The Story
Making ramen at home is a labor of love, but the result is incomparably better than anything from a package. This recipe takes two days but is absolutely worth the effort.
Ingredients
- 2 lbs pork bones
- 1 lb pork belly for chashu
- 8 eggs for marinating
- Fresh ramen noodles
- Soy sauce and mirin
- Green onions and nori
- Ginger and garlic
- Sesame oil
Instructions
- 1
Blanch pork bones, then simmer for 12 hours to make broth.
- 2
Braise pork belly in soy, mirin, and aromatics for 2 hours.
- 3
Marinate soft-boiled eggs in chashu braising liquid.
- 4
Season broth with tare (soy-based seasoning).
- 5
Cook noodles according to package directions.
- 6
Assemble bowls with broth, noodles, chashu, eggs, and toppings.
Chef's Notes
- The broth can be made ahead and frozen.
- Keep the heat high for a cloudy, emulsified broth.