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Japanese Ramen
A rich tonkotsu pork broth with chashu pork belly, soft-boiled eggs and wavy noodles — bowl of pure comfort.
Ingredients
Instructions
Blanch pork bones in boiling water 10 minutes, rinse well.
Simmer bones in fresh water 6 hours until broth is milky white.
Braise pork belly in soy, mirin, garlic and ginger for 2 hours, slice for chashu.
Soft boil eggs 6.5 minutes, cool and marinate in chashu braising liquid 2 hours.
Season broth with salt and sesame oil to taste.
Cook noodles according to packet, divide between bowls.
Ladle hot broth over noodles, top with chashu, halved eggs, bamboo shoots, nori and spring onions.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
