2 served portions of ramen soup

Ramen soup is a delicious and filling dish that is sure to satisfy your cravings. Preparation of warm noodles and aromatic broth for the perfect comfort food for cold days. Japanese spices and seaweed give the soup its unique character. It is very easy to prepare, it is worthwaiting a few hours to cook this essential broth.

To make ramen you have to use ramen noodles for it, but if you want you can use any noodles like chow mein or soba available in any supermarket or even using instant soup noodles. There are many varieties of ramen, so I’m sure in the future I’ll add other versions on my blog. I used beef shank in this recipe, but you can use any other meat, preferably bone-in.


This is a long-cooked soup that is truly worth waiting for!
5 from 7 votes
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Course Soups
Cuisine Japanaese
Servings 4 portions
Calories 435 kcal

Ramen Soup Recipe


  • 700 g beef shank
  • 1 litr broth
  • 30 g miso paste
  • 4 eggs (1 egg per portion)
  • 1 bunch spring onions
  • 150 g shimeji mushrooms
  • 1 pak choi
  • 2 carrots
  • 3 cm ginger
  • 4 tbsp soy sauce
  • ½ tsp chili powder
  • 120 g ramen noodles
  • 1 tsp wakame seaweeds
  • 2 cloves garlic
  • 500 ml water
  • 1 tsp japanese seasonings
  • 1 tbsp oil
  • sesame seeds
  • salt
  • pepper


  • Peel and chop the garlic and ginger. Then fry them in a pot with a tablespoon of oil, chilli powder and Japanese seasoning. Add water, meat and broth. Add 1 carrot and cook covered over low heat for about 4 hours.
    700 g beef shank, 1 litr broth, 2 carrots, 3 cm ginger, 2 cloves garlic, 500 ml water, 1 tsp japanese seasonings, 1 tbsp oil, ½ tsp chili powder
  • Cut the second carrot into slices, chop the spring onion, cut the pak choi into 4 parts, cut the mycelium from the shimeji mushrooms.
    1 bunch spring onions, 1 pak choi, 150 g shimeji mushrooms
  • Cook a soft-boiled egg (1 egg per portion). Put the egg in boiling water for about 4 minutes and then dip in cold water to stop the egg from cooking.
    4 eggs
  • After 4 hours, remove the meat and cooked carrot from the broth. Add soy sauce, miso paste, mushrooms, seaweed, spring onions, noodles, fresh carrots and pak choi. Season with pepper and salt.
    30 g miso paste, 4 tbsp soy sauce, 120 g ramen noodles, 1 tsp wakame seaweeds, salt, pepper
  • Once the noodles are soft, pour the soup into a bowl. Sprinkle with sesame seeds. Add the egg cut in half and a piece of meat. That's all, enjoy!
    sesame seeds


Watch how to make ramen step by step video.
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Serving: 100gCalories: 87kcal (4%)Carbohydrates: 7g (2%)Protein: 7g (14%)Fat: 3g (5%)Saturated Fat: 1g (6%)Trans Fat: 0gCholesterol: 41mg (14%)Sodium: 616mg (27%)Potassium: 171mg (5%)Fiber: 1g (3%)Sugar: 1g (1%)Vitamin A: 1,221IU (24%)Vitamin C: 1mg (1%)Vitamin D: 0µg (1%)Vitamin E: 0mg (3%)Vitamin K: 5µg (5%)Calcium: 19mg (2%)Iron: 1mg (7%)Manganese: 0mg (10%)Zinc: 2mg (12%)Folic Acid: 4µg

Percent Daily Values are based on a 2,000 calorie diet

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