bonito (katsuobushi) and dried sardines (niboshi) are what give the dipping broth its characteristic depth. If you can’t find niboshi, anchovy paste or a good-quality fish sauce can provide a similar umami backbone, though the flavor profile will differ.

Abura Soba (No-Broth Oil Noodles)

Abura soba — literally “oil noodles” — is the entry-level ramen every beginner should start with. There is no broth to simmer. You simply prepare a sauce in the bowl (soy tare + toasted sesame oil + oyster sauce), toss in freshly cooked noodles, and top with chashu, green onions, nori, and a soft-boiled egg. The whole process takes 15–20 minutes. Adding a small splash of rice vinegar and chili oil after the first few bites transforms the flavor entirely — this mid-bowl seasoning adjustment is part of the ritual. Full recipe →

💡 Tip: Drain the noodles very thoroughly — any excess water will dilute the sauce and make the noodles slippery. After draining, let them steam briefly in the colander to drive off residual moisture before adding to the bowl.

Start Your Ramen Journey: JapanBargain Ramen Bowl Set (60 oz) — wide enough for generous toppings

Abura soba and other ramen styles need a deep, wide bowl — standard dinner bowls are too small for a proper ramen portion. This 60 oz ramen bowl set is the single most useful item to have before you cook your first bowl.

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JapanBargain Ramen Bowl Set, 60 oz (ASIN: B08RNK3V9F)

Essential Tools & Ingredients Checklist

You don’t need every item on this list to make great ramen at home. The ★★★ items are genuine necessities; the ★★☆ items will meaningfully improve your results; the ★☆☆ items are for dedicated enthusiasts. All tools below are linked to Amazon for convenience.

Cooking Equipment

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ToolNecessityUseNotes
Large Stockpot (8 qt +)★★★ Must-haveBroth simmeringEssential for tonkotsu & E.A.K.-style
Ramen Bowl Set (60 oz)★★★ Must-haveServingStandard dinner bowls are too small for ramen portions
Electric Noodle Maker★★☆ RecommendedFresh noodlesSkip if fresh ramen noodles are available locally
Immersion Hand Blender★★☆ RecommendedTenkaippin-style thick brothA countertop blender works as a substitute (careful with hot liquids)
Electric Pressure Cooker (6 qt)★★☆ RecommendedReduces tonkotsu broth time from 6 hrs to ~90 minParticularly useful for E.A.K.-style & Jiro-style
Instant-Read Thermometer★☆☆ EnthusiastsSoft-boiled egg precision, chashu internal tempEliminates guesswork on ajitsuke tamago
Kitchen Torch (Butane)★☆☆ EnthusiastsCharring chashu surface for restaurant finishA broiler or hot cast-iron pan works as a substitute
💡 Tip: You don’t need to buy every tool before your first bowl. Start with the ★★★ must-haves only: a large stockpot, a ramen bowl set, and a thermometer for precise egg timing. Add the ★★☆ tools as you advance to more complex styles.
⚠️ Food safety: Ajitsuke tamago (marinated soft-boiled eggs) are not cooked to the FDA-recommended 160°F (71°C) internal temperature. Pregnant women, young children, elderly individuals, and those with compromised immune systems should use hard-boiled eggs instead. For pork chashu (braised soy-glazed pork), the FDA recommends an internal temperature of 145°F (63°C) with a 3-minute rest before slicing.

MuellerLiving Ultra-Stick Immersion Blender — essential for thick chicken broths

An immersion blender is non-negotiable for Tenkaippin-style and other blended broths. The MuellerLiving handles hot liquids with an 8-speed setting, includes a whisk and frother, and the detachable shaft makes cleanup straightforward.

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MuellerLiving Ultra-Stick 500W Immersion Hand Blender (ASIN: B075X1KPLZ)

