Japanese Ramen

Ingredients

• 300g ramen noodles, fresh
• For broth: 1kg pork bones, 500g chicken bones, 1 onion, 1 thumb ginger, 3 garlic, 1 kombu sheet, 3 dried shiitake — simmer 2 hours
• For tare (seasoning): 3 tbsp soy sauce, 1 tbsp mirin, 1 tbsp sake, 1 tsp sugar per bowl
• For chashu: 500g pork belly braised in soy, mirin, sake, sugar 2 hours
• 3 soft-boiled eggs (6 min)
• Spring onions, nori sheets, menma (bamboo)

Instructions

1. Make broth: simmer bones with aromatics 2 hours, skim regularly; strain.
2. Braise pork belly in soy mixture; slice.
3. Soft-boil eggs 6 min; peel; marinate 1 hour in soy if you like.
4. Cook noodles per packet.
5. Place tare in each bowl; pour hot broth over.
6. Add cooked noodles, sliced chashu, halved egg, spring onion, nori, menma.

Serving suggestions

• Eat immediately while broth is hot.

Storage & reheating

Broth keeps 4 days; freezes; chashu 5 days.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions