No not the kind of ramen noodles you ate in college but the real deal. It takes time and skill. I’m not going to pretend I know how to make it correctly but will share how I tried.

This was totally out of my wheel house but the end results were good, I’m sure real ramen is so much better.


  • 1 quart (8 cups) of homemade chicken broth
  • 2 tblsp mirin
  • 3 tblsp soy (low sodium)
  • 1 large clove garlic
  • 1 tsp fresh ginger (or more)
  • 3 oz. fresh shiitaki mushrooms
  • Smoked pork or grilled chicken (used grilled thighs)
  • chopped scallions (for garnish)
  • Udon noodles (1/2 package, 5 oz.)

Cook noodles per instructions and soft boil your eggs (8 mins). Sautee garlic and ginger in oil and add chicken stock, mirin and soy. Cook for 15 minutes at a low boil. Add mushrooms and let steep.

Your meat should be cooked by now, I grilled some chicken thighs. Add broth then noodles and sliced beef or chicken. Garnish with chopped scallions. I made a rookie mistake and didn’t take the stem off the mushroom (had a little too much Saki).


This is the cut down version, it took several hours just to make the broth. This takes time to make. Just thought I would share my experience, right or wrong.

Round 2, leftovers:

Needed a quick brunch and reheated the broth adding about 1 tsp. sriracha and a shot of mirin and soy. Reheated the noodles in boiling water and drained. No egg this time, I did miss it a little but it was still good to the last drop.




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