Pantry Staples

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IngredientNecessityUseNotes
Japanese Soy Sauce (Kikkoman)★★★ Must-haveTare, chashu, noodle sauceChinese soy sauce has a different flavor profile
Mirin (Sweet Rice Wine)★★★ Must-haveTare, chashu, ajitsuke tamagoSubstitute: sake + a pinch of sugar
Chicken Stock Base (Better Than Bouillon)★★★ Must-haveBroth reinforcementWidely available; reduce added salt if using this
Toasted Sesame Oil (Kadoya)★★★ Must-haveTantan-men, abura soba, finishing oilKadoya is the benchmark brand; use sparingly — it’s potent
Tahini (Sesame Paste Substitute)★★☆ RecommendedTantan-men brothJapanese neri-goma is richer; tahini works well with a touch of extra sesame oil
Doubanjiang (Chili Bean Paste)★★☆ RecommendedTantan-men, Taiwan ramen, miso ramenSambal oelek is a reasonable stand-in
Oyster Sauce★★☆ RecommendedAbura soba tare, Taiwan minced porkAvailable at most Asian grocery stores and larger supermarkets
Baking Soda★☆☆ Noodle makersKansui substitute for homemade noodlesAvailable everywhere — see noodle section below
⚠️ Pantry tip: Don’t substitute Chinese dark soy sauce or fish sauce for Japanese soy sauce in tare recipes — salt levels and flavor profiles differ significantly and will throw off the seasoning balance. Use Kikkoman naturally brewed soy sauce as your baseline unless a recipe specifies otherwise.

Homemade Noodle Basics

Fresh ramen noodles are sold in Asian grocery stores in many cities, and dried ramen is available almost everywhere. But if neither is accessible where you live — or if you simply enjoy the process — homemade noodles are well within reach.

How to Make Homemade Ramen Noodles Without Kansui

Kansui is an alkaline solution (potassium carbonate + sodium bicarbonate) that gives ramen noodles their characteristic springy bite, yellow tint, and slight mineral aroma. It’s widely available online and at Asian grocery stores but is harder to find in mainstream supermarkets.

The best substitute is baked baking soda. Spread regular baking soda in a thin layer on a foil-lined baking sheet and bake at 250°F (120°C) for one hour. The heat converts sodium bicarbonate to sodium carbonate — a stronger alkali that closely mimics kansui’s effect. Dissolve 1½ teaspoons of the baked baking soda in ½ cup warm water to make your kansui substitute. Full noodle recipe: Full noodle recipe →

⚠️ Pasta hack: No time to make noodles? Cook spaghetti (spaghettini preferred) in water with 1 tablespoon of baking soda per liter (about 4 cups / 1 quart). Boil one minute longer than the package directions. The noodles will firm up and take on a slightly yellow tint that works passably for most styles — but keep in mind that overusing baking soda can leave a faint soapy bitterness, so stick to the 1-tablespoon ratio.

Noodle Thickness Comparison

The thickness and hydration level of your noodles should match the weight of your broth. A delicate shio broth gets lost under a fat, chewy noodle; a thick tonkotsu broth will overwhelm a thin strand. Use this table as a guide.

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Noodle TypeHydrationCut WidthTextureBest For
Thin (Hakata-style)30–33%~1.5mm (~1/16″)Firm, quick-cookingTaiwan ramen, tonkotsu
Medium-Thin33–36%~2.5mm (~3/32″)Balanced chewShio, shoyu, tantan-men
Medium-Thick36–40%~3.5mm (~1/8″)Chewy, suppleMiso, abura soba
Thick & Straight40–45%~4–5mm (~3/16″)Dense, satisfying biteE.A.K.-style, tsukemen
Extra-Thick (Jiro-style)32–35%6mm+ (~1/4″)Udon-like heft, firm centerJiro-style only
Wavy (Curly)40–45%~3–4mm, hand-curledTraps broth on every strandMiso, E.A.K.-style
💡 Noodle hydration tip: Jiro-style noodles are paradoxically low-hydration (around 32–35%) despite their thickness, giving them a dense, firm center that softens gradually in the bowl. For other thick styles like E.A.K. or tsukemen, higher hydration (40–45%) produces the chewy, supple texture those broths demand.

Etekcity Digital Food Kitchen Scale — precision for noodle hydration and tare ratios

Homemade noodle dough requires accurate hydration percentages, and tare ratios matter too. This scale weighs in grams and ounces with 1 g precision up to 11 lb (5 kg) — enough for full-batch broth ingredients as well as small noodle portions.

View on Amazon →

Etekcity Food Kitchen Scale, Digital Grams and Ounces, Stainless Steel (ASIN: B0113UZJE2)

Ingredient Substitution Guide for Overseas Cooks

If you’re cooking outside Japan, a few ingredients can be tricky to source. The table below covers the most common obstacles. As a general rule, any mid-sized city with an Asian grocery store — Chinese, Korean, or Japanese — will stock roughly 80% of what you need. Online retailers cover the rest.

