Japanese noodle soup featuring a rich pork-based broth simmered for hours, served with springy noodles, tender chashu pork, soft-boiled eggs, and traditional toppings. A comforting bowl of umami perfection.
Md Afroz Alam
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240
Cook Time
4
Servings
0
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Hard
Difficulty
Blanch pork bones in boiling water for 5 minutes, rinse thoroughly. Place bones in a large pot with 3 liters of water, garlic, ginger, and bring to a boil. Reduce to simmer for 4 hours, skimming foam regularly.
The broth should be milky white and rich - don't skimp on the simmering time.
Roll pork belly tightly and tie with kitchen string. Sear all sides until golden. Braise in a mixture of soy sauce, mirin, sake, and water for 90 minutes until tender. Slice thinly.
Save the braising liquid to add flavor to your broth or use as tare (seasoning sauce).
Boil eggs for exactly 6.5 minutes, then immediately transfer to ice water. Peel carefully and marinate in a mixture of soy sauce, mirin, and water for at least 2 hours.
Slice green onions thinly on the diagonal. Prepare nori sheets, bamboo shoots, and any other desired toppings. Have everything ready before assembling.
Mise en place is essential for ramen - once you start assembling, everything moves quickly.
Cook noodles according to package instructions. Divide hot broth among bowls, add noodles, then arrange chashu, halved eggs, green onions, nori, and bamboo shoots. Drizzle with sesame oil.
Serve immediately - ramen waits for no one, and noodles will become soggy if left too long.
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