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Ramen Recipe

Japanese · Soup · 270 min total

A comforting bowl of homemade ramen with rich pork broth, tender chashu, and soft-boiled egg, inspired by traditional Japanese tonkotsu ramen.

Ingredients

• 2 lbs pork neck bones
• 1 lb pork belly
• 1 onion, halved
• 4 cloves garlic, smashed
• 1 (2-inch) piece ginger, sliced
• 2 tablespoons soy sauce
• 1 tablespoon sake
• 1 teaspoon salt
• 1 teaspoon white pepper
• 4 servings fresh ramen noodles
• 4 large eggs
• 4 scallions, sliced
• 1 sheet nori, torn into pieces
• 1 tablespoon sesame oil

Instructions

1. Place pork bones in a large pot, cover with water, and bring to a boil. Boil for 10 minutes, then drain and rinse bones. Clean pot.
2. Return bones to pot, add pork belly, onion, garlic, ginger, and 12 cups water. Bring to a boil, then reduce heat to low and simmer for 4 hours, skimming fat occasionally.
3. Remove pork belly after 2 hours (when tender) and set aside. Continue simmering broth.
4. Strain broth through a fine-mesh sieve into a clean pot. Discard solids. Season broth with soy sauce, sake, salt, and white pepper.
5. While broth simmers, bring a small pot of water to a boil. Gently lower eggs into water and boil for 6.5 minutes. Transfer to ice water, peel, and halve.
6. Slice reserved pork belly into 1/4-inch thick slices. Heat sesame oil in a skillet over medium-high heat and sear slices until browned, about 1 minute per side.
7. Cook ramen noodles according to package directions. Drain well.
8. Divide noodles among 4 bowls. Ladle hot broth over noodles. Top each bowl with sliced pork belly, soft-boiled egg halves, scallions, and nori pieces. Serve immediately.

Tips

• For extra richness, add a tablespoon of butter to each bowl before pouring broth.
• Store leftover broth and pork separately in the refrigerator for up to 3 days.
• Customize with toppings like corn, bamboo shoots, or chili oil.

More about Ramen →

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