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Japanese IngredientWestern SubstituteWhere to Find ItNotes
Ramen noodles (fresh)Spaghettini in baking-soda water; homemade with bread flourAny supermarketEgg pasta is closer in texture to fresh ramen than plain semolina pasta
Kansui (alkaline water)Baked baking soda (sodium carbonate) — see aboveBaking aisle; bake at home in 1 hr200°F/93°C oven, 1 hour; or 250°F/120°C for faster conversion
Soy sauce (shoyu)Kikkoman naturally brewed (widely exported); Tamari for gluten-freeMost supermarkets, Asian aisleAvoid “seasoning soy sauce” or Chinese light soy — flavors differ significantly
Mirin1 tbsp sake + 1 tsp sugar; dry sherry + sugar works tooAsian grocery stores; large supermarketsHon-mirin is the real product; aji-mirin (syrup type) is a common export version
Pork bones (tonkotsu)Chicken wings + pork belly; ask butcher for neck bones or trottersButcher shops, Asian meat marketsChicken wings alone produce a lighter but still milky broth; add pork belly for fat
Neri-goma (sesame paste)Tahini — the closest widely available substituteMost supermarkets (Middle Eastern / health food aisle)Tahini is less sweet than neri-goma; add a drop of sesame oil and a tiny amount of honey to balance
Doubanjiang (toban djan)Sambal oelek + a tiny pinch of fermented black bean paste; gochujang (Korean)Asian grocery stores; some large supermarketsGochujang is sweeter and less funky — reduce sugar elsewhere if substituting
Lard (pork fat)Rendered lard from grocery; unsalted butter (flavor different but adds richness)Most supermarkets (baking or international aisle)Butter adds a faint dairy note; works fine for miso ramen but alters tonkotsu character
Menma (bamboo shoots)Canned bamboo shoots, seasoned and stir-fried with sesame oil + soy sauceAsian grocery stores; large supermarketsRinse canned shoots thoroughly before seasoning
Nori (dried seaweed)Korean roasted seaweed snack sheetsAsian grocery stores, Korean supermarkets, some health food storesKorean nori is sometimes seasoned with sesame oil and salt — pleasant, but different
Chicken stock granules (torigara soup base)Better Than Bouillon Chicken Base; low-sodium chicken bouillon cubesMost supermarketsBetter Than Bouillon is notably richer than standard cubes; use half the recommended amount and taste

FAQ

Q: Can I make tonkotsu-style broth outside Japan without pork bones?

A: Yes. Ask your butcher for pork neck bones, spare rib tips, or pork trotters — these are inexpensive cuts that rarely appear in pre-packaged meat sections but are usually available on request. If none of those are available, chicken wings combined with a small piece of pork belly will produce a broth that’s lighter in color but still milky and satisfying. A pressure cooker will significantly reduce the required time.

Q: What is the easiest ramen style to start with as a complete beginner?

A: Abura soba (no-broth oil noodles) requires no broth at all and can be made in under 20 minutes. If you want a broth-based starter, shoyu ramen is the most forgiving: it uses chicken stock (store-bought is fine), a simple soy-mirin tare, and standard medium-thin noodles. Both styles scale easily and leave significant room for improvisation.

Q: How long can I store homemade ramen broth?

A: Pork bone and chicken broths keep for 3–4 days in the refrigerator. For longer storage, freeze the broth in silicone ice cube trays or zip-lock bags in 1-cup portions — it holds well for up to 2 months. The soy tare (kaeshi) can be refrigerated for up to 2 weeks and actually improves slightly as it matures. Store broth and tare separately and combine at serving time.

Q: Is E.A.K.-style ramen the same as iekei ramen?

A: Yes. Iekei (家系) ramen is the original Japanese term for the Yokohama-born style that combines tonkotsu pork bone broth with a soy-seasoned chicken component and chicken oil. E.A.K. Ramen is a NYC restaurant that helped popularize the style in North America under the phonetically adapted name “E.A.K.” — making it easier to pronounce for English speakers. The two terms refer to the same style, though each individual shop’s recipe will vary.

Ramen Recipes on HowToCook.jp

HowToCook.jp hosts full video-backed recipes from acclaimed Japanese chefs. These make excellent companions to the techniques covered in this guide.

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Last verified: February 2026

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