Ramen Demo Workshop, at home!

Soup (Broth)

Clear chintan broth for 3 to 4 people.


  • 10 gr. kombu seeweed
  • 3 gr. dryed shiitake mushrooms
  • 1,85 l. cold water

Mix and press together, let it rest in the fridge overnight.

  • 500 gr. pork mince
  • 250 gr. chicken mince
  • 70 gr. Or 1 bulb of garlic with the outer skin peeled.
  • 140 gr. whole union
  • small pice ginger
  • small, green part of a leek.


Mix the pork and chicken mince together.
Take the cold infused water and remove the kombu and shiitake, set them aside for a moment.
Then, put the mince in the water.
Place the pan on medium heat and stir until the mixture turns white; from this point, you don’t need to stir anymore. Put the kombu and shiitake back in.
When it starts to boil, reduce the heat to low.
Remove the kombu again and add the garlic, onion, shiitake, ginger, and the green part of the leek.
Let it simmer on low heat for 30 more minutes.
Strain through a fine sieve.

Shelf life

2 to 3 days in a sealed container in the fridge.


Shoyu Tare


  • 250 ml. cold water
  • 15 gr. dryed shiitake mushroom
  • 15 gr. kombu seeweed

Mix and press together, let it rest in the fridge overnight.

Incorporate upon startup:

  • 500 gr. soy sauce
  • 100 gr. mirin
  • 25 gr. cooking sake
  • 5 gr. nori seeweed

Optional for added umami depth: 10g katsuobushi bonito fish flakes


Put everything in a saucepan and heat on high until it reaches 80 degrees Celsius.
Optional: When it reaches 80 degrees, add the fish flakes.

Turn off the heat and let it steep for 30 minutes.
Stir occasionally.
Strain through a fine sieve.

Shelf life

Can be stored for up to 3 months in a sealed jar or bottle in the fridge, and up to 2 months if you’ve used fish flakes


Abura (oil)


  • 50 gr. Or 4 tablespoons of finely chopped white leek or spring onion
  • 100 gr. Oil, a mixture of half sesame oil and half neutral oil (corn, sunflower, peanut, etc.)


Heat the oil over medium-low heat until it reaches 125 degrees Celsius and add the leek when the oil is hot.
Stir until the leek pieces have turned golden brown and crispy. Strain through a fine sieve.
Both the crispy leek pieces and the oil can be used later as toppings for the ramen.

Shelf life

Up to 2 weeks in a sealed jar or bottle at room temperature (do not store in direct sunlight).
Up to 2 months in the refrigerator.


Pork-Chicken mince


  • 750 gr. fresh or leftover minced meat from the soup
  • 450 gr. of red miso paste
  • Sweet soy sauce:
    • 125 gr. sugar
    • 50 ml.  cooking sake
    • 50 ml. soy sauce


If you are using fresh minced meat, sauté it first over medium heat.
Add the sugar, sake, and soy sauce. Heat slowly and stir until everything is dissolved.
Then, mix the miso with sake and soy sauce and blend.
When the minced meat looks brown, add the entire mixture and let it simmer for 20 minutes over low heat, stirring occasionally to prevent sticking.

Shelf Life

Up to 2 weeks in a sealed jar in the refrigerator.

Soft Boiled Egg


  • 5 eggs
  • 50 milliliters of shoyu tare
  • Cold water to adjust the flavor intensity


Place a large pot on the stove and bring water with a pinch of salt and/or vinegar (use 1 litre per egg) to a boil.
Pierce the bottom of each of your eggs.
When the water is boiling, add the eggs and cook them for 6.5 minutes.

Prepare an ice bath with ice cubes or very cold water.
After the eggs have cooked for 6.5 minutes, let them sit in the ice bath for at least 15 minutes before peeling.

Put the peeled eggs in a ziplock bag, pour in the tare, and let them steep in the refrigerator for up to 48 hours.

Shelf Life

Up to 3 days in the refrigerator.

Fried Onion / Leek

Use the fried pieces made from preparing the leek oil, sprinkle as desired.


Assembling the Bowl

Take a bowl and preheat it with boiling water.

1. Oil

Add 10 ml of oil to your bowl, this can be done as the first step or as a final drizzle.
Use more or less depending on your taste or desired richness.

2. Tare

Add 30 to 35 ml of tare to your bowl.
Use more or less depending on how strong you want the flavor.

3. Soup

Warm up the soup, add 300 ml to your bowl.

4. Noodles

Take a portion of noodles and cook them according to the instructions on the packaging or from the supplier, then add them to the hot soup.

5. Toppings

Add all the toppings you have prepared in advance and finish your bowl to your liking.


Popular toppings include: pork belly, blanched soybean sprouts, finely chopped spring onions or leeks, bamboo shoots, corn, soft-boiled egg, marinated tofu, …