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Ingredients
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Broth
Noodles and Toppings
Method
Broth Preparation
- 1
Prepare the Pork Bones
Begin by rinsing the pork bones under cold water to remove any impurities. Place the cleaned bones in a large pot and cover with water.
- 2
Simmer the Broth
Bring the water to a boil over high heat, then reduce to a simmer. Skim off any foam that rises to the surface. Add the dried kombu, soy sauce, mirin, and salt. Let simmer for at least 4 hours, stirring occasionally.
- 3
Strain the Broth
After 4 hours, remove the pork bones and kombu from the pot. Strain the broth through a fine mesh sieve to remove any solids and clarify the liquid.
Noodles and Topping Assembly
- 4
Cook the Ramen Noodles
In a separate pot, bring water to a boil. Add the ramen noodles and cook according to package instructions, usually about 4-5 minutes until al dente. Drain and set aside.
- 5
Prepare Toppings
While the noodles are cooking, prepare the toppings. Slice the chashu pork, chop the green onions, and peel the soft-boiled eggs.
- 6
Assemble the Ramen Bowl
In a large bowl, add a serving of ramen noodles. Pour the hot broth over the noodles. Top with chashu pork, soft-boiled eggs, menma, chopped green onions, and a sheet of nori. Serve immediately.