Ingredients
- Fresh pork bones (preferably leg or marrow bones)
- Japanese ramen noodles (fresh or dried)
- Garlic, ginger, and green onions
- Soy sauce, miso paste, or tare for flavoring
- Soft boiled eggs (marinated if desired)
- Pork slices (traditional chashu pork)
- Fresh garnishes such as spinach, bamboo shoots, and nori seaweed
- Salt and pepper for seasoning
Instructions
- Clean the pork bones thoroughly to remove impurities.
- Place the cleaned bones in a large stockpot, cover with water, and bring to a boil. Reduce to a simmer and cook for at least 12 hours, skimming foam periodically.
- Add aromatics such as garlic, ginger, and green onions in the final hours of simmering, then strain the broth.
- Cook the ramen noodles according to package instructions while the broth simmers.
- Prepare chashu pork by marinating and slow braising until tender, then slice thinly.
- Boil eggs for 6-7 minutes, peel, and marinate in soy sauce and mirin.
- Assemble your ramen bowl by pouring broth over noodles, topping with chashu, halved eggs, green onions, and garnishes.
Notes
- Consistent simmering is crucial for a rich, milky broth.
- Use high-quality, fresh ingredients for the best results.
- Patience is key; allow the broth to develop its full flavor.
- Feel free to experiment with toppings for variety.
- Prep Time: 30 minutes
- Cook Time: 12 hours
- Category: Main Dish
- Method: Simmering, Boiling, Braising
- Cuisine: Japanese
- Diet: High Protein, Gluten
Nutrition
- Serving Size: 1 bowl
- Calories: 650 Kcal
- Sugar: 5g
- Sodium: 1200mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 85g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 200mg