Japanese Ramen
A rich tonkotsu pork broth with chashu pork belly, soft-boiled eggs and wavy noodles — bowl of pure comfort.
Total time
420 min
Prep
60 min
Cook
360 min
Difficulty
hard
Cuisine
Asian
Ingredients
1kgpork neck bones
500gpork belly, rolled and tied
200gfresh ramen noodles
4eggs
100mlsoy sauce
50mlmirin
2 clovesgarlic
2cmfresh ginger
4spring onions
2 sheetsnori
100gbamboo shoots
2 tbspsesame oil
Instructions
1
Blanch pork bones in boiling water 10 minutes, rinse well.
2
Simmer bones in fresh water 6 hours until broth is milky white.
3
Braise pork belly in soy, mirin, garlic and ginger for 2 hours, slice for chashu.
4
Soft boil eggs 6.5 minutes, cool and marinate in chashu braising liquid 2 hours.
5
Season broth with salt and sesame oil to taste.
6
Cook noodles according to packet, divide between bowls.
7
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.
Calories
904
Protein
22.7g
Fat
78.5g
Carbs
21.7g
Fiber
1.3g
Sodium
1713mg
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★★★★★
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