Authentic Japanese Ramen
Classic ramen with rich broth, chewy noodles, tender chashu pork, and soft-boiled eggs.
30 mins
Prep Time
4 hours
Cook Time
4
Servings
Ingredients
- 4 servings fresh ramen noodles
- 1 lb pork belly (for chashu)
- 4 large eggs
- 8 cups chicken or pork broth
- 2 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp sake
- 1 tbsp sugar
- 2 cloves garlic, minced
- 1 inch ginger, sliced
- 2 green onions, chopped
- 1 sheet nori (seaweed)
- 1 cup bean sprouts
- 1 cup sliced bamboo shoots
- 1 tbsp sesame oil
- Salt and pepper to taste
Nutrition Facts
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Instructions
Prepare chashu pork: Roll pork belly tightly and tie with kitchen twine. Sear all sides in a pan until browned.
Make braising liquid: Combine soy sauce, mirin, sake, sugar, garlic, and ginger in a pot. Add pork and enough water to cover. Simmer for 2 hours.
Prepare ramen eggs: Soft-boil eggs for 6-7 minutes, then cool in ice water. Peel and marinate in leftover chashu braising liquid for at least 2 hours.
Make broth: Simmer chicken or pork broth with ginger and garlic for 1 hour. Strain and season with soy sauce, mirin, and sesame oil.
Prepare toppings: Slice chashu pork, cut ramen eggs in half, blanch bean sprouts, and slice green onions.
Cook noodles: Boil ramen noodles according to package instructions (usually 1-2 minutes for fresh noodles). Drain well.
Assemble ramen: Place noodles in bowls, pour hot broth over them. Arrange chashu, egg, bean sprouts, bamboo shoots, green onions, and nori on top.
Chef's Tips
- Broth Tip: For richer flavor, make broth a day ahead and refrigerate overnight to allow flavors to develop.
- Noodle Tip: Rinse cooked noodles under cold water to remove excess starch and prevent sticking.
- Egg Tip: Marinate eggs overnight for deeper flavor and beautiful amber color.
- Customization: Add chili oil or rayu for spicy ramen, or butter and corn for Hokkaido-style ramen.
- Vegetarian Option: Use mushroom broth and substitute chashu with grilled mushrooms or tofu.
