Why Ramen Chefs Shake Noodles—And Why You Should Too

When it comes to making the perfect bowl of ramen, most people focus on the broth, the toppings, or the type of noodle. But there’s one overlooked step that can make or break your final bowl: shaking off the excess water from your noodles after boiling.

At The Story of Ramen, we teach guests that this one simple move—just a few seconds of attention—can elevate your ramen from good to great. Here's why it matters, and how to do it the right way.

Why Ramen Chefs Shake Noodles: The Undiluted Truth

1. Preserve the Flavor of the Broth

The primary reason why ramen chefs shake noodles is to preserve the broth's flavor. is to prevent dilution. Boiling noodles leaves a coating of hot starchy water. If you dump your noodles directly into the bowl without shaking, all that extra water slides into your carefully prepared broth—weakening its saltiness, richness, and umami. It’s like adding water to your espresso. You just don’t do it.

2. Improve Broth-Noodle Adhesion

When noodles are wet, the broth doesn’t cling as well. By shaking off the excess moisture, you allow the broth to coat the noodles evenly, giving each bite more flavor and a better mouthfeel.

3. Control Temperature Better

Excess water can lower the overall temperature of your ramen bowl, especially if your toppings are chilled. A good shake ensures your noodles go in hot and dry, helping maintain that piping-hot experience we all crave in a steaming bowl of ramen.

4. Prevent Overcooking

Leaving noodles to sit in hot water—or worse, tossing them into broth while dripping with cooking water—can cause carryover cooking. Shaking off quickly and thoroughly helps stop the cooking process, preserving that perfect bite or koshi that ramen noodles are known for.

How to Shake Properly (Yes, There's a Technique)

Step 1: Use a Mesh Strainer or Spider Ladle

Use a mesh basket or noodle strainer to lift the noodles from the water. A spider ladle works well for small portions.

Step 2: Shake with Confidence

Hold the strainer over the sink or pot and shake with a quick, wrist-driven motion—up and down or in a diagonal arc. You want the noodles to bounce a little, but not fly out. Do this for about 3–5 seconds until the water stops dripping.

Step 3: Give It a Flick

At the end of the shake, give a strong flick or two to really toss off the last bit of clinging water.

Pro Tip:

If you’re cooking multiple portions, give the strainer a quick wipe or tap to keep the handle dry—otherwise, it can get slippery.

A Ritual Worth Mastering

Professional ramen chefs treat this step as second nature. In ramen shops across Japan, you’ll see chefs shaking the noodles with rhythm and speed—almost like a performance.

While the basic shake is more about practicality than style, it shows respect for your bowl. You’ve worked hard on your broth and toppings—don’t let a puddle of starchy water undo it all.

Final Thoughts

Great ramen is all about attention to detail. From the temperature of your tare to the way you layer your toppings, every choice matters. Shaking the water off your noodles might seem like a small step, but it’s part of what transforms a basic bowl into a restaurant-quality experience.

Next time you make ramen at home, channel your inner ramen chef. Shake with confidence. Your broth (and your tastebuds) will thank you.

Want to master the shake in real life?

Join us at The Story of Ramen in San Francisco, where you'll make ramen noodles from scratch and learn exactly how to cook and shake them like a pro. Our hands-on classes are fun, immersive, and perfect for food lovers, team-building events, or just leveling up your noodle game.

👉 Book your class today and bring your ramen to life—one shake at a time.

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Manville Chan is the Founder and Chief Experience Officer at The Story of Ramen.