Laughing Buddha Ramen Recipe

Roast (optional)

Preheat oven to 425°F (220°C). Spread chicken or pork bones on a baking sheet and roast 30–40 minutes until browned. This step deepens flavor but can be skipped for a lighter broth.

Place roasted (or raw) bones in a large stockpot and cover with 10 cups cold water. Bring to a boil over high heat, then immediately reduce to a vigorous simmer. Skim foam and impurities from the surface with a ladle for the first 20 minutes to keep the broth clear.

Add halved onion, smashed garlic cloves, sliced ginger, dried shiitake mushrooms, and kombu. Simmer gently, partially covered, for 2–3 hours. If foam builds up later, skim as needed.

About 10 minutes before finishing the simmer, remove kombu. Turn off heat and stir in bonito flakes. Let steep for 5 minutes, then strain the broth through a fine-mesh sieve into a clean pot. Discard solids.

Return strained broth to low heat. Whisk in white miso paste until dissolved, then add soy sauce, mirin, sake and salt. Taste and adjust seasoning — the broth should be savory with a balanced umami. Keep warm on the lowest heat; do not boil after adding miso.

Combine soy sauce, mirin, sesame oil, minced garlic, and minced ginger in a small saucepan. Warm gently over low heat for 2–3 minutes to marry flavors; do not boil. Remove from heat and set aside. This concentrated tare will be added to each bowl to taste.

If using chashu pork slices, reheat gently: place slices in a small saucepan with 1/4 cup of the prepared broth and warm over low heat until heated through (about 3–5 minutes). Alternatively, sear briefly in a hot pan for a caramelized edge.

Bring a separate pot of water to a rolling boil for the noodles. Cook ramen noodles according to package instructions (fresh usually 1–3 minutes; dried 3–5 minutes) until just al dente. Drain and rinse very briefly under warm water to stop cooking if you prefer, or transfer straight to bowls hot if serving immediately.

Prepare soft-boiled eggs (ajitsuke tamago) ahead: bring water to a gentle boil, lower eggs in and cook for 6–7 minutes for jammy yolks. Transfer to an ice bath for 5 minutes, peel, and halve. If you want marinated eggs, mix 1/2 cup soy sauce, 1/2 cup mirin, and 1/2 cup water and submerge peeled eggs for 4–12 hours in the fridge.

Quickly blanch spinach or baby bok choy in boiling water for 20–30 seconds until bright green and just tender. Drain and set aside.

Warm menma (bamboo shoots) and bean sprouts briefly in a pan with a teaspoon of sesame oil for 1–2 minutes, or blanch for 30 seconds. Warm corn if using.

Slice scallions thinly and toast sesame seeds if not pre-toasted. Cut nori into strips.

For each serving, place about 1 tbsp of tare into the bottom of a ramen bowl (adjust to taste; start with 1 tbsp).

Ladle 2 to 2.5 cups of the hot broth into the bowl and stir to dissolve the tare so the base is evenly seasoned.

Add cooked noodles to the bowl, using tongs to nest them neatly. Arrange 3 oz of warmed chashu pork on top (or equivalent protein).

Place half a soft-boiled egg, a small handful of blanched spinach/bok choy, menma, bean sprouts, corn, and a strip or two of nori around the bowl. Sprinkle sliced scallions and toasted sesame seeds. Drizzle a few drops of chili oil or rayu if desired.

Serve immediately while piping hot. Provide extra tare, chili oil, and soy sauce at the table for adjustments.