
Authentic Japanese Ramen
Rich and flavorful ramen with homemade broth, tender chashu pork, and perfectly cooked noodles.
30 mins
Prep Time
2 hours
Cook Time
4
Servings
Ingredients
- 4 servings ramen noodles
- 4 slices chashu pork (braised pork belly)
- 4 soft-boiled eggs
- 4 cups chicken or pork broth
- 2 cups dashi stock
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp sake
- 1 tsp salt
- 1 tsp sugar
- 2 cloves garlic, minced
- 1-inch ginger, sliced
- 2 green onions, chopped
- 1 sheet nori (seaweed)
- 1 cup bean sprouts
- 1 tbsp sesame oil
- 1 tsp chili oil (optional)
Nutrition Facts
Instructions
Prepare the broth: In a large pot, combine chicken or pork broth, dashi stock, soy sauce, mirin, sake, salt, sugar, garlic, and ginger. Simmer on low heat for 1.5 hours, skimming off any impurities.
Cook the chashu pork: If not pre-made, braise pork belly in soy sauce, mirin, sake, and sugar for 1.5 hours until tender. Slice thinly before serving.
Soft-boil the eggs: Bring water to a boil, gently add eggs, and cook for 6-7 minutes. Transfer to ice water, peel, and marinate in soy sauce and mirin for 30 minutes.
Prepare the noodles: Cook ramen noodles according to package instructions, usually 2-3 minutes in boiling water. Drain and rinse under cold water to stop cooking.
Assemble the ramen: Divide noodles among bowls. Pour hot broth over the noodles, then arrange chashu pork, soft-boiled eggs, bean sprouts, and green onions on top.
Garnish and serve: Add a sheet of nori, drizzle with sesame oil and chili oil if desired. Serve immediately while hot.
Chef's Tips
- Broth Tip: For a richer flavor, simmer bones (chicken or pork) for several hours to extract maximum umami.
- Noodle Tip: Use fresh or high-quality dried ramen noodles for the best texture.
- Egg Tip: Marinate eggs overnight for deeper flavor and a more vibrant color.
- Vegetarian Option: Substitute broth with mushroom or vegetable stock and use tofu instead of pork.
- Storage: Store broth and toppings separately. Reheat broth before serving to maintain freshness.