Japan has gifted the world many culinary delights. Sushi. Teriyaki. Sake. All those Kit Kats. And perhaps most importantly, ramen.
It’s difficult not to be obsessed with ramen. Yes, the packaged version. But especially the good stuff made from scratch. What’s not to love about a giant bowl full of deeply flavorful broth, topped with a tangle of chewy noodles and delicious garnishes like a slightly runny egg or thick pieces of pork chashu?
More crucially, whether you’re ripping open a package from the pantry, unwrapping a refrigerated bundle of premium noodles, or making it totally from scratch (look at you go!), ramen is endlessly customizable. Sometimes that means adding fresh veggies or a hit of protein to your base; other times, it’s as simple as drizzling in some chili crisp or drizzling in scallion-garlic oil. The possibilities are endless.
To help you maximize every slurp, we chatted with cookbook author Rie McClenny, the brains behind the cookbook Make It Japanese. With these helpful hints, you’ll be able to make an epic bowl of ramen at home without breaking a sweat… unless you like it spicy, of course.
Purchase Good Noodles
Rie is very particular when it comes to noodles, and she’s adamant that store-bought is best. “We in Japan don’t really make ramen from scratch. If you are in the US, I highly recommend the noodles from Sun Noodle.”
You can find the brand in the refrigerated or frozen section at stores like Whole Foods. Unlike instant ramen noodles, which Rie says are too soft, the noodles from Sun Noodles are al dente, with a lot of bounce and chew—exactly what you want.
If you can’t find the brand, any refrigerated ramen noodle works well too.
If You Can’t Find Good Noodles, Make Your Own
If you can’t find great fresh ramen noodles and still want to maximize bounce, Rie says to boil spaghetti with baking soda. This helps alkalize the noodles, which gives them that signature chew. Unexpected? Maybe. Effective? Absolutely.
Pay Attention to the Broth
If you don’t have easy access to homemade broth—or simply have no desire to make one (we all get it!)—you can absolutely use the broth that comes with packaged ramen. You’ll just want to level it up. Add a splash of soy sauce, a spoonful of miso, or aromatics like garlic or freshly grated ginger.
Canned Clam Juice Is Your Best Friend
If you are game to make a quick, flavorful broth from scratch, Rie mixes chicken broth and soy sauce with canned clam juice. The clam juice adds a briny depth and salinity with very little effort.
Butter Is Also Your Best Friend
A great ramen broth needs body and richness. The fastest way to get there, says Rie, is simply stirring some melted butter into the broth. It adds fat and silkiness without overpowering the flavor.
No Chashu, No Problem. Turn to Sausage!
If you don’t want to spend the time making pork chashu, can’t find it, or just don’t feel like eating pork, Rie is a big fan of subbing in sliced chicken sausage instead because it offers a similarly satisfying texture.
Our Classic Roasted Chicken Sausage works especially well here—after all, it’s designed to go wherever roasted chicken goes, and roasted chicken absolutely belongs in a bowl of ramen.
Cabbage Is the Best Garnish
Ramen is the perfect vessel for vegetables—corn, bok choy, peas, or whatever you have on hand. But for Rie, one veggie rules them all: “I add thinly sliced cabbage that I simply sautéed in sesame oil, salt and pepper, and sesame seeds and top the ramen with that. It elevates the bowl and lightens the bowl, and helps you get fiber.”
Hardboiled Egg > Soft-Boiled Egg
Rie knows this opinion is controversial, but she prefers a hard-boiled egg with a slightly jammy—but definitely not runny—yolk. It’s less fussy, and more importantly, there’s no risk of the yolk mixing into the broth. Keeping those flavors distinct is key to respecting the soup.
Non-Negotiable: Ramen Must Be Served Hot
Temperature is the biggest key to a truly great bowl of ramen, per Rie. It should be served piping hot and eaten immediately—starting lukewarm is a dealbreaker. Ramen noodles absorb broth quickly, so timing matters.
Rie suggests preheating the bowl in the oven or running it under hot water before serving to keep the broth hot from the first slurp to the last.
Your Ramen, Your Rules
Here’s the thing. Ramen isn’t about perfection—it’s about possibility. Whether you’re starting with instant noodles or premium fresh ones, simmering your own broth or doctoring up a packet, the best bowl of ramen is the one that works for you. Add what you love. Skip what you don’t. Throw in whatever’s lingering in your fridge and call it dinner.
That flexibility is what makes ramen one of the most satisfying soups you can make at home—especially on busy weeknights. A handful of greens, an egg, a drizzle of chili oil, or a sliced chicken sausage can instantly turn a simple bowl into something deeply comforting and filling.
There are no rules. No wrong turns. Just hot soup, chewy noodles, and a bowl built exactly the way you like it.