Ramen Recipe
Rich pork broth with noodles, topped with chashu, egg, and scallions.
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Ingredients
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Broth
Noodles and Toppings
Method
Making the Broth
- 1
Prepare the Pork Bones
Rinse the pork bones under cold water to remove any blood or impurities. Place them in a large pot and cover with water. Bring to a boil and let boil for about 10 minutes. This helps to remove excess fat and impurities.
- 2
Simmer the Broth
Drain the pork bones and refill the pot with 3 liters of fresh water. Add the pork bones back to the pot along with soy sauce, mirin, garlic, ginger, and green onions. Bring to a boil, then reduce to a simmer. Let it simmer for at least 6 hours, adding water if necessary to maintain the liquid level. Skim off any scum that rises to the surface.
- 3
Season the Broth
After simmering, taste the broth and add salt to taste. Strain the broth through a fine mesh sieve or cheesecloth to remove solids, and set aside.
Cooking the Noodles and Toppings
- 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 3-4 minutes. Once cooked, drain and rinse under cold water to stop the cooking process.
- 5
Prepare the Toppings
While the noodles are cooking, slice the chashu pork into thin pieces. Soft-boil the eggs by placing them in boiling water for 6-7 minutes, then transferring them to an ice bath to stop the cooking. Once cooled, peel and slice in half. Chop the scallions into thin slices.
Assembling the Ramen
- 6
- 7
Serve
Enjoy your homemade ramen immediately while hot. Optionally, you can add additional toppings like sesame seeds or chili oil if desired.
