Health and Wellness Body Diet and Nutrition Recipes How to Make Authentic Japanese Ramen at Home By Claire Stern Claire Stern Claire Stern is the Deputy Editor of ELLE.com. Previously, she served as Editor at Bergdorf Goodman and was the Associate Editor at InStyle. Her interests include fashion, food, travel, music, Peloton, and The Hills—not necessarily in that order. InStyle's editorial guidelines Updated on January 28, 2016 @ 03:30PM Pin Share Tweet Email Photo: Courtesy Mr. Taka Ramen There's nothing quite like a steaming hot bowl of ramen to beat the winter blues (or your hangover, for that matter). The quick-cooking noodles—generally served in a broth with meat and vegetables and beloved by budget-conscious college students everywhere—always satisfy in a pinch. Plus, they pack serious flavor, too, especially when topped with something other than the requisite seasoning packet. We asked Tokyo-born chef Takayuki Watanabe, co-owner of the recently opened Mr. Taka noodle shop in N.Y.C.'s Lower East Side, for his go-to recipe, and it's a clear upgrade from the usual instant version. "Ramen is not just soup—it's an experience for the mind and body," he tells InStyle. "With this particular recipe, we wanted to combine light flavors in a clean broth with a dash of ginger for a hint of subtle spiciness." Read on for the full breakdown, and happy slurping. Mix Up Your Usual Hot Toddy Recipe with This Japanese Twist Sesame Chicken Ramen Ingredients For the broth1 lb chicken breast4 cups water4 slices of fresh ginger1 oz sake1 tsp salt1 hefty tsp Usukuchi soy sauce1/3 tbsp fresh ground ginger Say Goodbye to Delivery With This Easy and Tasty Thai Recipe For the toppings1 lb chicken2 handfuls of sliced leek1/3 tsp salt2 pinches of black better1 tsp sesame oil1 tsp Usukuchi soy sauceChopped red pepper for garnish For the noodlesThin Japanese noodles (available at sunrisemart-ny.com) This Chicken Bone Broth Recipe Is Well Worth the Wait Directions 1. Boil chicken and water for 15 minutes on medium flame. Add sliced ginger and keep boiling.2. Remove chicken and ginger slices, set aside for later.3. Add sake, salt, ground ginger and Usukuchi soy sauce into broth. Keep boiling on low flame.4. To make the topping, thinly slice the chicken breast, place in a medium bowl, add Usukuchi soy sauce, salt, black pepper, and sesame oil. Mix well.5. In a separate pot, place Japanese noodles into boiling water and cook for 35 seconds. Stir frequently to prevent sticking. Drain.6. Prepare bowl, add broth, then noodles. Place toppings on the middle. Garnish with chopped red pepper. Serve immediately.