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 of fresh ramen noodles
- 4 large eggs
- 200g chashu pork (sliced)
- 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 (cut into quarters)
- 100g bean sprouts
- 1 tbsp sesame oil
Nutrition Facts
Share this Recipe
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.
Cook the eggs: Boil eggs for 6-7 minutes for a soft-boiled consistency. Immediately transfer to an ice bath, peel, and set aside.
Prepare the chashu pork: If not pre-cooked, sear the pork slices in a pan with sesame oil until browned. Set aside.
Blanch the bean sprouts: Boil for 1 minute, then drain and set aside.
Cook the noodles: Boil ramen noodles according to package instructions (usually 2-3 minutes). Drain and rinse under cold water.
Assemble the ramen: Divide noodles into bowls. Pour hot broth over the noodles. Top with chashu pork, soft-boiled eggs, bean sprouts, green onions, and nori.
Serve immediately: Enjoy your ramen while hot, mixing ingredients as you eat.
Chef's Tips
- Broth Depth: Simmer the broth longer for a richer flavor. Adding pork bones or chicken feet can enhance the umami taste.
- Noodle Texture: Rinse noodles under cold water after boiling to stop cooking and maintain firmness.
- Egg Perfection: Soak peeled soft-boiled eggs in a mix of soy sauce, mirin, and water for 30 minutes for marinated eggs (ajitsuke tamago).
- Customization: Add toppings like corn, bamboo shoots, or mushrooms based on preference.
- Storage: Broth can be made ahead and stored in the fridge for up to 3 days or frozen for longer storage.
