Steamed bun filled with tender pork belly.

Bao with Pork Belly

A vegetarian version of our ramen, made from scratch.

Vegetarian Option

Steamed bun filled with shiitake mushrooms.

Bao with Shiitake

Extra Pork Belly

Homemade ramen in a rich pork, duck, chicken broth with toppings.

Tonkotsu Style Ramen

Extra Egg

In a large pot, combine the soy sauce, mirin, brown sugar, minced garlic, minced ginger, sesame oil, salt, and pepper. Add the pork belly and cover with water. Bring to a boil, then reduce to a simmer and cook for 2 hours, or until tender.

Prepare the Pork Belly

Once cooked, remove the pork belly from the pot and let it cool slightly. Slice the pork belly into thin strips.

Cool and Slice

While the pork is cooling, steam the bao buns according to package instructions or until fluffy, about 10-15 minutes.

Steam the Bao Buns

Place a few slices of pork belly in the center of each steamed bao bun, add a few slices of cucumber, and garnish with coriander leaves.

Assemble the Bao

Serve immediately while warm, with extra soy sauce on the side if desired.

Serve

Pork belly

Soy sauce

Mirin

Brown sugar

Garlic cloves, minced

Ginger, minced

Bao buns (store-bought or homemade)

Cucumber, thinly sliced

Coriander leaves, for garnish

Sesame oil

Salt

Pepper

In a large pot, combine the vegetable broth, miso paste, soy sauce, minced garlic, and grated ginger. Bring to a simmer over medium heat, stirring occasionally until the miso paste is fully dissolved.

Prepare the Broth

Add the sliced mushrooms, julienned carrots, and chopped bok choy to the broth. Allow to simmer for about 10 minutes, or until the vegetables are tender.

Add Vegetables

In a separate pot, cook the ramen noodles according to the package instructions. Drain and set aside.

Cook Ramen Noodles

In a pan, heat the sesame oil over medium heat. Add the cubed tofu and sauté until golden brown on all sides, about 5-7 minutes.

Prepare Tofu

In a bowl, place a portion of the cooked ramen noodles. Ladle the hot broth and vegetables over the noodles. Top with sautéed tofu, chopped scallions, and nori strips. Drizzle with chili oil to taste.

Assemble the Ramen

Serve hot and enjoy your homemade vegetarian ramen!

Vegetable broth

Miso paste

Garlic, minced

Ginger, grated

Scallions, chopped

Mushrooms, sliced

Carrots, julienned

Bok choy, chopped

Ramen noodles

Tofu, cubed

Nori (seaweed), cut into strips

Chili oil

In a large bowl, combine warm water, sugar, and yeast. Let it sit for 10 minutes until frothy. Add flour, baking powder, salt, and vegetable oil. Knead until smooth. Cover and let rise for 1 hour.

Make the Dough

In a pan, heat sesame oil over medium heat. Sauté garlic and ginger until fragrant. Add shiitake mushrooms and cook until softened. Stir in soy sauce and green onions; season with salt and pepper. Remove from heat.

Prepare the Filling

Divide the dough into 10 equal pieces. Roll each piece into a circle, place a spoonful of filling in the center, and pinch the edges to seal. Place on parchment paper squares.

Bring water to a boil in a steamer. Arrange bao in the steamer, cover, and steam for 15-20 minutes until fluffy and cooked through.

Steam the Bao

all-purpose flour

active dry yeast

sugar

warm water

baking powder

salt

vegetable oil

Preheat your oven to 150°C (300°F). Score the skin of the pork belly in a crosshatch pattern, being careful not to cut into the meat. Rub the salt and black pepper all over the pork belly.

In a small bowl, mix the soy sauce, mirin, minced garlic, and grated ginger. Pour this mixture over the pork belly and let it marinate for at least 30 minutes.

Marinate

Place the marinated pork belly on a rack in a roasting pan. Roast in the oven for about 2 hours, or until the meat is tender and the skin is crispy.

Roast

Once cooked, let the pork belly rest for 15 minutes before slicing it into thick pieces. Garnish with chopped green onions.

Rest and Slice

Add the sliced pork belly to your ramen bowl and enjoy!

Black pepper

Garlic cloves

Ginger

Green onions

In a large pot, cover the pork, duck, and chicken bones with cold water and bring to a boil for 10 minutes. This will help remove impurities.

Prepare the bones

Drain and rinse the bones. Place the bones back in the pot with 4 liters of fresh water, garlic, ginger, and green onions. Bring to a boil, then reduce to a simmer.

Make the broth

Simmer the broth for at least 12 hours, adding more water if necessary to keep the bones submerged.

Simmer

After 12 hours, strain the broth through a fine-mesh sieve to remove solids. Return the liquid to the pot.

Strain the broth

Add soy sauce, mirin, and salt to taste. Keep warm on low heat.

Season the broth

Pork bones

Duck bones

Chicken carcasses

Water

In a medium saucepan, bring water to a boil. Carefully add the eggs and cook for 6-7 minutes for a runny yolk. Adjust the time for desired doneness.

Boil the Eggs

In a small bowl, mix together soy sauce, mirin, and sesame oil. Set aside.

Prepare the Sauce

Once cooked, transfer the eggs to an ice bath to cool for a few minutes. Gently peel the eggs and set aside.

Cool and Peel the Eggs

Cut the peeled eggs in half and place them atop your ramen. Drizzle the sauce over the eggs and garnish with chopped green onions.

Bao With Pork Belly

Vegetarian Option

Bao With Shiitake

Extra Pork Belly

Tonkotsu Style Ramen

Extra Egg