Have you ever watched a ramen chef in action and noticed something odd about their ladle? Not just any ladle — a double ladle. A small, second spoon attached to the handle, hovering right above the main bowl. It’s one of those kitchen tools that looks strange at first, but once you understand its purpose, you’ll wonder why every soup spoon isn’t made this way.
I first stumbled upon a double ladle while watching a ramen-making video on YouTube. The chef was pouring rich, golden tonkotsu broth into a bowl, and with the smaller spoon on the side, he casually scooped up a bit of tare (concentrated seasoning) and added it to the bowl in one smooth motion. No extra utensil. No drips. I had to pause and rewind.
Turns out, this isn’t just a novelty. Cookbook author and ramen expert Ivan Orkin (of Ivan Ramen fame) confirms that the double ladle is a real time-saver in Japanese ramen shops. It’s designed to let you serve broth while simultaneously skimming impurities, adding toppings, or measuring precise amounts of tare. And it’s starting to catch the attention of home cooks on Reddit and beyond.
If you’re a soup lover — or just someone who hates washing extra spoons — you might want to know more. Let me walk you through everything this clever tool can do.
What Exactly Is a Double Ladle
A double ladle is exactly what it sounds like: a large ladle (usually 4 to 6 ounces) with a smaller, shallow spoon welded or riveted to the handle. The small spoon sits about an inch or two above the handle, angled slightly so you can dip it into a separate container without bending over backward.
They’re typically made from stainless steel — sometimes with a wooden or silicone handle for comfort. The larger spoon is deep enough for broth, while the smaller one is shallow and wide, perfect for scooping solids or measuring small volumes.
You might see these called “ramen ladles” or “double-ended soup spoons,” but the principle is universal: two spoons, one tool, fewer trips between pot and bowl.
How Ramen Chefs Use the Double Ladle
In a professional ramen kitchen, speed and precision are everything. The double ladle shines in three main tasks:
1. Broth service with impurity skimming
When you’re simmering bone broth for hours (sometimes over 12 hours), impurities can rise to the surface as foam or fat. In a ramen shop, the chef often skims the broth right before serving to ensure a clean, clear bowl. With a double ladle, the large spoon scoops the broth, and the small spoon can catch any floating bits as you transfer. It’s like having a built-in strainer.
2. Tare measurement
Tare is the concentrated seasoning base for ramen — usually a mix of soy sauce, mirin, sake, and sometimes fish sauce or miso. The amount needs to be precise, often around 1 to 2 tablespoons per bowl. The small spoon on a double ladle is typically a tablespoon measure (or sometimes 15 milliliters). Chefs can dip it into the tare container, add the seasoning to the bowl, then immediately pour the broth — all with one hand (Trust me, this is a game-changer when you’re serving multiple bowls).
3. Topping addition
Many ramen bowls get a final sprinkle of scallions, nori strips, or sesame seeds. The small spoon can grab a small pile of garnishes and drop them right on top of the broth without needing a separate pair of chopsticks or a pinch from your fingers (which gets messy).
The Benefits Over a Standard Ladle
A standard ladle works fine for broth. But if you need to do anything else — skim, season, garnish — you’re either reaching for another tool or making a mess. The double ladle eliminates that extra step. Here’s what I’ve found in testing:
- Fewer drips: Because the small spoon sits above the handle, any liquid that runs down the handle drips into the small spoon instead of onto your countertop or stovetop. Brilliant.
- Time savings: In a busy kitchen, even a few seconds per bowl adds up. Orkin notes that using a double ladle reduces motion and keeps the workflow fluid. For home cooks, it means less juggling of utensils.
- Portion control: The small spoon is almost always a standard tablespoon size, making it easy to measure tare, oil, or chili paste without dirtying a measuring spoon.
- Cleanup: You have one tool to wash, not two. And because there’s less dripping, your stovetop stays cleaner.
Choosing Your Own Double Ladle
You don’t have to own a ramen shop to benefit from a double ladle. A few good options are available for home cooks. Most are under $30, and a quality one will last for years.
What to look for:
- Stainless steel construction — it’s sturdy, doesn’t react with acidic ingredients, and is dishwasher-safe. Avoid aluminum, which can warp and leave a metallic taste.
- A secure weld or rivet — the small spoon should feel solid, not like it will break off after a few uses.
- Ergonomic handle — if you’ll be using it for heavy broth, a silicone-wrapped handle adds grip and heat protection.
- Small spoon size — ideally a tablespoon (15 ml) or 1/2 tablespoon (7.5 ml) for tare and garnishes.
Brands to consider:
- OXO Good Grips Double Ladle — around $18, heat-resistant silicone handle, 5-ounce large spoon, 1-tablespoon small spoon. Dishwasher safe. Very comfortable for home use.
- Yaxell Ramen Ladle — about $25, all stainless steel with a sleek mirror finish, 6-ounce capacity. The small spoon holds exactly one tablespoon. Made in Japan, excellent quality.
- Cook N Home Double Ladle — a budget option around $12. Stainless steel, no frills, but works well. The small spoon is slightly shallower but still functional.
If you’re serious about ramen or just want a more efficient soup ladle, any of these will serve you well. I personally use the OXO for everyday soups and the Yaxell when I’m making ramen from scratch.
Practical Tips for Home Cooks
Once you have a double ladle, here’s how to put it to work beyond ramen:
- Skimming fat from stocks: When you’ve made chicken stock and want to remove the fat layer, use the large spoon to scoop the stock just below the fat, and let the small spoon catch the fat that clings to the handle. Then tip the small spoon into a discard bowl.
- Adding finishing oil: Drizzle chili oil or sesame oil into soups using the small spoon. You can even dip the small spoon into the oil jar and then tilt it over the bowl — no dripping on the counter.
- Measuring soy sauce or vinegar: For stir-fries or marinades, the small spoon acts as a built-in measuring tool. One tablespoon at a time.
- Serving garnishes for tacos or bowls: Use the small spoon to scoop chopped cilantro, diced onion, or shredded cheese right onto your dish. It’s like having a tiny serving spoon always attached.
A quick hack I’ve adopted: I keep my double ladle hanging by the stove, and when I’m making any kind of soup — from lentil to miso — I use it for both serving and seasoning. It has genuinely reduced the number of times I reach for a measuring spoon.
Is It Worth the Hype
I’ll be honest: the double ladle isn’t a necessity. You can make ramen perfectly fine with a normal ladle and a separate tablespoon. But if you love the efficiency of clever multitasking tools, the double ladle is a joy. It’s one of those “why didn’t I think of that” designs that just makes sense.
For ramen enthusiasts, it’s almost essential if you want to replicate that professional workflow at home. For everyday soup lovers, it’s a nice upgrade that saves a little time and a little mess. And at $15–30, it’s hardly an expensive experiment.
A Redditor in the r/Cooking thread summed it up perfectly: “I didn’t know I needed this until I saw it in action.” That’s the double ladle in a nutshell. Once you see it work, you’ll wonder why all ladles aren’t built this way. And if you decide to give it a try, you’ll likely find yourself looking for excuses to use it — maybe even for that next big pot of homemade ramen.
The right tool makes cooking easier. And sometimes, the right tool is a little spoon attached to a bigger spoon.
Lucas
