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Easiest Ramen Ever (3 Ways: Shoyu, Tonkotsu, Spicy Miso)
This recipe provides several ways to turn a simple dashi and chicken-stock base into shoyu ramen and spicy miso ramen with a choice of toppings.
From YouTube · Apr 21, 2026
This recipe provides several ways to turn a simple dashi and chicken-stock base into shoyu ramen and spicy miso ramen with a choice of toppings.
15 min
Prep time
30 min
Cook time
45 min
Total time
4 bowls
Yield
Ingredients
37 ingredients- 1 quart water
- 2 2-inch squares kombu
- 1 1/4 cup bonito flakes
- Ramen noodles
- Soft boiled eggs
- Thinly sliced green onion
- Nori strips
- Oil for sautéing
- 4 thinly sliced shiitake mushrooms
- Whites of 2 green onions, thinly sliced
- 2 cloves garlic, lightly crushed
- 1 inch knob ginger, grated
- 6 cups chicken stock or 50/50 chicken stock and dashi
- 1/4 cup soy sauce
- Salt to taste
- Optional: shichimi
- 2 tbsp soy sauce (dark preferred)
- 1 tbsp honey
- 2 tsp light corn syrup
- 1 clove garlic, finely chopped
- 4 boneless skin-on chicken thighs
- Toasted sesame oil
- 3/4 lb ground pork
- 3 green onions, thinly sliced
- 1 finely chopped shallot
- 1 tbsp sugar
- 1 tbsp toasted sesame oil
- 1/2 tsp ground white pepper
- 2 tbsp doenjang
- 1 tbsp mirin
- 1 1/2 cups dashi
- 1 quart chicken stock
- 1 tbsp sesame seeds
- 3 1/2 tsp red miso
- Fresh raw corn
- Pickled ginger
- Chili oil
Method
18 steps- Make dashi by steeping kombu in water over medium heat until steamy, not boiling, for 5 minutes.
- Add bonito flakes, cover, steep 8-10 minutes, then strain.
- Cook ramen noodles according to package instructions.
- For shoyu ramen broth, sauté shiitake mushrooms in oil 2-3 minutes, remove.
- Add whites of green onions, garlic, and ginger; sauté 30-45 seconds.
- Add stock and soy sauce; bring to boil, then simmer 5-10 minutes.
- Season broth with salt and optional shichimi.
- For glazed chicken, mix soy sauce, honey, corn syrup, and garlic.
- Sear chicken thighs skin-side down 3 minutes, flip, cook 4-6 minutes.
- Brush chicken with glaze, flip occasionally 1 minute.
- Assemble bowl with noodles, broth, mushrooms, half soft boiled egg, sliced chicken, green onion, and toasted sesame oil.
- For spicy miso ramen, brown ground pork in oil 4 minutes.
- Add shiitake mushrooms, salt; cook until softened and colored.
- Add green onions, shallot, ginger, salt; sauté 1-2 minutes.
- Add sugar, sesame oil, white pepper, doenjang, mirin; cook 1 minute.
- Add dashi and chicken stock; bring to boil, cook 3-4 minutes.
- Remove from heat; strain and whisk in miso.
- Assemble bowl with noodles, broth, half soft boiled egg, fresh raw corn, green onion, pickled ginger, and chili oil.
Recipe notes
Helpful tips
- Do not boil the kombu when making dashi, as this can affect its flavour and texture.
- Store cooked noodles separately from the broth to prevent them becoming soft.
- Add miso after removing the broth from direct heat.
Equipment
- Large saucepan
- Frying pan
- Fine-mesh sieve
- Mixing bowls
- Ladle
Storage
Refrigerate the broth, noodles and toppings separately in airtight containers. Reheat the broth thoroughly and add freshly cooked noodles when serving.
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