This course will turn you from a novice ramen fan into a noodle superstar.

In a culture known for its adherence to tradition, ramen has shown the ability to innovate and create its own story

Ramen is the Japanese version of Chinese noodle soup. It came to Japan from the island of Okinawa in the south west that belonged to China until Japan took over it. It then made its way from China to central Japan when the country reopened its borders during the Meiji Restoration at the end of the 19th century. This fusion dish is relatively modern in its history and continues to evolve based on various regional differences and individual touches.

Today the kodawari or artisanal movement dominates the world of ramen in which chefs bring vanguard cuisine concepts to ramen, taking care of important details such as modern techniques, producing all the elements in their own kitchen, or obtaining products from certain areas of domination of Japanese origin.

The success of ramen both inside and outside of Japan is due to its relatively short existence in Japanese cuisine. In a culture known for its adherence to tradition, ramen has offered Japanese cooks the ability to innovate and create their own history.


Course curriculum

Course Content

Chapter 1 - Course presentation and recipe book
Chapter 2 - All about Ramen
Chapter 3 - Noodles
Chapter 4 - Broth and Soup
Chapter 5 - Tare and Soup
Chapter 6 - Toppings
Chapter 7 - Flavored Oils
Chapter 8 - Tonkotsu Ramen
Chapter 9 - Shoyu Ramen

What you'll learn

One bowl, five elements: noodles, broth, tare, toppings, and aromatic oils

Learn how to make the most typical ramen noodles from scratch, using Kansui, the alkaline mineral water that gives it flavor, elasticity and a unique yellow color.

The broth is usually a mix of pork, poultry, seafood, and vegetables, with everyone making their own version. In this online course you will understand the difference between the chaitan and paitan methods, so that you can then design your own broths.

You will get to know the tare, which is the component that classifies the ramen (shoyu, miso, shio). You will also see a wide variety of toppings and presentations to impress the eye and the palate. From pork cooked in the traditional way, or with the sous-vide technique, to marinated ajitama eggs and fresh vegetables, you will find countless options to delight.

Who is it for?

This course is directed towards culinary professionals and foodies alike.

What you’ll need

  • Chopping boards
  • 1 Pasta cooker or tall pot with basket
  • 1 ceramic glass
  • 3 large pots
  • 3 medium pots
  • 3 small pots
  • Strainers, Spiders
  • Italian pasta machine
  • Grill or plancha
  • Trays
  • Weighing scales
  • Measuring cups
  • Saucepans
  • Timers
  • Fishing line
  • Portioning ladels
  • Thread
  • Ice
218 - Ramen_presentacion2
Wonderfully thorough, but not overwhelming!
Renátó Sallai

Really loved the way this course made me understand the art of Ramen, from its history through the building blocks to plating, while radiating respect towards the traditions, but also showing examples of the more modern approaches and techniques.

Very goos
Quang Hồ Kỳ

Very good
Felix Kwan

I enjoyed it a lot

Very good
Isabel Orran Padilla

The course was amazing. The teacher explains everything very clear and you get to see all. I only missed a bit more detail about the "other toppings" chapter on how to prepare them. Ans also on how to get the pork or chicken oils for example. But I give it 5 stars as it was very pleasant to complete it and I learnt a lot thanks to the teacher.

the products and technics
Mehmet Kundaksız


That it's a lot of different ingredient's
Rochelle Wright

i really enjoyed the online course.

Culinary professional with more than 15 years of experience in the United States and Europe. His creative and focused side in the kitchen drives him to the highest of standards.

About Scoolinary

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Frequently Asked Questions

Scoolinary courses are online classes that allow you to learn new knowledges and skills to improve your cuisine. Each course consists of several lessons that combine videos and texts with downloadable recipes and extra teaching materials.

The courses are 100% online, so once they are published, courses start and finish whenever you want. You set the pace for the class. You can go back to review what interests you most and skip what you already know.

We value the time and effort you put into our courses, which is why you’ll get a Course Certification upon completion of every course.

If a course is not what you expected, you can request a refund before 7 days after time of purchase and as long as you have not viewed more than 20% of the course.

What's included?

  • 1h 40 min of HD video
  • 2 recipes
  • 23 lessons
  • Recipe book
  • Complementary material
  • 8 Quizzes
  • Certificate
  • Español, English
  • English, Español, Italiano, Français, Deutsch
  • Medium

Ratings and Reviews

Avg. Rating
456 Ratings
What's your experience? We'd love to know!
Nikolas Tsafos
Posted 2 weeks ago
Great job

Great job

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Stuart Anderson
Posted 3 weeks ago
Ramen made simple!

Chef John was a great teacher! He has a profound knowledge of all Ramen types. Chef John hasn't limited himself to just one variety. He has chosen to study at in-depth level of all Ramen types. His culinary back ground is extensive as well. Which leads to an impressive skill set in his field. The entire course was a great introduction to Ramen, thanks Chef John! Stuart

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Posted 4 weeks ago
nice clean course

very helpfull course with a good learning methode

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Mehmet Kundaksız
Posted 4 weeks ago
the products and technics


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Renátó Sallai
Posted 1 month ago
Wonderfully thorough, but not overwhelming!

Really loved the way this course made me understand the art of Ramen, from its history through the building blocks to plating, while radiating respect towards the traditions, but also showing examples of the more modern approaches and techniques.

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Guillaume Vohl-Chalifour
Posted 3 months ago
Intéressant mais un peu long

Le cours est "lu" sur un télé souffleur et c'étais évident (et agaçant). Il y a beaucoup de longueurs et ça devient redondant de devoir écouter chaque intro de chaque capsule... Pourquoi ne pas pouvoir les enlever.. Sinon ça a l'air bon et les bases sont intéressantes!

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Joaquin Salerno
Posted 3 months ago
Me encantó el curso!

No solo sirve para aprender a hacer ramen si no para poder mejorar nuestras sopas con técnicas no tan complejas. El chef lo hace muy ameno y está muy bien explicado.

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Posted 4 months ago
Fantastic course

I loved the definition of Raman and the historical aspect. The additional fact sheet is also very welcome. His presentation style is clear, unambiguous and concise. All in all a superbly delivered course and one which has improved my knowledge of Raman significantly

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Xim Almendro
Posted 5 months ago


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Rajan Dhakal
Posted 5 months ago


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