Ingredients Pasta + Noodles Asian Noodles Ramen Noodles 13 Ways to Make Ramen From a Breakfast Bowl to Traditional Tonkotsu Craft a comforting bowl of ramen with the ultimate chewy noodles and warming broth. By Ashley Day Ashley Day Ashley Day is Food & Wine's associate editorial director. She's edited and directed food and travel content at USA TODAY, the Institute of Culinary Education, and Chef & Restaurant magazine, and contributed to The Food Institute, The Daily Meal, and the recipe app meez. Food & Wine's Editorial Guidelines Updated on October 21, 2024 Close Photo: Frederick Hardy II / Food Styling by Torie Cox / Prop Styling by Claire Spollen The word ramen is a Japanese adaptation of the Chinese word 拉麵 (lāmiàn), which means pulled noodles. These noodles get their distinctively chewy texture from being made with alkaline water (kansui), wheat flour, and salt. The Japanese noodles are ubiquitous in Japan and have amassed popularity worldwide for the comforting bowls of savory broth they're often served in. Here, we have traditional tonkotsu and shoyu ramen recipes, plus riffs on ramen and soups incorporating the beloved noodles, both homemade and instant, to bring one of our favorite Japanese comfort foods to your table. 01 of 13 Breakfast Ramen Food & Wine / Photo by Robby Lozano / Food Styling by Jasmine Smith / Prop Styling by Tucker Vines Recipe developer Jasmine Smith matches American favorites like bacon, egg, and cheese with instant ramen for this cosy, warm 20-minute noodle dish to start the day, Get the Recipe 02 of 13 Easy Soy Sauce Ramen Jeni Afuso Ria McClenny, a cookbook author food video producer who was born in Japan, uses pantry ingredients for the broth for this quick and easy yet restaurant-worthy version of ramen. Made with chicken broth and clam juice, it's ready in 25 minutes. Get the Recipe 03 of 13 Tonkotsu Ramen Frederick Hardy II / Food Styling by Torie Cox / Prop Styling by Claire Spollen Cookbook author Hugh Amano adapts this comforting, incredibly delicious recipe from his book Let’s Make Ramen! to streamline it for the home cook. The shoyu tare brings depth. Sourcing the best ingredients will make this dish worth taking a couple of days to prepare all the components — make this your next long weekend project. Get the Recipe 04 of 13 Mapo Tofu- and Wok-Style-Inspired Ramen Emily Kordovich Ramen enthusiast chef Josh Reisner combines Japanese ramen with the spicy tongue-numbing Sichuan dish, mapo tofu. It's made with homemade chicken stock, tofu, and chile oil. Get the Recipe 05 of 13 Chicken Adobo-Inspired Ramen Emily Kordovich Chef Josh Reisner takes inspiration from Filipino adobo for this recipe, infusing ramen broth with braising sauce and topping the bowl with grilled corn and a chicken thigh. Get the Recipe 06 of 13 Collard Greens Ramen Greg DuPree Southern cuisine expert, chef, and cookbook author Todd Richards makes his take on ramen by cooking down an intense potlikker with collard greens and bourbon, and incorporating the savory, chile-laced Japanese spice blend, shichimi togarashi, to each bowl. Get the Recipe 07 of 13 Miso-Tofu Hot Pot with Ramen Victor Protasio Mary-Frances Heck and F&W's Paige Grandjean developed this soothing hot pot with cabbage, mushrooms, carrots, and tofu in an umami-rich broth of miso, shiitake dashi, and soy sauce. Soak it up with chewy ramen noodles for a comforting meal. Get the Recipe 08 of 13 Shoyu Ramen © Kana Okada Grace Parisi researched ramen at New York City restaurants to develop her ideal version with a pork-and-chicken-based broth that gets extra depth of flavor from kombu (seaweed) and shoyu (Japanese soy sauce). Get the Recipe 09 of 13 Miso Chicken Ramen John Kernick Justin Chapple makes this version with chicken stock and shredded cooked chicken, plus white miso and runny eggs, in a half hour. Get the Recipe 10 of 13 Ramped Up Ramen Abby Hocking / Food & Wine Recipe developer Paige McCurdy-Flynn upgrades instant ramen with egg, cabbage, ham, and scallions in this 10-minute recipe. Get the Recipe 11 of 13 Hot and Sour Soup with Ramen © Molly Yeh Food blogger and cookbook author Molly Yeh riffs on Chinese hot and sour soup with dried ramen noodles for added texture in 45 minutes. Get the Recipe 12 of 13 Easy Chicken Ramen Soup © Ian Knauer Cookbook author, food editor, and farmer Ian Knauer simplifies a warming chicken soup with rotisserie chicken and quick-cooking ramen noodles. Get the Recipe 13 of 13 Chicken, Broccoli Ramen Noodle Soup Ian Knauer This vegetable-packed bowl of ramen from Ian Knauer can satisfy your dinner cravings in 45 minutes. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit