Pork Shoyu Ramen Recipe
Light soy sauce and chicken broth with pork (charshu), topped with Bamboo Shoots, bean sprouts, chopped scallion, fish cake and seasoned boiled egg. Yellow wavy noodles
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Ingredients
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Broth
Charshu (Braised Pork)
Toppings
Noodles
Method
Broth Preparation
- 1
Make the Broth
In a large pot, combine the chicken broth, light soy sauce, mirin, minced garlic, and sliced ginger. Bring to a boil over medium heat, then reduce the heat to low and let simmer for about 30 minutes to allow the flavors to meld.
Charshu Preparation
- 2
Prepare the Charshu
In a separate pot, add the pork belly and cover with water. Bring to a boil and then reduce to a simmer for 5 minutes. Remove the pork and drain the pot. In the same pot, combine soy sauce, sugar, sake, and green onions. Place the pork belly back in the pot, cover, and simmer for 2 hours until tender. Once cooked, let the pork cool slightly and then slice it thinly.
Egg Preparation
- 3
Noodle Preparation
- 4
Cook the Noodles
In a large pot of boiling water, cook the yellow wavy ramen noodles according to the package instructions. Drain and set aside.
Assembly
- 5
Assemble the Ramen
In serving bowls, add a portion of cooked noodles. Pour the hot broth over the noodles. Top with sliced charshu, bamboo shoots, bean sprouts, chopped scallion, fish cake slices, and half a boiled egg. Serve hot and enjoy your Pork Shoyu Ramen!