Easy & Authentic Wonton Ramen Recipe from Japan!

Hi foodies! Welcome back to our kitchen.

Today, I’m thrilled to share a recipe that combines two of my absolute favorites: savory wontons and rich, flavorful ramen. This is Wonton Ramen! It might sound complex, but I’ll show you how to make this incredibly delicious bowl from scratch with simple steps.

This blog post is a perfect companion to our YouTube video, so be sure to watch it for a more detailed visual guide. Let’s get cooking!

Ingredients

(Serves 1)

For the Noodles:

• Ramen noodles: 110g (3.9 oz) of your favorite kind (fresh or dried)

For the Instant Chashu & Kaeshi (Ramen Sauce Base):

• Thinly sliced pork loin: 1-2 slices

• Soy sauce: 2.5 tbsp

• Mirin: 2.5 tsp

• Sugar: 1 tsp

• Salt: ½ tsp

• Ajinomoto (MSG): A pinch (optional)

• Garlic: ½ clove, lightly crushed

• Green part of a scallion: A small piece (optional, for aroma)

For the Wontons (Makes 5 wontons):

• Wonton wrappers: 5 sheets

• Ground pork: 20g (0.7 oz)

• Minced scallion: 1 tbsp

• Soy sauce: A splash

• Sake (or cooking wine): A splash

• Grated ginger: 1/3 tsp

• Salt & pepper: A pinch

For the Dashi Broth:

• Water: 400 ml (1 ⅔ cups)

• Dashi powder: A pinch

• Dried shiitake mushroom: 1 slice (optional, for extra umami)

• Scallion: 3-4 bite-sized pieces

For the Final Ramen Soup:

• Dashi broth: The full amount from above

• Kaeshi sauce: 2-3 tbsp (the sauce from making the chashu)

• Oil: 1 tsp (sesame oil or a neutral oil works well)

Toppings (Optional):

• Sliced scallions

• Menma (seasoned bamboo shoots)

• Nori (dried seaweed)

Instructions

Here’s the simple, 5-step guide to making the perfect bowl of Wonton Ramen.

Step 1: Make the Instant Chashu & Kaeshi Sauce
In a small frying pan, combine all the ingredients for the “Instant Chashu & Kaeshi.” Add the pork slices and simmer over medium heat until the pork is cooked through and the sauce has slightly thickened. This flavorful sauce is your kaeshi, which will become the base for your ramen soup. Set the pork and sauce aside.

Step 2: Prepare the Wontons
In a small bowl, mix the ground pork, minced scallion, soy sauce, sake, and a pinch of salt and pepper until well combined. Place about ½ teaspoon of the filling onto the center of a wonton wrapper. Fold it into a wonton shape. (For detailed folding techniques, please check out our video!)

Step 3: Make the Dashi Broth
In a pot, add all the ingredients for the “Dashi Broth” and bring it to a gentle boil. This simple, clear broth will form the heart of your soup.

Step 4: Cook the Wontons & Noodles
Bring a separate, large pot of water to a rolling boil. Carefully drop in the wontons and cook for about 2 minutes, or until they float and are cooked through. Remove them with a slotted spoon. In the same pot (or a fresh one), cook your ramen noodles according to the package instructions. Once cooked, drain the noodles well.

Step 5: Assemble Your Ramen Bowl!
It’s time to put it all together! Add 2-3 tablespoons of the kaeshi sauce and 1 teaspoon of oil to your serving bowl. Pour the hot dashi broth over the sauce and gently stir. Add the drained noodles, then top with your freshly cooked wontons, a slice of instant chashu, and any of your other favorite toppings like scallions, menma, or nori.

And there you have it—a beautiful, steaming bowl of homemade Wonton Ramen. Enjoy!

It’s a truly comforting and satisfying dish that brings together some of the best elements of Japanese cuisine.

If you make it, please let me know how it turned out in the comments below or on our YouTube video. Don’t forget to like, subscribe, and hit the notification bell so you don’t miss our next delicious adventure!