Welcome to our best collection of easy and authentic ramen recipes! From miso ramen to tantanmen to tonkotsu ramen, these are the popular ramen styles you’ll find across Japan. Learn how to replicate these amazing bowls at home today.
Quick Overview
Craving a comforting bowl of Japanese ramen but don’t want to rely on takeout? You can absolutely make authentic ramen at home—and it’s easier than you think.
In this collection, I’m sharing my favorite easy ramen recipes with real Japanese flavors. Each recipe is designed for home cooks, with step-by-step guidance, ingredient substitutions, and topping ideas so you can customize your perfect bowl.
My Quick Guide for Making Ramen at Home
A great bowl of ramen comes down to a few simple components: quality noodles, flavorful broth, the right seasonings, and your favorite toppings.
- Use quality noodles. Fresh ramen noodles are best if you have access to them. I use Sun Noodles when making ramen at home. If you can’t find fresh noodles, I recommend HIME Dried Ramen.
- Customize your toppings: Use pantry staples like wakame and kimchi, or leftover vegetables like bok choy to elevate your bowl. Switch things up with my list of Best Ramen Toppings.
- Make components ahead: Prepare broth, ramen eggs, and toppings in advance to make ramen night quick and stress-free.
Wish to learn more about the origin of ramen, types, and regional variations? I highly recommend our Japanese Ramen Guide.
Share your results: If you try any of these ramen recipes, I’d love to hear how they turn out. Tell me your favorites and share your experience in the comments!
Easy & Authentic Ramen Recipes
Miso Ramen
“My search is over. A ramen that I can make at home that tastes better than going out for ramen.” – Mike
Easy Tonkotsu Ramen Recipe
“Amazing recipe, easy to follow and with enough details that make a difference. My first time making a tonkotsu ramen in the Instant Pot, and it turned out so well. Now I am motivated to try even more ramen recipes.” — Elise
Shio Ramen with Chicken Chashu
“Amazing! Soup is so good you can drink it!” — Rachel
Vegetarian Ramen
“My first ramen I’ve ever made and my first time making a runny egg. And the outcome was even better than I expected.” — Bethany V
Shoyu Ramen (from Bizentei, Tokyo)
“This ramen recipe was incredibly thought out and the final product was so perfect. Just good homestyle ramen that a whole community would build around.” — Jason
Spicy Shoyu Ramen
“This might be my go-to ramen recipe from now on.” — JoeP
Tan Tan Ramen (Tantanmen)
“I made a couple of changes: tofu instead of pork, gochujang instead of doubanjiang (because I couldn’t find it), and used less chili oil so it wasn’t as spicy. It was super delicious, would make it again.” — Sydney
Tan-Men
“Nami should get a Nobel prize for this recipe.” — Bkhuna
Mazesoba (Mazemen) – Japanese Brothless Ramen
“This was excellent! I had mazesoba for the first time at a restaurant on a trip recently and wanted to recreate it at home. So pleased with how it turned out and will definitely be making this again.” — Christine
Tsukemen (Dipping Ramen Noodles)
“It was so good and so easy to follow the recipe. I just used the toppings I already had (ham, green onions, etc.) but the ajitama really boosted the flavor. Definitely will be making again!” — Alex
Curry Ramen from Netflix Midnight Diner: Tokyo Stories
“Oh my gosh, this was perfect! Came home from camping and had some curry sauce left. Happened to have 3 packs of Sapporo miso ramen on hand. It hit the spot!” — Janelle
Hiyashi Chuka (Cold Ramen)
“I made it this evening and the entire family loved it, even my toddler. I served it with the hot mustard, which made it all the more satisfying.” — Wendy
Hiyashi Chuka with Sesame Miso Sauce
“This sauce is Absolutely Divine, and I’ll make it again soon.” — Carol
10-Minute Meal – Instant Ramen Recipe
“Quick and easy as promised, for the evenings when I don’t have any energy left.
Would recommend.” — Tako