What are the main differences between fresh ramen and instant ramen?

When you use fresh noodles and homemade broth and tare, your bowl of ramen will have richer texture and clearer flavor compared to instant versions. Instant ramen packets often rely on powdered seasonings and quicker-cooking noodles, so they’re convenient but less nuanced. Freshly made ramen elevates the experience with springy noodles, a deep-umami broth, and toppings you can choose yourself.

How long can you store leftover ramen broth and noodles?

If you’ve made homemade ramen broth, you can refrigerate it in an airtight container for up to 3–4 days or freeze it for up to 3 months. Noodles are best stored separately: cook-then-cool them with a light coating of oil, keep them in the fridge for 1–2 days, and reheat in boiling water for about 30 seconds before assembling. Keeping components separate preserves noodle texture and broth clarity.

Can you make ramen suitable for vegan, gluten-free, or low-calorie diets?

Absolutely. For a vegan option, swap animal-based broth for vegetable broth and use tofu or mushrooms instead of pork or chicken. For gluten-free, choose rice or buckwheat noodles and tamari instead of soy sauce. To keep it low-calorie, use a lighter broth (like vegetable or chicken), lean proteins, and load up on veggies. These swaps let you enjoy ramen without losing the satisfaction of a flavorful, well-built bowl.

What type of noodles should you use for authentic ramen texture?

Authentic ramen noodles are typically wheat-based and include kansui (alkaline water), which gives them spring and chew. If you use regular pasta or instant ramen noodles, you’ll miss that signature texture. When buying noodles, look for ones labeled “ramen noodles” or “fresh ramen” and cook them just until al dente—this helps maintain bounce. Experimenting with thickness, wave, and noodle type is part of the fun of crafting your own bowl of ramen.

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Description

A comforting homemade ramen bowl made with a quick savory broth, springy noodles, and customizable toppings for a flavorful at-home experience.

Ingredients

Scale

6 cups chicken broth
1 cup water
1 tablespoon soy sauce
1 tablespoon miso paste
1 teaspoon sesame oil
12 ounces ramen noodles
2 tablespoons soy sauce or tamari
1 tablespoon mirin
1 teaspoon rice vinegar
2 soft-boiled eggs
6 ounces sliced cooked chicken or pork
1 cup sliced mushrooms
1 cup fresh spinach or bok choy
2 chopped green onions

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Instructions

Warm the broth in a pot and stir in soy sauce, miso, and sesame oil.
Cook ramen noodles until springy, then drain immediately.
Assemble the bowl by adding tare, noodles, broth, and toppings.

Notes

Store broth and noodles separately for best texture.

Prep Time: 0 minutes
Cook Time: 0 minutes
Category: Soup
Method: Stovetop
Cuisine: Japanese