There’s something magical about a steaming bowl of salt ramen, that clear, savory broth hugging perfectly cooked noodles gets me every time. I fell in love with this simple Japanese classic during my first trip to Tokyo, where a tiny ramen shop owner taught me his secrets. What makes salt ramen special? It’s all about balance, just enough salt to enhance without overpowering, letting the pure flavors shine through. This recipe takes less than 30 minutes but tastes like you’ve been simmering it for hours. Trust me, once you try homemade salt ramen, those instant packets will never satisfy you again!
Why You’ll Love This Salt Ramen Recipe
This isn’t just another noodle soup—it’s your new weeknight hero! Here’s why:
- Lightning fast: Ready in under 30 minutes when hunger strikes
- Simple magic: Just 7 basic ingredients transform into something spectacular
- Clean flavors: That clear broth lets every sip shine without heaviness
- Your rules: Tweak the salt level or go wild with toppings (I always add extra nori!)
Seriously, it’s easier than waiting for delivery—and ten times more satisfying.
Ingredients for Salt Ramen
Gather these simple ingredients, you probably have most in your pantry already! I’ve separated them into broth essentials and fun toppings so you can see how everything comes together.
For the Broth
- 4 cups water, filtered tastes best
- 2 tsp salt, I use sea salt for cleaner flavor
- 1 tsp soy sauce, just a splash adds depth
- 1 tsp sesame oil, the secret aromatic touch
For the Noodles & Toppings
- 200g ramen noodles, fresh or dried both work
- 2 green onions, chopped, green parts only for prettiness
- 2 sheets nori, tear them rustic-style
See? Nothing fancy, just honest ingredients that create magic together. Pro tip: measure everything before starting, this recipe moves fast once you begin!
Equipment You’ll Need
Don’t worry, you won’t need any fancy gadgets for this salt ramen! Just grab:
- A medium pot, for that beautiful broth
- A strainer, to drain your noodles perfectly
That’s seriously it! Now let’s get cooking.
How to Make Salt Ramen
Okay, here’s where the magic happens! I promise this comes together faster than you’d think, just follow these simple steps and you’ll be slurping heavenly salt ramen in no time.
Step 1: Prepare the Broth
First, grab your medium pot and pour in those 4 cups of water. Crank the heat to high and let it come to a rolling boil, you’ll see big, enthusiastic bubbles dancing across the surface. Now the fun part! Sprinkle in the salt (I always start with 2 tsp but you can adjust later), that precious teaspoon of soy sauce, and the sesame oil. Ohhh, just wait until you smell that nutty sesame aroma mingling with the salty steam! Give it a quick stir and let it bubble happily for about 2 minutes to let the flavors get acquainted.
Step 2: Cook the Noodles
While your broth is doing its thing, cook those noodles! Check your package instructions, fresh noodles usually take just 1-2 minutes, while dried might need 3-4. Set a timer because overcooked ramen is a tragedy! When they’re perfectly springy (al dente, as my Italian friends would say), dump them into your strainer and give them a quick cold water rinse to stop the cooking. Divide them between two deep bowls, I like to make little noodle nests for the broth to pool into.
Step 3: Assemble the Salt Ramen
Here comes the best part! Carefully pour that gorgeous, steaming broth over your waiting noodles, listen to that satisfying sizzle as the hot liquid hits the bowl. Now shower it with those bright green onions and rustic nori pieces. Pro tip: tear the nori right over the bowl so little pieces fall naturally. Take a moment to admire your creation before diving in, the clear broth, the wavy noodles, those colorful toppings… pure ramen perfection!
Tips for the Best Salt Ramen
Want restaurant-quality salt ramen at home? Here are my hard-earned secrets:
- Taste as you go: Start with 2 tsp salt, then add pinches until it sings, broth should taste seasoned but not overwhelming
- Fresh is best: Splurge on fresh ramen noodles when possible, that springy texture makes all the difference
- Hot bowls: Warm your serving bowls with hot water first, keeps everything steaming longer
- Oil last: Add sesame oil right before serving so its fragrance stays bright
Trust me, these little touches turn good ramen into great ramen!
Salt Ramen Variations
The beauty of salt ramen? It’s like a blank canvas waiting for your personal touch! My favorite way to jazz it up is with a soft-boiled egg, that golden yolk swirling into the broth is pure magic. Got leftover chashu pork? Thin slices melt right into the hot soup. Feeling fancy? Try bamboo shoots or corn for crunch. The basic recipe stays perfect as-is, but don’t be afraid to play with toppings, that’s how you make it yours!
Serving Suggestions
For the full experience, serve your salt ramen with tangy pickled ginger or crisp cucumber sunomono on the side. A pot of green tea cuts through the saltiness perfectly, just like they do in Tokyo’s best ramen shops!
Storage & Reheating
Here’s the deal, salt ramen is best fresh, but if you must save some (I get it, sometimes you make too much!), store the broth and noodles separately in airtight containers. The broth keeps for 2 days in the fridge. When reheating, warm the broth gently on the stove, microwave makes noodles rubbery! Pro tip: add a splash of water when reheating to refresh the broth’s consistency. Noodles? Just dunk them in hot water for 30 seconds to revive them. Not quite as perfect as fresh, but still pretty darn good for leftovers!
Salt Ramen FAQs
Can I use low-sodium soy sauce?
Absolutely! The beauty of salt ramen is its adaptability. If you’re watching sodium, low-sodium soy sauce works fine, just taste as you go. You might need an extra pinch of salt to compensate, but the flavor profile stays delicious.
What noodles work best?
Fresh ramen noodles are my top pick for that perfect springy texture, but dried ramen works great too (just skip the flavor packet!). In a pinch, even udon or soba noodles can substitute, though the experience won’t be quite the same. If you are looking for more soup recipes, check out our collection!
Can I make this vegetarian?
Easy! Just swap the regular soy sauce for a vegetarian version (some contain fish). The broth gets all its flavor from the salt and sesame oil anyway. Try adding mushrooms or tofu for extra heartiness.
Why is my broth cloudy?
Ah, the quest for that crystal-clear soup! Cloudiness usually means the broth boiled too vigorously. Keep it at a gentle simmer after adding ingredients. Also, make sure to strain your noodles well, starchy water can muddy things up.
Nutritional Information
Nutrition varies based on your specific ingredients and brands, but this salt ramen stays light, think simple broth and noodles without heavy fats. Want specifics?
Now go make this recipe and tag me in your ramen masterpieces, I can’t wait to see your creations!
Salt Ramen
Ingredients
Equipment
Method
- In a medium pot, bring water to a boil. Add salt, soy sauce, and sesame oil to make the broth.
- Cook the ramen noodles according to package instructions, then strain and divide into bowls.
- Pour the hot broth over the noodles. Top with chopped green onions and nori.
Notes
