Ramen Recipe
Rich pork broth with noodles, topped with chashu pork, nori, and spring onions
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Ingredients
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Broth
Noodles and Toppings
Method
Making the Broth
- 1
Prepare the Pork Bones
Rinse the pork bones under cold water to remove any impurities. Place them in a large pot.
- 2
Add Water
Pour 3 liters of water into the pot with the pork bones.
- 3
Add Aromatics
Smash the ginger and garlic cloves and add them to the pot. Also add the scallions, chopped into large pieces.
- 4
Simmer the Broth
Bring the pot to a boil, then reduce the heat and let it simmer for 6-8 hours. Skim off any scum that rises to the surface.
- 5
Preparing Noodles and Toppings
- 6
Cook the Ramen Noodles
In a separate pot, bring water to a boil. Add the ramen noodles and cook according to package instructions (usually 3-4 minutes). Drain and set aside.
- 7
Prepare Chashu Pork
Slice the chashu pork into thin pieces. You can use pre-made chashu or prepare it by braising pork belly in soy sauce, mirin, and sugar.
- 8
Prepare Soft-Boiled Eggs
Boil the eggs for 6-7 minutes for a runny yolk. Transfer to ice water to stop cooking, then peel and cut in half.
- 9
Prepare Spring Onions
Finely chop the spring onions for garnish.
Assembling the Ramen
- 10
Serve the Ramen
In serving bowls, place a portion of cooked ramen noodles. Ladle the hot broth over the noodles.
- 11
- 12
Garnish and Enjoy
Garnish with any additional toppings you like (such as sesame seeds) and serve immediately.
