How to cook ramen 😋

Ingredients

• 2 pounds Pork Bones (preferably neck or femur bones, cut into 2‑inch pieces)
• 1 whole Chicken Carcass (cleaned, can use leftover rotisserie chicken carcass)
• 1 piece Kombu (Dried Kelp) (about 5 cm square)
• 4 pieces Dried Shiitake Mushrooms (reconstituted in warm water for 20 min, reserve soaking liquid)
• 6 cloves Garlic (smashed)
• 2 inches Ginger (sliced)
• 1/2 cup Soy Sauce (regular or low‑sodium)
• 1/4 cup Mirin (sweet rice wine)
• 1/4 cup Sake (Japanese cooking rice wine)
• 12 ounces Ramen Noodles (fresh or high‑quality dried, uncooked)
• 1 pound Chashu Pork Belly (rolled, tied, and braised)
• 4 large Eggs (soft‑boiled, marinated in soy sauce)
• 4 stalks Green Onions (thinly sliced for garnish)
• 4 pieces Nori Sheets (cut into halves)
• 1 tablespoon Sesame Oil (for finishing drizzle)

Instructions

1. Prepare Bones and Aromatics

   Rinse pork bones and chicken carcass under cold water, then place them in the large stockpot. Add enough cold water to cover by 2 inches.

   Time: PT5M

2. Blanch Bones

   Bring to a rapid boil over high heat. Once boiling, let it boil for 5 minutes, then drain and rinse the bones and pot.

   Time: PT10M

   Temperature: 100°C

3. Build the Broth

   Return cleaned bones to the pot. Add 12 cups of fresh water, kombu, reconstituted shiitake mushrooms (with soaking liquid), smashed garlic, and sliced ginger.

   Time: PT5M

4. Simmer the Broth

   Heat to just below boiling (≈90‑95°C), then reduce to a gentle simmer. Skim any foam that rises every 15 minutes. Simmer uncovered for 2 hours.

   Time: PT2H

   Temperature: 90°C

5. Season the Broth

   After 2 hours, strain the broth through the fine mesh strainer into a clean pot. Stir in soy sauce, mirin, and sake. Adjust salt to taste.

   Time: PT10M

6. Prepare Chashu Pork

   In a small saucepan, combine soy sauce, mirin, sake, a splash of sugar, and water. Add the pork belly roll, bring to a low simmer, cover, and braise for 1 hour, turning halfway.

   Time: PT1H

   Temperature: 80°C

7. Marinate Soft‑Boiled Eggs

   Boil water, gently lower eggs and cook for 6 minutes. Transfer to ice water, peel, and place in a bowl with 1/4 cup soy sauce, 1/4 cup mirin, and 1/4 cup water. Marinate for at least 30 minutes.

   Time: PT45M

8. Cook Ramen Noodles

   Bring a large pot of water to a rolling boil. Add ramen noodles and cook according to package (usually 2‑3 minutes) until just al dente. Drain and rinse briefly with hot water.

   Time: PT5M

   Temperature: 100°C

9. Assemble Bowls

   Divide cooked noodles among serving bowls. Ladle hot broth over noodles. Top with sliced chashu pork, a halved marinated egg, sliced green onions, nori halves, and a drizzle of sesame oil.

   Time: PT5M

10. Final Touch

    Enjoy your ramen hot! Optionally, add a pinch of shichimi to taste.

    Time: PT0M

Nutrition Facts

Calories

560

Protein

22 g

Carbohydrates

68 g

Fat

16 g

Fiber

3 g