Gordon Ramsay Ramen Recipe: Michelin-Star Broth in Your Bowl

I finally cracked the code for restaurant-quality ramen at home after years of mediocre attempts. This version delivers depth of flavor that rivals any bowl I’ve had in Tokyo or New York.

The secret is in the 12-hour broth, where pork bones and aromatics transform into liquid gold. I’ve streamlined the process without cutting corners on taste, so you get that rich, umami-packed base that makes ramen so addictive.

You’ll end up with silky noodles swimming in a deeply flavorful broth, topped with perfectly cooked egg, tender pork, and fresh garnishes. It’s the kind of bowl that makes you close your eyes with every sip.

Yes, it takes time, but every minute is worth it. Here’s how to make it happen.

Ingredients for Gordon Ramsay Ramen

Pork bones and aromatics build that liquid gold broth everyone raves about.

The pork bones are non-negotiable here—femur or neck bones from a butcher give the best gelatinous result. Asian markets often carry them pre-cut for broth. Chicken wings add collagen without overwhelming the flavor. For the mushrooms, dried shiitake is key (the kind in plastic bags at H Mart or Uwajimaya). Char those onions and ginger first—it adds a deep, almost caramelized note to the broth.

No pork bones? Beef bones work in a pinch but the flavor profile shifts. Swap chicken wings for chicken feet (sounds weird, but they’re collagen powerhouses). Miso paste can be white or red—red has more funk. For the noodles, fresh is ideal but dried works fine (look for Sun Noodle brand if your local store carries it). Skip the pork belly? Use extra chicken or tofu.

Broth keeps in the fridge for 5 days or frozen for 3 months. The chashu and ajitsuke tamago can be prepped 2 days ahead. Reheat broth gently—boiling makes it cloudy. Always cook noodles fresh for each bowl to prevent mushiness.

Step-by-Step Instructions for Gordon Ramsay Ramen

Here’s the method. Straightforward, tested, works every time.

Step 1: Char and Simmer the Broth Base

Start by charring the 2 whole Yellow Onions (halved) under a broiler until blackened—this adds deep, caramelized flavor. In a large stockpot, combine the charred onions with the 4 lb Pork Bones, 2 lb Chicken Wings, 12 cloves Garlic Cloves (crushed, unpeeled), 4 oz Fresh Ginger (sliced, skin on), and 1 oz Dried Shiitake Mushrooms.

Cover with cold water by 2 inches and bring to a boil over high heat. Once boiling, reduce to a simmer and skim off any foam that rises to the surface. Partially cover and simmer for 6-8 hours until the broth is rich and golden.

Step 2: Prepare the Aromatics and Seasonings

Strain the broth through a fine-mesh sieve, discarding the solids. Return the broth to the pot and add the 0.5 cup Soy Sauce and 3 tbsp Miso Paste. Whisk until the miso is fully dissolved—this ensures a smooth, lump-free broth.

Chop the 1 cup Scallions, separating the whites and greens. Add the whites to the broth, reserving the greens for garnish. Simmer the broth for another 15-20 minutes to meld the flavors. Taste and adjust seasoning with a touch more soy sauce if needed.

Step 3: Cook the Pork Belly and Eggs

While the broth simmers, focus on the toppings. Thinly slice the 1 lb Pork Belly and sear in a hot pan until crispy on both sides, about 3-4 minutes per side. Transfer to a plate and set aside.

For the 4 whole Large Eggs, soft-boil them for 6-7 minutes for a runny yolk. Immediately transfer to an ice bath to stop the cooking process. Peel and slice in half just before serving.

Step 4: Cook the Noodles and Bok Choy

Cook the 4 packages Ramen Noodles according to package instructions, but reduce the cooking time by 1 minute to keep them firm. Drain and rinse under cold water to stop the cooking process.

In the same pot, blanch the 4 whole Bok Choy for 1-2 minutes until the leaves are bright green and the stems are tender-crisp. Drain and set aside. Drizzle with 1 tbsp Sesame Oil for added aroma.

Step 5: Assemble and Serve

Divide the noodles among four bowls. Ladle the hot broth over the noodles, ensuring each bowl has plenty of liquid. Arrange the sliced pork belly, halved eggs, and bok choy on top.

Garnish with the reserved scallion greens, strips of 4 sheets Nori Sheets, and a final drizzle of the remaining 1 tbsp Sesame Oil. Serve immediately while everything is hot and the aromas are at their peak. The broth should be rich and deeply flavorful, with umami from the miso and mushrooms shining through.

Storing and Reheating This Dish

Refrigerator Storage

Store the broth separately from noodles and toppings in airtight containers. The broth keeps for 5 days at 40°F or below. I use glass mason jars for easy portioning. The pork belly and eggs can also be refrigerated for up to 3 days. ❄️

Freezer Storage

Freeze the broth in quart-sized freezer bags laid flat to save space. It stays fresh for 3 months. Leave 1 inch headspace for expansion. For toppings, wrap pork belly tightly in plastic wrap before freezing.

Broth Reheating

Gently reheat broth in a pot over medium-low heat for 10-15 minutes. Avoid boiling to prevent cloudiness. I add ¼ cup water if it’s too thick. This method preserves the rich, umami-packed flavor you worked so hard to create.

Noodle Reheating

Noodles don’t reheat well, so cook fresh for each serving. If you must, dunk dried noodles in hot water for 30 seconds to revive. For chashu, reheat slices in a pan with 1 tbsp broth for 2 minutes.

Egg Reheating

Peel soft-boiled eggs and place in warm (not boiling) water for 2-3 minutes to take the chill off. For pork belly, warm in a 350°F oven for 5-7 minutes until crispy again.

Assembly Tip

Reheat toppings separately, then assemble with fresh noodles and hot broth. This keeps every element at peak texture and temperature. I always garnish with fresh scallion greens and nori right before serving. 💡

Frequently Asked Questions