The home kitchen

Five ramen foundations.

Build the broth, tare, aroma oil and toppings as separate systems—then assemble with confidence.

NEW · ILLUSTRATED GUIDE

A bowl worth looking at.

Plate your ramen with a clear center, deliberate toppings and a fast finish.

These are original, cookable house recipes informed by established ramen technique—not copied restaurant formulas. Salt levels vary by soy sauce, miso and stock, so taste the assembled soup before serving.

Five ramen foundations.

A bowl worth looking at.

Shoyu

Tonkotsu

Miso

Shio

Tantanmen

Five ramen foundations.

A bowl worth looking at.

01TokyoShoyuClear chicken stock, soy tare and chicken-scallion aroma oil.4 hr 30 min2 bowls

Shoyu

02HakataTonkotsuMilky emulsified pork-bone broth, thin noodles and kaedama.12–14 hr6 bowls

Tonkotsu

03SapporoMisoWok-charred miso, ginger, pork, bean sprouts and sweet corn.50 min2 bowls

Miso

04HakodateShioLight salt tare with clear chicken and seafood dashi.4 hr2 bowls

Shio

05Modern JapanTantanmenSesame tare, chili oil, creamy broth and seasoned pork mince.45 min2 bowls

Tantanmen