Similar Recipes
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Miso Tori Paitan Ramen (Creamy Chicken Broth Ramen)
A rich and creamy bowl of chicken ramen, spiked with miso and dried-fish powder.
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Pressure Cooker Pork Belly Chashu
Sweet, savory, and meltingly soft pork belly chashu is a perfect topping for a bowl of piping hot ramen. This pressure cooker version turns a four-hour process into an hour and a half.
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Rich and Creamy Tonkotsu Ramen Broth
Here's how to make a rich, creamy tonkotsu ramen broth from scratch.
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Chicken Paitan Broth (Tori Paitan Dashi)
Chicken paitan broth is the chicken-based cousin of tonkotsu ramen broth—creamy, rich, and perfect for noodle soups.
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Chashu Pork (Marinated Braised Pork Belly for Tonkotsu Ramen)
This chashu pork (pork belly braised in soy sauce, sake, and mirin) is the perfectly tender addition to your next bowl of ramen.
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Miso Ramen With Crispy Pork and Burnt Garlic-Sesame Oil
A rich and creamy miso-flavored pork stock ramen with a complex burnt garlic-sesame-chili oil, all topped with crispy braised pork.
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Ultimate Vegan Ramen With Miso Broth
This vegetarian ramen has a rich, creamy broth that's layered with flavor and thick enough to coat the noodles as they're slurped from the bowl and four different toppings.
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From-Scratch Shio Ramen
A light, clear broth and a nuanced lemon-and-salt seasoning result in a beautiful yet flavorful bowl of shio ramen.
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Turkey Chintan Ramen
Turn your Thanksgiving leftovers into a light, yet satisfying, bowl of turkey ramen.
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Stovetop Chicken Chintan Stock (Clear Chicken Stock for Ramen)
A relatively unfussy way to produce a light, clear, and flavorful chicken stock for use in ramen.
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It's not easy or fast, but this recipe will make everything you need for a warming bowl of classic chintan shoyu ramen.
Serve With
Japanese GYOZA (Dumplings)
A traditional, authentic Japanese Gyoza recipe! Learn how to make these Japanese dumplings / potstickers, including a video showing how to wrap them.
Gyoza Dumplings - The Woks of Life
Japanese gyoza are like Chinese dumplings or potstickers, but use thinner skins and finely ground meat, making them more delicate!
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Classic Pork Gyoza From 'Japanese Soul Cooking'
Japanese gyoza dumplings are the perfect nibble: great on their own, but made even better with a cold beer. The classic pork gyoza recipe in Tadashi Ono and Harris Salat's new cookbook, Japanese Soul Cooking, is a fine example of the form, filled with a piquant mixture of ground pork, garlic chives, ginger, cabbage, and minced garlic.
Pea Shoots and Leek Dumplings
In spring when pea shoots are in abundance, these creative dumplings are the perfect vessel to use them! Serve these crispy dumplings with a spicy sriracha mayo for an added kick.
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Green Bean and Shiitake Tempura with Ponzu Mayonnaise
A perfect snack.
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The Best Gyoza (Japanese Pork and Cabbage Dumplings)
Japanese-style gyoza are stuffed with juicy pork and cabbage. The key to cooking them is a three-stage crisp-steam-crisp process.
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Miso Soup With Mixed Seasonal Vegetables
Inspired by the ever-changing seasonal miso soup that Okonomi restaurant in Brooklyn serves for breakfast, this bright, colorful version is a celebration of market produce. You can swap out the vegetables in this recipe for trimmings from last night's dinner, or use whatever is in season—just be sure to use a mix of colors and vegetable parts, such as a leaf, a root, and a stem.
Vegetable Dumplings (Vegetarian Potstickers)
These from-scratch Vegetable Dumplings are out of this world delicious! The colorful vegan filling packs a flavor punch. You won't miss the meat at all!
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Eggplant Rice Bowl (Donburi)
A vegetarian rice bowl featuring savory and sweet eggplant, crisp-tender stir-fried vegetables, and quick cucumber pickles. Store-bought Japanese garnishes make it even more exciting—with no extra work.
Vegetable Dumplings (Potstickers!)
Vegetable dumplings - better than Din Tai Fung. Not to mention a fraction of the price! Excellent for freezing. Dumplings on demand!