Pork Ramen
Rich and flavorful pork ramen with tender chashu, soft-boiled eggs, and fresh toppings.
30 mins
Prep Time
2 hours
Cook Time
4
Servings
Ingredients
- 4 pork belly slices (for chashu)
- 4 packs of ramen noodles
- 4 soft-boiled eggs
- 4 cups pork or chicken broth
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp sake
- 1 inch ginger, sliced
- 2 cloves garlic, minced
- 1 tbsp sesame oil
- 2 green onions, chopped
- 1 sheet nori (seaweed), cut into strips
- 1 cup bean sprouts
- 1 cup sliced mushrooms
- 1 tsp chili oil (optional)
Nutrition Facts
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Instructions
Prepare the chashu pork: Roll the pork belly slices and tie with kitchen twine. In a pot, sear the pork on all sides until browned.
Add soy sauce, mirin, sake, ginger, and garlic to the pot. Pour in enough water to cover the pork. Simmer on low heat for 1.5 hours until tender.
Remove the pork and let it cool. Slice into thin rounds before serving. Strain and reserve the broth for the ramen.
Prepare the soft-boiled eggs: Boil eggs for 6-7 minutes, then transfer to ice water. Peel and marinate in soy sauce and mirin for 30 minutes.
Cook the ramen noodles according to package instructions. Drain and set aside.
Assemble the ramen: Heat the reserved broth and season with sesame oil. Divide noodles among bowls, pour broth over, and top with chashu pork, eggs, green onions, nori, bean sprouts, and mushrooms. Drizzle with chili oil if desired.
Chef's Tips
- Broth Tip: For a richer broth, simmer pork bones or chicken carcasses for several hours before adding seasonings.
- Egg Perfection: For jammy yolks, boil eggs for exactly 6.5 minutes before cooling.
- Noodle Texture: Rinse cooked noodles under cold water to prevent overcooking and maintain chewiness.
- Toppings: Customize with corn, bamboo shoots, or spinach for extra flavor and texture.
- Storage: Chashu pork can be made ahead and stored in the fridge for up to 3 days. Slice when cold for cleaner cuts.
