Tanpopo Spicy Ramen Recipe

Prepare the Broth

In a large pot, combine pork bone marrow and water. Bring to a boil, then reduce heat to a simmer. Let it simmer for about 2 hours, skimming off any impurities that rise to the surface.

Cook the Chashu Pork

While the broth is simmering, roll the pork belly tightly and tie it with kitchen twine. In a separate pot, combine soy sauce, mirin, and enough water to cover the pork. Bring to a boil, then lower the heat and simmer for 1.5 hours. Once done, allow it to cool and slice thinly.

Make the Spicy Pork Paste

In a skillet, cook the ground pork over medium heat until browned. Add miso paste and chili paste, mixing well. Cook for an additional 5 minutes, then remove from heat.

Cook the Ramen Noodles

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

Assemble the Ramen Bowl

In a bowl, place cooked ramen noodles, ladle the pork bone broth over the noodles, and top with spicy pork paste, chashu pork, sliced scallions, fish cakes, and kikurage mushrooms. Season with salt and pepper to taste.