How to make ramen at home like a pro

India Today

28-07-2025

Ramen is Japan's edible hug, except now, it's gone global. Can we blame anyone for this popularity? That slurpy, steaming bowl of goodness packs more flavour than a Marvel movie packs CGI. Chewy noodles, that deep, savoury broth, and all the fancy toppings, it's a party for your face. If you are still making legit ramen at home, then you need to STOP and read this!advertisementDrawing inspiration from professional kitchens and traditional Japanese techniques, here are five essential props to elevate your homemade ramen and achieve restaurant-level finesse in your dish. Here's everything you need to know from expert Vidushi Sharma, a food critic, chefpreneur, and passionate traveller.Broth is the backbone
You mess up the broth, you might as well order takeout. Seriously. Whether you're chucking bones in a pot or going veggie, you have to let it simmer forever. Like, start binge-watching a drama—by the time the plot twists, your broth might be halfway there. Toss in bones, veggie peels, a chunk of ginger, random herbs—heck, even that sad carrot lurking in your crisper. It all works. Pro move? Get that balance between fatty richness and bright, zippy flavours. You want comfort, not a grease bomb.Noodles matter more than you think Look, instant noodles are fine if you're desperately hungry or short on time, but if you want that real ramen vibe? Go fresh or go home, as they are key to making a great Ramen bowl. Homemade or hand-pulled noodles have this bite—kinda chewy, they don't go all limp in the broth. Undercook them just a smidge. Then, when they hit the soup, they finish cooking, and you get a perfect texture. Even basic flour and water don't let anyone gatekeep your noodle dreams.Master the art of Tare (seasoning base)Most folks skip tare and then wonder why their soup tastes like sadness. It's basically a flavour bomb—think of it as ramen's secret sauce! All you need is—soy sauce, miso, seaweed, whatever umami-packed stuff you've got, and blend it up. Go wild, throw in a splash of citrus or something fermented if you're feeling funky. Tare is what makes your broth sing, so don't skip it unless you like boring soup.Toppings - Not just a pretty face If you think toppings are just for Instagram photos and videos, think again. Classic ingredients like spring onions, jammy soy eggs (ajitama), and melt-in-your-mouth pork (chashu) are popular for a reason. However, you can get creative with your toppings. Consider roasting some mushrooms, sprinkling sesame seeds, or adding sauted greens on top of your ramen bowl. Just remember not to overwhelm your dish add enough toppings so each bite is unique, while still allowing the broth to shine as the main attraction.advertisementTreat Ramen as your culinary playground Here's the best part: ramen's got zero rules. Swap stuff around, riff on what you've got in your fridge, or invent something no one's tasted yet. Try a wild green broth or chuck in some ancient grains if you're feeling bold. Trust your gut—half the fun is making something yours.Honestly, once you get the hang of the basics (and maybe embrace a little chaos in the kitchen), making ramen at home isn't just doable—it's a blast.These tips pull from the real roots of Japanese ramen, but hey, don't be afraid to break a few rules. Your taste buds will thank you.How to make ramen at home like a pro- Ends