Pub Ramen Bowl Recipe

Prepare aromatics

Crush or finely mince the garlic. Slice the ginger into thin rounds. Rinse the dried shiitake mushrooms briefly and set aside to rehydrate in 1/2 cup warm water for 10–15 minutes; reserve soaking liquid (strain to remove grit) — this adds umami.

Build the broth

In a large pot over medium heat, add 1 tsp sesame oil. Add the minced garlic and sliced ginger and sauté 1–2 minutes until fragrant, stirring so they don't burn.

Add stocks and simmer

Pour in the 6 cups chicken stock, 2 cups water, and the reserved shiitake soaking liquid. Add the optional bones (if using) for extra depth. Bring to a gentle simmer, then reduce heat to low and simmer uncovered for 25–30 minutes to concentrate flavor. Skim any foam that rises.

Season the broth

After simmering, add 3 tbs soy sauce, 1 tbs mirin, 2 tsp miso paste (dissolve miso in a ladle of hot broth before mixing in), 1 tsp salt, and 1/2 tsp black pepper. Stir to combine and taste — adjust soy, miso, or salt for balance. Keep the broth hot on low while you cook noodles and toppings.

Prepare tare

If using additional tare or a preferred concentrated flavor (extra soy or shio), spoon 1 tbs into the bottom of each serving bowl so the hot broth will dissolve and carry the flavor.

Cook noodles

Bring a separate pot of water to a rolling boil. Add the 4 oz ramen noodles and cook according to package directions: usually 2–4 minutes for fresh, 4–5 minutes for dried, until just al dente. Stir gently to separate. Drain and briefly rinse under hot water only if the noodles are very starchy; otherwise drain well.

Prepare protein

If using pre-cooked sliced pork belly or chicken, warm it gently in a skillet for 1–2 minutes or briefly submerge in hot broth to heat through. If starting from raw: sear sliced chicken thighs or braise pork belly until cooked through, then slice thinly.

Soft-boiled eggs

For ajitsuke-style soft-boiled eggs: bring water to a boil, gently lower 2 eggs and cook 6–7 minutes for jammy yolks. Transfer to an ice bath to stop cooking. If marinating: peel eggs and marinate in a 1:1 mixture of soy sauce and water with a splash of mirin for 1–6 hours (or skip marinating and use plain soft-boiled eggs). Halve eggs crosswise when ready to serve.

Prep vegetables

Briefly blanch bean sprouts for 30–60 seconds in boiling water, then drain. Warm bamboo shoots and corn if using. Thinly slice green onions and cut nori into strips.

Assemble bowls

Place the tare (already in bowl) at the bottom of each serving bowl. Divide the cooked ramen noodles evenly between bowls.

Ladle broth

Bring the broth to a near-boil, then ladle about 2 cups of hot broth over the noodles and tare in each bowl, allowing the tare to dissolve and flavor the soup evenly.

Add toppings

Top each bowl with warmed sliced pork or chicken (about 4 oz per bowl), one halved soft-boiled egg, a handful (about 2 tbsp) of blanched bean sprouts, 1–2 tbsp corn, 1 tbsp bamboo shoots, and sliced green onions. Add one nori strip per bowl.

Garnish and serve

Finish with a drizzle of chili oil if desired (about 1 tsp), a sprinkle of toasted sesame seeds, and optional cilantro or pickled ginger. Serve immediately with a lime wedge on the side to squeeze if you like a bright lift.