how to ramen

HOW TO

Ramen 🤔🍜

This is the ultimate guide for all ramen lovers who can't get enough of their comfort food. We'll explain everything from the noodles to the tare, so you can unleash your inner ramen chef at home.

Spicy Tofu Ramen

Sometimes you just need a big, steaming bowl of wellness – and that's exactly what this recipe is for! It has everything a veggie ramen lover could want.

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Tonkotsu Ramen 🍜

In this recipe, we capture the charm of this classic dish but create a quicker version. Chashu is, of course, also included!

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Spicy Kimchi Ramen with Chicken

The perfect ramen for those who like it spicy but not too heavy. Tender chicken takes center stage, while kimchi and chili crunch provide the perfect kick.

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100% NATURAL

100% handmade

100% Cruelty Free

100% Full flavor

STEP BY STEP

#1 HOW TO MAKE NOODLES

WHICH PASTA FOR WHAT?

Ramen, udon, soba... with all these noodles, it takes some getting used to. Especially with Asian dishes, the right noodle often makes all the difference. Here, we'll show you some of the most important types of noodles for ramen and other dishes, and explain the differences.

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To the noodles

HOW DO I COOK RAMEN NOODLES PROPERLY?

Ramen noodles are best cooked in a colander because you can then drain them immediately after cooking. If you don't have a special ramen colander, a regular kitchen sieve works just as well. Cook the noodles for 3-4 minutes in boiling, unsalted water and then drain them. This makes them nice and fluffy, which is how they should be.

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To the noodles

#2 HOW TO TARE & RAMEN EI

THE TARE

Tare – the seasoning sauce – is the heart of ramen. Our ramen broths are only minimally seasoned so you can customize the flavor with the tare. Tare comes in paste and sauce forms. Both are fat- or oil-based, as this carries the flavor and provides a smooth consistency. The best way to mix the tare into the broth is with an immersion blender. For extra creaminess, simply blend in a knob of butter or cream cheese.

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TO THE TARE

THE RAMEN EGG

The tare is also perfect for making ramen eggs. Simply place hard-boiled eggs in it and fish them out as needed. You can refill it with eggs as often as you like or use the tare for other purposes.

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Organic Lemon Shoyu Tare

#3 How to Meat & Tofu

TOFU

For delicious, crispy tofu cubes, use firm tofu, which is now widely available. It's important to squeeze out as much liquid as possible so it doesn't become soggy when frying. For marinating, it's best to put it in a zip-top bag overnight and massage in your chosen sauce (we use Lusty Chili Jam). To fry, remove the marinated cubes individually from the bag; we don't want to make a sauce out of them. Fry until nicely crispy on all sides and then add them to your ramen.

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CHICKEN BREAST TONKATSU

Get yourself two nice organic chicken breast fillets and mix together a marinade of natural yogurt and Lusty Chili Jam. Let it marinate overnight in a zip-top bag in the refrigerator so it's ready for breading. For frying, you need plenty of oil in the pan, and it absolutely has to be hot enough for a nice crispy finish. Finish it off in the oven at 100°C, then just slice and put it in your bowl.

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Organic Lusty Chili Jam

CHICKEN LEG OVEN

Get some really firm, organic chicken thighs from your trusted butcher and lightly salt them on both sides. Then bake them in the oven at 180°C for 45 minutes (or grill them at 220°C for 15 minutes). What you then place on your ramen is a dream: a crispy exterior and a super juicy interior.

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Organic Ramen Box Deluxe

BEEF

Get a nice piece of organic roast beef from your trusted butcher. Place it in a zip-top bag with our Black Garlic Tare and marinate overnight. The fat needs to be very hot for searing to ensure the meat stays juicy inside. Depending on how well-done you like it, sear it for a few minutes on each side. Then simply slice it into strips and add it to your ramen.

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Organic Black Garlic Shoyu Tare

TONKATSU SCHNITZEL

Tonkatsu meat can be a bit thicker – we need something substantial to bite into. Otherwise, it's simply salted, coated in panko breadcrumbs, and then deep-fried. No magic involved, but incredibly delicious. Serve it on top of your ramen!

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Organic Ultimate Ramen Box

#4 HOW TO VEGETABLES

HOW TO CARROTS

Carrots are always a good idea in ramen. Simply slice the tasty sausages into strips and toss them in peanut oil with a pinch of sugar and gomasio for one minute. That's all you need – we want some crunch, after all.

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Bio Gomasio Supreme

HOW TO CHINA CABBAGE

Chinese cabbage or bok choy works really well in a ramen bowl. Simply chop (or tear) them into small pieces and toss them in peanut oil. For an extra kick, add a good splash of tare. You can also eat it just like that – it doesn't need anything else.

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To Tare

HOW TO SEASONE CHEESECAKES

Of course, ramen wouldn't be complete without something green. Sugar snap peas, or broccoli and other greens, are only blanched very briefly so they remain crisp and retain their fresh green color. That's why it's important to plunge them into a bowl of ice water after about 30 seconds in boiling water. Keep it green!

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To Tare

#5 HOW TO TOPPINGS

HOW TO TOPPINGS

Once everything is chopped, sautéed, fried, and marinated, we come to the best part: plating. Here you can let your creativity run wild. The only important thing is the order: first the noodles in the bowl, then pour in the broth, and then arrange all the delicious toppings on top. Finally, add some seasoning and grab your chopsticks!

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Delicious always 😻 Organic & sustainable 🌱 Taste guarantee 🍜 Fast shipping 🚀 Handmade with love 🫶🏼

Our ramen boxes

You're now ready for your ramen challenge! Grab your favorite ramen box and get started right away.

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THE BROTH

The broth base is like the body of the ramen. It's the foundation of the flavor. Our ramen broths are brewed according to traditional recipes and form the perfect base for the different ramen variations. One bottle of broth is enough for 2-3 servings and only needs to be heated.

ALL RAMEN BREWS

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The Tare

The seasoning sauce, or tare, gives the ramen its distinctive character. It also lends the creamy, smooth texture typical of most ramen varieties. You'll need about 1-2 teaspoons per serving, depending on how strong you want it.

All tares for ramen

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THE noodles

The heart of ramen is, of course, the noodles. Typical ramen noodles are made from wheat, but you can also use soba noodles made from buckwheat. One package is enough for two normal servings. Traditionally, ramen noodles are cooked in a colander. If you don't want to buy one, you can simply cook them in a pot and then drain them in a colander. Important: Knead them VERY well!

All noodles

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The topping

Depending on the ramen variation, vegetables like pak choi, corn, mushrooms, minced meat or chashu, marinated eggs, and spring onions might find their way into the bowl. For the ultimate finishing touch, we recommend topping it with our famous Spicy Chili Crunch or Peanut Soya Rayu. But of course, there are no limits to your creativity. Anything that tastes good is allowed ;)

all toppings