Making World-Class Ramen With Walmart Ingredients

Ingredients

• 4 lb Pork Neckbones (bone‑in, for clear broth)
• 4 lb Chicken Wings (raw, for broth)
• 1 lb Chicken Feet (cleaned, adds gelatin)
• 6 L Filtered Spring Water (for broth clarity)
• 1 medium Onion (roughly chopped)
• 1 medium Carrot (roughly chopped)
• 1 bunch Scallions (Green Onions) (roots trimmed, white parts used for oil, green tops for garnish)
• 4 oz Mushrooms (roughly chopped)
• 5 cloves Garlic (minced)
• 1 in Ginger (sliced)
• 4 oz Bacon (optional, adds smoky umami)
• 1 cup Soy Sauce (Shoyu) (Japanese style preferred)
• 2 tbsp Sake (Japanese rice wine)
• 2 tbsp Rice Vinegar
• 0.5 tsp Sugar
• 1.5 tsp Kosher Salt
• 1 tsp MSG (Monosodium Glutamate) (optional, boosts umami)
• 1 cup Neutral Oil (Vegetable Oil) (for scallion oil)
• 2 lb Pork Shoulder (bone‑in or boneless, for shredded topping)
• 2 tbsp Sugar (for rub)
• 2 tbsp Kosher Salt (for rub)
• 200 g Thin Spaghetti or Angel Hair Pasta (Deo brand preferred, creates alkaline noodles)
• 4 tbsp Baking Soda (1 tbsp per quart of water for alkaline noodle hack)
• 4 large Eggs (for soft‑boiled ajitama)
• 1 tbsp Sugar (for egg marinade)
• 1 tsp Sugar (extra for egg marinade)
• 1 cup Sake (for egg marinade)
• 1 cup Soy Sauce (for egg marinade)

Instructions

1. Blanch Pork Neckbones

   Bring a large pot of tap water to a rolling boil, add the pork neckbones, and boil for 10 minutes. Skim off any scum, then drain, rinse the bones under cold running water, and set aside.

   Time: PT15M

2. Blanch Chicken Wings and Feet

   In a separate pot, bring tap water to a boil, add chicken wings and feet, and boil for 5 minutes. Skim the foam, drain, rinse under cold water, then tear each wing at the joint and clip the toenails off the feet. Cut an X into the palm of each foot.

   Time: PT10M

3. Start Pork Broth Simmer

   Place the blanched pork bones in the large stockpot, add 6 L of filtered spring water, and bring to a gentle simmer (about 190°F). Maintain this temperature for 2 hours, skimming any surface scum occasionally.

   Time: PT2H

   Temperature: 190°F

4. Add Chicken to Broth

   After the pork has simmered 2 hours, add the prepared chicken wings, feet, and any remaining aromatics (if using). Return to 190°F and simmer for an additional 3 hours, continuing to skim.

   Time: PT3H

   Temperature: 190°F

5. Prepare Aromatics and Bacon

   Roughly chop 1 onion, 1 carrot, the roots‑trimmed scallion bunch, 4 oz mushrooms, mince 5 garlic cloves, slice a 1‑inch piece of ginger, and dice the optional bacon.

   Time: PT10M

6. Add Aromatics and Bacon to Broth

   Stir the chopped vegetables and bacon into the simmering broth. Continue to simmer for 1 hour at 190°F.

   Time: PT1H

   Temperature: 190°F

7. Strain and Cool Broth Quickly

   Using a fine mesh strainer (lined with cheesecloth if desired), strain the broth into a metal bowl set in a larger bowl filled with ice water. Stir until the broth is cool to the touch.

   Time: PT15M

8. Make Soy‑Based Tare (Seasoning Liquid)

   In a small saucepan combine 1 cup soy sauce, 2 tbsp sake, 2 tbsp rice vinegar, ½ tsp sugar, 1½ tsp kosher salt, and 1 tsp MSG. Bring to a boil, then immediately remove from heat and whisk until dissolved. Cool before use.

   Time: PT5M

   Temperature: 212°F

9. Prepare Scallion Aroma Oil

   Heat 1 cup neutral oil in a small pot over medium heat. Add the white parts of two bunches of scallions and cook until golden brown (10‑20 minutes). Remove from heat, let cool, then strain into a storage container.

   Time: PT20M

10. Cure Pork Shoulder for Shredded Topping

    Mix 2 tbsp sugar with 2 tbsp kosher salt. Rub the mixture evenly over the 2‑lb pork shoulder. Place in a sealed container and refrigerate for 6‑18 hours.

    Time: PT5M

11. Roast Cured Pork Shoulder

    Preheat the oven to 250°F. Place the cured pork shoulder on a baking sheet and roast uncovered for 6 hours, basting with rendered fat every 2 hours.

    Time: PT6H

    Temperature: 250°F

12. Make Soft‑Boiled Soy‑Marinated Eggs (Ajitama)

    In a small pot bring water to a boil, add a paper‑clip‑pierced egg, and boil for exactly 7 minutes, stirring gently for the first minute. Transfer eggs to an ice bath, cool, peel, and place in a container with a cooled marinade of 1 cup soy sauce, 1 cup sake, 1 cup water, 1 tbsp + 1 tsp sugar. Refrigerate for 6‑24 hours.

    Time: PT10M

    Temperature: 212°F

13. Alkaline Noodle Hack

    Bring several quarts of water to a boil, add a pinch of salt and 1 tbsp baking soda per quart. Add 200 g thin spaghetti or angel‑hair pasta and cook 2 minutes longer than package instructions. Drain and set aside.

    Time: PT5M

    Temperature: 212°F

14. Prepare Curly Scallion Garnish

    Slice the green tops of the scallions lengthwise, then thinly slice into ribbons. Soak ribbons in ice water for 10‑15 minutes, then pat dry with paper towels.

    Time: PT10M

15. Assemble the Ramen Bowl

    Warm a serving bowl in the oven on low. Add 2 tbsp tare, 1 tbsp scallion oil, 1¼ cup hot chintan broth, 5½ oz alkaline noodles, a handful of shredded pork, one marinated soft‑boiled egg (halved), and a small bunch of curly scallions. Serve immediately.

    Time: PT5M

Nutrition Facts

Calories

650

Protein

30 g

Carbohydrates

70 g

Fat

20 g

Fiber

3 g