Description
Authentic homemade shoyu ramen with tender pork belly chashu, soft-boiled egg, and a flavorful soy sauce-based soup. This recipe recreates the classic Japanese noodle soup from scratch.
Ingredients
Scale
- For the Soup Base:
- 3 cups chicken stock
- 3 cups pork stock (or water)
- 1/3 cup soy sauce
- 1/4 cup mirin
- 1 tsp sugar
- 1 tsp salt (adjust to taste)
- For the Chashu Pork:
- 1 lb pork belly block (skin on)
- 1/3 cup soy sauce
- 1/3 cup sake
- 1/3 cup mirin
- 2-inch piece ginger, sliced
- 2 green onions, cut into 3-inch pieces
- 2 cloves garlic, smashed
- 1 tbsp sugar
- For the Toppings:
- 4 packs dried ramen noodles (discard seasoning packets)
- 4 soft-boiled eggs
- 4 slices chashu pork, warmed
- 4 green onions, finely chopped
- 1/4 cup bamboo shoots (menma), blanched
- 1/4 cup seasoned nori seaweed strips
- 4 tbsp sesame seeds
- 4 tbsp white sesame paste (tahini) or ground sesame seeds
Instructions
- Make Chashu Pork:
- Roll the pork belly into a log and tie securely with butcher's twine.
- Place in a pot and cover with water. Bring to a boil, then drain and rinse pork.
- Return pork to pot and add soy sauce, sake, mirin, ginger, green onions, garlic, and sugar. Add water to cover. Bring to a boil, then simmer covered for 2 hours until tender.
- Remove pork and cool in the liquid. Once cool, slice thinly. Reserve liquid as extra flavor (optional).
- Make Soup Base:
- Combine chicken stock, pork stock, soy sauce, mirin, sugar, and salt in a pot. Bring to a simmer for 30 minutes. Adjust seasoning.
- Prepare Toppings:
- Cook ramen noodles according to package, but cook 1 minute less than instructed. Drain.
- Assemble Ramen:
- Divide noodles into 4 bowls. Ladle hot soup over noodles.
- Add chashu pork, halved soft-boiled eggs, green onions, bamboo shoots, nori, and sesame seeds.
- Serve immediately with white sesame paste on the side for mixing in.
Notes
For best results, make chashu pork up to 3 days ahead and store in the refrigerator. Reheat soup base gently. Adjust soy sauce quantity to your preferred saltiness. Sesame paste can be substitute with crushed sesame seeds.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Method: Main Course
- Cuisine: Japanese
Nutrition
- Calories: 650 kcal
- Sugar: 8g
- Fat: 28g
- Carbohydrates: 60g
- Protein: 35g